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Stuffed Peppers

Stuffed Peppers
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Stuffed Peppers

These great-tasting turkey-stuffed peppers make a great meal! And get a heart-healthy serving of brown rice in each one.

Ingredients

Servings  4  

  • 4 bell peppers (any color)
  • 3/4 lb. lean, ground turkey
  • 1/2 medium onion (chopped)
  • 1/2 cup uncooked brown rice
  • 14.5 oz. canned, no-salt-added, diced tomatoes
  • 1 clove fresh, minced garlic (or 1 teaspoon garlic minced from jar)
  • 1 tsp. reduced-sodium Italian seasoning (lowest sodium available)
  • 1/4 tsp. crushed red pepper flakes (for spiciness), (optional)
  • 8 oz. canned, no-salt-added tomato sauce

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 350 degrees. Cook rice to package instructions (omitting salt). While the rice is cooking, in skillet over medium heat, brown the turkey. Add the onion and cook for 3 minutes more (until onion becomes translucent).
  2. Wash the bell peppers and remove the tops, seeds and membranes. Set peppers in a 9x9 baking dish or line them up in a loaf pan, so they stand upright.
  3. In a medium mixing bowl, mix turkey, rice, tomato, garlic, Italian seasoning, and pepper. Spoon into each pepper. Spoon tomato sauce evenly over the top of the 4 peppers. Bake 1 hour in the oven, until peppers are tender.

Tip: 1 stuffed pepper per serving

Nutrition Facts

Stuffed Peppers
CaloriesCalories
252 Per Serving
ProteinProtein
26g Per Serving
FiberFiber
6g Per Serving

Nutrition Facts

Calories 252
Total Fat 1.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 53 mg
Sodium 68 mg
Total Carbohydrate 34 g
Dietary Fiber 6 g
Sugars 10 g
Protein 26 g

Dietary Exchanges
3 vegetable, 3 lean meat, 1 starch

 
These great-tasting turkey-stuffed peppers make a great meal! And get a heart-healthy serving of brown rice in each one.

Nutrition Facts

Stuffed Peppers
CaloriesCalories
252 Per Serving
ProteinProtein
26g Per Serving
FiberFiber
6g Per Serving
×
Calories 252
Total Fat 1.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 53 mg
Sodium 68 mg
Total Carbohydrate 34 g
Dietary Fiber 6 g
Sugars 10 g
Protein 26 g

Dietary Exchanges
3 vegetable, 3 lean meat, 1 starch

Ingredients

Servings  4  

  • 4 bell peppers (any color)
  • 3/4 lb. lean, ground turkey
  • 1/2 medium onion (chopped)
  • 1/2 cup uncooked brown rice
  • 14.5 oz. canned, no-salt-added, diced tomatoes
  • 1 clove fresh, minced garlic (or 1 teaspoon garlic minced from jar)
  • 1 tsp. reduced-sodium Italian seasoning (lowest sodium available)
  • 1/4 tsp. crushed red pepper flakes (for spiciness), (optional)
  • 8 oz. canned, no-salt-added tomato sauce

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 350 degrees. Cook rice to package instructions (omitting salt). While the rice is cooking, in skillet over medium heat, brown the turkey. Add the onion and cook for 3 minutes more (until onion becomes translucent).
  2. Wash the bell peppers and remove the tops, seeds and membranes. Set peppers in a 9x9 baking dish or line them up in a loaf pan, so they stand upright.
  3. In a medium mixing bowl, mix turkey, rice, tomato, garlic, Italian seasoning, and pepper. Spoon into each pepper. Spoon tomato sauce evenly over the top of the 4 peppers. Bake 1 hour in the oven, until peppers are tender.

Tip: 1 stuffed pepper per serving
 

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