Yum! Stuffed peppers are one of my favorite foods to make for dinner! They go perfectly with a nice salad on the side and are loaded with mega flavor. I make these extra guilt-free by avoiding heavy tomato sauces, unhealthy oils and unnecessary dairy/cheese. To bump up the health factor, I ditch ground beef and use extra-lean ground turkey! This recipe is also Gluten-free because I don’t use any grains in the meat mixture. I only use a 1/2 cup of wild rice for texture.
Tip: Wild rice is actually the “seed” of a marsh grass and not a “grain”. I love it because its high in B vitamins, zinc, potassium and manganese. Wild rice also contains twice as much protein as brown rice and is relatively low cal!
- 4 large bell peppers (orange, red or yellow)
- 1 cup organic veggie broth
- 1 tbsp coconut oil
- 1/2 large onion, diced
- 3 cloves of garlic
- 1 tsp sea salt
- 1 lb. organic ground lean turkey
- 1/2 cup wild rice
- 1 cup tomatoes, diced
- Freshly ground black pepper, cayenne, ground ginger and lemon juice to taste
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Prep peppers and boil for 4-5 minutes. Remove from the water and set to dry on paper towel.
- Cook the wild rice following box directions or just like regular rice.
- Heat the coconut oil in a large nonstick pan over medium heat, adding in onions. Sauté for 4 minutes until the onion begins to soften, add in garlic. Next, stir in the ground turkey, veggie broth, diced tomatoes and other seasonings. Cook until turkey is slightly browned.
- Remove the pan from heat. Place the peppers upright in the baking dish and spoon the meat mixture into the center of each. Bake for 30 mins.
- Serve with a fresh squeeze of lemon juice and parsley as garnish.
How do you make stuffed peppers? Have you tried using ground turkey?