Turkey Stuffed Bell Peppers

Turkey Stuffed Bell Peppers

Fixings

olive oil splash

½ cup minced onion

1 teaspoon minced garlic

1 (16-ounce) bundle JENNIE-O Extra Lean Ground Turkey Breast

1 teaspoon ground cumin

¼ cup pureed tomatoes

½ cup low sodium chicken stock, separated

1 tablespoon hacked new cilantro

3 huge sweet red chime peppers

¼ cup destroyed decreased fat cheddar

Bearings

Shrimp-gumbo.

Heat stove to 400°F. Delicately cover non-leave skillet with splash; heat over medium hotness. Add onion and garlic; sauté 2 minutes or until mellowed. Add ground turkey and cumin. Split meat up and cook over medium hotness 14 to 16 minutes, or until all around good, 165°F as estimated by a meat thermometer.

Add pureed tomatoes and ¼ cup stock. Diminish hotness to low and stew 5 minutes. Add cilantro. Slice peppers down the middle longwise and eliminate seeds and stem. 

Strawberry-banana-pineapple-smoothie.

Place in baking dish. Spoon ⅓ cup turkey blend into each pepper half. Pour remaining ¼ cup chicken stock in baking dish. Cover with foil. Prepare 35 minutes. Sprinkle with cheddar. Appreciate it!

Turkey Stuffed Bell Peppers VIDEO