Bench Press Bell Peppers

Bench Press Bell Peppers
Source: The Biggest Loser Family Cookbook

Ingredient

2 Large Green Bell Peppers

Olive Oil Spray

1 Pound Extra-Lean Ground Turkey Breast

3 Tablespoon Freshly Minced Garlic

2 cups Cooked Brown Rice

2 Large Egg Whites, Lightly Beaten

1/4 Cup Chopped Fresh Mint

3 Ounce Reduced-Fat Feta Cheese Crumbles

Pinch of Salt

Instructions:

Preheat the oven to 375. Carefully pull the stems off the peppers (without breaking the peppers). Cut the peppers in half from top to bottom and remove the cores and seeds.

Fill a large pot two-thirds with water and bring to a boil over high heat. Add the peppers and boil for 5 minutes. Drain and place on a cutting board or flat work surface.

Meanwhile, place a large nonstick skillet over medium-high heat. When hot, lightly mist with the olive oil spray. Add the turkey and garlic and cook, breaking the turkey into bite-sized chunks, until no longer pink, 3 to 5 minutes. Transfer to a medium bowl and add the rice, egg whites, mint, feta, and salt. Mix well, then carefully (the mixture will be a bit hot) spoon one-fourth of the mixture into each pepper half, forming a mound.

Place the peppers, stuffed side up, in an 8x8 glass or ceramic baking dish. Add enough water to come about 1/4" up the sides. Bake for 20 minutes, or until the peppers are tender, the filling is hot, and a very light crust starts to form on the top.

Serves: 4

Serving Size: 1 Stuffed Pepper

Yields: 4

Prep Time: 25 min

Cook Time: 20 min

Total Time: 45 min

Calories: 311

Cholesterol: 51

Saturated Fat: 2 g

Calories From Fat: 5

Protein: 38 g

Carbohydrates: 30 g

Sodium: 429 mg

Fiber: 4 g