Whole-grain brown rice and lean turkey fill roasted peppers in this low-fat main dish recipe. The chipotle peppers add a smoky taste.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

35 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Place whole poblano (or bell) peppers on a foil-lined baking sheet. Bake for 20 to 25 minutes or until the skins are blistered and dark. (Or broil 4 to 5 inches from the heat for 8 to 10 minutes or until the skins are blistered and dark, turning the peppers occasionally.) Carefully bring the foil up and around the peppers to enclose. Let stand for about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife. Discard the skins. Reduce the oven temperature to 375 degrees F.

  • Cut a thin lengthwise slice from the sides of the peppers. Remove the pepper stems, seeds, and membranes, keeping the peppers intact. Place the peppers in a 15x10-inch baking pan lined with parchment paper or foil; set aside.

  • Cook ground turkey in a large skillet over medium heat until browned. Drain off fat. Stir in cooked rice, Roasted Tomato Salsa, tomato sauce, chipotle pepper, and salt; heat through.

  • Divide the turkey mixture among the roasted peppers, spooning as much into the pepper cavities as possible and mounding the rest atop and alongside the peppers. Sprinkle with cheese. Bake in the 375 degrees F oven for 10 to 15 minutes or until the cheese is melted and the turkey mixture is heated through.

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Nutrition Facts

340 calories; protein 28g 56% DV; carbohydrates 39g 13% DV; dietary fiber 4g 16% DV; fat 9g 14% DV; saturated fat 3g 15% DV; cholesterol 45mg 15% DV; sodium 831mg 33% DV.