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Spinach, Rice and Turkey Stuffed Red Peppers

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Description

Greek-inspired flavours in spinach, turkey and rice filling in tender red peppers. Finished with browned feta cheese and breadcrumbs.

Nutrition

Calories (per serving)414
Total Fat16 g24%
Saturated Fat5 g23%
Monounsaturated Fat2 g
Polyunsaturated Fat4 g
Trans Fat0 g
Cholesterol5 mg2%
Sodium390 mg16%
Potassium1399 mg55%
Total Carbohydrate90 g30%
Dietary Fiber37 g100%
Sugar12 g
Protein12 g23%

Ingredients

1 tsp canola oil
1 pound ground, lean turkey
1/2 diced white onion
2 sliced garlic
2 tbsp fresh chopped dill
140 g (or 5 oz.) fresh spinach
1/2 cup whole grain rice
1 cup vegetable broth (low sodium)
2 cups passata (tomato puree)
1 tsp lemon zest
1 tbsp lemon juice
6 red peppers
1 oz. crumbled feta
2 tbsp Italian seasoned breadcrumbs
lemon wedges (to serve)
* Click to ingredient to choose one

Directions

1
In a medium saucepan, heat canola oil over medium-high heat. Add onion and sauté for 1-2 minutes.
2
When onions are translucent, add ground turkey to the pan and brown.
3
Once the meat has browned, add spinach and garlic.
4
Cook down the spinach, approximately 1-2 minutes.
5
Add rice, broth, tomato sauce and dill. Season with salt and pepper.
6
Bring to a boil and then reduce heat to low. Cover and let cook for 20 minutes.
7
In the meantime, prepare peppers by removing and discarding the tops and seeds. Poke small holes (about 2-3) at the bottom of each pepper to let juices run out.
8
To speed the cooking process, microwave the prepped peppers in a covered dish for 5 minutes.
9
Preheat oven for 350.
10
To finish meat and rice mixture, add lemon zest and juice and let it simmer for a minute.
11
Place the peppers in a baking dish, spoon in meat and rice mixture. Crumble on feta cheese and breadcrumbs.
12
Bake for 20 minutes or until peppers are tender.
13
Serve with lemon wedges.