Tuesday, November 11, 2014

Clean Stuffed Peppers

I decided to combine the pros from all the recipes I've tried up to this point, and of course, make sure its fix-approved. And the results turned out great- try it for yourself!

Stuffed Peppers
Yield: 4 peppers
Fix Portions (per pepper): 2 green, 1 red, ½ yellow, ½ blue

  • 4 bell peppers (color of your choice)
  • ½ pound 93% lean ground turkey
  • 1 can fire-roasted tomatoes
  • 2 garlic cloves, grated
  • 1 green container (about 1 cup) onions, chopped
  • 2 yellow containers (about 1 cup) cooked brown rice
  • 2 blue containers shredded cheddar cheese
  • 1 tbsp each ground cumin, paprika, black pepper, garlic powder, onion powder, Italian seasoning
  • 1 tbsp tobasco (more or less to taste)
  • ½ tsp salt (optional)


  1. Cook rice according to package instructions
  2. In a skillet with a little EVOO, saute onion and garlic until tender. Remove from pan and set aside.
  3. In same skillet, brown ground turkey
  4. Meanwhile, chop the tops off bell peppers. Heat a large pot of water to boiling.
  5. Boil peppers for 3 minutes and remove. Drain on paper towels
  6. Open can of tomatoes and separate the tomatoes from the juice/sauce its in- but save the juice and spread it in the bottom of a small pyrex baking dish.
  7. In a large mixing bowl, combine ground turkey, sauteed onions/garlic, 1 blue container cheese, 2 yellow containers rice, diced tomatoes, tobasco, and seasoning. Mix well.
  8. Fill each pepper with mixture. Top with remaining 1 blue container cheese and sprinkle paprika on top
  9. Bake at 325 for 20-25 minutes

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