Stuffed Bell Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 369.5
  • Total Fat: 12.5 g
  • Cholesterol: 71.2 mg
  • Sodium: 565.9 mg
  • Total Carbs: 40.9 g
  • Dietary Fiber: 6.1 g
  • Protein: 26.7 g

View full nutritional breakdown of Stuffed Bell Peppers calories by ingredient
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Yummy stuffed bell peppers - one is great for dinner (with a side of extra veggies or bread if you need more food). Yummy stuffed bell peppers - one is great for dinner (with a side of extra veggies or bread if you need more food).
Number of Servings: 4


    4 whole bell peppers, red, yellow, or orange.
    12 oz. lean ground turkey
    1 onion, chopped
    3 cloves garlic, minced or pressed thru garlic press
    1/4 cup ketchup
    1 14.5oz. can diced tomatoes
    1 tsp. olive oil
    1/2 cup uncooked rice (brown preferred but white ok)
    2 oz. grated Parmesan cheese
    1/4 cup fresh parsley, chopped


Cut tops off of bell peppers and remove seeds.
Bring 4 quarts water to a boil and add 1 Tbsp. salt. Add peppers and cook for 3 minutes or until barely soft. Remove peppers with a slotted spoon and drain cut-side up on paper towels.
Add rice to boiling water and allow to cook until tender (time depends on kind of rice used, follow package instructions for cooking time).
While rice is cooking:
Open the tomatoes and drain the liquid, saving it. Combine 1/4 cup of ketchup with 1/4 cup liquid from the tomatoes. Set aside.
Combine the onions and olive oil and 0.25tsp salt (if desired) in a large skillet and cook over med-low heat, covered, until onions are tender (~8 min). Add in the ground turkey, breaking into pieces with a spoon while stirring. Cook ~4min. or until turkey is no longer pink. Add in the garlic and cook 30 seconds. Stir in the tomatoes and heat for ~2 minutes longer. Remove from heat and set aside.

Preheat oven to 350 degrees.

When rice is cooked, drain, and then combine with turkey-tomato-onion mixture. Stir in parmesan and parsley.

Stand peppers up in a baking dish. Divide turkey mixture evenly among peppers. Spread 2 Tbsp of ketchup mixture on top of each pepper. Bake at 350 for 25-30 minutes or until heated through.


Makes 4 1-stuffed pepper servings.

Number of Servings: 4

Recipe submitted by SparkPeople user THERESAT858.

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