Thursday, July 2, 2009

Stuffed Turkey Peppers Recipe

I made the Stuffed Turkey Peppers from the recipe on page 76 of the July/August 2009 issue of Clean Eating magazine last night. They were easy to put together, and very, very good. I will make these again for sure. Even though this recipe involved using the oven, which I try to avoid in the heat of summer, it was worth getting all hot and bothered, lol.

As usual, I tweaked the recipe to my own liking. It's a habit of mine to put my own twist on things, but who cares? As long as it tastes great, right? So here's the recipe and a couple of pictures to stir up your taste buds. Really, you should try this one!

Stuffed Turkey Peppers
Serves 4. Prep time: 30 min. Cook time: 15 min. Total time: 45 min.


1/2 cup wild rice (I used one cup of Kashi 7 grain pilaf)

1 tbsp evoo (as R. Ray says)

2 cups onions, chopped

3 cloves garlic, chopped

1 lb 99% lean ground turkey

2/3 cup low-sodium natural tomato juice (I used low-sod V8)

1/2 tsp Italian seasoning

10 grape tomatoes, halved

1/4 tsp ground black pepper

4 assorted medium sweet bell peppers (red, orange, and yellow)

2 oz part skim mozzarella

ONE: Bring rice and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, cover and continue to boil for 25 minutes. (I could skip this step since I used the pre-cooked Kashi grains :p)

TWO: Meanwhile, add oil and onions to a large saute pan over medium-high heat. Saute onions for 2 minutes, then add garlic and saute for 1 minute. Add turkey, juice and seasoning. Cook until turkey is cooked through, about 10 minutes. Add tomatoes and black pepper, cooking, covered, for 5 minutes. Preheat oven to 400 F.

THREE: Fill a large pot half-full with water and bring to a boil. Cut tops from bell peppers and remove all seeds. Add bell peppers and tops to water and return to a boil. Cook, covered, for 4 to 5 minutes or until tender. Remove bell peppers and dry on paper towel.

FOUR: Drain rice and add to turkey mixture (with Kashi no need to drain the grains). In a glass dish, stand bell peppers and fill with turkey-rice mixture. Sprinkle with mozzarella and add bell pepper top. Bake for 15 minutes.

Nutrients per stuffed pepper: Calories: 350, Total fat: 7g, Sat.Fat: 1.5g, Carbs: 35g, Fiber: 7g, Sugars: 14g, Protein: 36g, Sodium: 210mg, Cholesterol: 60mg
(keep in mind with changing a few ingredients, these numbers may have changed some, but still in a healthy range)

I see many possible ways to mix up this recipe. You could use the veggie crumbles instead of turkey for a lower cholesterol count. Or add jalepeno peppers or salsa in place of the tomato juice for a nice bit of heat. I served mine with a side of Edamame, tasted great together.

Have a super Thursday and don't forget to drink your water.


  1. It does look so good! Really into peppers lately. Thank you for sharing the recipe.

  2. OK ... I am not even kidding.
    My friend Michele told me her daughter had made stuffed peppers last night and so of course I wanted to make some too. I was thinking of stuffed peppers all day today. So weird and wonderful that your post is about them!!!
    and with a recipe too!
    I'm thinking of making them unstuffed peppers though and I love your idea of using salsa. I'm in love with salsa lately.
    Have a great Fourth Of July in case you don't post tomorrow!!!

  3. Great inspiration to try something new. Looks terrific!

  4. That looks great...worth heating the house, huh? OK, I'll take your word for it, and give it a try soon! I have been doing very little cooking. I even took the crock pot outside and plugged it in on the screen porch to keep it from heating up the house!

  5. Umm... stuffed peppers are a favorite from my childhood!! My grandmother made them with beef (and then my mother with tofu (which is where I barf a little about them))... I am ready to try them out again after seeing this. They look fantastic!

  6. Looks real good, even though I don't like peppers!

  7. I will be trying these this week. Look delish! i bought peppers at the grocery store this week with making peppers in mind. Your peppers just inspired me.

  8. Oh my gosh, this looks so yummy. I love peppers. I wish my family did. I guess I could make it just for me.

    Garage sailing this week was only like 3. I guess cause it is the 4th weekend. Love going so much it was dissapointing. I'm a garage sale addict :)