These healthy, colorful Italian-style turkey (or beef) stuffed peppers are yummy, low carb, and delicious.
Stuffed Peppers are Easy
Stuffed peppers may look difficult, but they are easy-peasy. You basically make some rice, brown some meat (with seasonings), and layer it into pepper halves. Top with your favorite cheese, and you have a meal that everyone will love.
Stuffed Peppers are Healthy
Peppers are colorful veggies that are full of nutrients. Turkey is the lower fat meat option; ground chuck or sirloin is good if fat is drained well. Omit rice, and you have a low carb meal that still tastes hearty and satisfying.
The Low-Down on Stuffed Peppers…
- What are stuffed peppers? Basically, stuffed peppers are large bell peppers of any color cut into halves, filled with meat and other ingredients, and baked until soft. The peppers are eaten along with the filling.
- What ingredients are common in stuffed peppers? Ground meat, usually turkey or beef, is the most common ingredient. The meat is usually seasoned and often mixed with a sauce or marinara. Rice, beans, and cheese(s) are common ingredients in stuffed peppers. The two most common types of stuffed peppers are Italian-style and Te-Mex style.
Easy Steps to Making Stuffed Peppers…..
My Stuffed Peppers Ingredients Cheat Sheet
Many readers want to know the exact ingredients/brands I use, so here goes:
- Meat: I used ground turkey; ground beef would work well in this recipe (but would not be as healthy).
- Marinara: Rao’s homemade marinara is my favorite jarred pasta sauce and one of the healthiest you can buy. It has less sugar than many less expensive jarred sauces, and it has a true homemade flavor.
- Rice: I used Trader Joe’s Basmati Rice Medley. Made with chicken broth, it is SO flavorful! Any rice could be used, and brown rice would be an especially healthy option.
- Cheese(s): Lisa uses goat cheese, which I meant to use but didn’t have on hand. I used Swiss-Gruyere in the filling and parmesan for topping. I will DEFINITELY try goat cheese next time.
- Seasonings: The turkey meat needs to be seasoned as not to be bland. I made things easy. 1/2 teaspoon each of Italian seasoning, garlic powder, onion powder, salt and pepper. It was perfect.
Friends, these peppers were outstanding. My girls raved, and the leftovers were just as good the next day. These will be on a regular rotation for sure.
Serving suggestion: These are perfect with a simple green salad. I share my go-to salad and homemade vinaigrette below.
My go-to green salad:
- red onion
- black olives
My go-to vinaigrette:
- 1/2 cup EVOO
- 1/4 cup red wine vinegar
- 3 TB water
- 1 TB Good Seasonings dressing mix
I hope you try these turkey stuffed peppers! If so, please leave comments below with your thoughts, suggestions and any substitutions you made that worked for you! I try to reply quickly to everyone who writes.
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- 4 large peppers, halved horizontally and core removed
- ½ cup basmati rice, cooked
- 1 tablespoon extra virgin olive oil
- 1 pound ground turkey
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 24-oz jar Rao's homemade marinara (pour off one cup and set aside)
- 8-oz shredded goat cheese
- 1/2 cup fresh parmesan cheese for topping
- Make 1 cup rice per package directions.
- When done, fluff and set aside.
- Preheat oven to 375 F.
- Place pepper halves in baking dish; mist insides with EVOO spray; sprinkle with salt & pepper.
- Bake peppers for 10-15 minutes or until tender. Set aside.
- Brown turkey in skillet; drain excess liquid.
- Once browned, season turkey with Italian seasoning, onion powder, garlic powder, salt & pepper~mixing well.
- Pour all but 1 cup of marinara into turkey; simmer 5-10 minutes.
- Pour 1 cup of marinara in bottom of baking dish.
- Layer ingredients in peppers: rice, meat, goat cheese, parmesan.
- Bake in 375 F oven for 20 minutes or until cheese is melted.
- Broil if desired to give cheese slightly golden crust.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 81mgSodium: 857mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 24g