Description
These stuffed peppers are filling and delicious!
Ingredients
Scale
- 1 lb Ground Turkey
- 1/4 Cup Green Onions, diced
- 2 Tablespoons Fresh Herbs, chopped (I used parsley & basil)
- Salt & Pepper for seasoning
- 4 Large Red Peppers
- 1 Cup Low Sodium Chicken Broth
- 1/4 Cup Canned Diced Tomatoes (liquid included)
- 1 1/2 Cups Cooked Rice
- 2 cups raw spinach (optional)
- Cooking Spray
Instructions
- Preheat oven to 400 degrees.
- In a large pan on medium heat, spray the pan and saute the green onions and herbs for a minute.
- Add the ground turkey and season with salt & pepper. Brown until meat is completely cooked through.
- Add the tomatoes, spinach (optional) and half of the chicken broth and lower the heat to medium-low. Simmer for about 5 minutes.
- Add the cooked rice to the pan and combine for another few minutes.
- Cut the tops off of the bell peppers and remove the seeds. Place in a baking dish upright and fill the peppers to the tops with the meat mixture. Pour the remaining broth on the bottom of the dish.
- Cover the dish tightly with aluminum foil and bake in the oven for about 35 minutes.
- Garnish with fresh herbs or cheese.
Notes
Recipe adapted by Skinny Taste
Keywords: fodmap stuffed peppers, pepper recipe, low fodmap pepper recipe
