This entrée is oh so worthy of what I want for myself. Full of a rainbow of vegetables, it has nutrients and fiber galore along with a healthy amount of lean protein with ground turkey and peas. The brown rice is a whole food and clean carbohydrate. Goat cheese is clean too and a yummy source of protein and fat. This recipe and its quick easy hacks make it easy to choose worthiness for myself.
Veggies have a starring role in these stuffed peppers. I can't believe I didn't think I liked peppers for my first couple of decades!
The quick comes from 2 things:
1. Using mostly frozen veggies that are already washed and chopped
2. Microwaving the frozen veggies and peppers about half way to save oven time. If you don't need the extra time, you can bake them for 1 hour at 350.
Adding an abundance of vegetables to recipes is a great way to add nutrients and make them satisfying and filling.
6 large peppers, yellow, red, orange
1 ½ pounds ground turkey, 99% fat-free
6 garlic cloves minced
1 large onion chopped
1 bag spinach, frozen, chopped
1 bag peas and carrots, frozen
1 bag, broccoli, baby florets, frozen
1 bag cauliflower rice, frozen
1/2 cup corn, frozen
1 bag brown rice, frozen
salt to taste
½ t red pepper
Optional 2 tablespoons shredded fat free cheddar cheese= 1 point
OR 2 tablespoons 2% reduced fat shredded cheddar = 2 points
Salsa for serving optional, I love to add this and it is 0 points.
Serves 6 with one pepper each (2 points for 2 halves and 1/6 of filling without cheese)
OR 12 with 1/2 a pepper each (1 point for 1 half pepper and 1/12 of filling without cheese).
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I was a school teacher for 20 years and am a lifetime soul learner. I am still a teacher, just a different curriculum.