Stuffed Green Peppers
Source: From Pyramid to the Plate: Healthy Eating by Timing, Combining, and Planning Adopted from: Eating Right is Basic Michigan State University Extension
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-08-06.
These tasty stuffed peppers make a delicious and filling entrée. Use brown rice to increase your whole grains.
- Makes
- 4 servings
- Serving size
- 1 stuffed pepper, 1/4 of recipe
Ingredients
- 4 large green bell pepper, washed
- 1 pound 85% lean ground turkey
- 1 cup uncooked rice
- 1/2 cup onion, peeled and chopped
- 1 1/2 cups low-sodium tomato sauce
- ground black pepper (to taste)
Directions
- Wash hands with soap and water.
- Preheat the oven to 350 degrees F.
- Cut around the stem of the green bell peppers. Remove the seeds and the pulpy part of the peppers.
- Wash, and then cook peppers in boiling water for five minutes. Drain well.
- In saucepan, brown turkey. Add rice, onion, 1/2 cup tomato sauce, and black pepper.
- Stuff each pepper with the mixture and place in casserole dish.
- Pour the remaining tomato sauce over the green peppers.
- Cover and bake for 30 minutes at 350 degrees F.
Notes
Learn more about: Bell Peppers Onions Tomatoes
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.