Stuffed Peppers

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Servings: 4


4 large green bell peppers

1½ teaspoons canola oil

1 medium onion, chopped

1 clove garlic, minced

1 pound ground turkey
1½ cups cooked brown rice

1 8-ounce can tomato sauce, (1 cup), divided

1 tablespoon chopped fresh parsley

1 teaspoon salt, (optional)

¼ teaspoon freshly ground pepper


Cooking instructions: Preheat oven to 350°F. 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, ½ 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 ½ 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 per serving: 327 calories, 12 g total fat, 3g saturated fat, 31g carbohydrates, 354 mg Sodium, 5g fiber, 25g protein, 7g sugar)


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