AZ Health Zone/ Dinner

Stuffed Peppers with Turkey and Vegetables

Stuffed Peppers with Turkey and Vegetables

AZ Health Zone
Course Dinner
Cuisine American
Servings 6


  • Cutting Board
  • Knife
  • Measuring Spoons
  • Measuring Cup
  • Stove
  • Large Skillet
  • Oven
  • Baking dish


  • Ingredients
  • 1 cup cooked rice white or brown
  • 3 bell peppers green, red, or yellow
  • 10 ounces ground turkey half a 20 ounce package
  • 1 teaspoon Italian Seasoning or basil and oregano leaves
  • ½ teaspoon garlic powder or 4 cloves garlic minced
  • ¼ teaspoon each salt and pepper
  • ½ onion about ½ cup
  • 1 cup sliced mushrooms
  • 1 chopped zucchini about 1 cup
  • 1 can 14.5 ounce diced tomatoes with liquid


  • Directions
  • Cook the rice or prepare instant rice according to package directions.
  • Cut the peppers in half from top to bottom. Remove the stem and seeds.
  • In a large skillet over medium heat (300 degrees in an electric skillet), cook the turkey until no longer pink. Add seasonings during last few minutes.
  • Add onion, mushrooms, and zucchini to the skillet. Add a small amount of oil, if needed. Saute until tender.
  • Mix in the tomatoes and rice. Remove from heat.
  • Fill the pepper halves with the skillet mixture.
  • Cover the baking dish with foil. Bake 350 degrees for 40 to 50 minutes or until peppers are tender when poked with a fork.
  • Serve. Refrigerate leftovers within 2 hours.


Nutrition Facts (Per Serving)
Calories, 146; Carbohydrate, 16 g; Protein, 11 g; Total Fat, 4.5 g; Saturated Fat, 1. g; Trans Fat, 0 g; Cholesterol, 35 mg; Fiber, 3. g; Total Sugars, 5. g; Sodium, 243. mg; Calcium, 32. mg; Folate, 39. mcg; Iron, 1.9 mg; Calories from Fat, 28%.
Makes 6 servings; Serving Size ½ pepper
Keyword Bell Peppers, Ground Turkey, Mushrooms, Zucchini

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