This is a great alternative to the beef and rice stuffed peppers.
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 veggies). I also didn't precook the peppers, just stuffed them and baked them for 40 minutes. My husband ate his in what seemed like two minutes! Here is the exact recipe I used: DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a skillet over medium heat, add the turkey, Italian seasoning, garlic powder, salt and pepper. Cook the turkey or beef until no longer pink. Set aside. In same skillet, heat oil. Add onion, mushrooms, zucchini, and chopped pepper tops and cook until tender. Add spinach and stir until wilted. Return turkey to the skillet. Mix in the tomato sauce. 3. Place the red peppers into a square glass baking dish. Stuff the peppers with the skillet mixture. Add any remaining mixture to baking dish around peppers. 4. Bake peppers for 40 minutes. 5. While peppers are baking, cook pasta according to directions on box. After draining pasta, add a bit of olive oil to keep it from sticking. 6. To plate, place pasta on plate and top with pepper. Sprinkle with parmesan cheese, if desired. Hope this helps - these came out perfect!
Read MoreDecent 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.
Read MoreAwesome! 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 veggies). I also didn't precook the peppers, just stuffed them and baked them for 40 minutes. My husband ate his in what seemed like two minutes! Here is the exact recipe I used: DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a skillet over medium heat, add the turkey, Italian seasoning, garlic powder, salt and pepper. Cook the turkey or beef until no longer pink. Set aside. In same skillet, heat oil. Add onion, mushrooms, zucchini, and chopped pepper tops and cook until tender. Add spinach and stir until wilted. Return turkey to the skillet. Mix in the tomato sauce. 3. Place the red peppers into a square glass baking dish. Stuff the peppers with the skillet mixture. Add any remaining mixture to baking dish around peppers. 4. Bake peppers for 40 minutes. 5. While peppers are baking, cook pasta according to directions on box. After draining pasta, add a bit of olive oil to keep it from sticking. 6. To plate, place pasta on plate and top with pepper. Sprinkle with parmesan cheese, if desired. Hope this helps - these came out perfect!
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 extra filling left over and put it over rice the next day! Fantastic!!
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 sauted turkey, veggies,and seasonings and microwave for about 1 minute per pepper. This is the best stuffed pepper recipe!
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, but it really comes alive with some salt, pepper, oregano, basil, paprika, and maybe another spice that I'm missing off the top of my head. My fiance and I thought this made a great meal.
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 seasoning into the sauce. i made angel hair pasta for the side, and i also left out the mushrooms, and added red pepper and chili powder to the mixture. very good. when i prebaked the green peppers, i turned them upside down in loaf pans, and the water just collected in the bottom of the pan, and kept them very moist. i had no problems with the mixture being dry- it was very good.
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 a can just for a tbsp. Made it with red and green peppers. The red peppers win! Now thinking of other possiblities. What about adjusting ingredients and serving in sweet onion shells or tomato shells instead of pepper shells? What about compacting the turkey filling into a loaf pan, topping with tomato/cheese sauce and serving as a turkey meatloaf? What about adding tomato sauce to the turkey mix and ladling it over a toasted mini-bagel and topping everything with a poached egg for brunch? Warning. Have not tried these ideas. Just thinking.
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" tomato sauce for an hour. I used a 13 oz. can of sauce, tablespoon of sugar, teaspoon of crushed red pepper flakes, and a teaspoon of oregano. This added some flavor and kept the peppers moist.
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 small summer squash. Will make this recipe often. Mom tried the filling cold and wants the recipe! Thank you, Debra
This is very tasty and healthy. I browned the onions for a long time first before adding the garlic the turkey and just cooked until no longer pink. Sprinkled in extra herbs and spices like cayenne, too, to taste. Sometimes, I use jarred sauce instead of paste and tomatoes. Sometimes, I sub in a tiny bit of other shredded veggies such as carrot, celery, or black olives, too. Husband is a meat and potatoes guy, but he likes these with cheese and carbs on the side. Very good change from the ground beef and rice standard recipe.
Very tasty & the cooking time worked out perfectly for me. I added some crushed red pepper flakes for additional seasoning. Next time, I will add less ground turkey & more vegetables - specifically mushrooms & zucchini. I will absolutely make this again...just spice it up a bit more...perhaps with some diced jalapenos. YUM !
Good grief was this good! Of course I made changes to suit my tastes (if you don't like reviewers that do that then don't read any further). Here are my changes: 1) i sauteed some garlic in olive oil, seasoned the turkey breast with red pepper, oregano, basil, parmesan cheese, salt and pepper and then put the turkey in the garlic/olive oil combo; 2) i used 2 zucchinis, an 8oz container of mushrooms and probably a good bit more spinach since it wilts so much; 3) i made my own marinara sauce (garlic and olive oil sauteed, can of crushed tomatoes added, oregano and basil). After following the rest of the directions as written I added almost all of my marinara sauce (15 oz or so) to the mixture then i put in about a quarter of cup of mozzarella and prob 2 tbsps of parmesan; stuffed the pre-baked peppers, topped with marinara and put them back in. With 5 minutes to go - I added shredded mozzarella to the tops of each. I know this would have been good without the cheese but I was craving it! All in all, this is a fantastic idea/recipe - i will make again. The only thing I will do differently is bake the peppers a bit more - they were a little too crunchy for my tastes. Otherwise - A+++.
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.
Loved this recipe. My husband was hesitant to try it, said it wouldn't be filling...no issues with still being hungry after dinner though. Instead of cutting the tops off of the peppers, I cut them in half (ensuring to also cut the stem in half), this makes for a much prettier presentation. I also baked them for 20 minutes instead of 15. When I pulled them out of the oven, I heard my husband say, "Huh". It was quite the compliment. After tasting them, he smiled and said they were really good. Asked me later if I was going to keep the left over pepper so he could have it tomorrow for lunch. Next time I make this, I think I'll add some crushed red pepper to the mix for a little kick. I won't change anything else though. Wasn't dry and loved the mix of veggies (instead of the traditional rice). I did cut this recipe in half since it was just the two of us.
I tried this recipe after reading many reviews and made my own adjustments accordingly. Me and my boyfriend love spicy food so I added some cumin and chili powder to the turkey during cooking. This added flavor and the amount of heat we like. I also added corn kernels and brown rice to the mixture because we had some on hand. I baked the peppers alone for 15 minutes as directed and then baked the stuffed peppers for 20 minutes before adding a little mozzarella and cheddar cheese to the tops and baking 5 more mins to melt. They came out perfect! They were not too soft but not too crunchy and the filling was amazing! We got large peppers and still had filling left, I am going to eat the left over filling for lunch tomorrow- it's that good! Definitely making this again!
I'm REALLY NOT a pepper fan but I had some to use up. This was really good. I think you can adjust it to use the veggies that you like. I used half a pepper, about half a pound of portobello mushrooms (that were on their last legs), a handful of mini carrots and a medium onion, all of which I whirled in a food processor to chop fine. I added Montreal Steak Seasoning to the turkey when it was browning. I used some seasoned crushed tomatoes that I had leftover from another recipe and added about one cup of cooked brown rice. Mixed the veggies, rice and turkey and some garlic together and packed the raw pepper cups full and baked in individual ramekins for about 30 minutes. The peppers lost their strong taste and were sweet and delicious. I have some leftover filling but also more peppers so I'll make these again. What a pleasant surprise!
I am not one to eat the green pepper but I loved the flavor that it brought to the filling. This was a very tasty recipe.
This was really good! Just got finished eating it 2 minutes ago. I used yellow peppers because my parents don't like green, used beef because the store didn't have turkey, and added an italian cheese blend to the centers and top of the peppers. Seasoned the beef very well, and used diced tomatoes AND tomato sauce. I didn't pre bake; i baked them (stuffed) for 20 mins covered with foil and then 20 minutes uncovered, sprinkling with cheese for the last minute. YUM!!!
Not only was this a super healthy meal, but they were outstanding! I followed the advice of Michelle K. and used Ragu Garden Vegetable sauce instead of the tomatoes and paste. I used 1 tsp of Italian seasoning, 1/2 tsp of garlic powder and plenty of salt and pepper when cooking the meat, which gave it perfect flavor. This will be a usual in our dinner rotation from now on! :)
We thought this was wonderful! I've made it with both ground beef and ground turkey and the recipe turns out perfect. Don't be shy with the garlic powder, spices and use a lot of salt and pepper. I also put them in raw and cooked for 40 minutes like the other reviewer - and they were just perfect. Highly recommended!
The filling for these peppers is terrific. I used basil and garlic flavored diced tomatoes and omitted the tomato paste (didn't have any). I also added some chopped fresh basil to the mixture. For the Italian seasoning I used dry Italian dressing mix. It was really tasty. A little Parmesan cheese on top and it makes a delicious and filling meal.
Other than accidentally mincing the onions in the food processor instead of chopping them, this recipe was uber easy to make.. I doubled it, using 1 yellow, 4 red and 4 green peppers.. had plenty of stuffing. smells wonderful cooking.. used suggestions of tomato sauce on instad of paste.. had to strain the mixture a little, as it was watery, but definately a keeper!
WOW WOW WOW!!! I had to get on this site and make sure this recipe got a rating it deserved! I made this meal for a group of 10 people. For looks I used yellow and orange peppers as the "bowl". I browned my turkey (3 pounds for 12 peppers) with salt pepper and garlic powder until it wasn't pink. I then put that in a bowl and added the oil and all the veggies to the pot. I added green and red peppers to this mixture for looks! I also added salt pepper, a few crushed red peppers and garlic powder again. I let this cook until they were very soft and almost created their own broth. I added just a small amount of veggie pasta sauce to that and then put the meat back in. Once everything was stirred thoroughly, I packed the mixture into the pepper shells. I sprinkled just a little sharp cheddar cheese on top and put them back in the oven for 10 -15 minutes until the cheese was bubbly. This recipe was such a BIG hit. It was DELICIOUS! So much flavor and color. Such a wonderful recipe, everyone raved about it! Will DEFINITELY make this one again!!!!
This was delicious!! I used a variety of bell peppers (red, orange & yellow) and chopped and used the tops that I cut off as the pepper to saute with the onion, instead of buying additional peppers. I seasoned the turkey with kosher salt, fresh ground pepper, garlic and onion powders. I did not have zucchini on hand, so instead added additional mushrooms and some scallions. The only other variation was to sprinkle in some red pepper flake for some kick. This was so delicious, my family of 3 ate all 4 peppers as well as the additional stuffing that was left over (baked in a small baking dish for last 7 minutes while peppers were cooking. This was instantaneously decided to include in our "to be made again" file. Thanks so much for posting. Plus this was low-carb with no rice or orzo, which fits right in with my diet. Bon!
Loved it. I did cook the peppers for 25 - 30 minutes because I like my peppers softer. I doubled the stuffing recipe and used it in eggplant lasagna. Fabulous and so filling. I am doing Weight Watchers Core Program and this was a great find. Thanks Joy
A very healthy version of Stuffed Peppers. I still prefer a stuffed pepper with rice and ground beef, but this is a good alternative. I may do as another member suggested and make the vegetable mixture and mix with rice or Quinoa. Thank you for sharing!
Have to add some things, but a great foundation. I kept draining the veggies and added some breadcrumbs just before stuffing the peppers to prevent against the watery problem people noted. I definitely prefer red and yellow peppers over green...much sweeter. Also make sure to add lots of extra seasonings to flavor the turkey. Very versatile.
Super yummy and the stuffing makes a great topping over rice as well! I doubled the veggies and portabello mushrooms and added a little bit more spice to it but I loved them and they reheated very very well as leftovers.
Fabulous recipe! It was easy and delicious. I ended up modifying the recipe by taking out the mushrooms (due to my husband's dislike for them). I didn't have spinach, so I chopped up some red cabbage that I had left. My husband and I really enjoyed the meal!
My husband and I made these last night along with the mushroom rice and everything was AMAZING! We seriously couldn't think of a meal that we have had that was that good in a long time....yum, it was great! We prefer spicy italian sausage, so we put that in instead of the turkey and we also put in additional yellow and orange peppers and yellow squash. We omitted the zucchini and the mushroom, as we had the mushroom in the rice. However, the great thing about this recipe is you can omit and add anything you want based on your likes and dislikes. Amazing, amazing, amazing! Thanks for posting this recipe!!
I really enjoyed this recipe, even though i am not a big pepper fan. I skipped the chopped pepper on the inside and used a cheese tomato pasta sauce instead of diced tomatoes and paste. I also cooked the turkey with the onion and seasonings to give it more flavor. I added 1/2 of dry stuffing mix with great success, and really like the addition comparing the before and after.
We love this recipe! Stuffed peppers that taste great without the added carbs from rice! The vegetable mixture is great.. although we also like summer (yellow) squash, so I added half of one chopped to the mix also. I also used "italian seasoned" diced tomatoes when I made it, and added some extra garlic powder. I agree with the previous reviewer that the turkey and vegetable mixture would even be good on it's own.
Microwave the peppers prior to baking them; fill a pyrex dish 1/4 way with water and nuke 'em 10 mins. They are cooked but not mushy. I also like to cut the pepper lengthwise rather than cut the tops off to pack more filling inside.
Fantastic recipe! I didn't precook the peppers, just stuffed them raw and baked for about 40 minutes. The filling stayed moist, and the peppers were delicious. Thanks for sharing!
These are very good. Extremely filling and tastes for so few calories. I like to use all red peppers because they taste oh so much better...not so bitter. Baked them alone longer than the initial 15 ,I mutes because they still seemed pretty firm. I also double the mushrooms and add more tomato paste to make it more savory and help meld/stick the ingredients together (and never have an issue with dryness this way). For the chopped peppers I use the whole thing. With these changes I can fill about 5 -6 peppers. So yummy and so healthy. Thank you!
Yummy!! This is the first time I've had stuffed peppers and after trying this recipe I love them!! I added celery, carrots, apples, and thai chiles, and I didn't have zucchini so I left that out. Following the suggestion of another reviewer I baked them for 40 minutes after stuffing and didn't pre-bake them at all. They were a little bit dry so when I warmed the leftovers up I poured a can of Mexican flavored tomato sauce over them and simmered them on medium heat until warm. This was a definite improvement and I will make it this way in the future. Thanks so much for sharing!!:)
This was a great, healthy, and relatively light dinner that my wife and I loved. Looking for low or non-carb foods is often difficult, but this was a very welcome surprise. I changed the recipe slightly, as my wife and I both don't really like green peppers, so we replaced them w/ yellow and orange ones. I also did not use mushrooms or spinach, but included large white beans and pine nuts in the mix of ingredients instead. White beans added a nice visual element and a totally different texture. So good! And lastly, I used two whole fresh tomatoes, diced rather than the canned diced tomatoes - all in all a great meal - 2 meals for us actually. Only thing I might revise is the cooking time at the end, I would add another 20 minutes +/- so the peppers are more fully cooked. I followed the times almost exactly and the peppers were a bit al dente - but still great! A very flavorful meal - I highly recommend it.
Fantastic as written. I added some parmesean and shredded mozzerella as we are cheese fanatics. Can also microwave cored and seeded peppers cut side down on plate covered w/plastic wrap for 2-3 min. Helps soften them. Then bake in 350 oven for 30 min.
My fiance and I loved these peppers! I topped them with a little mozzerella cheese to please my toddler but they were great with or without.
The green peppers were very hard. I wish I would have boiled them first as another reviewer said. I added about a tsp of Italian seasoning & 1/4 tsp of garlic powder to the turkey, but it turned out very bland. I'd suggest putting a lot of seasoning on this dish. I used a package of 1.25 lb turkey and I had so much left over I could have filled 3 more peppers. I served over a bed of white rice.
Not bad. Not a lot of flavor to it. If I make again I will be adding loads more seasonings, maybe some hot sauce. I have enough filling leftover for 3 or 4 more peppers. Guess I'll go buy more peppers. yay.
These were good. Surprisingly, my husband ate every bite. We're trying to eat less carbs and this is a great recipe for those on a low carb diet. We topped with a little freshly grated parmesan cheese and tomato sauce.
Very easy and delicious! No need to purchase extra peppers for the filling, though; chopping up the tops that you've cut off gives you the same amount. You can use red, yellow, orange - whichever colour you prefer! I liked another reviewers suggestion of replacing the canned tomatoes and paste with some Primavera sauce. I served the stuffed peppers with pasta, and we were able to mix the filling that fell out with it to have a scrumptious and nutritious meal that even the kids devoured. Thanks for the recipe!
Delish! Followed the modifications posted by Michelle K. and they were perfect. Changed up the veggies a little to suit our tastes. Will definitely be making again.
Really tasty! I had never had a stuffed pepper, and I could have lived without the pepper part; it was just ok. The filling was very good, so I look forward to making it in lots of other ways - as a pasta sauce, over rice, in a wrap, etc.
I made this for dinner last night and am so enjoying the leftovers for lunch as I write! My husband is doing a low carb diet and this was a perfect meal for him (and me!). The filling was excellent. I agree the cooking times are off if you like your peppers very soft and not crunchy....the peppers just don't get soft enough and needed much longer to bake before filling. To reduce the baking time, I would blanch the green peppers next time in boiling water for about 5-7 min as was recommended by another reviewer. Then stuff them with the filling and baked for 15 min. I made some slight variations in the filling just because of personal preference: omitted onions and zucchini because we don't like them, used fresh chopped garlic, omitted tomato paste and used crushed tomatoes instead of diced. This tasted so great. Just make sure to use enough seasoning to your liking!! I also snuck some goat cheese crumbles into a couple of the peppers for variation. That was excellent too!
LOVED these peppers! I actually cooked some brown rice in chicken broth and added it into the mix. Also, I didnt add extra peppers into it, I just chopped up the tops and threw them in. Very good.
We liked the stuffing, especially nice for a gluten-free, diabetic family like mine... but the peppers were not cooked all the way...and after more cooking they were kind of tough. I have cooked stuffed bellpeppers covered in a microwave...I think I'll try this again but cook the dish in the micro.
This was good, but tasted really really healthy. Just not really fun, but if you're trying to lose weight, this is a great recipe because it's really light and veg heavy. I didn't use extra peppers, just the tops and I only used 1 tbsp of oil. I used a whole onion and a lot of salt to season. I also put some parmesan cheese on the top at the end of the baking time but I wouldn't do that next time. Not sure it went right. The next day the filling was good with some spicy peach salsa.
this would be delicious even as a vegetarian meal! My husband groaned when I told him what I was making but when he saw and tried them he raved about how good they were (not at all a normal reaction for him!). I made it just as written & they really were amazing! The key is to use plenty of the spices to season the turkey.
To this recipe I added artichoke hearts, carrots, fresh garlic, and sun dried tomatoes and it came out pretty good! A little bit too healthy for my tastes but have friends who love it!
This is a great recipe I have now made several times! I have left my cooking a little bit longer to ensure the peppers are nice a soft!
This was pretty good. Next time I will double the amount of seasonings I used and add some parmesan cheese.
Amazing! Just a few alterations... skipped the mushrooms simply because I didn't have any and changed the seasoning to cilantro instead of Italian. Pre-cooked pepper in oven for about 10 minutes and used a mixture of brown rice and quinoa along with turkey and veggies. Better than my Mom's old rice and beef filling!
This is a very refreshing alternative to the norm. I made this last week and my wife and a couple of our neighbors loved it. One of them didn't even like stuffed peppers before this. I have a feeling that if you are not careful this can dry out. I might try a little tomato sauce with white wine next time but even without it this is delicious.
My whole family loved it - even my picky 7 year old. HOWEVER, I used a variety of peppers as shells and must say I liked the yellow and orange much more than the green :) Also, I really liked adding some Louisianna hotsauce for a little extra kick!
I used the exact same ingredients, however, I substituted the meat with Ground Chicken and it was so delicious! I added fresh garlic, oregano and parsely to the seasonings as well. Two thumbs up!!
I left out the yellow and red bell peppers. I just added the tops of the green peppers to the mix. Quite good! Also used tomato sauce (for pasta) instead of the tomatoes, paste and seasoning and followed the advice of another reviewer by simply cooking all ingredients together for 40 minutes rather than cooking the peppers, adding the ingredients and then cooking together.
This was a good recipe. I added more onion and spinach and more seasoning. Next time I think I will use yellow/red or orange peppers and I will cook them longer in the oven for more tenderness. The stuffing mixture would be great by its self or maybe with some brown or white rice.
After reading several reviews, I sauteed the onions and fresh garlic, then seasoned the turkey with the Italian seasoning. Instead of the canned tomatoes, I used Rotel which really kicked it up a few notches! I also added some cooked rice to the stuffing. I did pre bake the peppers for 15 minutes and had to bake the stuffed peppers an additional 10 minutes for the peppers to be more tender. My husband and mother in law loved them.
I am going against the grain again to say this recipe does NOT deserve its almost perfect rating!!!! It is not that excellent. The flavor was ok. The texture was off (too watery) and the peppers tasted raw. I gave it 2 stars because it was edible and healthy.
made some substitutions...didn't have mushrooms...added corn. cut the peppers in half vertically and filled each half with the mixture. used jarred pasta sauce instead of tomatoes. topped with a sprinkling of shredded mozzarella. delicious!
I omitted the tomato paste because I ran out, and the resulting mixture was definitely too thin. Would use a real tomato sauce or put in more than 1 tbsp tomato paste next time.
This is a great low carb recipe! No rice or flour. I didn't have any turkey so I used half ground beef & half italian sausage. I used red, green, yellow, & orange peppers. I used the top of each to chop up for the filling. I used all the filling ingredients except for the 1Tbl of tomato paste- I used some of the drained juice from the tomatoes instead. The flavor is really good and the presentation was incredible with all the colors of the peppers.
I changed it up a little bit, like all cooks do. I used the green/orange bells along with zuccini/onions and tomato's. Sautee'd that with virgin olive oil and italian seasonings. I cooked the turkey and set it to the side on low heat and added a cream of mushroom soup for the liquid aspect. Cooked the bells in a loaf pan first with the foil covering, and while they were finishing blended the turkey and sautee'd veggie mix and let continue cook on low heat. After putting the mixture in the cooked bells, I added alittle shredded cheese and put back in the oven. I used Yellow / Orange / and Red bells for the base and made a stuffing mix for the side item. Very colorful and perfect for the winter weather. Thanks for the recipe!
Delicious. It's really easy to add whatever kind of vegetable you want. Sometimes I'll even add leftover pasta sauce that's in the fridge and sprinkle with mozzarella cheese 10 minutes before the end of baking. Always an easy weeknight meal to fix. Also, great leftovers!
My husband had a heart attack a few weeks ago so we have been trying lots of low fat, low sodium recipes. This is a wonderful, tasty recipe, best stuffed peppers wev'e ever had. A real keeper and one to pass on to others.
Such a good recipe! Easy to make and my kids loved it! I used yellow and orange peppers instead of green, added about 1/4 tsp allspice and a little Parmesan cheese on top. Definitely a favorite!
this was excellent. We used beef instead of turkey and it was still great. The stuffing would be great on pasta too instead of in pepper. It was so yummy my dog even loved it enough to eat the veggies
Made a vegetarian version of this last night with two HUGE red peppers (got 4 big servings by cutting them in half, though I did have to cook them longer to get those honkers tender). I used tofu/soy crumbles instead of ground turkey, shook a bunch of Italian-ish spices into the mixture pre-tomato sauce, and left the cut-up pepper out of the mix (seemed redundant). Served it on bulgur with a fruit salad. And WOW. Boyfriend commented on its deliciousness twice during the meal and asked me to make it again soon. We both do happily eat meat, but like to eat veggo meals frequently and he said he couldn't imagine this being any better with turkey. I agree. Will make this again soon!
Fabulous! I used red peppers and we all loved it, although I think next time I may just serve the stuffing over rice, I liked it even better plain. Thanks!
I used this recipe as a guideline for making a Veggie only version. So I used 'Not Meat Crumbles' instead of the turkey meat. And I added about 1-1/2 cup of cooked rice to the mix as well. Came out pretty good.
All I have to say is OMG!! Healthy and delicious! I just put the peppers in the oven and I can't stop eating the leftover filling! I only used green peppers this time cuz the red were $1.50 each today! I added some fresh garlic to the veggies, and probably added some more then the recommended seasonings just for some more flavor. Great recipe. Great base to start with to use whatever ingredients you want.
I recently tried this recipe as a healthy alternative to the old fashioned meat and rice stufed peppers. I was pleasantly surprised with the flavor. I added a couple of extra items: 1. Corn sliced off the, 2.Feta cheese. I placed the feta cheese in the bottom of the pepper filled the pepper half way and put another layer of Feta cheese and filled the remaining half of the pepper with meat mix and baked.
As someone else said, this is a great base recipe, however the Turkey is incredibly bland which makes for a slightly lifeless end result. I added a small can of tomato sauce and instead of zuchini I used 4 carrots which I chopped in the food processor. I will make this again, but next time I will go much heavier on the seasonings. Hope this is helpful :)
I cant speak for the exact recipe but the idea gets 5 stars. We added taco seasoning to the turkey, and used mushrooms, celery, spinach and chopped peppers for the veggies. Covered the empty peppers in foil and put in the oven according to the recipe, but not sure how long and it didnt seem to make a huge difference. Piled the filling into the peppers alternating scoops and cheese, finishing with cheese on top. Put them back in the oven uncovered for about 15 min or less, just until the cheese was bubbly. They were very tasty! I also added some garlic and onion powder to the veg while it cooked. My husband put hot sauce on it, like everything, and loved them. We ate the leftover mixture in a tortilla and still good! Thanks!
Stuffed mixture into yellow & orange bell peppers, and per other reviews didn't chop up extra peppers, but used the tops of the ones I was stuffing. Omitted mushroom, but added carrot. Also put in some garlic, oregano and basil. Instead of tomato paste, added just a bit of marina sauce to coat the filling. Baked for 30-35 minutes, instead of breaking the baking up into two 15 min. segments. Turned out delicious!
GREAT! As suggested I made a double batch and there will be enough for 3 meals. Froze the extras. Tastes even better on the second day. I also used red peppers to stuff instead of green and added yellow squash. I use a spice called Spike and it really adds. Also the grocery store had ground turkey with italian seasoning added. !!!UPDATE!!! Stopped stuffing the peppers and just chopped up some big pieces to cook up with the rest of the stuff!
LOVED THIS! I made this last night and it was my 1st time ever making stuffed peppers and they turned out amazing. I followed the recipe exactly but added 1 diced jalepeno, diced up garlic cloves instead of garlic powder,crushed red pepper flakes and smoked turkey sausage added with the ground turkey. Just had some leftovers today and it was still great reheated!! its a must try! and healthy!
The stuffing is excellent. I stuck to the recipe except for omitting the yellow and red peppers because I didn't have any. I didn't love eating the pepper shell, but that is just my issue. My husband finished his and one of the children's!
I made this recipe last night, and really enjoyed it!! the flavor is wonderful, and all the vegetables meshed well together. The only thing was the sauce itself was a little runny. That probably can be corrected by adding more tomato paste and perhaps some rice as a filler
Really liked this - but just added premade spaghetti sauce from a jar instead of diced tomatos/sauce. Also added corn (just because I love corn in these types of things!). Worked out deliciously and very easy to make.
My family really enjoyed these, even my daughter that doesn't like vegies at all. One thing we did was add italian cheese blend to the top the last few minutes of cooking. It really was yummy...we decided next time we would add cheese into the mix before baking and then again on the top. Just added that extra yum factor. :-)
I am following a low carb diet so this recipe is perfect! I used my microwave instead of the oven to keep the kitchen from getting too hot and the only other addition that I made was 1/2 tsp of smoked paprika. This is my favorite "new" spice so I have been adding it to everything! I also topped them with a bit of fresh parmesan cheese. Yummy!
Hmmm,I really don't know what to think,it's good mind you but...since there is really no instructions on the seasonings,I may have gone a tad almost over. I heard 'Too much italian seasoning but good!'
I made this recipe tonight and it was delicious! You can pretty much use any veggies you like. I sautéd 4 cloves of chopped garlic before browning the turkey and added red pepper flakes to give it a little kick. I will be making this again!
This is a fantastic turkey/veggie mix. I used Rotel for the tomatoes. We're not such green pepper fans so I mixed it with penne pasta. Yum!
Great stuffed pepper recipe! We tried it with pasta and spanish rice and spanish rice was the winner be far!
Loved it. Followed the recipe and didn't make any substitutions. The only thing I would add is a bit more tomotoes to make it saucier. A great healthy and filling dish.
We loved this recipe.We found that baking the peppers first, left them a bit hard. However, we liked the filling so much, we diced the green peppers into the stuffing mixture and served it over rice, added some fresh garlic and stewed tomatoes and it was superb! thanks for a great recipe!
