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Bean, Turkey & Veggie Stuffed Peppers

Bean, Turkey & Veggie Stuffed Peppers

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Need a 20-minute meal for you or your family? Stuffing bell peppers is a time-efficient and cost-effective method to pack in quality protein and complex carbohydrates in every bite.

Ingredients for 4 stuffed bell pepper halves:

  • 8oz extra lean ground turkey
  • 2 colorful bell peppers
  • 1 can (15oz) black beans (low sodium)
  • 1/2 cup tomato sauce (no salt)
  • 1 roma tomato (chopped)
  • 1 zucchini (chopped)
  • 1 tbsp Italian seasoning
  • 1/2 tbsp garlic paste
  • sea salt, pepper to taste
  • 1 cup reduced fat mozzarella
  • cilantro, lime

Steps:

  1. Set oven to 405F.
  2. Slice bell peppers in half (horizontally) to create 4 halves. Remove the seeds and the insides.
  3. Place the halves on a baking sheet face down and bake for 8 – 10 minutes.
  4. Set a nonstick skillet on medium high heat.  Add ground turkey and garlic paste and cook.
  5. When the turkey has nearly finished cooking, add in tomato, tomato sauce, beans and zucchini.  Stir.  Add seasonings and add sea salt & pepper to taste.  Cook uncovered for about 5 minutes.
  6. Evenly divide the mixture among the bell pepper halves and top each with about 1/4 cup mozzarella cheese.
  7. Place the stuffed bell peppers on a baking sheet; use foil to prop them up if needed.
  8. Bake for 10 minutes at 405F.

 Approximate macros for 1 of 4 halves:

229 calories, 23g carbs, 5g fat, 27g protein, 7g fiber, 9g sugar

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