Print Options

Back to Turkey-Stuffed Bell Peppers >

Include these items:

Select reviews >

Taste of Home Logo

Turkey-Stuffed Bell Peppers

 Turkey-Stuffed Bell Peppers
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.
5 ServingsPrep: 30 min. Bake: 20 min.


  • 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


  • 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.
  • 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

2 of 2

Turkey-Stuffed Bell Peppers (continued)

Directions (continued)

  • 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.