Turkey Stuffed Peppers

I found this recipe on one of my favorite blogs, Gina's Weight Watcher Recipes. It turned out to make a great meal, the peppers cooked beautifully and all the flavors blended well together. I made a few small adjustments by upping the amount of tomato sauce and decreasing the amount of rice from the original recipe. I had enough of the filling that I could have used to fill another half a red pepper. If you are using peppers that are on the smaller side, you may want to get 4 instead of 3.

Ingredients:
1 lb lean ground turkey
1 clove garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
Salt, to taste
3 large sweet red bell peppers, washed and dried
1 cup fat free chicken broth, divided
1/2 cup canned tomato sauce
1 cup cooked brown rice
Olive oil spray
1/4 cup reduced fat shredded cheese

Directions:
Heat oven to 400°. Spray olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan and saute for about 2 minutes. Add ground turkey, salt, garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/2 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds and membranes. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Pour the remaining 1/2 cup of chicken broth on the bottom of the baking dish. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.

Servings: 6 (1/2 pepper)
Calories per serving: 218
Time: 55 minutes
WW points: 4.5