Stuffed Bell Peppers (or Tomatoes)

My fitness guru, ShaunT (Insanity guy), posted this recipe for Stuffed Bell Peppers on his Facebook page. It’s gluten-free, low in carbs, and absolutely delicious! I think I made it 3 times in a two-week period. 🙂

Since I’m not a big fan of bell peppers (they give me heartburn), I used giant beefsteak tomatoes instead. Worked perfectly! As for the kids? They loved it too, especially topped with cheese. Family fit dinner (or lunch) at its best!

RECIPE

• 1 lb of ground lean turkey
• Franks red hot sauce (optional)
• 1/4 onion, minced
• lemon pepper and black pepper to taste
• 3 large bell peppers (or 6 beefsteak tomatoes), washed
• 1 cup of chicken broth
• 1/4 cup tomato sauce
• 1-1/2 cups of cooked brown rice or quinoa
• Olive oil spray
• grated cheese (optional)

1. Preheat oven to 400˚F.
2. Sauté onions and hot sauce in a pan with olive oil. Add ground turkey.
3. Season with lemon pepper and black pepper. Keep browning until the meat is completely cooked.
4. Add the tomato sauce and 1/2 cup of chicken broth. Mix and simmer on low for 5 minutes.
5. Stir in the cooked rice/quinoa with the meat.
6. Cut the bell peppers in half, lengthwise, and remove all seeds. (If using tomatoes, cut the tops of the tomatoes and scoop out the flesh and seeds and save for a salad or for later use.)
7. Place bell peppers/tomatoes in a baking dish.
8. Spoon the meat mixture into each bell pepper/tomato. Fill as much as you can.
9. Pour the rest of the chicken broth on the bottom of the baking dish.
10. Optional: Put a little grated cheese over each bell pepper/tomato.
11. Cover tight with aluminum foil and bake for about 35 minutes.

Enjoy!