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Stuffed Peppers with Ground Turkey and Veggies

Stuffed Peppers with Ground Turkey & Veggies Heart-Check certified recipe
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Stuffed Peppers with Ground Turkey and Veggies

Roasted bell peppers stuffed with lean ground turkey, fresh veggies, brown rice, and sauce, lightly topped with a sprinkle of mozzarella cheese.

This recipe from I Can’t Believe It’s Not Butter is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings   4   Serving Size   1 stuffed pepper

  • 2 tablespoons soft margarine spread
  • 8 ounces mushrooms (chopped)
  • 2 cloves garlic (minced)
  • 3/4 pounds lean ground turkey or chicken
  • 3 cups baby spinach
  • 2 cups cooked brown rice
  • 2 cups reduced sodium pasta sauce
  • 1/2 cup reduced-fat mozzarella (shredded)
  • 4 medium bell peppers (halved lengthwise, seeded)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 400 degrees.
  2. Melt soft margarine spread in large skillet and cook mushrooms and garlic 4 minutes or until tender.
  3. Add turkey and cook 8 minutes or until turkey is done, stirring to break up turkey. Add spinach and cook 1 minute or until wilted.
  4. Stir in rice and pasta sauce.
  5. Arrange pepper halves in large baking dish. Evenly fill pepper halves with turkey mixture. Add 1/2 cup water to bottom of baking dish. Cover dish with aluminum foil and bake 25 minutes.
  6. Remove foil, sprinkle with mozzarella cheese and bake 5 minutes.

Nutrition Facts

Stuffed Peppers with Ground Turkey and Veggies
CaloriesCalories
430 Per Serving
ProteinProtein
30g Per Serving
FiberFiber
7g Per Serving

Nutrition Facts

Calories 430
Total Fat 12.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 1.0 g
Cholesterol 55 mg
Sodium 270 mg
Total Carbohydrate 53 g
Dietary Fiber 7 g
Sugars 11 g
Protein 30 g

Dietary Exchanges
3 lean meat, 2 starch, 1 vegetable, 1 other carbohydrate, 1 fat

 

Roasted bell peppers stuffed with lean ground turkey, fresh veggies, brown rice, and sauce, lightly topped with a sprinkle of mozzarella cheese.

This recipe from I Can’t Believe It’s Not Butter is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Stuffed Peppers with Ground Turkey and Veggies
CaloriesCalories
430 Per Serving
ProteinProtein
30g Per Serving
FiberFiber
7g Per Serving
×
Calories 430
Total Fat 12.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 1.0 g
Cholesterol 55 mg
Sodium 270 mg
Total Carbohydrate 53 g
Dietary Fiber 7 g
Sugars 11 g
Protein 30 g

Dietary Exchanges
3 lean meat, 2 starch, 1 vegetable, 1 other carbohydrate, 1 fat

Ingredients

Servings   4   Serving Size   1 stuffed pepper

  • 2 tablespoons soft margarine spread
  • 8 ounces mushrooms (chopped)
  • 2 cloves garlic (minced)
  • 3/4 pounds lean ground turkey or chicken
  • 3 cups baby spinach
  • 2 cups cooked brown rice
  • 2 cups reduced sodium pasta sauce
  • 1/2 cup reduced-fat mozzarella (shredded)
  • 4 medium bell peppers (halved lengthwise, seeded)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 400 degrees.
  2. Melt soft margarine spread in large skillet and cook mushrooms and garlic 4 minutes or until tender.
  3. Add turkey and cook 8 minutes or until turkey is done, stirring to break up turkey. Add spinach and cook 1 minute or until wilted.
  4. Stir in rice and pasta sauce.
  5. Arrange pepper halves in large baking dish. Evenly fill pepper halves with turkey mixture. Add 1/2 cup water to bottom of baking dish. Cover dish with aluminum foil and bake 25 minutes.
  6. Remove foil, sprinkle with mozzarella cheese and bake 5 minutes.
 

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