Turkey and Veggie Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 424.0
  • Total Fat: 22.2 g
  • Cholesterol: 84.2 mg
  • Sodium: 460.0 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 8.3 g
  • Protein: 30.4 g

View full nutritional breakdown of Turkey and Veggie Stuffed Peppers calories by ingredient
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This is a super yummy dish with lean meats, fresh veggies and lots of fiber! This is a super yummy dish with lean meats, fresh veggies and lots of fiber!
Number of Servings: 4


    2 Tbsp. Olive Oil
    4 Bell Peppers (any color)
    1 lb. Lean Ground Turkey
    1 Medium White Onion
    1 Tbsp. Minced Garlic
    1 Medium Summer Squash
    1 Medium Zucchini
    1 Bag Fresh Baby Spinach
    1 Can Corn (12 oz., drained)
    1 Can Sliced Mushrooms (8 oz.)
    1 Can Diced Tomatoes (do not drain)
    2 Tbsp. Italian Seasoning
    A couple red pepper flakes (for a kick, optional)


1. Preheat oven to 400 degrees.
2. Line an 8 X 8 baking dish with aluminum foil and place peppers upright in baking dish. Place peppers in oven for about 20 minutes.
3. In a skillet, heat olive oil and add ground turkey, and sliced onion. About 1 minute before browned, add minced garlic.
4. Add sliced summer squash and zucchini to the turkey and onion mix. Sautee lightly.
5. Add baby spinach, corn, mushrooms, diced tomatoes, and seasonings to the mix. Heat thouroughly.
6. After allowing the peppers to cool, cut a whole in the top and remove the seeds. Fill peppers with turkey mixture.
7. Bake and additional 20 minutes.

Makes 4 Large Stuffed Peppers!

*Feel free to substitute fresh for the canned items. If you do, be sure to add a little tomato juice when you add the tomatoes :)

Number of Servings: 4

Recipe submitted by SparkPeople user JAMERS007.

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