Stuffed Peppers

Stuffed Peppers is a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 269 calories, 31g of protein, and 4g of fat per serving. For $2.67 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 1132 people found this recipe to be scrumptious and satisfying. Head to the store and pick up green bell peppers, cooked rice, fresh parsley, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by Eating Well. Overall, this recipe earns an awesome spoonacular score of 93%. Users who liked this recipe also liked Stuffed Peppers, Stuffed Peppers, and Stuffed Peppers.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 1/2 teaspoons canola oil

1 1/2 cups cooked rice

1 tablespoon chopped fresh parsley

1 clove garlic, minced

4 large green bell peppers

1 pound ground turkey

1 medium onion, chopped

1/4 teaspoon freshly ground pepper

1 teaspoon salt, (optional)

1 8-ounce can tomato sauce, (1 cup), divided

Equipment:

oven

pot

frying pan

wooden spoon

casserole dish

bowl

Cooking instruction summary:

Preheat oven to 350F.Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute. Drain and cool under cold running water. Set aside.Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add turkey and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2 minutes. Drain the fat.Transfer the turkey mixture to a medium bowl and mix in rice, 1/2 cup tomato sauce, parsley, salt (if using) and pepper. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining 1/2 cup tomato sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through, 30 to 35 minutes.

 

Step by step:


1. Preheat oven to 350F.

2. Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute.

3. Drain and cool under cold running water. Set aside.

4. Heat oil in a large nonstick skillet over medium heat.

5. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes.

6. Add turkey and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2 minutes.

7. Drain the fat.

8. Transfer the turkey mixture to a medium bowl and mix in rice, 1/2 cup tomato sauce, parsley, salt (if using) and pepper. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining 1/2 cup tomato sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through, 30 to 35 minutes.


Nutrition Information:

Quickview
277k Calories
30g Protein
4g Total Fat
30g Carbs
29% Health Score
Limit These
Calories
277k
14%

Fat
4g
7%

  Saturated Fat
0.83g
5%

Carbohydrates
30g
10%

  Sugar
7g
9%

Cholesterol
62mg
21%

Sodium
967mg
42%

Get Enough Of These
Protein
30g
62%

Vitamin C
139mg
169%

Vitamin B6
1mg
75%

Vitamin B3
12mg
63%

Selenium
29µg
43%

Phosphorus
341mg
34%

Manganese
0.62mg
31%

Vitamin K
31µg
30%

Potassium
895mg
26%

Vitamin A
985IU
20%

Fiber
4g
18%

Zinc
2mg
18%

Magnesium
69mg
17%

Vitamin B5
1mg
16%

Copper
0.3mg
15%

Vitamin B1
0.21mg
14%

Vitamin B2
0.22mg
13%

Iron
2mg
13%

Vitamin E
1mg
12%

Folate
40µg
10%

Vitamin B12
0.58µg
10%

Calcium
43mg
4%

Vitamin D
0.45µg
3%

covered percent of daily need
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