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Herbed Stuffed Green Peppers

 Herbed Stuffed Green Peppers
This main dish from Bea Taus of Fremont, California has a wonderful fresh garden taste. The herbs add flavor—no need for salt. "I like to serve these peppers with green salad, French bread and fresh fruit," says Bea.
6 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 6 green peppers, tops and seeds removed
  • 1 pound ground turkey
  • 1 can (28 ounces) crushed tomatoes
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • 1-1/2 cups cooked rice
  • 1/3 cup shredded reduced-fat mozzarella cheese

Directions

  • In a large kettle, blanch peppers in boiling water 3 minutes. Drain
  • and rinse in cold water. Set aside.
  • In a large skillet with a nonstick finish, brown the turkey. Remove
  • and set aside. In the same skillet, combine tomato liquid, onion,
  • celery, garlic and herbs. Simmer until vegetables are tender and the
  • mixture has begun to thicken. Stir in tomatoes, turkey and rice.
  • Stuff into peppers and place in a baking pan. Bake at 350° for 30
  • minutes. Top each pepper with about 1 tablespoon cheese. Return to

2 of 2

Herbed Stuffed Green Peppers (continued)

Directions (continued)

  • oven for 3 minutes or until the cheese has melted. Yield: 6
  • servings.
Nutritional Facts:Diabetic Exchanges: One serving (rice prepared without salt) equals 2 meat, 2 vegetable, 1 starch; also, 267 calories, 483 mg sodium, 51 mg cholesterol, 29 gm carbohydrate, 21 gm protein, 10 gm fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer