5.0 from 33 votes
Ground Turkey Stuffed Peppers
These colorful & flavorful ground turkey stuffed peppers are a healthy option for a quick weeknight dinner!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 378 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 4 small bell peppers *see note
- 1 pound ground turkey or chicken
- 1 small onion diced
- 2 cloves garlic minced
- 1 small zucchini diced
- 14 ounces canned diced tomatoes lightly drained
- 1 ½ cups cooked brown rice
- 2 ½ cups marinara sauce divided
- 2 tablespoons tomato paste
- ¾ teaspoon Italian seasoning
- ½ cup shredded Mozzarella cheese
Instructions
- Preheat oven to 350°F.
- Cut the peppers in half, top to bottom. Remove seeds and membranes, discard. Microwave the peppers for 2-3 minutes or until slightly softened. *see note
- In a large skillet brown turkey, onion, & garlic over medium-high heat until no pink remains. Drain any fat. Add chopped zucchini and cook 3 minutes more.
- Stir in the diced tomatoes with juice, rice, ¾ cup marinara sauce, tomato paste, and Italian seasoning. Simmer 5 minutes.
- Place 1 cup of marinara sauce in the bottom of a 9x13 pan. Arrange peppers over sauce. Fill each pepper with the meat mixture. Spoon remaining marinara sauce over peppers.
- Cover with foil and bake 25 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheese and bake an additional 10 minutes.
Cup of Yum
Notes
- If the peppers are large, you may only need 3. If they are smaller you may need 4-5.
- Instead of microwaving, bell peppers can be boiled. Bring a large pot of water to a boil and cook peppers 4-5 minutes or until slightly tender. Remove and drain well.
- Instead of microwaving, bell peppers can be boiled. Bring a large pot of water to a boil and cook peppers 4-5 minutes or until slightly tender. Remove and drain well.
- If you have extra meat mixture, it can be cooked in the pan alongside the peppers or reheated and served over pasta for a quick lunch.
- Store leftover peppers in the fridge in a covered container for up to 4 days.
Nutrition Information
Calories
378
(19%)
Carbohydrates
39g
(13%)
Protein
29g
(58%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
1169mg
(49%)
Potassium
1705mg
(49%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
3351IU
(67%)
Vitamin C
123mg
(137%)
Calcium
200mg
(20%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 378
% Daily Value*
| Calories | 378 | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 1169mg | 49% |
| Potassium | 1705mg | 36% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 3351IU | 67% |
| Vitamin C | 123mg | 137% |
| Calcium | 200mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.