📂 Rice & Pasta
#High Protein
#High Fiber
#Low Fat
#Gluten-Free
Bell Peppers Stuffed with Brown Rice, Turkey and Spices
🌶️ A complete and balanced meal. Lean turkey protein and slow carbs in a roasted bell pepper rich in vitamin C.
🛒 Ingredients
- 3 Large red bell peppers
- 8.8 oz Ground turkey breast
- 3.5 oz Brown rice
- 3.5 oz Onion
- 1.7 fl oz Sieved tomato
- 0.34 fl oz EVOO
🌶️ Stuffed Bell Peppers: The Perfect Single Plate
This recipe is the ideal example of a balanced plate: the bell pepper provides a massive dose of vitamin C (more than an orange), ground turkey offers clean protein with hardly any fat and brown rice gives us the energy needed to face the day without insulin spikes.
📝 Detailed Instructions
- Rice Preparation: Cook 3.5 oz (100g) of brown rice in advance (takes about 30-35 minutes). Drain it well.
- The Filling: In a skillet with 0.34 fl oz (10ml) of EVOO, sauté 8.8 oz (250g) of ground turkey breast. Add 3.5 oz (100g) of diced onion and a bit of sieved natural tomato (1.7 fl oz / 50ml). Mix with the cooked brown rice and season with cumin and pepper.
- Hollowing Out: Cut the top off 3 large red bell peppers, remove the seeds and white membranes.
- Filling and Baking: Fill each pepper with the mixture pressing lightly. Place them in a baking dish with water on the bottom (so the pepper cooks in steam and doesn't burn).
- Cooking: Bake at 375°F (190°C) for 30-35 minutes until the pepper skin is wrinkled and tender.
This is an ideal recipe to prepare the day before, as the flavors settle and improve with resting.
