Stuffed peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 330.5
  • Total Fat: 17.7 g
  • Cholesterol: 63.3 mg
  • Sodium: 405.6 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 5.3 g
  • Protein: 20.8 g

View full nutritional breakdown of Stuffed peppers calories by ingredient
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Number of Servings: 6


    1 cup cooked long-grain brown rice (great use for leftovers)
    6 medium bell peppers
    1 tablespoon EVOO
    1 cup diced onion (about 1 medium onion)
    1 pound ground turkey
    1 teaspoon paprika
    1/2 teaspoon salt
    1/8 teaspoon ground allspice
    1 jar Trader Joe's Puttanesca pasta sauce
    1/2 cup chopped fresh parsley
    1/2 cup (2 ounces) grated pecorino romano sheep's milk cheese
    EVOO spray


This makes a really hearty meal served with a simple side salad -- one of my husband's favorites!


Preheat oven to 450.

Cook rice according to package directions; set aside.

While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Blanch peppers and their tops in boiling water for about 5 minutes or until peppers are just crisp-tender. Cool and drain on paper towels while preparing filling.

Heat EVOO in a large skillet over medium-high heat. Saute onion until soft, about 5 minutes. Add turkey and spices; cook 4 minutes or until turkey is lightly browned, stirring to crumble. Remove from heat. Add rice, 3/4 of the pasta sauce (or as much as it takes to make the mixture seem uniformly moistened), the parsley and the cheese to turkey mixture; stir to combine.

Spray a 2-quart baking dish with EVOO spray; add remaining pasta sauce (or a little water or chicken broth if you've used up all your sauce) to pan. Place peppers in pan and spoon turkey mixture into each. You can top each with a little extra sauce and/or cheese if you have it and so desire. Return each pepper top to its pepper.

Cover pan and bake for 20 minutes. Uncover; bake an additional 5 minutes or until tops of peppers are lightly browned.

TAGS:  Poultry |

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