Stuffed Peppers

6 Reviews
From the EatingWell 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.

Ingredients 4 servings

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  • 4 large green bell peppers
  • 1 1/2 teaspoons canola oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 pound ground turkey
  • 1 1/2 cups cooked rice
  • 1 8-ounce can tomato sauce, (1 cup), divided
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt, (optional)
  • 1/4 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  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, 1/2 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 1/2 cup tomato sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through, 30 to 35 minutes.

Nutrition information

  • Per serving: 327 calories; 12 g fat(3 g sat); 6 g fiber; 31 g carbohydrates; 25 g protein; 39 mcg folate; 84 mg cholesterol; 7 g sugars; 0 g added sugars; 1017 IU vitamin A; 139 mg vitamin C; 65 mg calcium; 3 mg iron; 354 mg sodium; 805 mg potassium
  • Nutrition Bonus: Vitamin C (232% daily value), Vitamin A (20% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 1/2 vegetable, 3 lean protein, 1/2 fat

Reviews 6

February 01, 2014
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By: EatingWell User
lower calorie option I substitute cauliflower for rice, this significantly reduces the calorie count and the taste is not affected at all. I used an onion chopper(alternatively a food processor) and made fine granules of cauliflower before saut+¬ing with garlic and onion before adding the meat. Great flavours, must try if trying to cut calories but increase veggie intake. Pros: increase your veggie intake
May 27, 2013
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By: EatingWell User
Been making this for years I have been making these stuffed peppers for years but just came across this recipe today while I was trying to figure out how many calories where in this dish. The only thing different I do is top the stuffed peppers with a little bit of cheese. This is easy to make even for a busy weeknight. Pros: easy
September 20, 2010
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By: gin695
I added some red pepper flakes to give them a little added punch. They freeze well. Might have to add a little more tomato sauce when used.
July 22, 2010
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By: EatingWell User
An easy way to bring out a fancy dish! It tasted great even without the tomato sauce (which I had forgotten to add) and baking it uncovered in the oven also caused no problems.
April 05, 2010
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By: dmbsoul
This was a great recipe. I used yellow and orange peppers instead of green. I also added a little parmesan cheese which gave it a richness that made you feel like you were really indulging!
January 03, 2010
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By: EatingWell User
I thought this recipe was a great basic recipe that is easily altered to taste. We added italian seasoning and some parmesan, for example, and they came out amazingly well. Mmmmm...