Greek Stuffed Peppers
Prep: 20 minutes
Bake: 30 minutes • Serves: 4
2 large green bell peppers, halved lengthwise and seeded
1/2 pound 93% lean ground turkey
2 tablespoons olive oil
1/4 cup chopped red onion
1/2cup chopped eggplant
1 can (14.5 ounces) Italian style diced tomatoes with olive oil, garlic and spices
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
1.Preheat oven to 350°. Prepare farro as label directs.
2.Place bell peppers, cut side up, on rimmed baking pan. In large skillet, cook turkey over medium-high heat 8 minutes or until browned, breaking up turkey with side of spoon; with slotted spoon, transfer to paper towel-lined plate.
3.In same skillet, heat oil over medium-high heat; add onion and cook 3 minutes, stirring occasionally. Add eggplant; cook 2 minutes, stirring occasionally. Add tomatoes with juice; cook 3 minutes, stirring occasionally. Stir in salt, pepper, farro and turkey.
4.Fill bell peppers with farro mixture; sprinkle with cheese. Bake 30 minutes or until peppers are tender.
Approximate nutritional values per serving:
316 Calories, 15g Fat (3g Saturated), 53mg Cholesterol, 616mg Sodium,
28g Carbohydrates, 5g Fiber, 6g Sugars, 2g Added Sugars, 20g Protein
Dietitian’s Dish Tip(s):
> Stuffed peppers offer a way to include most of the food groups in a single entrée. Choose your grain, add your protein (meat, seafood, or beans), include more veggies, and top with dairy. Serve them up with fruit and you’ve got a MyPlate meal in the making.