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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 394.2
  • Total Fat: 10.0 g
  • Cholesterol: 62.4 mg
  • Sodium: 736.4 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 5.7 g
  • Protein: 38.7 g

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

Submitted by: CHRISKENANDKIDS

Introduction

I found this recipe on Nature's Pathways magazine's site, I added ground turkey and substituted quinoa for rice. I found this recipe on Nature's Pathways magazine's site, I added ground turkey and substituted quinoa for rice.
Number of Servings: 6

Ingredients

    1-20 oz. package Jennie-O ground turkey
    7 medium bell peppers, any color
    1 cup chopped broccoli florets
    1 medium onion
    1 cup chopped fresh asparagus
    1 jar of your favorite spaghetti sauce or your own. I used Classico spicy tomato basil
    3 cloves garlic
    1 tsp. oregano
    1 cup reduced fat mozzarella cheese
    1/2 cup grated parmesan cheese (optional)

Tips

Don't boil the peppers too long or they will get soggy. Choose peppers that have a flatter bottom so they stand up on cookie sheet. You can add or subtract veggies or meat as you choose.


Directions

Cook quinoa according to package directions. Preheat oven to 350 degrees fahrenheit. Chop up one of the bell peppers and the other veggies. Set aside. Cut the tops off the other peppers and clean out the insides. Set aside. In large skillet, cook turkey, onion, asparagus and garlic with a little salt and pepper for about 5 minutes. Add Broccoli and chopped pepper and cook until turkey is no longer pink. Add spaghetti sauce, mozzarella cheese and oregano and simmer on stove until heated through. In large saucepan, boil 4 quarts of water. Add whole peppers and boil for 5 minutes. Take out of water with tongs and set on cookie sheet. Fill peppers and top with any extra filling. Top with parmesan cheese. Bake in oven until heated through, about 10 minutes.

with pepper and extra filling






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