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.