A turkey, vegetable and rice filling with a bread crumb topping make these peppers a satisfying, low-calorie meal.

Source: Diabetic Living Magazine


Recipe Summary

10 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Halve sweet peppers lengthwise; remove seeds and membranes. In a large Dutch oven, cook pepper halves in enough boiling water to cover for 2 minutes. Drain; place pepper halves, cut sides up, in a 13x9x2-inch baking pan. Set aside.

  • In a large skillet, combine ground turkey and onion; cook until turkey is no longer pink, breaking up turkey as it cooks. If necessary, drain off fat. Stir cooked rice, thawed vegetables, salsa, seasoning blend, poultry seasoning, and salt into turkey mixture in skillet. Spoon mixture into pepper halves. Pour the water around the stuffed peppers.

  • In a small bowl, combine bread crumbs, melted vegetable oil spread, and paprika. Sprinkle onto stuffed peppers. Cover; bake for 30 minutes. Uncover; bake for 5 minutes more.

Nutrition Facts

220 calories; protein 16g; carbohydrates 21g; dietary fiber 4g; fat 8g; saturated fat 2g; cholesterol 60mg; sodium 337mg.

1 1/2 lean protein, 1 1/2 vegetable, 1 starch, 1/2 fat