Andy's Turkey-Stuffed Peppers

Andy's Turkey-Stuffed Peppers

4.5 of 5 (95)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 177.8
  • Total Fat: 7.1 g
  • Cholesterol: 58.3 mg
  • Sodium: 122.0 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 17.5 g

View full nutritional breakdown of Andy's Turkey-Stuffed Peppers calories by ingredient
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A simple mix of two different recipes that made such a delicious stuffed pepper, I had to share. A simple mix of two different recipes that made such a delicious stuffed pepper, I had to share.
Number of Servings: 6


    3 green bell peppers, halved lengthwise, seeded.
    1 14.5 oz can diced tomatoes (Italian seasoned)
    1 lb ground turkey 93% lean
    1/3 to 1/2 cup brown rice (uncooked)
    1/3 to 1/2 cup chopped onion
    1.5 tsp Worcestershire (lee & perrins)
    1/2 cup shredded colby-Jack cheese, divided into two 1/4 cups
    1/2 cup water
    1 tsp Italian seasonings
    1 tsp garlic powder
    salt and pepper to taste


Makes 5 or 6 1/2 shell stuffed peppers. (depending on size of peppers)

Preheat oven to 375 degrees.

For al dente peppers (preferred), par boil 3 minutes and drain. For crunchy, skip that step.

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

Add water, the whole can of tomatoes (juice, too), rice, Worcestershire, seasonings. Bring to a boil, reduce to simmer and cover 15-20 minutes.

After 15-20 min (rice is cooked), remove cover and allow any additional liquids to reduce on low heat, stirring occasionally until all gone. This really intensifies the flavors.

Remove from heat and mix in 1/4 cup of cheese.

Stuff peppers, place in a baking dish and cover with remaining cheese. Bake 15-20 minutes or until cheese is melted and just browned. Serve immediately.

**I tend to spice mine up a bit, with either Cajun seasoning, or red pepper/cayenne. I hope you enjoy this as much as my wife and i do.

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