Recipe Image

Stuffed Peppers

  • 30 m
  • 1 h
EatingWell Test Kitchen
“Lean ground turkey makes a moist, low-fat substitute for the ground beef that's usually found in stuffed pepper filling. To add a nutty flavor and boost the nutrition even further, we call for cooked brown rice, but this recipe will also work with white rice.”


    • 4 large green bell peppers
    • 1½ teaspoons canola oil
    • 1 medium onion, chopped
    • 1 clove garlic, minced
    • 1 pound ground turkey
    • 1½ cups cooked brown rice
    • 1 8-ounce can tomato sauce, (1 cup), divided
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon salt, (optional)
    • ¼ teaspoon freshly ground pepper


  • 1 Preheat oven to 350°F.
  • 2 Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute. Drain and cool under cold running water. Set aside.
  • 3 Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add turkey and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2 minutes. Drain the fat.
  • 4 Transfer the turkey mixture to a medium bowl and mix in rice, ½ cup tomato sauce, parsley, salt (if using) and pepper. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining ½ cup tomato sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through, 30 to 35 minutes.
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