Stuffed Bell Peppers

by Heather on June 17, 2010

This is another first time experiment for me that I’d had in the back of my mind for some time. A while ago, Alex and I were visiting some friends and Naomi whipped these up like it was as simple as that. So, after too many trips to the grocery store and forgetting to pick up some peppers, one day I finally remembered to grab some. I did a lot of researching recipes online and in some cookbooks, and ended up just throwing together something from the various ideas I was accumulating.

I’m not a big fan of rice- we’re one of those rare households who doesn’t even have a bag sitting in the pantry. There are plenty of veggies and turkey in this dish so the rice wasn’t missed one bit. But, if you would like to add it, it would blend in just fine. Also, the frozen veggies can be interchangeable- you could use cut green beans, peas, cauliflower or whatever else you have that needs to be used. We were quite pleased with how these turned out, and I think you will be, too!

Stuffed Bell Peppers Serves 4

4 medium to large green peppers
1.25 pounds ground turkey breast
1 red or yellow bell pepper, chopped
1 to 2 teaspoons garlic salt
2 teaspoons onion powder
3/4 of a jar Italian pasta sauce (I used Prego three cheese)
2/3 cup frozen corn, thawed
1 cup frozen broccoli, thawed
salt and pepper, to taste

Heat oven to 375 degrees. Cut tops off green peppers; remove seeds and membranes, and reserve tops. Wrap each pepper in aluminum foil and set on a baking sheet. Bake for 15 minutes, then set aside.

Heat skillet to medium and spray with cooking spray. Cook turkey  until almost all browned, then add in chopped pepper, garlic powder and onion powder. Cook in skillet 5 to 7 minutes more.  Adjust heat to low and add pasta sauce, corn, broccoli, salt and pepper. Cook entire mixture in skillet on low heat until everything looks combines, no more than 5 minutes.

Spoon one-fourth of the mixture into each bell pepper. Place peppers back on the baking sheet and bake for 20 to 25 minutes. When finished, remove foil from peppers, replace with the pepper tops, if desired, and serve.

{ 7 comments… read them below or add one }

Nancy Miller June 17, 2010 at 10:29 pm

I’m so excited you posted this!! I’ve been looking for a recipe just like this. My husband doesn’t care for rice at all and I have a ton of peppers to use up. Thanks so much. They look so yummy.

Cook with Madin June 18, 2010 at 12:23 am

These looks great and a lovely presentation. I always make them with rice, with all the great ingredients you have here, I’m sure we will not miss the rice too. Thank you for sharing.

Sommer @ A Spicy Perspective June 18, 2010 at 1:29 am

This looks delicious! What bright beautiful pictures!

Sues June 18, 2010 at 2:08 am

These look awesome!! I actually made stuffed peppers a few months ago and though they were delicious, mine looked anything but pretty, so I never blogged about them. Yours look pretty and super tasty, too!

Mary June 22, 2010 at 9:20 pm

Okay, those look so great! Perfect for summer and awesome colors!

Delightful Bitefuls

Candace Allen September 2, 2010 at 10:44 pm

Thank you for this neat riceless stuffed pepper. It would be better, however, if you could do a “print this” on your blog to make the recipe easier to read, and more available But, I am going to try is…as we has have copious green peppers to use up!!

yayapea February 20, 2012 at 2:09 pm

Just made it according to your recipe, mine didn’t turn out as colorful (green pepper turned darker upon cooking), but it is SO delicious. Made a little modification and add some rice to it and used ground chicken to cut down some fat. Though on the not-so-healthy hand, I think some pancetta or bacon bits may be a nice addition. Beautiful pictures!

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