*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.