Stuffed Peppers with Turkey and Brown Rice Recipe

Name: Stuffed Peppers with Turkey and Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Bell Peppers; 1 whole Small Yellow Onion; 2 stalks Celery; 4 ounces, weight Mushrooms; 1 whole Small Tomato; 2 cloves Garlic; 1 Tablespoon Olive Oil; 1 pound Lean Ground Turkey Or Turkey Breast; 1 cup Cooked Brown Rice; 3/4 teaspoons Salt; 1/2 teaspoons Pepper; 1/2 teaspoons Garlic Powder; 2 teaspoons Italian Seasoning; 8 ounces, fluid Tomato Sauce; 1- 1/2 cup Low Sodium, Fat Free Chicken Broth; ⅓ cups Shredded Cheese

Servings: persons

6 whole Bell Peppers
1 whole Small Yellow Onion
2 stalks Celery
4 ounces, weight Mushrooms
1 whole Small Tomato
2 cloves Garlic
1 Tablespoon Olive Oil
1 pound Lean Ground Turkey Or Turkey Breast
1 cup Cooked Brown Rice
3/4 teaspoons Salt
1/2 teaspoons Pepper
1/2 teaspoons Garlic Powder
2 teaspoons Italian Seasoning
8 ounces, fluid Tomato Sauce
1- 1/2 cup Low Sodium, Fat Free Chicken Broth
⅓ cups Shredded Cheese

1
Preheat oven to 400 degrees F.
2
Wash and rinse the bell peppers.
3
Slice off the top of each pepper, about 1/2 inch from the top.
4
Use a paring knife to slice through the ribs around the core or stem/seeds of the pepper, and pull out the core.
5
Pull out any remaining white ribs the peppers dont have to be perfectly clean, but you want plenty of room to stuff them.
6
Dice onion, celery, mushrooms and tomato.
7
Mince garlic.
8
In a large saute pan over medium heat, cook onions, celery, mushrooms, and garlic in olive oil for 5-6 minutes.
9
Add the ground turkey and cook until turkey is browned.
10
Add the diced tomato and brown rice and stir until just combined.
11
Season with salt, pepper, garlic powder, and Italian seasoning.
12
Remove from heat and stir in 4 ounces of tomato sauce and 1/2 cup chicken broth.
13
Whisk the remaining 4 ounces of tomato sauce and 1 cup of chicken broth in the bottom of a 9x13 baking dish.
14
Arrange the peppers in the baking dish and fill each pepper to the top with the turkey and rice mixture.
15
Sprinkle the shredded cheese evenly over the top of each pepper.
16
Cover the baking dish tightly with foil and bake in the preheated oven for 35 minutes.

560

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 6 whole Bell Peppers, 1 whole Small Yellow Onion, 2 stalks Celery, 4 ounces, weight Mushrooms, and more.

Yes, Stuffed Peppers with Turkey and Brown Rice falls under the Meat & Poultry 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!

Stuffed Peppers with Turkey and Brown Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions