Turkey Stuffed Yellow & Red Bell Peppers

  • Prep Time: 20 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4-6
  • About This Recipe

    “Really good-a lighter version of the beef stuffed ones.”

    Ingredients

  • 2yellow bell peppers
  • 2red bell peppers
  • 1teaspoonvegetable oil
  • 1mediumchopped onion
  • 4garlic cloves, minced
  • 1lblean ground turkey
  • 1teaspoonsalt
  • 1teaspoonpepper
  • 1teaspoondried basil
  • 1teaspoondried oregano
  • 1 (14ounce) cans diced tomatoes, Italian style
  • 1 1/2 cupscooked brown rice
  • 1cupshredded sharp cheddar cheese or 1cupshredded cheddar cheese
  • 1cupfine breadcrumbs
  • 1/4 cupparmesan cheese
  • 2teaspoonsmelted butter
  • Directions

  • Preheat to 375.
  • Cut peppers lengthwise and seed.
  • Place cut side up on a baking sheet-you can lightly steam them if you want to.
  • Heat oil in skillet over medium high.
  • Add onion and garlic and sauté for 5 minutes.
  • Stir a few times.
  • Add meat, stirring often for 5 minutes.
  • Add tomatoes and rice and cook for 5 more minutes.
  • Remove from heat, add herbs and salt and pepper, stir in cheddar.
  • Fill peppers.
  • Combine breadcrumbs, parmesan and toss with melted butter-mix well.
  • Top peppers and bake for 30-40 minutes.
  • Reviews

  • “This was good.Didn’t us the topping.Will make again!Had to cook a little longer, peppers will be al dente.”

  • “I just made these, and they were great!I added some red pepper flakes when I added the other herbs.I think that it would have been a little bland without it.I also put 1/2 cup water in the bottom of the dish and covered it with aluminum foil and baked at 400 for 30 mins and then put a mixture of panko, parmesan and butter on the peppers and put it under the broiler for a few minutes.They were perfect!”

  • “Very good. I changed by omitting the breadcrumbs and the Parmesan, since I didn’t think the peppers needed those ingredients. I drizzled olive oil on the stuffed peppers before baking to add moisture. I baked for 30 minutes and this resulted in a slightly undercooked medium-sized pepper. I’d bake for 40 next time, or wrap in foil. I’d also double the amount of diced peppers. Thank you for this recipe! It’s a keeper.”

  • “When do you add the meat in?”

  • “I made this last night and it was spectacular! I used a low fat Monterey Jack cheese instead of cheddar. Also, my red bell peppers weren’t very bell-like, so I ended up having flat bell peppers and topping them with the meat mixture then the bread crumb mixture. I actually liked it better that way and will probably do that again. This was the second time I’ve made stuffed bell peppers, and am really happy that I found a recipe this delicious! Thanks!”

  • “My family loved this recipe!Thanks for sharing.”

  • “I have made this recipe many times, and have never been disappointed.At times instead of using the Italian style tomatoes & related spices, I have substituted Mild Rotel Tomatoes, or Salsa, very tasty.I have served it to many guests and no one would ever guess they were eating ground turkey.Thanks…….DEB”

  • “Excellent Recipe!!!My husband and I LOVED THESE Peppers!I cut the recipe in 1/2 and only used 2 peppers, so the cooking times changed from the original recipe.One of the ways I made this lighter is that I steamed the 4 pepper halves 30-40min, used olive oil to saute the onions an garlic (5 mins), and then used ground turkey BREAST instead of regular,I didn’t want to overcook my peppers in the oven so I went ahead and browned my turkey breast in the same pan with the onions/garlic.Once the turkey was browned, I added the remaining stuffing ingredients and mixed together as directed by the recipe. I stuffed my steamed peppers with the mixture and placed them in the oven until the breadcrumbs started to brown and appear somewhat crispy.I then took the peppers out, spooned a few dabs of my favorite tomato sauce and topped with shredded mozzarella cheese.Baked in the oven another 5 minutes to melt/brown the cheese.VIOLA!!!It was perfect and VERY Tasty!!Thank you Dibs!”

  • “This was really tasty!!I don’t like ground meat, so I made them vegetarian, with some green onion (I should have used peas too) and some fresh cherry tomatoes.I also added scrambled 2 eggs in with the rice and cooked the rice in homemade chicken stock.My dad LOVES stuffed peppers, so when the parents come to visit, this will be on the menu.I may try these with shredded chicken or turkey next time.Thanks for the yummy recipe!!!!!”

  • “I don’t like Bell Pepper so I used Pasilla Peppers instead.I did put them in boiling water for a few minutes before I stuffed them.Other than that I followed the recipe, oh I did use white rice I had leftover in the fridge.Absolutely wonderful!”

  • “OH*MY*GOSH!!!If I could give this any more stars I would.We LOVED this dish!!I have two very picky eaters who I did NOT think would eat peppers but they smelled this cooking and proceeded to *devour* them.This is so good and good for you, the only thing remotely not healthy here is the cheese and you could easily omit or use reduced fat if you like.These are excellent warmed up for lunch during the week, too.When I heat these at work everyone wants to know what it is that smells so amazing.Thanks for sharing this excellent, excellent recipe!!”

  • “Very flavorful, even though I didn’t use any cheese, breadcrumbs, or butter to lower the fat & carbs.”

  • “I followed the recipe exactly and it turned out great!My husband wasn’t fond of stuffed peppers, but loved this one.They were very moist and full of flavor.Next time I might cut back on the amount of breadcrubs since I had a lot unused.”

  • “Followed most of the recipe except I used low fat cheeses and whole wheat bread crumbs.Turned out good for something that is healthy for you =)Served it with a greek salad.Next time I will use the Rotel instead to give it a little oomph.”

  • “We really enjoyed these. I used green peppers, basmati rice and a mixture of sharp and mild cheddar. I love red and yellow peppers, so I look forward to trying it with them.”

  • “This is so good. I decided to kick it up a notch and use rotel(tomatoes and chiles) which gave it a spicy flavor.Thanks for sharing this awesome recipe.”

  • “Pretty darn good! Liked the addition of cheese to traditional stuffed peppers, and the bread crumb topping.”

  • “These were very good, I was suprised.My husband loved them also.We didn’t have brown rice, so we used white, but it was fine.Great mixture of flavors, I will definatly make again.I love how they are much lower in fat, yet taste so yummy then the normal stuffed pepper!Thanks.”

  • “What a great change from the usual Stuffed Bell Peppers. I could not find the ground turkey and used chicken instead.Still delicious. There were extras and we froze them for another day.Good idea for a mixed buffet or dinner party.Fix ahead.”

  • “OH MY GOD!This was incredible!I made this for dinner and we really enjoyed it.I didn’t have any brown rice, so I used a package of rice pilaf that I had on hand.As I was reading te recipe, I realized that it never had a place to add the ground beef, so I added it after step 5. When I make it again, I think I will use mozzarella for the cheese instead of the chedder. Overall this dish was spectacular and so easy to prepare.Thank you so much for this great recipe!”

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