Stuffed peppers are a great way to practice portion control and provide a low-carb alternative to tortillas and other wraps. Cumin, coriander, and fennel help round out the seasonings for the turkey and brown rice stuffing, while chopped cilantro adds a bit of freshness. Roasting bell peppers sweetens them and adds a smoky flavor, a great trick whenever you're trying to cut calories but preserve taste.
Ingredients
- 4 oz 93% lean ground turkey
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp coriander
- 1 tsp, whole fennel seeds
- ¼ cup cilantro, chopped
- ¼ cup diced tomatoes
- ¼ cup brown rice
- 1 red bell pepper, halved
Directions
Prep:
Cook:
Total:
- Brown the turkey and spices in a pan on medium heat. Add the diced tomato and simmer for 10 minutes. Combine with cooked brown rice and set aside to cool.
- Preheat oven to 400 degrees F.
- Cut the bell pepper in half lengthwise, and carefully remove the seeds and ribs of the pepper. Fill the halves with the turkey and rice mixture and bake for 15 minutes.