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Curry Stuffed Bell Peppers

Ingredients

Directions

  • 4 medium bell peppers (any color) tops cut away, seeds and white membrane removed
  • 1 Tbsp. extra virgin olive oil
  • 1 small onion (diced)
  • 1 lb. extra-lean ground turkey or chicken
  • 1 medium zucchini (diced)
  • 1 tsp. curry powder
  • 1 tsp. sugar-free sweetener, granulated, 1/2 packet
  • 1/2 tsp. cloves
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1 cup low-sodium chicken broth
  • 1 1/2 cups quinoa (cooked to package instructions)
  • 1/4 cup chopped, fresh cilantro
  1. Preheat oven to 375.
  2. In a large skillet, heat oil over medium heat. Add onions and cook 2-3 minutes until translucent.
  3. Add turkey and brown - breaking up clumps and stirring until cooked through (it will turn greyish white).
  4. Add zucchini, curry powder, no-calorie sweetener, cloves, garlic powder and pepper. Stir and cook 2-3 minutes more. Remove from heat.
  5. Stir in chicken broth, quinoa, and cilantro until well mixed. Spoon ¼ of mixture in to each bell pepper. Place peppers in an 8x8 baking dish, standing up. Add enough water to cover the bottom of the baking dish about 1/8 inch deep.
  6. Bake 25-30 minutes in preheated oven until peppers are tender and mixture is heated through.​​
Recipe adapted from American Heart Association

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  • Home
    • ABOUT
    • Work With Us
    • 5K Relay Recap
  • Recipes
    • Honey Vanilla Cottage Cheese Fruit Dip
    • Shakshuka
    • Curry Stuffed Bell Peppers
  • Blog
  • Lifestyle
    • Kid's Corner
    • 15 Active Indoor Activities for Kids
    • Happy, Healthy Halloween
  • Cooking Demonstrations
  • Ask The Dietitian
  • Events