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:
covered percent of daily need
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