-
-
My review
Stuffed Peppers with Turkey and Vegetables
LSMITHNY21
"This is a great alternative to the beef and rice stuffed peppers."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 280 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
- In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
- Return peppers to the oven, and continue cooking 15 minutes.
Nutrition Facts
Per Serving: 280 calories; 15.6 g fat; 10.2 g carbohydrates; 25.4 g protein; 84 mg cholesterol; 433 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 437594 Ratings
-
-
-
-
-
Most helpful positive review
5/12/2007
Awesome! I didn't add the extra pepper to the mix - only used the tops. Instead of the diced tomatoes and tomato paste, I used tomato sauce (Ragu's Super Vegetable Primavera - added extra veggie...
Most helpful critical review
12/10/2011
Decent tasting, but bland for my preferences. The peppers don't need to be pre-cooked. Just leave the whole deal in the oven longer, which is better anyway. The flavors come together more.
Most helpful
Most positive
Least positive
Newest
5/12/2007
Awesome! I didn't add the extra pepper to the mix - only used the tops. Instead of the diced tomatoes and tomato paste, I used tomato sauce (Ragu's Super Vegetable Primavera - added extra veggie...
1/17/2006
This is the first time I've ever felt compelled to write a review for a recipe and felt that I must because I can't remember the last time I had a low fat meal with so much flavor!! I had some e...
6/20/2006
This was extra yummy. I always boil my peppers before stuffing them. It only takes about 10-15 minutes. Then if you didn't want to heat up your kitchen with the oven, just stuff with the saut...
10/8/2006
I thought this was a great base recipe! I think the most important mod you can make to this recipe though is to add seasoning to the turkey BEFORE stuffing the peppers. Ground turkey is so bland...
3/19/2006
very good, and my boyfriend loved it. i used one person's suggestion to use tomato sauce- i baked the peppers in loaf pans and poured a can of tomato sauce around them and added some italian...
7/2/2006
I love this recipe because I love recipes that taste great and let my imagination run wild! I added some shredded carrots and used sun-dried tomato paste from a tube so I wouldn't have to open ...
8/8/2005
A great change from the same old beef and rice filled peppers. Our friends raved about them. I did modify the recipe somewhat. After I stuffed the peppers I simmered them in a "homemade" tomat...
3/21/2005
Delicous. Fabulous consistency. Only 7 Weight Watchers flex plan points per pepper. Rather than add additional pepper to the veggie mix, I added ten black olives, two celery stalks and two sma...