Healthy Stuffed Rainbow Peppers

Tags: Recipes, News

Servings: 8 

Prep Time: 55 minutes


  • 2 tablespoons coconut oil
  • ½ yellow onion, peeled and chopped
  • 4 minced garlic cloves
  • 1 pound ground turkey
  • ½ cup fresh basil leaves, chopped
  • 4 medium bell peppers, tops removed and seeded
  • 1 box of Israeli couscous
  • 1 (16-ounce) container low-sodium chicken broth
  • 1½ cups cannellini beans, rinsed and drained
  • 4 grape tomatoes, halved
  • 1½ cups spinach, chopped
  • ¼ cup Parmesan cheese, plus extra for sprinkling
  • Salt and pepper, to taste


  1. To make the Stuffed Bell Peppers:Preheat your oven to 350°F. In a large sauté pan, warm the oil over moderate heat. Add the onion and garlic and cook until onions are soft, about 3 minutes. Add the turkey and cook, stirring often, for 10 minutes, until the turkey is cooked. Add in the basil. Stuff the peppers and sprinkle cheese on top. Season with salt and pepper. Place the peppers in a 9-by-9-inch baking pan and bake for 20 minutes.
  2. To make the Israeli Couscous: In a large saucepan, cook the couscous with the broth according to the directions. Add the beans and tomatoes and let sit, covered, for 5 minutes. Meantime, put the spinach in a large bowl. Pour the couscous on top of the spinach and stir it in gently. Add in the cheese and stir once more. Serve with the stuffed peppers.

Nutrition Information (per serving): 392 calories; 10g fat; 40g carbohydrates; 27g protein

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