Easy for Entertaining
Turkey Picadillo Bell Peppers
Brown Rice and Broccoli Salad
Ingredients
- 1 (12-oz) pkg cauliflower florets
- ¾ lb ground turkey
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ⅓ cup raisins
- ⅓ cup olives, sliced
- 1½ cups tomato sauce
- 1 Tbsp all-purpose flour
- 6 large bell peppers (any colors)
Instructions
- Preheat oven to 350°F. Pulse cauliflower in a food processor until rice-like consistency.
- Cook cauliflower, turkey, onion, garlic, chili powder, and cumin in a large nonstick skillet over medium-high heat 5 minutes or until turkey is browned and crumbly.
- Transfer to a bowl; stir in raisins, olives, and tomato sauce; sprinkle with flour, and stir until blended.
- Cut tops off bell peppers; discard seeds and membranes. Spoon cauliflower mixture into bell peppers. Place stuffed peppers in a large baking dish.
- Bake, uncovered, 30 minutes or until peppers are tender.
Side Dish Ingredients
- 1 (8.8-oz) pouch microwavable brown rice
- 1 (12-oz) pkg broccoli florets
- 1 cup grape tomatoes, halved
- ⅔ cup thinly sliced red onion
- ½ cup sliced almonds, toasted
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- ½ cup 2% reduced-fat plain Greek yogurt
Side Dish Instructions
- Heat rice according to package directions. Stir in broccoli, tomatoes, onion, and nuts; season with salt and pepper to taste.
- Stir oil and lemon juice into yogurt; toss with rice mixture.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
