Heart Healthy Stuffed Peppers Recipe

INGREDIENTS

5 bell peppers, mixed colors if desired
Olive oil spray
1 medium-sized yellow onion, chopped
3 garlic cloves, minced
1 tsp. ground black pepper
1 Tablespoon chili powder
20 oz. package ground turkey
2 tsp ground cumin
1 tsp. ground coriander
1 (12-16 oz.) jar pico di gallo or salsa
2 cups fresh baby spinach, rinsed and chopped
1 cup cooked quinoa
1 cup cooked brown rice
1/2 cup shredded low fat cheddar cheese

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. Cut the peppers in half lengthwise and remove the ribs along with the seeds and stems.
3. Spray baking dish with olive oil spray and arrange peppers in the dish.
4. Spray a large non-stick skillet with the olive oil spray.
5. Sauté the onion and garlic over medium heat until it starts to brown.  If the onions and garlic start to stick, add a splash of water to deglaze the pan.
6. Add the ground turkey to the pan, cooking until lightly browned and breaking it up as it cooks.  Stir in the black pepper, chili powder and coriander.
7. Add the salsa, quinoa and rice, heat through.  Remove from heat and stir in the chopped spinach.
8. Pack the turkey mixture into the pepper halves so that it’s heaping, about a cup each.  Sprinkle the tops with the cheddar cheese and bake about 40 minutes or until the peppers are tender.  Serve immediately.

   Yields: 10 servings

NUTRITION INFORMATION

Calories 203
Total Fat 6.5g
Saturated Fat 2.2g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 44mg
Sodium 332mg
Potassium 369mg
Carbohydrates 22g
Fiber 3.4g
Sugar 2.6g
Protein 16.3g