Prep Time : 10-15 minutes
Cook Time : 35 minutes  
Yield : 6 servings (1/2 pepper)

Ingredients:

1 lb lean chopped turkey meat
1 garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
salt to taste
3 large sweet red bell peppers, washed
1 cup fat free chicken broth
1/4 cup tomato sauce
1 1/2 cups cooked rice (cook the rice while prepping everything else)
Olive oil spray
1/4 cup reduced fat shredded cheese

Directions:

Heat oven to 400°.

Spray a little olive oil spray in a medium size saute pan and heat on a medium flame.

Add onion, garlic and cilantro to the pan.

Saute about 2 minutes and add ground turkey.

Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through.

Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.

Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds.

Place in a baking dish.

Spoon the meat mixture into each pepper half and fill it with as much as you can.

Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan.

Cover tight with aluminum foil and bake for about 35 minutes.

Top with shredded cheddar cheese and enjoy.

Nutrition:

185 calories

My notes:  

This recipe was a lot better than we thought it would be.  We have used red, yellow, and orange peppers and like them all.  I'm sure you could make this with green peppers but I'm not a fan as I feel green bell peppers have a habit of over powering the flavor of things.

Serve with a side salad of greens and a low calorie dressing.

Found on: http://www.skinnytaste.com