Turkey Stuffed Peppers
Fail to plan, plan to fail….Meal prep this dinner tonight and stay on track all week! This recipe can give you 6 dinners for the week, all you have to do is reheat!
Macros for 1/2 pepper:
3G fat, 19g carbs, 18g protein
- Heat oven to 400°F.
- Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat. Add 1/4 cup diced onion, 1 minced garlic clove (or 2 tbs jarred minced garlic), 1 tbs cilantro, and saute about 2 minutes.
- Add to the skillet: 1 lb 99% lean ground turkey, 1 tsp salt, 1 tsp garlic powder, 1 tsp cumin and cook meat until it is completely cooked through
- Add to the skillet: 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
- Lastly add to the skillet: 1 1/2 cups brown rice
- Cut 3 bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese. Pour another 1/2 cup of chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 45 minutes. Carefully remove the foil and serve right away.
Read more at http://www.skinnytaste.com/turkey-stuffed-peppers-45-pts/#FPGK9ZOSrAfuz56E.99
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