Turkey and rice–stuffed peppers

SmartPoints® value per serving
Total Time
1 hr 45 min
10 min
1 hr 20 min
Meals with built-in portion control don't get any easier than protein-and-carb-stuffed peppers. When the peppers cook, they release delicious juices that help flavor and moisten the filling. If your peppers won't sit flat, slice a very thinly layer off the bottom of any wobbly ones. Serve the peppers with a simple salad of mixed greens, fresh vegetables and a yogurt-based dressing.


cooking spray

4 spray(s)

uncooked bell pepper(s)

4 item(s), medium, red or green

canned crushed tomatoes

15 oz

uncooked onion(s)

1 large, chopped

uncooked 93% lean ground turkey

¾ pound(s)

uncooked white rice

½ cup(s)

fresh parsley

¼ cup(s), chopped

garlic clove(s)

3 medium clove(s), minced


1 Tbsp, fresh, chopped

table salt

1 tsp

black pepper

¼ tsp

olive oil

1 Tbsp


¾ cup(s)


  1. Preheat oven to 375°F. Spray medium deep baking dish or 2-quart soufflé dish with nonstick spray.
  2. Cut thin slice from tops of bell peppers. Remove ribs and seeds and reserve tops.
  3. To make stuffing, stir together ¼ cup of tomatoes, half of onion, turkey, rice, parsley, half of garlic, dill, ¾ teaspoon salt, and black pepper in medium bowl. Set aside.
  4. To make sauce, heat oil in medium skillet over medium-high heat. Add remaining half of onion and cook, stirring often, until softened, 5 minutes. Add remaining half of garlic and cook, stirring constantly, until fragrant, 30 seconds. Stir in remaining tomatoes, remaining ¼ teaspoon salt, and water and bring to boil. Reduce heat and simmer 1 minute.
  5. Spoon stuffing loosely into peppers and arrange peppers upright in prepared baking dish. Place tops on peppers. Spoon sauce around peppers.
  6. Cover and bake until rice and peppers are tender, 1 hour 15 minutes-1 hour 30 minutes.
  7. Serving size: 1 stuffed pepper and ½ cup sauce

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