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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 503.7
  • Total Fat: 29.0 g
  • Cholesterol: 97.5 mg
  • Sodium: 843.6 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 37.7 g

View full nutritional breakdown of Stuffed Bell Peppers calories by ingredient
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Stuffed Bell Peppers

Submitted by: TRCARNES
Stuffed Bell Peppers

Introduction

This recipe is adapted from several others which I combined and adjusted to my own preference. It's easy to play around with ingredients, so have fun! This recipe is adapted from several others which I combined and adjusted to my own preference. It's easy to play around with ingredients, so have fun!
Number of Servings: 4

Ingredients

    4 large red bell peppers
    1 lb extra lean ground turkey
    4 tbsp extra virgin olive oil
    1/3 cup chopped red onions
    5 cloves chopped garlic
    1/2 tsp salt
    dash of pepper
    1 tsp fresh or dried oregano
    1 1-lb can of diced tomatoes (2 cups)
    1/2 cup water
    1/2 cup Uncle Benís Converted Rice
    1 tsp Worcestershire Sauce
    6 oz pepper jack (or sharp cheddar) cheese, plus a little extra to top the peppers

Directions

1. Cut tops off peppers; remove seeds and membrane
2. Sprinkle the inside of the peppers (lightly) with salt
3. Heat olive oil in a large skillet over medium heat
4. Add onions & garlic; cook, stirring often, until soft & translucent (about 5 min)
5. Add meat; mash it all up and cook until lightly browned/no pink
6. Add salt, pepper, tomatoes, green chiles, water, rice, oregano and Worcestershire sauce
7. Cover & simmer until rice is tender, about 20 min
8. Stir in cheese until melted
9. Stuff peppers and add a bit of extra cheese on top, if desired
10. Stand peppers in a baking dish or cookie sheet with sides
11. Bake uncovered for 25-30 minutes

Makes 4 servings and can be easily halved to serve two.

Note: This is a spicier version because it includes pepper jack cheese and diced green chiles; you can omit the chiles and substitute cheddar cheese for a more mild (but still tasty) meal.

Number of Servings: 4

Recipe submitted by SparkPeople user TRCARNES.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Very yummy - 6/8/13

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  • This was a fabulous dinner - my husband, who is the chef, let me cook these and was very impressed with how they turned out. I cannot wait to make these again! - 8/6/12

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  • I used fresh garlic & onion, 1tsp of EVOO, and leftover brown rice (cuts down on cooking time) & they were DELICIOUS! Best Stuffed bell peppers we have ever had. (VERY filling too!) Even hubby who is does NOT like stuffed peppers said they were great. Yay - new addition to the menu! Thanks! - 5/24/11

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  • A great comfort food; I steamed basmati brown rice first and then added to mix. - 11/8/10

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  • This makes very good stuffed peppers. However, I made a couple of changes the second time. Cut the oil to 1 tbsp-that is all I needed and used brown rice. - 8/15/10

    Reply from TRCARNES (9/7/10)
    Thanks! I'll definitely try it with less olive oil next time. I'm still new at cooking, so I'm not familiar with what kinds of things I have leeway on. :-P

    Glad you liked this one!


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