Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Tasty turkey-stuffed peppers that follow the FODMAP restrictions.

Recipe Summary test

prep:
15 mins
cook:
1 hr 46 mins
total:
2 hrs 1 min
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

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  • Bring a large pot of water to a boil. Cook red bell peppers until slightly softened, about 10 minutes. Drain; arrange upright in a baking dish.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Combine turkey and green onions in a large skillet over medium heat; cook and stir until turkey is browned, about 5 minutes. Stir in brown rice, tomatoes, basil, parsley, salt, and pepper; cook until flavors combine, about 10 minutes. Stir in Gouda cheese until melted, about 1 minute.

  • Stuff red bell peppers with turkey mixture. Cover baking dish with aluminum foil.

  • Bake in the preheated oven until turkey mixture is heated through, about 25 minutes.

Nutrition Facts

293 calories; protein 23.1g; carbohydrates 22.5g; fat 12g; cholesterol 78.6mg; sodium 345.7mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
01/28/2018
Tasted great! Even my hubby loved it! I substituted hamburger instead of turkey, and used shredded Colby Jack instead of gouda. Had to adjust the cooking time for the brown rice to about half the allotted time so the rice wouldn't burn. Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/28/2018
Tasted great! Even my hubby loved it! I substituted hamburger instead of turkey, and used shredded Colby Jack instead of gouda. Had to adjust the cooking time for the brown rice to about half the allotted time so the rice wouldn't burn. Read More
(1)
Rating: 5 stars
03/13/2021
Very good. I used about 2-2.5 cups broth to get the rice where I wanted it. I probably won’t boil the peppers for 10 minutes next time, probably on 5-6 minutes as they were a little soft. I removed peppers from oven and sprinkled more Gouda on top, the. Put them back in oven for last 5-6 minutes of cooking, and I tuned on convection bake to brown the cheese. Also, it only stuffed 4 large peppers for us, which was perfect. Read More