Stuffed Sweet Bell Peppers with Ground Turkey and Rice
Sweet red bell peppers stuffed with lean ground turkey, white rice, sautéed onions, garlic, and Italian herbs, baked until tender.
Sweet red bell peppers are a staple kidney vegetable because they have only 1/3 the potassium of tomatoes while offering twice the vitamin C of an orange.
Ingredients
Check items as you prep your kitchen:
Cooking Instructions
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Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly oil an 8x8-inch baking dish.
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Heat olive oil in a skillet over medium heat. Add diced onion and garlic, cooking for 3 minutes until softened.
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Add ground turkey, breaking it up with a spoon, and cook for 6 to 7 minutes until fully browned. Drain any excess fat.
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Remove from heat and stir in cooked white rice, Italian seasoning, and black pepper.
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Spoon the turkey-rice mixture evenly into the four hollowed bell peppers.
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Place stuffed peppers upright in the baking dish and pour 1/4 cup water into the bottom of the dish.
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Cover tightly with foil and bake for 30 minutes. Uncover and bake 5 minutes more until peppers are tender.
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Serve warm.
Kidney Nutrition & Mineral Prep Tips
Dietitian Tip: Many stuffed pepper recipes call for canned tomato sauce which is extremely high in concentrated potassium. Using savory herbs and garlic keeps the filling moist and flavorful without potassium overload.
Stage Adaptation: Safe for Stages 1 through 3b.