21 day fix -Stuffed Bell Peppers
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 garlic cloves grated
- 4 bell peppers (color of your choice)
- ½ pound 93% lean ground turkey
- 1 can fire-roasted tomatoes
- 1 green container (about 1 cup) onions chopped
- 2 yellow containers (about 1 cup) cooked brown rice
- 2 blue containers shredded cheddar cheese (i like kraft t
- 1 tbsp each ground cumin paprika, black pepper, garlic powder, onion powder, italian seasoning
- 1 tbsp tabasco (more or less to taste)
- ½ tsp salt (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Cook rice according to package instructions In a skillet with a little EVOO, saute onion and garlic until tender. Remove from pan and set aside. In same skillet, brown ground turkey Meanwhile, chop the tops off bell peppers. Heat a large pot of water to boiling. Boil peppers for 3 minutes and remove. Drain on paper towels Open can of tomatoes and separate the tomatoes from the juice/sauce its in- but save the juice and spread it in the bottom of a small pyrex baking dish. In a large mixing bowl, combine ground turkey, sauteed onions/garlic, 1 blue container cheese, 2 yellow containers rice, diced tomatoes, tabasco, and seasoning. Mix well. Fill each pepper with mixture. Top with remaining 1 blue container cheese and sprinkle paprika on top Bake at 325 for 20-25 minutes
