Stuffed Peppers with Turkey & Vegetables

Prep time: 10 minutes
Cooking time: 1 1⁄2 hours
Yield: 6 servings
Serving Size 1/2 pepper
Nutrition Facts: View Label(s)


1 cup
cooked rice (white or brown)
3 bell peppers (green, red, or yellow)
10 ounces
ground turkey (half a 20 ounce package)
1 teaspoon
Italian Seasoning (or basil and oregano leaves)
1 teaspoon
garlic powder or 4 cloves garlic, minced
1⁄4 teaspoon
each salt and pepper
onion (about 1/2 cup)
1 cup
sliced mushrooms
chopped zucchini (about 1 cup)
1 can
(14.5 ounce) diced tomatoes with liquid


  1. Cook the rice or prepare instant rice according to package directions. Preheat oven to 350 degrees.
  2. Cut the peppers in half from top to bottom. Remove the stem and seeds.
  3. In a large skillet over medium heat (300 degrees in an electric skillet), cook the turkey until no longer pink. Add seasonings during last few minutes.
  4. Add onion, mushrooms, and zucchini to the skillet. Add a small amount of oil, if needed. Saute until tender.
  5. Mix in the tomatoes and rice. Remove from heat.
  6. Fill the pepper halves with the skillet mixture.
  7. Cover the baking dish with foil. Bake at 350 degrees for 40 to 50 minutes or until peppers are tender when poked with a fork.
  8. Refrigerate leftovers within 2 hours.


  • Try chicken, beef or pork instead of turkey
  • Add a sprinkle of cheese
  • If there is extra filling, try it in a wrap for another meal
Last updated: 10/30/15

1 Comments for "Stuffed Peppers with Turkey & Vegetables"

These were a great dinner!  I made some with meat and some with beans for the protein.  And i topped with some feta cheese.

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