Hannah's Turkey Stuffed Peppers

Hannah's Turkey Stuffed Peppers

The Biggest Loser

Makes 6 servings 6
Prep time Under 30 minutes PTM
Total time 1 hour PTM
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Nutritional Information

Calories 170 Fat 3g
Protein 25g Cholesterol 50mg
Carbohydrates 10g Sodium 130mg
Fiber 2g Saturated Fat 1g
Sugars 3g


olive oil spray

½ cup minced onion

1 teaspoon minced garlic

1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

1 teaspoon ground cumin

¼ cup tomato sauce

½ cup low sodium chicken broth, divided

1 tablespoon chopped fresh cilantro

3 large sweet red bell peppers

¼ cup shredded reduced-fat Cheddar cheese


Heat oven to 400°F. Lightly coat nonstick skillet with spray; heat over medium heat. Add onion and garlic; sauté 2 minutes or until softened. Add ground turkey and cumin. Break meat apart and cook over medium heat 14 to 16 minutes, or until well-done, 165°F as measured by a meat thermometer.

Add tomato sauce and ¼ cup broth. Reduce heat to low and simmer 5 minutes. Add cilantro. Cut peppers in half lengthwise and remove seeds and stem. Place in baking dish. Spoon ⅓ cup of the turkey mixture into each pepper half. Pour remaining ¼ cup chicken broth in the bottom of the baking dish. Cover with foil. Bake 35 minutes. Sprinkle with cheese.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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