Try another healthy, hearty recipe this month!

INGREDIENTS: 

• 1 lb. lean chopped turkey meat
• 1 garlic, minced
• 1/4 onion, minced
• 1 tbsp. chopped fresh cilantro or parsley
• 1 tsp. garlic powder
• 1 tsp. cumin powder
• Salt, to taste
• 3 large sweet red bell peppers, washed
• 1 cup fat-free chicken broth
• 1/4 cup tomato sauce
• 1 1/2 cups cooked rice
• Olive oil spray
• 1/4 cup reduced-fat shredded cheese

DIRECTIONS:

1. Heat oven to 400°.

2. Spray a little olive oil spray in a medium size sauté pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Sauté about 2 minutes and add ground turkey. Season with salt, garlic powder and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

3. Cut the bell peppers in half lengthwise and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can.

4. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan.

5. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.

NUTRITION INFORMATION:

Yield: 6 servings, Serving Size: 1/2 pepper, Calories: 185, Fat: 2.3 g, Carb: 20.2 g, Fiber: 1.6 g, Protein: 20.8 g, Exchanges: 1 starch, 2 meats, 1 vegetable.

Source and printer-friendly version: SkinnyTaste.com