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Curry Stuffed Bell Peppers Recipe

Serves: 
4
0 minutes
Calories per serving: 440

Recipe Ingredients

4 medium bell peppers (any color) tops cut away, seeds and white membrane removed
1 tablespoon extra-virgin olive oil
1 small onion, diced
1 pound extra lean ground turkey or chicken
1 medium zucchini, diced
1 teaspoon curry powder
1 teaspoon (or 1/2 packet) SPLENDA® No Calorie Sweetener
1/2 teaspoon cloves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup low sodium chicken broth
1 1/2 cups quinoa, prepared to package instructions
1/4 cup chopped fresh cilantro

Preparation

Preheat oven to 375° F.

In a large skillet, heat oil over medium heat. Add onions and cook 2-3 minutes until translucent.

Add turkey and brown ? breaking up clumps and stirring until cooked through (it will turn greyish white).

Add zucchini, curry powder, no-calorie sweetener, cloves, garlic powder and pepper. Stir and cook 2-3 minutes more. Remove from heat.

Stir in chicken broth, quinoa, and cilantro until well mixed. Spoon 1/4 of mixture into each bell pepper. Place peppers in an 8x8 baking dish, standing up. Add enough water to cover the bottom of the baking dish about 1/8 inch deep.

Bake 25-30 minutes in preheated oven until peppers are tender and mixture is heated through.

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Nutrition Info Per Serving

Nutrition Info Per Serving 4 Servings, Serving Size: 1 stuffed pepper

Calories
440
Calories From Fat
80
Total Fat
9
g
Saturated Fat
1
g
Cholesterol
45
mg
Sodium
95
mg
Total Carbs
52
g
Dietary Fiber
8
g
Sugars
9
g
Protein
40
g

Conversion Chart

Want to turn your favorite dessert recipe into a less added sugar version? Simply select the type of SPLENDA® Product you want to use from the menu below, then the amount of sugar in your recipe. We'll tell you how much SPLENDA® Sweetener to use in place of sugar!

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