These meaty peppers are chock full of protein, antioxidants and tons of flavor. Make them for dinner on a Sunday night and bring leftovers to lunch at work!
4 bell peppers (green, yellow and red)
1/4 tsp extra virgin olive oil
1 pound ground turkey
1/2 cup shredded monterey cheese
1 egg white
1/3 cup onion, finely chopped
1/4 cup canned corn, drained
1 TBS fresh parsley, chopped
Salt and pepper, to taste
3/4 cup tomato sauce
1 tsp prepared horseradish
Preheat oven to 375 degrees. Cut the tops off the peppers and remove seeds. Lightly coat outside of the peppers with the olive oil.
In a large bowl, combine the ground turkey, egg white, onion, corn, parsley, cheese, salt, pepper, and 1/4 cup of sauce. Suff the mixture into the four peppers, dividing evenly.
Pour 1/4 inch of water into a 9×13 inch baking pan and add the peppers, cut side up. Bake for 40 minutes.
Remove the peppers from the pan; combine the horseradish and the remaining sauce and pour mixture on top of each pepper. Bake for an additional 5-10 minutes.
Photo by: SilverWind9
