[X]

Home > Recipes > Turkey-Stuffed Bell Peppers

Turkey-Stuffed Bell Peppers Recipe

Turkey-Stuffed Bell Peppers Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

This well-seasoned entree is so tasty, you won’t even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. Thanks to Judy Hand-Truitt from Birmingham, Alabama for sharing the recipe.

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Turkey-Stuffed Bell Peppers Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Turkey-Stuffed Bell Peppers Recipe

Prep: 30 min. Bake: 20 min.

Yield: 5 Servings

30 20 50

Ingredients

5 medium green peppers
1 large onion, chopped
2 teaspoons olive oil
1-1/4 pounds extra-lean ground turkey
2 teaspoons ground cumin
1 teaspoon Italian seasoning
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (7 ounces) shredded cheddar-flavored soy cheese
2 medium tomatoes, finely chopped
1-1/2 cups soft bread crumbs
1/4 teaspoon paprika

Directions

Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
Transfer to a large bowl; stir in the soy cheese, tomatoes and bread crumbs. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with paprika.
Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Yield: 5 servings.

Editor’s Note: Some breads/bread crumbs are made with milk. To ensure this recipe is lactose-free, read the label or ask your baker.

Nutritional Facts 2 filled pepper halves equals 323 calories, 10 g fat (trace saturated fat), 45 mg cholesterol, 771 mg sodium, 20 g carbohydrate, 4 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 starch, 1/2 fat.

Originally published as Turkey-Stuffed Bell Peppers in Healthy Cooking June/July 2008, p56

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Turkey-Stuffed Bell Peppers

Turkey-Stuffed Bell Peppers

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Feb. 13, 2013 by KitchenGenie1

My first time making AND eating stuffed bell peppers...my dinner guest said that they were the best she'd ever had!

Reviewed on Jan. 09, 2013 by MikePerez

Turkey tends to be bland and the recipe did a good job of bringing some of it out.

The next time I try this, I will use goat cheese, and lots of it. I tried that on a turkey meatloaf, and it was great.

Reviewed on Oct. 09, 2011 by Kimberly Hines

Yeah, I used real cheese. Sorry healthy people!

Reviewed on Sep. 21, 2011 by Bellykaker

We love this stuffed pepper recipe! We found it in the Healthy Cooking magazine a few years ago, and we make them all the time. Our 2 year old son even really likes them. I highly recommend them!