Try this Mediterranean Stuffed Bell Peppers recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400°.
Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and 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.
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.
Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan.
Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1496g) | ||
Recipe Makes: 1 | ||
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Calories: 683 | ||
Calories from Fat: 79 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 5.9mg | 2 % | |
Sodium 6828.3mg | 235 % | |
Potassium 1671.7mg | 44 % | |
Total Carbohydrate 130.2g | 38 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 122.3g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 683
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