Cilantro-Lime Turkey Stuffed Peppers
19:00 31 October
in Recipes
| Servings |
people
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Ingredients
- 6 medium red, orange, green or yellow bell peppers
- 3 cups water
- 1 lb 99% fat free ground turkey
- ½ cup diced onion
- ¼ tsp paprika
- 2 cloves cloves garlic (1 tsp. minced)
- 2 cups canned garbanzo beans (chickpeas)
- ½ cup chopped fresh or frozen spinach
- 2 tsp lime juice
- ¼ tsp salt
- 1 tsp Worcestershire sauce
- 1 ½ tsp dried cilantro
- 1 tsp dried parsley
- 1 ¾ cups can diced tomatoes (1 x 14.5 oz)
- 16 oz bag of frozen carrots
- 1 avocado
Ingredients
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Instructions
- Preheat oven to 400°.
- Cut tops off of peppers, wash and clean out and discard the seeds and tops.
- Arrange bell peppers, top side up in a 9x12 baking dish.
- Pour water around the peppers.
- Cook for 20 minutes oven while preparing turkey mixture.
- In a heavy sauce pan, sauté: turkey, onion and garlic over medium heat.
- Once cooked (white throughout) add spinach, lime, cilantro, rest of the spices, tomatoes and beans (chickpeas) and cook for 2 minutes or until spinach is wilted.
- Remove peppers from oven and spoon 1 cup of turkey filling into each pepper.
- Bake in the oven for 20 minutes.
- Microwave or steam frozen carrots.
- Serve 1 pepper with one cup of carrots and 1/6 or 2 tbsp. of avocado.
- For more flavor not reflected in the nutrition information sprinkle garlic salt on turkey when cooking.
Recipe Notes
Nutrition Information
280 calories, 7g fat, 1g saturated fat, 34g carbohydrates, 23g protein, 9g fiber, 270mg sodium, 900mg potassium
LEVEL II
Add 1 starch serving (1/3 cup cooked rice), and 1 small protein serving (1 ounce of low fat cheese)
LEVEL III
Add 2 starch servings (2/3 cup cooked rice) and 1 fat serving (2 tbsp. avocado), and 1 small protein serving (1 ounce of low fat cheese)
LEVEL IV
Add 2 starch servings, and 1 large protein serving (1/3 cup cooked rice and 1 stuffed pepper), 2 fat servings (4 tbsp. avocado)
LEVEL V
Add 2 starch servings, and 1 large protein serving (1/3 cup cooked rice and 1 stuffed pepper), 2 fat servings (4 tbsp. avocado)
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