Stuffed Peppers

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 199.0
  • Total Fat: 6.9 g
  • Cholesterol: 43.3 mg
  • Sodium: 756.7 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 4.4 g
  • Protein: 14.7 g

View full nutritional breakdown of Stuffed Peppers calories by ingredient
Report Inappropriate Recipe

Submitted by:


Swiped and altered from another recipe on this site! Swiped and altered from another recipe on this site!
Number of Servings: 6


    3 red or green bell peppers
    10 oz (half pkg) Jeanie-O ground turkey, italian seasoned
    1 small chopped onion
    1 14.5oz can diced tomatoes (italian seasoned)
    1/2C water
    1 cup cooked brown rice
    1 tablespoon parsley flakes
    1 tsp italian seasonings
    1 tsp garlic powder
    1 tsp mustard powder
    1/2 tsp cumin
    pepper to taste
    1.5 tsp worcestershire (lee & perrins)
    8oz can tomato sauce (divided)
    1/2 cup shredded 2% colby jack cheese (3oz by weight)


serves 6, 1/2 stuffed pepper each

preheat oven to 375

Top and halve the peppers (lengthwise) and clean out the veins. Boil a large pot of water and blanch the pepper halves for 3 minutes. Drain and place in a baking dish that has been sprayed with EVOO spray.

In skillet cook onion and turkey until turkey is browned and onion is clear. drain any excess fat

Add can tomatoes (juice too), water, rice, worcestershire, seasonings. Bring to a boil, reduce to simmer and cover for 10 minutes

Remove cover, and allow any additional liquids to reduce on low heat, stirring occasionally until all gone.

Remove from heat, and stir in 1/2 the tomato sauce. Stuff peppers, pour remaining tomato sauce over them. Bake 15-20 minutes, sprinkle with cheese and bake 10 minutes more, until cheese is melted.

**You can also make this into a casserole by chopping your peppers into 1" pieces. Blanch them, then stir into the meat sauce at the end. Pour into a greased casserole, and bake as above**

Number of Servings: 6

Recipe submitted by SparkPeople user TAMRACLOVEC.

Rate This Recipe