Turkey & Spinach Stuffed Peppers

Turkey & Spinach Stuffed Peppers

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 256.7
  • Total Fat: 6.7 g
  • Cholesterol: 30.8 mg
  • Sodium: 278.4 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 12.8 g

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


Red and Yellow Peppers stuffed with Rice, Ground Turkey and spinach mixture. Red and Yellow Peppers stuffed with Rice, Ground Turkey and spinach mixture.
Number of Servings: 6


    3 large Red Bell Peppers
    3 large Yellow Bell Peppers
    Jasmine Rice 1 cups uncooked
    1 Tbsp Grape-seed Oil or Olive oil
    1 Large Red Onion (chopped)
    2 cloves Garlic (minced)
    Red pepper flakes or Cayenne pepper (optional)
    1 Tbsp Oregano
    1 tsp garlic powder
    1 Tbsp soy sauce
    1 small can tomato sauce (about 1/2 cup)
    1/2 cup Diced tomato
    2 - 3 cups raw baby spinach
    2 scallions (diced)
    1/4 C pepper jack cheese (optional)


If you want to speed up the baking process, you can bake your peppers while you are preparing the meat mixture.
Once the mixture is done, carefully stuff your peppers and you can cut your baking time in half.


Pre-heat oven to 350 F
Cook rice according to package.
While rice is cooking, cut the tops off of the peppers, remove seeds and stems, save any extra pepper around stem to chop and put into meat mixture.
Place peppers into a square baking dish, so they will stand up with opening at top. if your peppers are too lopsided to stand up, you can cut them long ways and stuff them as Pepper Boats instead.
In a LARGE frying pan, heat oil to med-high heat add onion, pepper tops, and garlic, saute about 1 minute. add ground Turkey. And saute until browned and no pink remains.
Add Soy sauce, tomato sauce, diced tomato and all spices to meat mixture stirring well. cook about 2 -3 minutes. add baby spinach and cooked rice. saute stirring well until the spinach just starts to wilt.
Stuff mixture into prepared peppers.
Top with cheese and scallions
pour 1/4 cup of water in the bottom of the pan or place a small amount of tomato sauce under each pepper to keep from burning.
Bake uncovered for 45 min to 1 hour.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KABOOPER.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    great - 1/27/18

  • no profile photo

    I made this quite a while ago and put in freezer... had the last one tonight and was a good as the first! I left off the cheese so I could put it on or not when I cooked it - 1/24/18