Rich Red Peppers
Source: Spice it up! Summer 2013

  • Serves 6
  • Preparation Time: 30 minutes
  • Cooking Time: 30 - 90 minutes
  • 350°F

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
6 medium red peppers
1/3 cup dry basmati rice
2/3 cup water
1 tablespoon olive oil
1 lb ground turkey
2 cloves garlic chopped
1/2 cup green onion chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon ground black pepper
1 cup frozen corn
1 cup diced zucchini
1/2 cup cilantro chopped

Nutrient Analysis

PER SERVING:

1/6 of recipe


RENAL EXCHANGE:

2 Protein + 1 Starch + 2 Vegetable


Calories
245Kcal
Protein
18g
Carbohydrates
24g
Fibre
3.2g
Total Fat
9g
Saturated Fat
2g
Cholesterol
66mg
Sodium
69mg
Potassium
641mg
Phosphorus
243mg

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

SUGGESTION:
Leftover stuffed peppers can be frozen or reheated the next day. Serve with additional rice.


Rich Red Peppers:
Downloadable/printer-friendly version


Ingredients

Share

Preparation

1
Done

Preheat oven to 350°F (conventional oven). You can skip this step if using the microwave oven.

2
Done

In a small sauce pan, bring water to a boil and cook the rice according to package instructions.

3
Done

In a large frying pan, sauté the ground turkey, garlic, and onions. Add the four spices and continue to sauté until the meat has browned.

4
Done

Add corn and zucchini and sauté until vegetables are soft. Stir in the cooked rice (1 cup) and cilantro.

5
Done

Cut the tops off, hollow out the peppers and discard the seeds and ribs. Trim the bottoms if necessary so that the peppers can stand upright in a roasting pan or dish. Stuff peppers with turkey and rice filling. Cover the peppers with their tops.

6
Done

Using the Oven:
Add 1/3 cup of water to bottom of the roasting pan and cover with aluminum foil. Bake for 1 1/2 hours or until the peppers are soft and juices are well developed in the pan.

Using the Microwave:
Add 1 cup of water to bottom of dish and cover with plastic foil. Cook on HIGH for 30 minutes or until peppers begin to soften on the outside.

7
Done

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Ricotta Pesto Pizza
next
Summer Berry Semifreddo
previous
Ricotta Pesto Pizza
next
Summer Berry Semifreddo

Source: Spice it up! ISSN 1918-302X Spice it up!
©2018 Communication ebmed Inc. All rights reserved. www.ebmed.ca
Visit www.myspiceitup.ca for more recipes!