So tonight is my HSM #2. Below is the recipe I used to make tonight’s dinner. I made a few changes, like not using rice in the recipe, using a little extra garlic and onions, and I added some fresh jalapenos that I had leftover from last week. I also used a 5 Italian cheese blend for the topping. My only advice would be to use extra tomato sauce and chicken broth. There wasn’t enough left to pour into the bake tray after the meat was done lol. To me this recipe tasted amazing, but I’m also not a picky eater haha.
â?¢ 1 lb lean chopped turkey meat
â?¢ 1 garlic, minced
â?¢ 1/4 onion, minced
â?¢ 1 tbsp chopped fresh cilantro or parsley
â?¢ 1 tsp garlic powder
â?¢ 1 tsp cumin powder
â?¢ salt to taste
â?¢ 3 large sweet red bell peppers, washed
â?¢ 1 cup fat free chicken broth
â?¢ 1/4 cup tomato sauce
â?¢ 1 1/2 cups cooked rice
â?¢ Olive oil spray
â?¢ 1/4 cup reduced fat shredded cheese
Heat oven to 400Â°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.
Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.