Stuffed Turkey Peppers

Nutrients per stuffed turkey pepper: Calories: 350, Total Fat: 7 g, Sat. Fat: 1.5 g, Carbs: 35 g, Fiber: 7 g, Sugars: 14 g, Protein: 36 g, Sodium: 210 mg, Cholesterol: 60 mg

Stuffed Turkey Peppers

Photo by

  • Prep Time


  • Total Time


  • Servings



  • ½

    cup wild rice

  • 1

    tbsp extra-virgin olive oil

  • 2

    cups onions, chopped

  • 3

    cloves garlic, chopped

  • 1

    lb 99% lean ground turkey

  • cup low-sodium natural tomato juice

  • ½

    tsp Italian seasoning

  • 10

    grape tomatoes, halved

  • ¼

    tsp ground black pepper

  • 4

    assorted medium sweet bell peppers (red orange and yellow)

  • 2

    oz part-skim mozzarella


Bring rice and 2 cups water to a boil in a medium saucepan over medium-high. Reduce heat to medium, cover and continue to boil for 25 minutes. Meanwhile, add oil and onions to a large sauté pan over medium-high. Sauté onions for 2 minutes, then add garlic and sauté for 1 minute. Add turkey, juice and seasoning. Cook until turkey is cooked through, about 10 minutes. Add tomatoes and black pepper, cooking, covered, for 5 minutes. Preheat oven to 400°F. Fill a large pot half-full with water and bring to a boil. Cut tops from bell peppers and remove all seeds. Add bell peppers and tops to water and return to a boil. Cook, covered, for 4 to 5 minutes or until tender. Remove bell peppers and dry on paper towel. Drain rice and add to turkey mixture. In a glass dish, stand bell peppers and fill with turkey-rice mixture. Sprinkle with mozzarella and add bell pepper top. Bake for 15 minutes.


Facebook Conversations