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Turkey-Stuffed Bell Peppers Recipe

Turkey-Stuffed Bell Peppers 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.
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:5 servings


  • 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


  • 1. Cut peppers in half lengthwise and discard seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes or until crisp-tender. 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 15x10x1-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.

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.