Clean Eating Stuffed Bell Peppers with Black Rice(Makes 6 stuffed peppers)
6 bell peppers – any color.1
1/2 lbs. lean ground turkey or chicken meat
3 (15 oz.) cans of tomato sauce – no sugar added and low sodium if possible.
1/2 large red onionchopped
1/2 lb. green pepper chopped
1 cup cooked black rice
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. olive oil
Preheat oven to 350 degrees F.
Step 1 – Slice the tops off your peppers and remove the cores. Reserve the tops.
Step 2 – Place your peppers in a baking dish (preferably one with a lid – but don’t panic if you don’t have one). Make sure the dish is small enough to fit the peppers snugly so that they can stand upright.
Step 3 – Pour 2 of the 3 cans into the bottom of the pot so your peppers have a nice little pool to swim in during baking.
Step 4 –Pop out the middles and get ready to do some chopping.
Step 5 – Chop your pepper tops and onion.
Step 6 – Put your veggies in a pan with the olive oil and sauté until they are nice and soft.
Step 7 – Put your cooked veggies into a large mixing bowl and set aside.
Step 8 – Using the same pan you cooked your veggies in, cook your turkey in the 1/2 cup of broth. Be sure to add your spices here too.
Step 9 – In the last 3-5 minutes of cooking, return your veggies and cooked black rice to the pan. Mix well
Step 10 – Return the entire mixture to the mixing bowl. Add your tomato sauce.
Step 11 – Stir well.
Step 12 – Fill your peppers with the meat mixture.
Step 13 – Cover with a lid. If you don’t have one, cover tightly with aluminum foil.
Step 14 – Bake for approximately one hour, or until the peppers are very soft.