Stuffed peppers

I was having company over for dinner and I had a major craving for Mexican without all the calories! This recipe is one of my favorites for tex-mex and can feed a hungry crowd. Let’s just say there were absolutely no left overs and for dessert we had easy banana foster caramel cakes!

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3 Red bell peppers
1 teaspoon of minced garlic
1 cup chicken broth low sodium divided
1.2 pounds of lean ground turkey
1/2 cup of minced white onion
1/4 cup of tomato sauce
Dash of chili seasoning
1 tsp cumin
1tsp garlic powder
Salt and pepper to taste
1 TBS of fresh cilantro (I use the tube)
Reduced fat cheddar cheese for topping

Sauté the onion and garlic for a minute or two then add in turkey and salt and pepper as well as cumin and garlic powder and brown until cooked.
Once cooked add in 1/2 cup of chicken broth and the tomato suave and let simmer for 3-5 min. Add cilantro and mix well then scoop mixture into each half of the pepper that has been de cored and cut into Halves (makes 6 halves) pour remaining 1/2 cup of broth into baking dish and cover with foil bake at 400 degrees for 30 minutes. 5 minutes before the peppers are ready top with reduced fat cheddar cheese and melt on top.
Serve with a side of rice and some sour cream for a delicious meal.

140 calories per half

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