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Hannah's Turkey Stuffed Peppers
The Biggest Loser
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olive oil spray
½ cup minced onion
1 teaspoon minced garlic
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 teaspoon ground cumin
¼ cup tomato sauce
½ cup low sodium chicken broth, divided
1 tablespoon chopped fresh cilantro
3 large sweet red bell peppers
¼ cup shredded reduced-fat Cheddar cheese
Heat oven to 400°F. Lightly coat nonstick skillet with spray; heat over medium heat. Add onion and garlic; sauté 2 minutes or until softened. Add ground turkey and cumin. Break meat apart and cook over medium heat 14 to 16 minutes, or until well-done, 165°F as measured by a meat thermometer.
Add tomato sauce and ¼ cup broth. Reduce heat to low and simmer 5 minutes. Add cilantro. Cut peppers in half lengthwise and remove seeds and stem. Place in baking dish. Spoon ⅓ cup of the turkey mixture into each pepper half. Pour remaining ¼ cup chicken broth in the bottom of the baking dish. Cover with foil. Bake 35 minutes. Sprinkle with cheese.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.