Recipes From Our Diabetes Educators

Stuffed Peppers

When you don’t feel like spending a lot of time in the kitchen, stuffed  peppers are a great go-to meal. Lean ground turkey provides a low-fat substitute to beef, while cooked brown rice adds a nutty flavor and boosts nutrition. Hearty, healthy and easy to make, they’re a tasty week night dinner option!

Ingredients

• 1 pound, ground turkey.
• 2-ounces cheddar cheese.
• 1 small onion.
• 1 cup brown rice, long-grain, cooked.
• 1 can diced tomatoes.
• 1 fluid ounce olive oil.
• 4 large green peppers (red, orange or yellow work as well).

Directions

1. Preheat oven to 350 degrees.
2. Cut the tops off of the green peppers; remove the seeds and membranes.
3. Bring a large pot of water to a boil and careful insert the peppers the pot, cook for 5-6 minutes to soften.
   Tip: use tongs to place the peppers with the open side up this way they don’t float. 
4.  Heat a non-stick pan over medium heat and add your olive oil. Add the onion and season with salt and pepper; cook until softened.
5. Add the ground turkey, season with pepper and cook until meat is browned. Drain any excess fat and then add tomatoes and pepper.
6. While the meat and tomatoes warm through, bring a separate pot of water to boil and cook the rice according to package.
7. Once rice is cooked, stir into meat mixture. Turn off heat and stir in most of the cheese leaving a few teaspoons for later.
8. Spray the bottom of baking dish with non-stick spray and place peppers open side up and stuff with the meat mixture.
9. Cover with foil and bake for 25 minutes.
10. Carefully remove foil and sprinkle each pepper with remaining cheese and bake for an additional 3-4 minutes.
11. Serve with salad or your choice of vegetable.

Makes 4 servings.

Nutrition information per serving

• Calories: 392
• Total fat: 21g
• Sodium: 192mg
• Carbohydrates: 26g
• Sugar: 8g
• Fiber: 6g
• Protein: 29g 

Recipe by Andrea David, MS, RD.

Mediterranean Spring Salad With Lemon Vinaigrette Dressing

Try this simple and tasty recipe for spring meals, inspired by the Middle Eastern bread salad, fattoush. This version features chickpeas and pistachios for added protein and fiber. It also uses fresh herbs to boost flavor.

Ingredients

Salad

• 4 1/2 cups chopped romaine lettuce (about 1 small head).
• 2 cups halved cherry tomatoes.
• 1 1/2 cups sliced and quartered English cucumber.
• 3/4 cup thinly sliced, quartered radishes (about 4 radishes).
• 3/4 cup chopped shallot.
• 1 15-ounce can chickpeas, drained.
• 1/2 cup chopped pistachios.
• 1/2 cup chopped mint leaves.
• 1/2 cup chopped parsley leaves.
• 1 1/2 cups crumbled baked whole-wheat pita chips.

Dressing

• 1/3 cup (80 milliliters) olive oil.
• 1 teaspoon lemon zest.
• 2 tablespoons (30 milliliters) fresh lemon juice.
• 1 teaspoon (5 milliliters) maple syrup.
• 2 teaspoons (10 milliliters) red wine vinegar.
• 1/4 teaspoon sea salt.
• 1/4 teaspoon ground black pepper.

Directions

1. In a large mixing bowl, add romaine, tomatoes, cucumber, radish, shallot, chickpeas, pistachios, mint, parsley and pita chips.
2. Add olive oil to a jar, along with lemon zest, lemon juice, maple syrup, red wine vinegar, salt and pepper. Tightly screw lid onto jar and shake vigorously to mix dressing.
3. Drizzle dressing over salad and toss to evenly coat.

Makes six servings, about two cups each.

Nutrition information per serving:

• Calories: 304
• Total fat: 20 g
• Sodium: 359 mg
• Carbohydrates: 27 g
• Sugar: 7 g
• Fiber: 7 g
• Protein: 8 g

Recipe from foodandnutrition.org.