Rating: 4.71 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Ingredients

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Directions

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  • Preheat oven to 350 degrees F.

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  • 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.

  • 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.

  • 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 Facts

327 calories; protein 25.4g; carbohydrates 30.8g; dietary fiber 5.5g; sugars 7.1g; fat 12.3g; saturated fat 2.8g; cholesterol 83.9mg; vitamin a iu 1016.6IU; vitamin c 139.3mg; folate 39.1mcg; calcium 65.1mg; iron 3mg; magnesium 84.6mg; potassium 805mg; sodium 354.4mg; thiamin 0.3mg.
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