Turkey and Broccoli "Rice" Stuffed Peppers
Ingredients:
4 large red and/or yellow bell peppers
4 Tbsp. water
2 tsp. olive oil
1 lb. ground turkey
½ cup chopped onion
3 cloves garlic, minced
4 tsp. ground cumin
4 tsp. ground coriander
1 tsp. sea salt
1 tsp. ground cinnamon
½ tsp. black pepper
½ tsp. cayenne pepper
3 cups riced broccoli and/or cauliflower
1 cup lightly packed fresh cilantro leaves
½ cup pine nuts
½ cup chopped fresh mint
Directions:
Preheat oven to 400°F. Cut bell peppers in half lengthwise; remove stems, seeds, and membranes. Place four of the pepper halves in a 2-qt. square baking dish; add 2 Tbsp. of the water. Microwave, covered, 4 minutes or until crisp-tender, rearranging once; drain. Repeat with the remaining pepper halves and water.
In a 10-inch skillet, heat oil over medium. Add the next nine ingredients (through cayenne pepper). Cook until turkey is browned. Stir in broccoli; heat through. Remove from heat. Stir in cilantro.
Arrange pepper halves, cut sides up, in a 3-qt. rectangular baking dish. Fill each half with about ½ cup turkey mixture. Bake, covered, 15 minutes. Sprinkle with pine nuts. Bake, uncovered, for 8 minutes more or until heated through and nuts are toasted. Sprinkle with mint.
Nutritional Info:
Estimated Nutritional Values per Serving (1 stuffed pepper half)
Calories: 185 kcal
Fat: 9 g
Cholesterol: 40 mg
Sodium: 220 mg
Carbohydrates: 12 g
Protein: 15 g
Potassium: 450 mg