Stuffed Peppers Part Two

This last week, Hannah, last season's runner up, visited the ranch on the Biggest Loser. She shared her recipe for Turkey Stuffed Peppers, and they looked so good, I knew I needed to make them. When I stopped at the fruit and veggie stand on the way home from work on Friday and colored peppers were all $.59 each, I snapped up six peppers with this recipe in mind. I made a few small variations in the recipe, but very few indeed. It didn't need a whole lot of improvement.

These were delicious and so low in calories, but VERY filling. Thanks Hannah for a yummy new recipe.

Hannah's Turkey Stuffed Peppers
Ingredients:
2 tsp extra virgin olive oil
1/2 cup onion, chopped finely
2 cloves garlic, minced
1.25 lb lean ground turkey
2 tsp salt
1 tsp pepper
1 tsp cumin
1 tsp garlic powder
1/2 cup tomato sauce
1.5 - 2 cups chicken broth, divided
6 medium - large sweet bell peppers (I used a mix of red, yellow and orange), washed
1 cup shredded cheddar cheese
1 tbs fresh cilantro or parsley, chopped

1. Preheat the oven to 400 degrees. In a non-stick skillet, add the 2 tsp of olive oil and heat over medium heat. Add the onion and cook for 2 minutes. Add the garlic, and stir for 30 seconds. Add the turkey. Break into pieces. Add salt, pepper, garlic powder and cumin and cook until no longer pink. Add the tomato sauce and 1/2 cup chicken broth. Reduce heat and simmer over low heat for 5 minutes. Add cilantro or parsley.

2. Cut bell peppers in half lengthwise and remove seeds and stern. Put in baking dish (I used two - one 8X8 and a 9X13), and spoon turkey mixture into each half, using all of the turkey. When all of the turkey is used up, pour the rest of the chicken broth into the bottom of the pans (this will help steam the peppers). Cover baking dishes with foil and bake for 35 minutes. When done, sprinkle with cheese before serving.

If you're interested in calories, 1/2 of a pepper is a mere 136 calories and only 7.3 grams of fat, but a whopping 12.6 grams of protein. Yummy.