Stuffed Peppers

INGREDIENTS:

1 POUND 93% LEAN GROUND TURKEY (or meatless vegetarian crumbles)
1 CLOVE OF GARLIC, MINCED
¼ ONION MINCED
1 TBSP CHOPPED PARSLEY OR CILANTRO
1 TSP GARLIC POWDER
1 TSP CUMIN POWDER
1 TSP KOSHER SALT
3 LARGE SWEET BELL PEPPERS, WASHED
1 CUP CHICKEN (or vegetable broth)
¼ CUP TOMATO SAUCE
>1 ½ CUPS COOKED BROWN RICE
OLIVE OIL SPRAY
6 TBSP SHREDDED CHEDDAR

DIRECTIONS:

STEP 1:

Heat oven to 400 F. Lightly spray a medium nonstick skillet and heat on medium heat.

STEP 2:

Sauté onion and garlic for 2-3 minutes, add parsley or cilantro, ground meat, salt garlic powder, cumin, and cook for 4-5 minutes until cooked through.

STEP 3:

Add ¼ cup tomato sauce and ½ cup broth, simmer 5 minutes. Combine cooked rice and stir.

STEP 4:

Cut bell peppers half lengthwise, remove seeds. Spoon 2/3 cup of mixture, top with 1 TBSP cheese.

STEP 5:

Pour remainder of broth into the bottom of baking dish. Cover tightly with foil and bake for 45 minutes. Serve right away!

Servings: 3
Nutrition per Serving: Calories 221, Total Fat 3g, Carbs 19g, Protein 18g, Fiber 3g. Sugars 1g

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Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).

But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.

This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.

Learn more about Lindsay →

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