This is my new go-to easy, healthy meal! Seriously easy. Very healthy. Tasty, too.
Stuffed peppers are so easy to do. They’re great because 1 large bell pepper counts as 1/2 to 1/3 of your vegetable needs for the day. I usually eat 2 stuffed peppers when we have them, so that pretty much meets my vegetable needs in one meal! Especially if I add other veggies into my stuffed peppers [which I do].
A few fun facts about bell peppers:
- Excellent source of Vitamin C [more than 100% daily value]
- Great source of Vitamin A
- Good source of Vitamin B6
- Full of carotenoids — which help protect your body against harmful free radicals & help the immune system out!
- More colors, more nutrients!
More great news: one of these peppers has less than 200 calories. So when I eat 2 of these, which really fills me up, I’m having a healthy, vegetable-rich dinner for under 500 calories.
bell pepper 44 cal
¼ c brown rice 58 cal
¼ c ground turkey w/ taco seasoning 84 cal
¼ c diced tomatoes 8 cal
Total = 194 calories!
I had this awesomely colorful spread of fresh bell peppers from our CSA and had no clue what to do with this many. Hello stuffed peppers. And so easy they were to make.
Before you get your peppers going, start browning the ground turkey. I use ground turkey because it’s heart healthy – lower in fat and all those things that can be problematic for the heart. It’s a much, much leaner and healthier option than ground beef. My store sells 85% fat free ground turkey and 99% fat free; make sure to get the 99% fat free. Add taco seasoning to the turkey once it’s cooked. This adds a bit of flavor and southwestern flair to the peppers. Otherwise, they’ll taste pretty bland.
Next, cook your brown rice.
While the rice and turkey are cooking, cut the tops off the peppers and hollow them out. Remove the seeds and inner membranes so you have plenty of room for your stuffing.
You can cook the peppers before you stuff them, but I prefer to wait until they’re stuffed and then stick them in the oven for a quick cooking and melting of everything together.
Stuff those peppers up! I like to mix the rice and turkey and fill the bottom half of the pepper with that mixture. Then I add vegetables on top. This time I added a bunch of diced tomatoes. Corn also goes awesome in this. Put those babies in the oven at 350 degrees for 10-15 minutes.
Good lookin’ peppers. We had pepper night and I served these along with some hot jalapeno poppers.
Meanwhile, while I was doing this– little man was doing this…
And apparently going in for his close up…