Turkey Stuffed Peppers makes a healthy gluten free dinner recipe!
Last month, we invited two of our close friends over for dinner. We hadn’t been able to attend their wedding a month earlier and wanted to celebrate. Plus, I was so excited to give them their gift, which you can see HERE! Our friend is gluten free though, so I was trying to be careful about what I chose to make. I have some knowledge on cooking gluten free, but I am no expert. Then, I remembered one of my favorite recipes: Turkey Stuffed Peppers! Plus, if I made it for dinner, I could share it with all of you!
Important note: This meal was gluten free for my friend. I used Swanson’s chicken broth, Kraft shredded cheese, and plain white rice. All of these things are safe for the majority of people. Before making anything Gluten free for someone though, make sure to double check their own sensitivities.
- 4 large bell peppers (I like using red, yellow or orange and try to find ones nice and round to stuff)
- 1 lb lean chopped turkey meat
- garlic powder to season meat (1-2 tablespoons roughly)
- Minced garlic to taste (I usually do 1-2 tablespoons)
- 1 small white onion, chopped
- 1 tbsp chopped fresh cilantro
- 1 tsp cumin powder
- 1 cup fat free chicken broth
- ½ cup tomato sauce
- ½ cup small diced tomatoes
- 1½ cups cooked rice
- shredded cheese for topping (I use reduced fat Mexican blend)
- 1 cup black beans, optional
- Heat the oven to 400 degrees F.
- Cook your rice, following the directions for the rice you are using.
- Put your ground turkey into a medium-large saute pan and season with garlic powder. Start browning the meat.
- About half way through browning the meat, add the chopped onion, the garlic and the cilantro to the pan. Cook until the meat is completely browned and the onion is a little translucent.
- Add ½ cup of tomato sauce, ½ cup small diced tomatoes and 1 cup of chicken broth. Mix well and simmer on low for about 5 minutes.
- Add the cooked rice into the meat mixture and stir together.
- If desired, add a cup of (rinsed) black beans into the mixture and stir.
- Cut the bell peppers in half lengthwise and remove all the seeds. Then, place in a baking dish. I use a 9x13 glass Pyrex dish.
- Spoon the meat mixture into each pepper half, filling it as much as possible. Then, pour enough chicken broth into the pan to cover the entire bottom in a thin layer. Cover tight with aluminum foil and bake for 35 minutes. When done, just top with shredded cheese and dig in!
If you like this idea, you might like these other dinner recipes!