High in points and containers, this recipe is sure to keep you full for a long time.
Makes 4 servings
- 4 bell peppers (color of your choice)
- 1/2 pound 93% lean ground turkey
- 1 can fire-roasted tomatoes
- 2 garlic cloves, grated
- 1 cup onions, chopped
- Optional 1 cup quinoa (subtract yellow or 3 PPV)
- 2/3 cup low fat shredded cheddar cheese
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp tabasco (more or less to taste)
- Cook quinoa according to package instructions
- In a skillet with a little EVOO, saute onion and garlic until tender. Remove from pan and set aside.
- In same skillet, brown ground turkey
- Meanwhile, chop the tops off bell peppers. Heat a large pot of water to boiling.
- Boil peppers for 3 minutes and remove. Drain on paper towels
- Open can of tomatoes and separate the tomatoes from the juice/sauce its in- but save the juice and spread it in the bottom of a small pyrex baking dish.
- In a large mixing bowl, combine ground turkey, sauteed onions/garlic, most cheese (save some to top), quinoa, diced tomatoes, tabasco, and seasoning. Mix well.
- Fill each pepper with mixture. Top with cheese and sprinkle paprika on top
- Bake at 325 for 20-25 minutes
As much as I enjoyed this recipe, I probably won’t make it again for a while! I loved the way the turkey was seasoned, and mixing in the quinoa was a good way to give it some more substance, despite the number of containers/points it used of my day.
The reason why I say that I probably wont be making this again is because, while it looks pretty, presenting ground turkey in a pepper, it’s really hard to eat! The first time I ate it, I treated the pepper like a bowl, eating most of the turkey mixture first. Then, I tried to eat the pepper. It was bland and squishy from being baked, and although not terrible, not overly enjoyable.
Then, I tried to cut up the pepper before I started eating the mixture. That lead my turkey mixture to spill out everywhere, hard to eat later. I was eating my pepper in a bowl, which made the process a bit easier.
If I were to edit this recipe, I would slice and sautee the peppers, and mix it in, creating a turkey mixture I could then place on a lettuce wrap or whole wheat wrap (after eliminating the quinoa).
If you’re interested in eating delicious foods like this while still losing weight, contact me about the 21 Day Fix; I’m a coach, and here to help you!