Turkey and Rice Stuffed Peppers
Allow about 50 minutes for this American recipe, which makes 4 servings. It is built around bell peppers, ground turkey and cooked rice. The cooking is mostly baking. It is gluten-free. It is on the lighter side, at about 380 calories and 26 g of protein per serving.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Save this recipe in Buttter
It is in the Budget-Friendly Meals cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 4bell peppers
- 500 gground turkey
- 300 gcooked rice
- 400 gcanned diced tomatoes
- 120 gshredded mozzarella cheese
- 2 clovesgarlic
- 1 tspItalian seasoning
- 1 tspsalt
- 1 tbspolive oil
Instructions
- Preheat oven to 190°C (375°F). Cut the tops off the bell peppers and remove seeds. Place upright in a baking dish.
- Heat olive oil in a skillet over medium-high heat. Cook ground turkey with minced garlic for 6 minutes until browned. Season with Italian seasoning and salt.
- Remove from heat and stir in cooked rice and half of the diced tomatoes. Mix well.
- Fill each bell pepper with the turkey-rice mixture. Pour the remaining diced tomatoes around the peppers in the baking dish. Cover with foil.
- Bake covered for 30 minutes, then uncover, top each pepper with shredded mozzarella, and bake 10 more minutes until the cheese is melted and bubbly.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 26 g
- Fat
- 12 g
- Carbs
- 42 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Diet: gluten-free
- In cookbook: Budget-Friendly Meals
