Turkey and Rice Stuffed Peppers

There are as many ways to stuff a pepper as there are stars in the sky. This version uses ground turkey and rice, with juicy tomatoes and raisins for a little added sweetness. The recipe also works well with brown rice.

Serves: 4Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 4 large bell peppers
  • 1 lb. lean ground turkey
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium stalks celery, diced
  • 2 cups cooked rice
  • 1 can (15 oz.) no-salt-added diced tomatoes
  • 2 Tbsp. salt-free tomato paste
  • ¼ cup seedless raisins
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. ground cinnamon
  • ½ tsp. freshly ground black pepper

Directions

  • Preheat the oven to 425°F. Lightly spray a 9" × 13" baking pan with oil and set aside.
  • Wash and dry the peppers. Trim about ½" off the top and place caps aside. Carefully core and seed, leaving the peppers intact. Trim bottoms if necessary so that the peppers sit flat. Set aside.
  • Heat a sauté pan over medium heat. Add the ground turkey, onion, garlic, and celery and sauté for 5 minutes. Remove from heat. Stir in the remaining ingredients and mix well.
  • Fill each pepper with ¼ of the mixture, pressing firmly to pack. Stand peppers in the prepared baking pan, replace the pepper caps, and then cover pan tightly with foil. Place pan on middle rack in oven and bake until tender, about 25–30 minutes.
  • Remove from oven and serve immediately.

Recipe Information

Serves: 4

Ingredients

  • 4 large bell peppers
  • 1 lb. lean ground turkey
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium stalks celery, diced
  • 2 cups cooked rice
  • 1 can (15 oz.) no-salt-added diced tomatoes
  • 2 Tbsp. salt-free tomato paste
  • ¼ cup seedless raisins
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. ground cinnamon
  • ½ tsp. freshly ground black pepper

Directions

  • Preheat the oven to 425°F. Lightly spray a 9" × 13" baking pan with oil and set aside.
  • Wash and dry the peppers. Trim about ½" off the top and place caps aside. Carefully core and seed, leaving the peppers intact. Trim bottoms if necessary so that the peppers sit flat. Set aside.
  • Heat a sauté pan over medium heat. Add the ground turkey, onion, garlic, and celery and sauté for 5 minutes. Remove from heat. Stir in the remaining ingredients and mix well.
  • Fill each pepper with ¼ of the mixture, pressing firmly to pack. Stand peppers in the prepared baking pan, replace the pepper caps, and then cover pan tightly with foil. Place pan on middle rack in oven and bake until tender, about 25–30 minutes.
  • Remove from oven and serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories410
Total Fat11g
Saturated Fat2.5g
Cholesterol85mg
Sodium130mg
Total Carbohydrate51g
Dietary Fiber7g
Sugars20g
Protein27g