I am always a big fan of using a veggie as the base of my meal. It cuts back on extra carbs and fat and adds in vitamins and minerals your body needs. Not that we don’t need carbs and fat too…but for a healthier alternative this is always a fun meal. I chose to use brown rice in this recipe, but you can also use quinoa for an extra protein boost!
Planning your meals for yourself and others is good for a couple reasons. It gives you the feeling of accomplishment, especially when you are cooking for others…and also when they actually end up liking it 😉 Cooking at home also gives you the control of what you are putting into your meal and the ability to monitor every ingredient. Salt has its purpose, but I believe that purpose is not to be poured all over your food to taste yummy. I love experimenting with different herbs and spices to come up with something that will taste delicious. There is a lot more out there than just salt 🙂 Unless we have a current health condition, are over age 50, or African American, we should all be aiming for 2300mg or less of sodium. Aim for 1500 or less if you fall in the other classification of individuals.
- 1 pound lean ground turkey
- 1 can kidney beans rinsed and drained
- 3-6 large bell peppers
- 1 cup cooked brown rice
- 2 cloves garlic diced
- 1/2 white onion chopped
- shredded cheese for garnish
- 2 T. EVOO
- 1 t. cumin
- 1/2 t. cayenne pepper
- 1 t. chili powder
- 1/2 t. red pepper chili flakes
- 1 t. garlic powder
- 1/2 t. pepper
- Optional: salsa/hot sauce
- Preheat oven to 375 degrees F.
- Cut the tops of your bell peppers off and hollow out. Place in a baking dish close together so they help each other stand up and set aside.
- In a large skillet, sauté the EVOO, garlic, and onion together until onions are translucent. Add in ground turkey and cook until no longer pink, then add the kidney beans and all of the spices.
- Cook meat mixture for about 5 minutes so all of the flavors blend together nicely. Add in rice and then stuff mixture into the bell peppers. Cook peppers for 15 minutes, top with cheese/salsa and enjoy!
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie