Turkey Spinach Stuffed Bell Peppers
A flavorful healthy meal of turkey, spinach, and onions. The salsa is the key to keeping the turkey moist.
Yield: 8 people
Calories: 309kcal
Materials
- 8 bell peppers, any color or mixed
- olive oil cooking spray
- 1 medium onion, chopped and divided
- 1 tsp. garlic, minced
- salt and pepper to taste
- 1 tsp. chili powder
- 1 Tbsp. cumin
- 16-20 oz. lean ground turkey
- 16 oz. chunky salsa
- 5 oz. bag baby spinach, roughly chopped
- 1 cup cooked brown rice
- 1 cup shredded cheese, (like jack/cheddar)
- 2 large avocados, sliced
- 1 cup fat-free Greek yogurt, plain
- 1 tsp. lemon juice
Instructions
- Preheat oven to 375 degrees.
- Cut peppers in half lengthwise and clean out. Place in foil-lined large glass dish and lightly spray with olive oil. Cover with foil and bake for 20 minutes.
- Meanwhile, heat some oil in Dutch oven over med-high heat. Add onion (save 1 tsp. minced onion for Greek yogurt), garlic, salt, pepper, chili powder, and cumin until onion gets soft (about 3-5 minutes).
- Add turkey to onions breaking it up as it browns (about 5 minutes). Add salsa and half of spinach. Let spinach wilt and add second half.
- Remove from heat and stir in cooked rice.
- Carefully fill peppers, cover with foil, and bake 20-25 minutes.
- Prepare Greek yogurt by adding reserved minced onion and lemon juice.
- Remove foil, sprinkle with cheese, and bake another 5-7 minutes uncovered.
- Serve with avocado slices and a dollop of Greek yogurt.
Notes
If you like your food spicy, consider adding more chili powder. Also, buy medium or hot salsa.
Nutrition
Calories: 309kcal