Bethenny Frankel'S Stuffed Peppers Recipe

Name: Bethenny Frankel'S Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 peppers (cut off top and bottom and use them); 1 pound turkey meat; 1 cup quinoa (cooked); 1/2 large onion; 2 cups jarred tomato sauce; 1.5 tsp garlic salt; 2 tsp tabasco; 2.5 tsp worcestershire sauce; 1 tsp salt; 1 tsp pepper; 1 tsp chili powder; 2 tsp fresh thyme; 1/3 cup feta cheese; 2 tablespoon toasted pine nuts; Parsley for garnish

Servings: persons

6 peppers (cut off top and bottom and use them)
1 pound turkey meat
1 cup quinoa (cooked)
1/2 large onion
2 cups jarred tomato sauce
1.5 tsp garlic salt
2 tsp tabasco
2.5 tsp worcestershire sauce
1 tsp salt
1 tsp pepper
1 tsp chili powder
2 tsp fresh thyme
1/3 cup feta cheese
2 tablespoon toasted pine nuts
Parsley for garnish

1
Preheat oven to 400 degrees Cook for 30 minutes Prep Time 30 minutes
2
Cook quinoa per directions. Add one cup grain to 2 cups water. Boil, then simmer until water is gone
3
Crumble turkey meat with wooden spoon over medium heat.
4
While turkey meat is cooking, chop the tops and bottoms of peppers into pieces and combine with chopped onion, garlic salt and tomato sauce. Saute over medium heat and add remaining ingredients except the feta and pine nuts
5
Combine the above with cooked turkey, quinoa, pine nuts and feta cheese (save a small amount of feta to sprinkle on top later on)
6
Remove the inside of the peppers. Portion the mixture into each of the peppers and place them on a baking sheet. Top with feta cheese. Bake for 30 minutes.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 peppers (cut off top and bottom and use them), 1 pound turkey meat, 1 cup quinoa (cooked), 1/2 large onion, and more.

Yes, Bethenny Frankel'S Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bethenny Frankel'S Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions