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Recipe Details

Light & Colorful Stuffed Peppers
Light Colorful Stuffed Peppers
Rating: 3 (146 votes cast)
Total Time
More than 1 Hour
Preparation Time
Under 30 minutes
Serving Size
4
Preparation Method
Bake
Preparation Method
Stove-Top
Level of Difficulty
Moderate
    Ingredients
  • 2 bell peppers, preferably a mix of yellow, green and/or red
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
  • 1 tablespoon fresh basil or 1 teaspoon dried basil leaves
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14 1/2-ounce) can low sodium diced tomatoes or seasoned diced tomatoes, drained
  • 1/2 cup cooked white or brown rice
  • 3/4 cup low-fat shredded Cheddar cheese, divided
  • Paprika (optional)
  • Chopped fresh parsley or fresh basil, for garnish
  1. From the Jennie-O Turkey Store kitchens
  2. This recipe is Biggest Loser approved
    Directions
  1. Heat oven to 375°F. Cut peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop the cooking process. Drain peppers well and place peppers cut side up in a 8x8-inch baking dish. Coat a large nonstick skillet with cooking spray; heat over medium-high heat.
  3. Add onion and garlic; cook 5 minutes, stirring occasionally. Crumble turkey into skillet; add basil, salt and pepper. Cook 8 minutes, stirring occasionally and until turkey is cooked through. Add tomatoes and rice; continue to cook 5 minutes or until heated through and most of the juices have reduced. Remove meat mixture from heat and stir in 1/2 cup of cheese. Mound heaping 1/2 cup of the mixture into each of the pepper halves. Bake 20 minutes or until the filling is hot and peppers are tender.
  5. Remove peppers from oven and immediately sprinkle remaining 1/4 cup cheese on top of the peppers. If desired, sprinkle with paprika and garnish with fresh chopped herbs.
  7. Servings: 4 stuffed pepper halves
  9. Cook Time: 1 hour
  11. Per half stuffed pepper:
  12. Calories: 190
  13. Fat calories: 25
  14. Total Fat: 2.5g
  15. Saturated Fat: 1.5g
  16. Cholesterol: 35mg
  17. Sodium: 210mg
  18. Total Carbohydrates: 17g
  19. Fiber: 3g
  20. Sugars: 6g
  21. Protein: 24g
  22. Vitamin A IUs: 10%
  23. Vitamin C: 150%
  24. Calcium: 10 %
  25. Iron: 4%