Turkey Stuffed Bell Peppers
August 02, 2013
Categories: Dinner, Main Dish, Beans, Poultry, Turkey, Rice, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Birthday, Cinco de Mayo, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Potluck, Summer, Winter, Weeknight Meals, Electric Skillet, Oven Bake, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Kidney Beans, Spring more
"This is a great tasting recipe that can easily be converted into gluten free, soy free or dairy free using the Daiya brand cheese shreds instead the cheddar cheese the recipe calls for. If gluten intolerant make sure you are using gluten free taco seasoning."
- Serving Size: 1 (394.5 g)
- Calories 823.8
- Total Fat - 33.2 g
- Saturated Fat - 9 g
- Cholesterol - 82.2 mg
- Sodium - 784.9 mg
- Total Carbohydrate - 80.1 g
- Dietary Fiber - 15.8 g
- Sugars - 2.4 g
- Protein - 51.8 g
- Calcium - 421.8 mg
- Iron - 6.6 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.5 mg
Cut the tops off the peppers and set aside; remove seeds and ribs.
In a large skillet bring the oil to medium high heat; add ground turkey and onion and brown the meat.
Add the water and taco seasoning mix and stir well; simmer until sauce has thickened and sticks to meat.
Mix in the cheese, rice and beans and pack into the peppers and top with more cheese.
Stand the peppers upright into baking pan; place the tops over the cheese and cover with foil.
Bake in a preheated 425 degrees Fahrenheit oven for 45 minutes.
Remove from oven and allow cooling for a couple of minutes before serving.
Tips & Variations
No special items needed.