“This is one of my favorite dishes because there is so much color, and it's also a very healthy dish,” says Carter. “My mom is a licensed registered dietitian and always encourages healthy colorful plates. Also, in this dish you can easily get three servings of fruits and vegetables. These are the reasons and my inspiration for creating this flavorful, delicious dish.“ - Carter Cassola, Age 11, North Dakota

Makes 8 Servings

Ingredients:

• 1 tablespoon canola oil
• 1 pound ground turkey
• ¾ cup diced celery
• ¾ cup diced mushrooms
• ¾ cup diced yellow bell pepper
• ½ cup peeled and diced yellow onion
• ¼ cup chopped kale
• 8 ounces tomato sauce
• 8 ounces green chilies
• 1 cup whole-grain rice
• 8 assorted bell peppers, tops and seeds removed
• Low-fat mozzarella cheese to taste
• 1 can pineapple rings (or you can use fresh pineapple)

Preparation:

1. In a large stockpot, heat the canola oil over medium heat. Add the turkey and cook, breaking up the meat with a wooden spoon, for about 10 minutes, or until cooked through. Add the celery, mushrooms, yellow bell pepper, onion, and kale and cook for about 7 minutes, or until the vegetables are softened. Add the tomato sauce and chilies and cook for 10 minutes.
2. Meanwhile, in a medium saucepan, combine the rice with 1 ½ cups water and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20 to 30 minutes, or until the rice is tender. Add to the turkey-veggie mix and stir to combine.
3. Preheat the oven to 350°F. Place the bell peppers in a 13- x 9-inch baking dish. Scoop about ½ cup of the turkey-veggie mixture into each pepper. Bake, uncovered, for 30 minutes. Remove the peppers from the oven and sprinkle lightly with cheese. Bake an additional 10 minutes. Serve with grilled pineapple slices and enjoy!

234 calories; 7g fat; 26g carbohydrates; 19g protein

Learn more:

• Check out highlights from the each Kids’ “State Dinner”
• View the 2015 Healthy Lunchtime Challenge & Kids’ “State Dinner” Cookbook