Turkey Stuffed Peppers with Veggies

Turkey Stuffed Peppers with Veggies

Be creative! Add other veggies, use different types of green leafies and different types of mushrooms.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Left Overs, Main Dish, Weekday meals
Cuisine American, Grains, Italian, Lean Meats, Low Carb, Turkey
Servings 4


  • 4 medium sweet or bell peppers
  • 1 lb ground turkey 93% lean
  • 1 cup cooked brown or wild rice
  • 2 tsp olive oil
  • 1/2 medium onion chopped
  • 2 cups tomatoes chopped
  • 1 cup spinach chopped
  • 1 cup Mushrooms chopped
  • 2 cloves garlic minced
  • 1/4 cup fresh basil leaves chopped
  • 1 tbsp fresh oregano leaves
  • 1/4 tsp black pepper freshly ground
  • salt to taste (optional)
  • 1 1/8 cup shredded lowfat cheese


  • Preheat oven to 375 degrees
  • Slice the tops of the peppers off and hollow out, removing the seeds. Chop the tops.
  • Heat large skillet to medium high heat, add oil and once hot, add turkey. Cook for about 3 minutes.
  • Add onions, chopped pepper, mushrooms, garlic, herbs and spices. Cook for 5 minutes, stirring occasionally.
  • Add spinach and tomatoes and reduce heat to simmer. Cook for 5 minutes.
  • Spoon mixture in a bowl and mix with 1 cup cheese.
  • Stuff the peppers with the mixture. Place the peppers in a baking dish or smaller oven safe skillet and add 1/4 inch water to the bottom of the pan.
  • Bake for 15 minutes. Sprinkle remaining cheese on the tops and bake for another 15 minutes.
  • Garnish with fresh herbs.
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