The first question I’m asked as the kids come home one-by-one is… you guessed it…”What’s for dinner?”! When I told them yesterday we were having stuffed bell peppers I saw the look of fear in their eyes. I got a million questions. “What’s in them?”, “Do I have to eat the pepper part?”, “Why?”. Needless to say, this recipe made 9 peppers* and guess how many were leftover? ZERO. They killed them, and the mashed potatoes on the side. You would think they would trust me by now!

This meal costs approximately $1.51 per serving ($15.10 total). Again, the usual disclaimer…this is based on Orlando grocery prices at my local Publix. It could be less or more for you, depending on brands you use, where you shop, and where you live. I just put approximate pricing in to give people an idea in case they want to budget for their week.

*This may make anywhere from 6 – 10 peppers. It really depends on the size of the peppers. The larger the pepper, the less of them it will make because you may want to add more filling. This will change the nutritional values slightly! Just a reminder!

INGREDIENTS

• 1 lb 93% lean ground turkey $5.49
• 2 garlic cloves, finely chopped $0.10 (estimate)
• 1/4 onion, finely chopped $.10 (estimate, entire onion is $0.48)
• 1 tbsp chopped fresh cilantro or parsley
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp kosher salt
• 5 large bell peppers, washed $4.69
• 1 cup reduced sodium chicken broth, divided $1.95
• 1/4 cup tomato sauce $0.43
• 1 1/2 cups cooked brown rice (instant brown rice works just fine but use whatever you like!) 0.95
• Olive oil spray
• 1 tbsp part skim shredded cheddar cheese per pepper, $1.39

INSTRUCTIONS

• Heat oven to 400°F.
• Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
• Add onion, garlic and cilantro. Sauté about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
• Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
• Combine cooked rice and meat together.
• Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese. Some of the filling may fall out, no worries! Scoop it out when it’s done and you serve them!

• Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.

Nutritional Information

Serving: 1/2 pepper, Calories: 221kcal, Carbohydrates: 19g, Protein: 18g, Fat: 3g, Cholesterol: 61mg, Sodium: 248mg, Fiber: 3g, Sugar: 1gBlue Smart Points:5Green Smart Points:5Purple Smart Points:3Points +: 6

This was another great find from skinnytaste with slight modifications! Enjoy!