Photo of Peppers stuffed with herbed ground turkey and rice by WW

Peppers stuffed with herbed ground turkey and rice

6
6
6
Smartpoints value per serving
Total Time
2 hr
Prep
30 min
Cook
1 hr 30 min
Serves
4
Difficulty
Easy
There's enough moisture in the stuffed pepper that you don't need to cook the rice first. The rest of the filling includes onions, garlic, fresh parsley and dill, crushed tomatoes, lean ground turkey, salt, and pepper. It's hearty yet healthy at the same time. Plus, the tomato sauce you pour around the peppers is fantastic—just make sure to cut open the pepper and dip the filling into the sauce. To get the peppers tender and to fully cook the rice, keep in mind that these do have to hang out in the oven for 75–90 minutes. Let them bake away while you prep for the rest of your dinner or make dessert.

Ingredients

cooking spray

1 spray(s)

uncooked bell pepper(s)

4 item(s), medium, any color

uncooked onion(s)

1 large, finely chopped, divided

garlic clove(s)

3 medium clove(s), finely chopped, divided

fresh parsley

¼ cup(s), finely chopped

dill

1 Tbsp, finely chopped

canned crushed tomatoes

15 oz, divided

uncooked white rice

½ cup(s)

uncooked 93% lean ground turkey

¾ pound(s)

table salt

1 tsp, (or to taste)

black pepper

¼ tsp

olive oil

1 Tbsp

water

¾ cup(s)

Instructions

  1. Preheat oven to 375°F. Coat a baking dish just large enough to hold peppers with cooking spray.
  2. Slice tops off peppers; reserve tops. Carefully remove seeds and ribs from peppers; trim a thin sliver off bottoms if peppers don’t stand upright (being careful not to cut through into cavity).
  3. To make filling, in a large mixing bowl, combine half the onion, half the garlic, parsley, dill, 1/4 c tomatoes, rice, turkey, 3/4 tsp salt, and black pepper; set aside.
  4. To make sauce, in a medium nonstick skillet, heat oil over medium heat. Add remaining onion; cook, stirring occasionally, until translucent, about 3 minutes. Add remaining garlic; cook, stirring, 30 seconds. Stir in remaining tomato, remaining 1/4 tsp salt, and water; bring to a boil over high heat. Reduce heat to medium low; simmer 1 minute.
  5. Loosely stuff peppers with filling (leaving enough room for rice to expand – about 3/4 c in each) and nestle peppers in baking dish; replace pepper tops. Spoon tomato sauce around peppers in baking dish.
  6. Cover dish tightly with foil; bake until peppers are tender and rice is cooked, 75-90 minutes.
  7. Serving size: 1 stuffed pepper and 1/2 c sauce

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