Cooking in the Heart of Virginia - Turkey Stuffed Peppers - - ABC13

Turkey Stuffed Peppers

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Turkey Stuffed Peppers

6 Bell peppers, topped and cored

1 lb. Ground turkey

1-1/2 Cups  basmati rice, steamed ( ½ cup uncooked)

1 Cup fat-free mozzarella

2 Tbsps garlic, chopped

2 Tbsps italian seasoning

1 tsp Kosher salt

2 Tbsps cracked black pepper

1 Family-size can Campbell's condensed tomato soup

1 Cup water

1 Tbsp dried oregano

1 Cup fat-free mozzarella


1.     Pre-heat oven to 350 °F. Place peppers in a casserole pan.

2.     In a sauté pan, brown ground turkey and drain.

3.     In a large mixing bowl, combine turkey, rice, and 1 cup fat-free mozzarella.

4.     Add garlic, italian seasoning, salt, and pepper. Mix until well combined.

5.     Stuff peppers full with turkey rice mixture.

6.     In a small bowl, whisk together soup, water, and oregano. Pour over peppers getting soup in each pepper and covering bottom of the casserole pan.

7.     Top each pepper with mozzarella cheese and cover pan with foil.

8.     Bake at 350 for 15 to 20 minutes or until cheese is melted and bubbling.


Serves 6

This recipe is a great healthy way to feed your family:

1.5 g fat; 13 mg cholesterol; 250 calories (per serving)

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