Photo of Peppers stuffed with turkey & rice by WW

Peppers stuffed with turkey & rice

Points® value
Total Time
2 hr
30 min
1 hr 30 min
This recipe is hearty, yet healthy at the same time


Calorie controlled cooking spray

4 spray(s)

Peppers, all types

4 medium


1 large, finely chopped


3 clove(s), finely chopped

Parsley, fresh

2 tablespoon(s), finely chopped

Dill, Fresh

1 tablespoon(s), finely chopped

Tinned Tomatoes

1 can(s), large

White Long Grain Rice, dry

90 g

Turkey Breast Mince, raw

350 g

Olive Oil

1 tablespoon(s)


  1. Preheat the oven to 190°c, fan 170°c, gas mark 5.
  2. Slice the tops off the peppers, reserving them. Carefully remove the seeds and trim a thin sliver off the bottom if the peppers don't stand upright.
  3. To make the filling, combine half the onion, half the garlic, parsley, dill, 1⁄4 tinned tomatoes, rice, turkey with a pinch of salt and pepper and set aside.
  4. To make the sauce, heat a large nonstick frying pan over a medium-high heat and add the oil. Fry the remaining onion for about 3 minutes until translucent. Add the remaining garlic and cook, stirring for 30 seconds. Stir in the remaining tomatoes, a pinch of salt and 175ml water. Bring to a boil over a high heat, then reduce heat to medium-low and simmer for 1 minute.
  5. Loosely stuff the peppers with the filling (leaving enough room for the rice to expand) and nestle the peppers in a baking dish. Replace the pepper tops and spoon the tomato sauce around the peppers in the baking dish.
  6. Cover the dish tightly with foil and bake for 75-90 minutes until the peppers are tender and the rice is cooked.


There's enough moisture in the stuffed pepper that you don't need to cook the rice first. To get the peppers tender and to fully cook the rice, keep in mind that these do have to stay in the oven for 75–90 minutes. Let them bake away while you prep for the rest of your dinner or make dessert.