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Turkey-Stuffed Bell Peppers Recipe
Turkey-Stuffed Bell Peppers Recipe photo by Taste of Home

Turkey-Stuffed Bell Peppers Recipe

Read Reviews (4)
4.6 4
Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 5 servings

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

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.

Directions

  1. Cut peppers in half lengthwise and discard seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Turkey-Stuffed Bell Peppers in Healthy Cooking June/July 2008, p56

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.

Reviews for Turkey-Stuffed Bell Peppers(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 13, 2013

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

MY REVIEW
Reviewed Jan. 9, 2013

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.

MY REVIEW
Reviewed Oct. 9, 2011

Yeah, I used real cheese. Sorry healthy people!

MY REVIEW
Reviewed Sep. 21, 2011

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!

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