Healthy Ingredients
1 cup of uncooked brown rice
16 ounces of ground turkey breast
1 cup of chopped yellow onion
1 14.5 ounce can of diced tomatoes
6 cloves of garlic, minced
1 cup of 2% Mexican Style Cheese
1/8 of a cup of Worcestershire sauce
1 teaspoon of dried basil
1 teaspoon of crushed oregano
1/8 of a teaspoon of ground black pepper
1/8 of a teaspoon of ground white pepper
1/8 of a teaspoon of red pepper flakes
½ tablespoon of salt
1 tablespoon of Adobo seasoning with cumin
1 cup of water
- Makes 4 servings of 2 pepper-halves per person
Cheat Meal Ingredients
2 tablespoons of canola oil
1 cup of uncooked brown rice
20 ounces of 80% fat free ground beef
1 cup of chopped yellow onion
1 14.5 ounce can of diced tomatoes
6 cloves of garlic, minced
1 cup of shredded Cheddar cheese
2 tablespoons of Worcestershire sauce
1 teaspoon of dried basil
1 teaspoon of dried oregano
1/8 of a teaspoon of ground black pepper
1/8 of a teaspoon of ground white pepper
1/8 of a teaspoon of red pepper flakes
1 teaspoon of salt
1 tablespoon of Adobo seasoning with cumin
1 cup of water
Directions
- Slice peppers in half lengthwise, removing stem ends, seeds, and membranes. Immerse pepper halves into boiling water for 3 minutes each. Sprinkle insides with Adobo seasoning and invert on paper towels to drain.
- Preheat oven to 375 degrees.
- Heat oil in a large skillet to medium. Add meat, garlic and onion. Cook until meat is brown and onions are tender.
- Stir in tomatoes, rice, Worcestershire, basil, oregano, salt and pepper. Bring to a boil, reduce heat, cover and simmer until rice is tender (15-20 minutes.)
- Stir in half of the cheese. Fill peppers with mixture from skillet and place in a large baking dish. Sprinkle with remaining cheese.
- Bake for about 15 minutes, until heated through and cheese is brown and bubbly.
- Let stand for 1-2 minutes. Serve.
- You can cook the rice ahead of time (in which case water is not needed when rice is stirred in) to save time.
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