Stuffed Peppers With Ground Turkey - 36.1g Carbs, 3.4g Fiber
By The Gluten Free Goddess VIA WebMD
From: www.foodily.com
My flavors are closer to Southwestern than Italian here, so if you prefer more traditional flavors, add Italian herbs instead of the smoked chile and cumin (but Dear Reader, the smoky addition of chipotle gives these babies a serious kick in the backside).
1-2 Tbsp extra virgin olive oil, as needed
1 lb ground turkey
3-4 cloves garlic, chopped
1 medium red onion, diced
1 cup corn kernels, roasted (you can pan-toast frozen kernels in a pinch)
2 rounded Tbsp pine nuts OR toasted sunflower seeds
1 cup OR so cooked brown rice
1/2 tsp cumin, or to taste
1 tsp paprika or smoked paprika
2-3 Tbsp cilantro or parsley, fresh chopped
3 large bell peppers, 1 orange, 1 yellow, 1 green, halved and seeded
6 spoonfuls of your favorite prepared salsa, spicy or mild
6 slices fresh goat cheese, omit for dairy free
Sea salt and fresh ground pepper, to taste
Chipotle powder, to taste or other favorite chili spice
Preheat your oven to 375 degrees F. Put a kettle of water on to boil.
Heat a little olive oil in a large skillet over medium heat and cook
the ground turkey till browned; drain off any liquid, if you need to.
Add a dash more olive oil; heat; add the chopped garlic, onion, corn,
and pine nuts; stir and heat through.
Add a cup of cooked brown rice, stir and lightly mix. Add a dash more
olive oil, if needed, to moisten. Add chipotle, cumin and paprika.
Season mixture with sea salt and pepper. Stir well to combine the
flavors. Remove from heat. Add in the chopped cilantro. If you need a
little more rice to fill large peppers- add some in and toss.
Choose a shallow baking dish that will fit the halved peppers. Stuff
the halved peppers with the brown rice mixture, pressing in firmly; use as much stuffing as you can. Place the stuffed peppers in the baking dish.
Top each pepper with a spoonful of salsa, and a slice of goat cheese,
if using.
Pour about an inch of hot boiled water into the bottom of the baking
pan, around the peppers, and loosely cover the pan with a foil tent.
This helps to cook the peppers. Bake in a 375 degree F oven for about
30-40 minutes, until the peppers are fork tender.
These colorful stuffed peppers can be served as a side dish or a main
dish.
Garnish with fresh chopped cilantro.
Servings: 6
Nutrition per Serving:
445 Calories, 21.3g Fat, 7.3g Saturated Fat, 90mg Cholesterol,
191 mg Sodium, 36.1g Carbs, 3.4g Dietary Fiber, 30.4g Protein
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