Clean Eating-Stuffed Peppers

Tonight I made clean stuffed peppers for my family. It was one of the meals as you are cooking, if something could go wrong, it did! I was thinking to myself, if this comes out edible, it will be a miracle! Well, to my shocking surprise.....they came out delicious!!!! I would definitely recommend trying these!  I once again found the recipe on Clean Eating Mag's site.

I used a garlic seasoning rather than an Italian one! The lid fell off and way more came out then should have, and it still tasted amazing! (We all have days like this right!?) I also used brown rice instead of wild rice.

INGREDIENTS:

• 1/2 cup wild rice
• 1 tbsp extra-virgin olive oil
• 2 cups onions, chopped
• 3 cloves garlic, chopped
• 1 lb 99% lean ground turkey
• 2/3 cup low-sodium natural tomato juice
• 1/2 tsp Italian seasoning
• 10 grape tomatoes, halved
• 1/4 tsp ground black pepper
• 4 assorted medium sweet bell peppers (red orange and yellow)
• 2 oz part-skim mozzarella

INSTRUCTIONS:

1. Bring rice and 2 cups water to a boil in a medium saucepan over medium-high. Reduce heat to medium, cover and continue to boil for 25 minutes.
2. Meanwhile, add oil and onions to a large sauté pan over medium-high. Sauté onions for 2 minutes, then add garlic and sauté for 1 minute. Add turkey, juice and seasoning. Cook until turkey is cooked through, about 10 minutes. Add tomatoes and black pepper, cooking, covered, for 5 minutes. Preheat oven to 400°F.
3. Fill a large pot half-full with water and bring to a boil. Cut tops from bell peppers and remove all seeds. Add bell peppers and tops to water and return to a boil. Cook, covered, for 4 to 5 minutes or until tender. Remove bell peppers and dry on paper towel.
4. Drain rice and add to turkey mixture. In a glass dish, stand bell peppers and fill with turkey-rice mixture. Sprinkle with mozzarella and add bell pepper top. Bake for 15 minutes.

Nutrients per stuffed turkey pepper: Calories: 350, Total Fat: 7 g, Sat. Fat: 1.5 g, Carbs: 35 g, Fiber: 7 g, Sugars: 14 g, Protein: 36 g, Sodium: 210 mg, Cholesterol: 60 mg

If you try this recipe, please let me know if you loved it as much as we did!!!

"Do not use you stomach as a trash can"

XOXO