Time for something new! Last week I took a Pinterest recipe and modified it to fit a bariatric diet. Often times stuffed bell peppers are filled with rice, but it doesn’t take much tweaking to make a recipe work. Bell peppers are one of my favorite vegetables for variety in flavor and texture. I used sweet red peppers for this recipe, but if green peppers are a better cost saver where you shop, I imagine it would be just as tasty.
This is the original recipe from Skinny Taste and below is my modified version:
Stuffed Red Peppers
Heat oven to 400F. Spray saute pan with cooking spray and heat to medium-high.
Add garlic, onion and cilantro to the pan. Saute 2 minutes and add ground turkey/beef.
Season with salt, garlic powder and cumin until meat is browned. Add 1/4 cup tomato sauce.
Cut the bell peppers in half lengthwise & remove all seeds. Place in baking dish.
Spoon the meat mixture into each pepper half. Place all stuffed pepper halves into the baking dish. Pour in chicken broth to the bottom of the dish.
Cover tight with foil and bake for 30 minutes. Top with cheese and enjoy!