Monday, April 6, 2009

Bench Press Bell Peppers

Bench Press Bell Peppers
Source: The Biggest Loser Family Cookbook

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

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


  1. You have some great looking healthy recipes!

  2. they look great, I need to learn how to figure the calories

  3. Motorhome-Here is what I do...take the calories in each ingrediant, add them up. That gets you the calories for the whole dish. Then divid the total by how many portions it is divided into. Hope this helps.