Multigrain Stuffed Pepper Cups Recipe

Name: Multigrain Stuffed Pepper Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large sweet red or green peppers; 1 pound lean ground turkey; 3 green onions, sliced; 2 garlic cloves, minced; 1 jar (26 ounces) meatless spaghetti sauce, divided; 1/2 cup frozen corn, thawed; 1/2 cup dried currants; 1/2 cup white wine or chicken broth; 1/4 cup cooked medium pearl barley; 1/4 cup cooked bulgur; 1/4 cup cooked lentils; 2 tablespoons brown sugar; 1/4 to 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup shredded Parmesan cheese

Servings: persons

4 large sweet red or green peppers
1 pound lean ground turkey
3 green onions, sliced
2 garlic cloves, minced
1 jar (26 ounces) meatless spaghetti sauce, divided
1/2 cup frozen corn, thawed
1/2 cup dried currants
1/2 cup white wine or chicken broth
1/4 cup cooked medium pearl barley
1/4 cup cooked bulgur
1/4 cup cooked lentils
2 tablespoons brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

1
Cut peppers in half lengthwise; remove stems and seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Rinse in cold water and drain; set aside.
2
In a large saucepan, cook the turkey, onions and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups spaghetti sauce, corn, currants, wine or broth, barley, bulgur, lentils, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Spoon a heaping 1/2 cupful into each pepper cup.
3
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Top each pepper with remaining spaghetti sauce; sprinkle with Parmesan cheese.
4
Cover and bake at 375u00b0 for 30-35 minutes or until peppers are tender and filling is heated through.

475

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: 4 large sweet red or green peppers, 1 pound lean ground turkey, 3 green onions, sliced, 2 garlic cloves, minced, and more.

Yes, Multigrain Stuffed Pepper Cups falls under the Pasta & Noodles 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!

Multigrain Stuffed Pepper Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions