Tuesday, May 26, 2009

Stuffed Peppers with Turkey, Corn, and Cannellini Beans

These stuffed peppers are a healthier alternative to regular stuffed peppers and in my opinion taste better. I got the recipe from Ultrafit Nutrition but tweeked it a little bit. Mikaela helped with this recipe and it was delicious!!!! Everyone in the family approved so give it a try!!!
  • 1 cup water
  • 1/2 cup cooked brown rice
  • 2 egg whites
  • 1 lb. ground turkey or chicken cooked
  • 1 cup frozen, thawed corn kernels
  • 1 cup low-sodium canned cannellini beans, rinsed and drained(I have also used northern beans
  • 1/2 cup nonfat ricotta
  • 1 clove garlic, minced(I use 2 we love garlic)
  • 1/2 teaspoon ground black pepper
  • 4 green bell peppers, cut in half horizontally and cored
  • 1/2 cup nonfat low-sodium chicken broth
  • 1/2 cup chopped fresh parsley
  1. Preheat the oven to 450 degrees F
  2. In a large bowl, beat the egg whites. Add the rice, turkey(or chicken), corn, beans, ricotta, garlic, and black pepper. Stuff the bell pepper halves with this mixture.
  3. Arrange in a nonstick baking dish and bake until the peppers are tender, basting with chicken broth, about 40 minutes. Sprinkle with parsley and serve immediately.

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