Turkey Stuffed Bell Peppers

4
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"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."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Cut the tops off the peppers and set aside; remove seeds and ribs.

Step 2

In a large skillet bring the oil to medium high heat; add ground turkey and onion and brown the meat.

Step 3

Add the water and taco seasoning mix and stir well; simmer until sauce has thickened and sticks to meat.

Step 4

Mix in the cheese, rice and beans and pack into the peppers and top with more cheese.

Step 5

Stand the peppers upright into baking pan; place the tops over the cheese and cover with foil.

Step 6

Bake in a preheated 425 degrees Fahrenheit oven for 45 minutes.

Step 7

Remove from oven and allow cooling for a couple of minutes before serving.

Tips & Variations


No special items needed.

Related

Daily Inspiration

Made these delicious stuffed peppers last night. Really easy to make and very healthy. Served along with some sauteed zucchini and tomatoes. Great dinner! Nancy : )

(22 Jan 2016)