Turkey Stuffed Peppers Recipe

Name: Turkey Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-13 pound Extra Lean Ground Turkey Breast; Extra-virgin Olive Oil For Cooking; 2 cups Green Cabbage, Sliced Into 2 Inch Thin Strips; 1 whole Small White Onion, Diced; 3 cloves Garlic, Minced; 1 can Tomato Sauce (15 Oz Can); 1 cup Low Sodium Chicken Broth; 1- 1/2 cup Cooked Brown Rice (approximate); 6 whole Small/medium Bell Peppers, Tops And Seeds Removed (trim A Bit Off The Bottoms To Level If Necessary); 6 Tablespoons Whole Wheat Breadcrumbs; 1- 1/2 Tablespoon Unsalted Butter

Servings: persons

1-13 pound Extra Lean Ground Turkey Breast
Extra-virgin Olive Oil For Cooking
2 cups Green Cabbage, Sliced Into 2 Inch Thin Strips
1 whole Small White Onion, Diced
3 cloves Garlic, Minced
1 can Tomato Sauce (15 Oz Can)
1 cup Low Sodium Chicken Broth
1- 1/2 cup Cooked Brown Rice (approximate)
6 whole Small/medium Bell Peppers, Tops And Seeds Removed (trim A Bit Off The Bottoms To Level If Necessary)
6 Tablespoons Whole Wheat Breadcrumbs
1- 1/2 Tablespoon Unsalted Butter

1
Preheat the oven to 400 F.
2
Coat the bottom of a skillet with extra-virgin olive oil.
3
On medium-high heat, add the ground turkey and cook until its no longer pink, breaking it up and moving it around in the pan so everything gets cooked.
4
Once fully cooked, remove meat from the pan and set aside.
5
Add a touch more oil to the pan, and saute the cabbage, onion and garlic.
6
Cook until softened.
7
Add the meat back into the pan.
8
Add the tomato sauce and chicken broth.
9
Bring to a boil, and then lower the heat to low and continue to simmer until the sauce has thickened, about 10 minutes.
10
Once thickened, stir in the cooked brown rice.
11
Remove from heat.
12
Place the peppers into a baking dish.
13
Fill each pepper with the meat mixture.
14
Dont be afraid to stuff it above the top, as long as it stays in.
15
If you have a little mixture left over, no worries.
16
You can nibble while you wait!
17
Top each pepper with about a tablespoon of breadcrumbs and a sliver of butter to help them brown in the oven.
18
Fill the bottom of your baking dish with about an inch of water to help cook the peppers.
19
Finishing cooking in the oven about 1520 minutes or until the desired doneness is reached.
20
I dont like my peppers too cooked.
21
I like them to still have a little crispness to them.

577

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 11 ingredients. The key ingredients include: 1-13 pound Extra Lean Ground Turkey Breast, Extra-virgin Olive Oil For Cooking, 2 cups Green Cabbage, Sliced Into 2 Inch Thin Strips, 1 whole Small White Onion, Diced, and more.

Yes, Turkey Stuffed Peppers 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!

Turkey Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions