Stuffed Peppers with Turkey and Vegetables
Equipment
- Cutting Board
- Knife
- Measuring Spoons
- Measuring Cup
- Stove
- Large Skillet
- Oven
- Baking dish
Ingredients
- 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
Instructions
- 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.
Notes
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
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
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