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

Turkey-Stuffed Bell Peppers Recipe

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

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 29, 2014

"Peppers had a good flavor. I found the filling a bit dry, as often is the case with ground turkey. I used fresh tomatoes. Next time I may try canned tomatoes and use the excess juice to add some moisture. I only used 1 lb of turkey and 4 peppers, adjusting the remaining ingredients. Also used regular cheese :)"

MY REVIEW
Reviewed Sep. 21, 2014

"I confess that I also used real cheese, and also substituted a can of diced tomatoes instead of fresh. I will also confess that I don't usually like stuffed bell peppers, but my husband requested them. This recipe has totally changed my opinion! These peppers were absolutely delicious! Perfectly seasoned, nice and filling . . . I'll be making them again!"

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!"

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