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Peppers Stuffed with Turkey and Wild Rice

  

Vivid vegetables don’t just add color to a dish; they also pack important phytochemicals. Green peppers are rich in lutein, red peppers are packed with beta-carotene and tomatoes provide lycopene. This recipe features a rainbow of healthy veggies and flavorful wild rice packed inside an edible pepper bowl. Ground turkey adds lean protein and onions and garlic lend flavor and cancer-fighting antioxidants.

Ingredients

1 Tbsp. extra virgin olive oil
1/2 medium onion, chopped
1 cup coarsely chopped mushrooms, any kind
1 lb. ground turkey
2 cups of baby spinach leaves, chopped
1 cup diced tomatoes
2 cloves garlic, minced or 1 tsp. garlic powder
1 tsp. paprika
1 tsp. oregano
Sea salt and pepper to taste
3/4 cup chopped carrots, steamed and cut into 1/2-inch chunks
1 1/2 cups cooked wild rice
4 large green or red bell peppers (or any combination), tops removed* and seeded

*Save tops to cover peppers during baking for a moister filling.

(As always, choose organic content and fresh content as much as possible for the healthiest recipe. Also, as with all fruits and vegetables, wash before cutting or adding to the recipe.)

serrapeptase

Instructions

1. Preheat oven to 350 degrees.

2. Heat oil in a large skillet over medium-high heat. Sauté onion and mushrooms until onions are translucent. Add turkey, spinach, tomatoes, garlic and seasonings and cook until turkey is cooked through, about 5-6 minutes.

3. Place turkey mixture in large mixing bowl and add carrots and wild rice. Combine well. Using spoon, lightly pack mixture into peppers.

4. Place peppers in 9-inch square oven dish, add 1/4 cup water to bottom of pan and bake about 45-50 minutes or until peppers are just tender. Serve.

Makes 4 servings.

Per serving: 329 calories, 14 g total fat (3 g saturated fat), 28 g carbohydrate, 26 g protein, 6 g dietary fiber, 146 mg sodium.

Original recipe and image source: aicr.org

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