Stuffed Peppers

  • Serves: 4; 1 stuffed pepper per serving
  • Prep Time: 10 minutes
    Baking Time: 1 hour


4 bell peppers (any color)
3/4 pound lean ground turkey
½ medium onion, chopped
½ cup uncooked brown rice
1 (14.5 ounce) can diced tomatoes, no salt added
1 clove minced garlic (or 1 teaspoon minced from jar)
1 teaspoon Italian seasoning
¼ teaspoon pepper
¼ teaspoon crushed red pepper flakes (optional for spiciness)
1 (8 ounce) can tomato sauce, no salt added

Cooking Instructions

Preheat oven to 350 degrees. Cook rice to package instructions (omitting salt). While the rice is cooking, in skillet over medium heat, brown the turkey. Add the onion and cook for 3 minutes more (until onion becomes translucent).

Wash the bell peppers and remove the tops, seeds and membranes. Set peppers in a 9x9 baking dish or line them up in a loaf pan, so they stand upright.

In a medium mixing bowl, mix turkey, rice, tomato, garlic, Italian seasoning, and pepper. Spoon into each pepper. Spoon tomato sauce evenly over the top of the 4 peppers. Bake 1 hour in the oven, until peppers are tender.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
1.5 g
Saturated Fat
0.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
0.5 g
53 mg
68 mg
34 g
6 g
10 g
26 g

Dietary Exchanges

1 starch, 3 vegetable, 3 lean meat

Recipe © 2013 American Heart Association
Photo ©2013 Dick Patrick Studios