mexican peppers - cubano, poblano, maniheim or any other large mild pepper
1
lb ground turkey breast
1
cup brown rice - made with low sodium organic chicken broth (not water)
1
red bell pepper - chopped
4
tbsp chopped cilantro
3/4
cup plain Greek Yougurt
shredded cheese - fancy shredded works best - your choice - (ex. mexican mix, cheedar, colby jack)
salt
Directions
1.
Carefully cut peppers in half to maximize the depth of each half. Completely remove all seeds, even the ones hiding at the very top. Wash thoughly. Place skin side up on a baking sheet and place in the broiler for approximately 5 mins. You want them a bit browned/black, but not burnt. Watch carfeully they turn fast.
2.
Cook rice as per the instructions on the rice box using the chicken broth instead of water.
3.
Brown the ground turkey with red pepper. Do not over cook it may become dry.
4.
Mix together cooked rice, browned turkey mix, cilantro, cheese and yougurt. Add salt. Fill the pepper boats with the mixture, sprinkle a little cheese on top and bake in the oven at 350? for about 25 mins.
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By
Jennifer
