Ground Turkey Stuffed Peppers

Ground Turkey Stuffed Peppers
Staff
Stuffed Peppers
Terri Ciccone

Stuffed Peppers

Comfort food, to me, has a pretty broad definition. Most dishes I considered comforting were ones I could smell roasting in my family’s oven no matter where I was in the house. Many times that would include things like chicken, meatballs, eggplant, tomatoes, or stuffed peppers.

Among all the things listed above, I always found the strong sweet smell of roasted peppers comforting on their own, but stuffing them with a hot, fresh, melty, brothy, cheesy meat mixture just doubles the cozy feeling they bring to the table on a chilly day.

Sweeter peppers work best with these ground turkey stuffed peppers, but feel free to use your color of choice.

Click here to see Cozy Comfort Food Recipes. 

5
Servings
590
Calories Per Serving
Deliver Ingredients

Notes

*Note: Feel free to substitute a cheese of your choice.

Ingredients

  • 10 ½ ounces long grain brown rice
  • 3 tablespoons extra-virgin olive oil
  • 4 medium garlic cloves, chopped
  • 1/2 medium white onion
  • 1 pound ground turkey breast
  • Salt and pepper, to taste
  • One 32-ounce carton chicken broth
  • One 14 ½-ounce can diced tomatoes
  • 6 ounces fresh baby spinach
  • 1 cup Italian-blend shredded cheese*
  • 5 medium to large peppers
  • 1/2 cup bread crumbs (optional)

Directions

Preheat the oven to 350 degrees. Cook the rice according to the package directions, and set aside.

Heat the olive oil in a medium saucepan over low heat. Add the garlic and onion, and sauté until translucent. Turn the heat up to medium, and crumble in the turkey meat, separating it as best as you can (it will become easier to separate as it cooks). Sauté the meat until it browns, about 7 minutes. Add salt and pepper, to taste. Once the meat has browned, add 1 cup of chicken broth and the diced tomatoes. Lower the heat and let simmer until the liquid has reduced by half, about 30 minutes.  

Add the spinach and stir well. As the spinach is wilting, add the cooked rice. Stir often to marry the flavors and textures. Simmer over low heat for about 20 minutes.

Cut away the tops of the peppers. Discard the ribs and seeds. Add the remaining chicken broth to a baking dish; it should come halfway up the sides. Place each pepper standing up.

Once the stuffing has finished cooking, fill each pepper completely. Top with a layer of bread crumbs or cheese, if desired (this will create a crust when the peppers come out of the oven). Cover the pan with foil, and bake for 35-45 minutes, or when the peppers begin to wrinkle. Serve.

Nutritional Facts

Total Fat
20g
29%
Sugar
1g
1%
Saturated Fat
11g
46%
Cholesterol
49mg
16%
Carbohydrate, by difference
70g
54%
Protein
34g
74%
Vitamin A, RAE
121µg
17%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
143µg
100%
Calcium, Ca
197mg
20%
Choline, total
7mg
2%
Fiber, total dietary
4g
16%
Fluoride, F
10µg
0%
Folate, total
62µg
16%
Iron, Fe
4mg
22%
Magnesium, Mg
145mg
45%
Manganese, Mn
4mg
100%
Niacin
16mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
597mg
85%
Selenium, Se
51µg
93%
Sodium, Na
850mg
57%
Water
123g
5%
Zinc, Zn
4mg
50%

Ground Turkey Shopping Tip

Ground turkey is flavorful and has 65-75 percent less fat than ground beef.

Ground Turkey Cooking Tip

Because ground turkey has a low fat content, it can dry out easily; counter this by supplementing juicy ingredients with your ground turkey dish.