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Stuffed Peppers
A simple modification on a classic recipe, these stuffed peppers are a delicious and nutritious entree that everyone will love. Have extra garden produce you want to use before it goes bad? Try layering the stuffing over halved zucchini or even adding extra veggies like carrots or summer squash to the filling.
4 bell peppers
1 1/2 tsp. canola oil
1 onion, chopped
1 clove garlic, minced
1 lb. lean ground turkey
1 1/2 cups cooked brown rice
1 (8 oz.) can low-sodium tomato sauce
1 Tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
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Stuffed Peppers

Stuffed Peppers

Stuffed Peppers
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  • Servings:4 (396 g)
  • Prep Time:30 minutes
  • Cook Time:60 minutes
1. Preheat oven to 350 degrees 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 (1 minute). Drain and cool under cold running water. Set aside.
3. Heat oil in a large skillet over medium heat. Add onion and garlic and stir until softened (3 minutes). Add turkey and brown (4-5 minutes). Drain and discard the fat.
4. Transfer the turkey mixture to a medium bowl and mix in rice, 1/2 cup tomato sauce, parsley, salt, 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 (30-35 minutes).