Eating from the rainbow just got a whole lot easier with these Ground Turkey Stuffed Peppers!
This simple recipe calls for red, orange, and yellow bell peppers stuffed with a hearty medley of ground turkey, corn, and tomato, along with fresh spices and herbs.
When I first set out to make stuffed peppers I'll admit I was a bit intimidated by all the fancy recipes out there, so many of them called for multiple ingredients with much more time than I realistically have to prepare. And I don't know about you, but I rarely have the time for fancy 21 ingredient recipes.
So after a bit of searching and playing around with some healthy swaps I was inspired and tested my hand at whipping up my own batch of stuffed peppers. And they were DELICIOUS!
Not only are they pretty to look at, but they're simple to whip up, mighty tasty, and filled with balanced nutrition to support your healthy body goals.
1 lb. lean ground turkey (or meat substitute)
3 large bell peppers (red, orange and yellow are my favorites!)
1 15 oz. can whole kernel corn (no salt added), drained and rinsed
1/4 sweet yellow onion, diced
1 & 1/2 tsp. minced garlic
1 Tbsp. fresh cilantro, chopped
1 tsp. ground cumin
3/4 C vegetable broth (low salt)
1/4 C tomato sauce (no salt added)
1/4 - 1/3 C shredded low-fat Mexican cheese blend (optional)
Preheat oven to 400 degrees.
Line baking sheet with parchment paper.
Place a large non-stick skillet over medium heat, add diced onion to soften (approximately 2 minutes).
Add ground turkey, garlic and cilantro, stirring frequently until meat is cooked thoroughly.
Reduce heat to low and add the vegetable broth, tomato sauce and corn.
Mix well and simmer in skillet for approximately 5 minutes to allow flavor to fully absorb.
While the meat mixture simmers, rinse peppers and remove the tops and seeds and set aside.
Remove skillet with meat from heat.
Scoop meat mixture generously into each cored pepper, top with a small amount of cheese (optional).
Place each pepper on a baking sheet and place in the oven to cook approximately 15 minutes (or until edge of the peppers begin to brown, cheese begins to bubble).
Remove baking sheet from the oven, allow peppers to cool 5 or so minutes before serving.
Eat and Enjoy!
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