Tasty Thursday: Turkey Stuffed Bell Peppers

Welcome to Tasty Thursday's!! Every Thursday you will find a delicious recipe, a cool restaurant, or something fabulous and yummy about FOOD that I want to share with you all. 

Today I will be sharing with you a healthy, low-cal, delish dinner that is oh-so easy to make....Turkey Stuffed Bell Peppers. There are many recipes out there. I found a recipe at skinnytaste that was really yummy...I just added a few twists of  my own...

These peppers are so tasty especially when topped with shredded lettuce, tomato, avocado, and sour cream!...Ok I know I making you hungry. This is a dinner that will demand a second helping for sure.

To get started you will need the following ingredients:

1 lb lean chopped turkey meat (or ground beef)

1tsp garlic, minced

1/4 onion, minced

1 tbsp chopped fresh cilantro

1 tsp garlic powder

2 tsp cumin powder

salt to taste

4 large sweet Yellow bell peppers, washed - Yellow peppers really work the best!!

1 cup water mixed with 1tsp Caldo de Pollo (found in the Hispanic isle) (divide mixture in 1/2, you will use ½ cup later...this stuff is amazing) 

1/4 cup tomato sauce

1 1/2 cups cooked Spanish rice

1 can pinto beans, drained

1/4 cup shredded cheddar /jack cheese

Shredded lettuce

Diced tomato

Avocado (diced or sliced)

Sour cream for topping

Oil or nonstick spray

Heat oven to 400°. Add ½ a tsp of oil in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Cook about 2 minutes and add ground turkey. Add the salt, garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add the tomato sauce and 1/2 cup of caldo de pollo mix, beans (drained), mix well and simmer on low for about 5 minutes. Add cooked rice to the meat/bean mixture.

Sorry, I snapped this picture after I had filled half of my peppers...but you get the idea :)

Cut the bell peppers in half and remove all seeds. You may also stuff the peppers whole, just remove the top and fill. 

Place the cut peppers in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can...really stuff them well. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth mixture on the bottom of the pan. The chicken broth steams the peppers and keeps them from sticking. Place in a glass baking dish with a lid...(any oven safe dish will do). Bake these babies for 35 minutes...About 8 minutes before they are done remove the lid and add the cheese...this gives the peppers a crispy crust on top. Top with extra cheese (you can NEVER have too much cheese) shredded lettuce, tomato, avocado, and sour cream. Happy Eating.

Enjoy...Genelle