Peppers Stuffed with Herbed Ground Turkey and Rice

Total Time
2 hr
30 min
1 hr 30 min
There's enough moisture in the stuffed pepper that you don't need to cook the rice first. The tomato mixture is fantastic - make sure to cut open the pepper and dip its contents into the sauce.


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


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


¾ cup(s)


  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

A happier, healthier you starts here