Serving Size: 6

 

Macros: 

Protein: 24.1g

Carbs: 20.1g

Fat:16.3g

 

Calories: 311

 

Ingredients:

  • 6 large bell peppers, any color
  • 2 cups wild rice, cooked
  • 1 lb. Lean ground turkey
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 16 oz. jar crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 tablespoon olive oil

 

Directions:

 

Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.

 

Preheat oven to 350 degrees.  
 

In a large skillet add the olive oil, garlic and onion, sauté until tender. Add the turkey and brown until thoroughly cooked.

 

Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.

 

Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.

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