Raisin-And-Pine Nut Stuffed Peppers Recipe

Name: Raisin-And-Pine Nut Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fat-free Italian herb pasta sauce, divided (such as Muir Glen); 3/4 pound ground turkey; 1/2 cup uncooked instant rice; 1/4 cup raisins; 2 tablespoons grated Romano cheese; 2 tablespoons pine nuts; 1 teaspoon dried basil; 1 teaspoon black pepper; 1/2 teaspoon salt; 1 teaspoon bottled minced garlic; 4 large red bell peppers (about 1 1/2 pounds); 1 (15 1/2-ounce) can chickpeas (garbanzo beans), undrained; 1 teaspoon olive oil

Servings: persons

2 cups fat-free Italian herb pasta sauce, divided (such as Muir Glen)
3/4 pound ground turkey
1/2 cup uncooked instant rice
1/4 cup raisins
2 tablespoons grated Romano cheese
2 tablespoons pine nuts
1 teaspoon dried basil
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon bottled minced garlic
4 large red bell peppers (about 1 1/2 pounds)
1 (15 1/2-ounce) can chickpeas (garbanzo beans), undrained
1 teaspoon olive oil

1
Combine 1 cup pasta sauce, turkey, and next 8 ingredients (turkey through garlic) in a bowl. Cut the tops off the bell peppers; reserve tops. Discard the seeds and membranes.
2
Divide turkey mixture evenly among peppers; cover with reserved tops. Place the peppers in an 8-inch square baking dish. Microwave on HIGH for 14 minutes or until tender.
3
While the peppers are cooking, drain the chickpeas in a colander over a bowl, reserving 2/3 cup chickpeas and 1/4 cup chickpea liquid. Reserve the remaining chickpeas for another use. Place 1 cup pasta sauce, 2/3 cup chickpeas, 1/4 cup chickpea liquid, and olive oil in a blender or food processor; process until well-blended. Place chickpea mixture in a 2-cup glass measure. Microwave on HIGH for 2 minutes or until thoroughly heated, stirring after 1 minute. Serve the stuffed bell peppers with sauce.

839

kcal

Calories

Fat

121

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 13 ingredients. The key ingredients include: 2 cups fat-free Italian herb pasta sauce, divided (such as Muir Glen), 3/4 pound ground turkey, 1/2 cup uncooked instant rice, 1/4 cup raisins, and more.

Yes, Raisin-And-Pine Nut Stuffed Peppers 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!

Raisin-And-Pine Nut Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions