Mexican Style Stuffed Peppers

If you're looking for a delicious and healthy dish to add to your meal prep routine, then look no further than these! Packed with protein, fiber, and flavor, these peppers are sure to please even the pickiest of eaters.

Serves: 5 Prep Time: 20 min Cook time: 1 h

What You'll Need

To make this delicious meal you'll need the following ingredients:

• 5 large red bell peppers

• 1 lb (450 g) lean ground turkey

• 1 can (15 oz/ 400g) diced tomatoes, drained

• 1 tsp ground cumin

• 1 tsp ground coriander

• Salt & pepper to taste

• 1 cup (200 g) long-grain white rice, uncooked

• 2 cups (480 ml) of chicken broth

• 1 Tbsp of chopped cilantro

• 1 cup (4 oz/ 113 g) grated cheddar cheese or Mexican cheese blend

Instructions

1. To get started, preheat your oven to 350°F (180°C).

2. Using a small knife, cut 5 large red bell peppers in half lengthwise, and place them in a baking dish that will fit them snugly.

3. Next, in a large skillet over high heat, cook 1 lb (450 g) of lean ground turkey until browned, breaking it up as you go. Once the turkey is browned, stir in 1 can (15 oz/ 400g) of drained diced tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, and salt and pepper to taste. Add 1 cup (200 g) of uncooked long-grain white rice and 2 cups (480 ml) of chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and cook for 20 minutes, stirring occasionally, until the rice is JUST cooked (adding more water if necessary).

4. Once the rice is tender, spoon half the filling into the prepared bell peppers, top with half the cheese, then fill to the top with the remaining turkey rice. Place the bell peppers onto a baking tray, add 1/2 cup water (120 ml) to the bottom of the baking tray, and cover it tightly with aluminum foil.

5. Bake for 40 minutes or until the bell peppers are cooked. Remove the foil, top with remaining cheese, and bake another 5 to 10 minutes, until the cheese is melted. Garnish with 1 Tbsp of chopped cilantro, and enjoy!

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Tips

These Mexican-style stuffed Peppers are not only delicious, but they're also gluten-free and high in protein. Plus, they make for a perfect meal prep option! Simply store them in an airtight container in the fridge for up to 4 days, and reheat them in the microwave or oven for an easy and satisfying lunch or dinner. Optional toppings like sour cream, Greek yogurt, or homemade guacamole can also add some extra flavor and nutrition to this already amazing dish.

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