Spicy Stuffed Bell Peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 302.4
  • Total Fat: 6.2 g
  • Cholesterol: 40.4 mg
  • Sodium: 662.9 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 5.1 g
  • Protein: 31.0 g

View full nutritional breakdown of Spicy Stuffed Bell Peppers calories by ingredient
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Spicy Bell peppers. Colorful and great recipe for freezing! Spicy Bell peppers. Colorful and great recipe for freezing!
Number of Servings: 6


    20 OZ Lean Ground Turkey
    1 cup Balsmati rice (or choice)
    1 large can diced green chilies(7-8oz)
    16oz Low sodium chicken broth
    2 cans diced tomatos
    1 can whole peeled tomato
    6 bell peppers(red/yellow/orange)
    1 medium vidalia onion(or other sweet)
    2 jalapeno peppers (or 1 small can)
    2 med tomatoes(fresh)
    2 clove garlic
    3 oz's lo fat mexi blend cheese(or cheddar/choice)
    1 tbsp chilli powder
    2 tbsp cayenne pepper
    1 TBSP Olive oil
    salt pepper to taste


Makes 6 servings. Freezes very well. Suggest doubling up and freezing as this recipe does require a longer prep.

Most of the following steps you can do at the same time - depending upon helpers:)

Clean bell peppers (do not use green due to bitter taste), slice off tops and deseed. Leaving them whole. Take tops and chop them up. Set aside.

Chop garlic and onion.
Dice fresh tomatos - set aside
Dice jalapeno's(deseeding and removing ribs) set aside

Par boil peppers - put in cold ice water - set aside
Soak rice if needed.
Preheat oven to 375

Start sauce:
Using large sauce pot - add the canned tomatos, chicken broth, jalapenos, 8 oz's water and bring to boil. Then have simmering until remaining ingredients are finished. (Add water as needed if too thick - should be the consistancy of a spaghetti sauce)

Saute garlic (chopped), onion (diced) with 1 TBSP olive oil. After onions are slightly browned add in green chilli's. Sweating out the moisture. (about 5 minutes over medium heat). Add in pepper tops. When peppers are sweated - put mixture in bowl and set aside. Leave aproximately 2 TBSP's in pan to use as seasoning for the turkey.

Add turkey to pan and brown. Add 1 TBSP cayenne, 1 TBSP cilli powder and salt pepper to taste. Remove any excess fat from pan after browned. Add back in the onion mixture and a couple of TBSP of chicken broth if dry and let mixture simmer. (Til ready to add to sauce or at least 15-20 minutes)

Drain rice and add to sauce, add the diced fresh tomatos, add 1 TBSP cayenne pepper. Stir and heat until boiling. Cook about 15 minutes or until rice is almost done. Add in ground turkey mixture and salt/pepper to taste.

Sauce should be pretty thick. If too thich add a bit of water. In too thin add corn starch.(Start with one TBSP)

Place bell peppers standing up in a medium baking dish. Spoon mixture into peppers. Pour remaining mixture around base of peppers.
Cover with aluminum foil and bake for about 20 minutes in oven.

Remove and sprinkle with about .05 oz of cheese if desired. (Calculated in recipe already)

After cooling freeze remaining peppers. Adding a 1/4 cup of chicken broth to reheat in the bottom of a bowl in the microwave cooks the frozen ones in about 5-6 minutes. Depending upon microwave.

Number of Servings: 6

Recipe submitted by SparkPeople user WPWJ40E.

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Member Ratings For This Recipe

  • For all the ingredients, I thought it would be more flavourful. Next time, add some oregano as well. (Note to self: cut rice by at least 1/4 - 1/2. Use my own sugo. Par boil peppers for 5 min.) Half a pepper is enough, even for the guys. - 2/18/12

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