A New England tradition, stuffed peppers are a reliable standby with a delightful presentation. Help those inexpensive green peppers from the farmers’ market (or your own garden!) put their best foot forward by filling them with this delicious combination of ground turkey, brown rice, and tomato sauce. If you’re not a fan of green peppers, use this filling for any bell pepper or summer squash!
A simple modification on a classic recipe, these stuffed peppers are a delicious and nutritious entrée that everyone will love. Have extra garden produce you want to use before it goes bad? Try layering the stuffing over halved zucchini or even adding extra veggies like carrots or summer squash to the filling.
Servings: 4 (397 G)
Prep Time: 30 min.
Cook Time: 1 hour
- 4 bell peppers
- 1½ tsp. canola oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 lb. 92% lean ground turkey
- 1½ cups cooked brown rice
- 1 (8 oz.) can low-sodium tomato sauce, divided
- 1 Tbsp. chopped fresh parsley
- ½ tsp. salt
- ¼ tsp. pepper
- Preheat oven to 350ºF.
- Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers (1 minute). Drain and cool under cold running water. Set aside.
- Heat oil in a large skillet over medium heat. Add onion and garlic and stir until softened (3 minutes). Add turkey and brown (4-5 minutes). Drain and discard the fat.
- Transfer the turkey mixture to a medium bowl and mix in rice, ½ cup tomato sauce, parsley, salt, and pepper. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining ½ cup tomato sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through (30-35 minutes).