Serving Size: 2 Stuffed Peppers
WW Points+: 5 Calories: 230.3 Total Fat: 9.7 g
Sweet bell peppers are stuffed with lean ground turkey, onions, spices, fresh baby spinach, and topped with shredded cheese then baked until the peppers are tender and the cheese is bubbly. This is a great way to use some left over ground turkey. This recipe calls for 8 oz of cooked, lean ground turkey but if you don't happen to have any on hand, just cook up 10-12 oz of raw ground turkey to use here.
Stuffed peppers are usually stuffed with meat and rice. I wanted to keep the points+ low and decided to omit the rice. I made up for it with fresh spinach, onions, and cheese. I also added a little fat free sour cream to give the filling a creamy texture and a little added flavor. They came out really good and very filling! A serving is 2 stuffed pepper halves which is perfect for dinner. I brought 1 half to work for lunch the next day and had it with a small salad.
Use whatever color peppers you have on hand. I happened to have red, orange, and yellow so it made for a nice bright meal.
- 4 medium Bell Peppers, any color, halved
- 8 oz 93% Lean Ground Turkey, cooked
- 1 tbsp Light Butter (I used I Can't Believe it's Not Butter Light)
- 1 small Onion, diced
- 1 small Tomato, diced
- 3 Garlic Cloves, minced
- 1 1/4 cup Fat Free Reduced Sodium Chicken Broth, divided
- 1/4 cup Fat Free Sour Cream
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Parsley
- 1/2 tsp Salt
- 1 tsp Black Pepper
- 3 cups Fresh Spinach, chopped
- 3/4 cup Sargento Reduced Fat 4 Cheese Italian Blend Shredded Cheese, divided
Preheat oven to 350 F.
Slice Bell Peppers in half, remove seeds, and place in a large baking dish.
In a large skillet, melt Light Butter over medium-high heat. Saute Onions until translucent, about 3 minutes.
Add Minced Garlic and saute for another 2 minutes.
Next, add chopped Tomato, Basil, Oregano, Parsley, Salt, and Black Pepper.
Cook for a few minutes, until the tomatoes begin to break down.
To the skillet, add Cooked Ground Turkey, Fat Free Sour Cream, and 1/4 cup Chicken Broth. Stir well and let bubble until the liquid is reduced by about half. Taste and, if needed, add a little more Salt and Pepper. Transfer to a large mixing bowl.
Chop Spinach and add to the mixing bowl. Add 1/4 cup Shredded Cheese and stir to combine. Fill each Pepper half with about 1/3 of a cup of the stuffing mixture. Pour the remaining cup of Chicken Broth in the bottom of the baking dish. Cover with foil and bake in the preheated oven for 35 minutes.
Remove foil, top peppers with the remaining 1/2 cup of shredded cheese and return to the oven for 15-20 minutes, or until peppers are tender and the cheese has browned slightly.
If you like crispier cheese, broil for 1-2 minutes after baking. Serve with a side salad or over mixed greens.