Mexican Style Stuffed Peppers

Diet and nutritionDiet and meal planningGluten-free dietCKD diet
Stuffed bell peppers with lean turkey and brown rice, topped with fresh salsa. A flavorful, kidney-friendly main course.
Meal TypeDinner, Easy, Lunch, Side dish 
DietsLow calorie, Low cholesterol, Low fat, Low sodium, High protein 
Ingredients
Yield:
6
  • 3 Red Bell Peppers
  • 1/2 cup cooked Brown Rice
  • 1 pound lean Ground Turkey (93 % lean/7% fat)
  • 1/2 cup plus 3 tablespoons fresh salsa (found in refrigerated section of supermarket)
  • 1/2 cup onion, finely chopped
  • 1 large egg
  • 1 tablespoon chili powder
  • 1/2 teaspoon black pepper
  • 3 tablespoons cilantro, finely chopped
mexican style stuffed peppers
Directions
Prep: 30 min, Cook: 30 min, Total: 1 hr
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Prepare peppers for stuffing by removing stems, membrane & slicing in half lengthwise.
  3. Blend together the rice, turkey, egg, 1/2 cup salsa, herbs and spices.
  4. Evenly divide meat mixture into six portions & stuff pepper halves.
  5. Place in a baking dish sprayed with non-stick cooking spray.
  6. Add 2 tablespoons water to bottom of baking dish.
  7. Bake covered for 45 minutes.
  8. Uncover and top each pepper with 1 1/2 teaspoons fresh salsa.
  9. Bake uncovered for 15 additional minutes.
Nutritional Information
  • Calories 226.8
  • Carbohydrates 12 g
  • Dietary Fiber 3 g
  • Protein 23 g
  • Fat 10 g 
  • Saturated Fat 2.6 g
  • Sodium 122 mg
  • Potassium 483 mg
  • Phosphorus 258 mg
  • Calcium 43 mg