The Pioneer Woman Tasty Kitchen
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Stuffed Peppers with Turkey and Brown Rice

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

This is a healthier take on traditional stuffed peppers. Bell peppers are stuffed with turkey, vegetables, and brown rice. The peppers are sealed in a baking dish with chicken broth and a little tomato sauce and baked/steamed until tender.

Ingredients

  • 6 whole Bell Peppers
  • 1 whole Small Yellow Onion
  • 2 stalks Celery
  • 4 ounces, weight Mushrooms
  • 1 whole Small Tomato
  • 2 cloves Garlic
  • 1 Tablespoon Olive Oil
  • 1 pound Lean Ground Turkey Or Turkey Breast
  • 1 cup Cooked Brown Rice
  • ¾ teaspoons Salt
  • ½ teaspoons Pepper
  • ½ teaspoons Garlic Powder
  • 2 teaspoons Italian Seasoning
  • 8 ounces, fluid Tomato Sauce
  • 1-½ cup Low Sodium, Fat Free Chicken Broth
  • ⅓ cups Shredded Cheese

Preparation

Preheat oven to 400 degrees F.

Wash and rinse the bell peppers. Slice off the top of each pepper, about ½ inch from the top. Use a paring knife to slice through the ribs around the “core” or stem/seeds of the pepper, and pull out the core. Pull out any remaining white ribs – the peppers don’t have to be perfectly clean, but you want plenty of room to stuff them.

Dice onion, celery, mushrooms and tomato. Mince garlic.

In a large sauté pan over medium heat, cook onions, celery, mushrooms, and garlic in olive oil for 5-6 minutes. Add the ground turkey and cook until turkey is browned. Add the diced tomato and brown rice and stir until just combined. Season with salt, pepper, garlic powder, and Italian seasoning. Remove from heat and stir in 4 ounces of tomato sauce and ½ cup chicken broth.

Whisk the remaining 4 ounces of tomato sauce and 1 cup of chicken broth in the bottom of a 9×13 baking dish. Arrange the peppers in the baking dish and fill each pepper to the top with the turkey and rice mixture. Sprinkle the shredded cheese evenly over the top of each pepper. Cover the baking dish tightly with foil and bake in the preheated oven for 35 minutes.

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Avatar of Jennifer

Jennifer on 8.23.2011

I cheated a little… I can’t stand ground turkey, so I used sweet Italian sausage instead. Otherwise, I followed the recipe exactly. It was a good start, but a little bland for my taste. I think next time I’ll try adding cumin. And I liked the crunch from the peppers, but my boyfriend would have preferred them blanched first, so they’d be soft and cooked through. But this is a really good base, and I’ll just adjust to my taste in the future. Thanks for the recipe!

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