Serving Size: Serving Size not available for this recipe
Yield: 4 servings
Active Time: 30 minutes
Total Time: 1 hour
Lean ground turkey makes a moist, low-fat substitute for the ground beef that’s usually found in stuffed pepper filling. To add a nutty flavor and boost the nutrition even further, we call for cooked brown rice, but this recipe will also work with white rice.
- 4 large green bell peppers
- 1½ teaspoons canola oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 pound ground turkey
- 1½ cups cooked brown rice
- 1 8-ounce can tomato sauce (1 cup), divided
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt (optional)
- ¼ teaspoon freshly ground pepper
- Preheat oven to 350°F.
- Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute. Drain and cool under cold running water. Set aside.
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add turkey and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2 minutes. Drain the fat.
- Transfer the turkey mixture to a medium bowl and mix in rice, 1/2 cup tomato sauce, parsley, salt (if using) and pepper. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining 1/2 cup tomato sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through, 30 to 35 minutes.
307 Calories, Total Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 65 mg, Carbohydrates: 31 g, Fiber: 6 g, Added Sugars: 0 g, Protein: 26 g, Sodium: 385 mg, Potassium: 588 mg, Folate: 27 mcg, Calcium: 44 mg
Carbohydrate Servings: 2
© Meredith Corporation. All rights reserved. Used with permission.