Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large red bell peppers1 lb extra lean ground turkey4 tbsp extra virgin olive oil1/3 cup chopped red onions5 cloves chopped garlic 1/2 tsp saltdash of pepper1 tsp fresh or dried oregano1 1-lb can of diced tomatoes (2 cups)1/2 cup water1/2 cup Uncle Ben’s Converted Rice1 tsp Worcestershire Sauce6 oz pepper jack (or sharp cheddar) cheese, plus a little extra to top the peppers
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.
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.
Nutritional Info 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
Member Reviews
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STORMYCHICK
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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GAYA2081
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!