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turkey and rice stuffed peppers

(2 ratings)
coolbaker1 avatar
Recipe by
Carol Perricone
@coolbaker1
Massapequa Park, NY

I am always looking for healthy dinners for my family. When I came across this recipe in my doctor's office, and it was only 490 calories per serving, I knew I had to try it. My family wasn't disappointed.

(2 ratings)
yield 6 serving(s)
prep time 40 Min
cook time 2 Hr
method Stove Top

Ingredients For turkey and rice stuffed peppers

  • 1 1/2 c
    short-grain brown rice
  • 1/4 c
    dried currants or golden raisins
  • kosher salt
  • 1/2 c
    walnuts
  • 1/2 c
    fresh dill
  • 1/2 c
    fresh parsley
  • 4
    scallions, chopped
  • 6 md
    bell peppers, any color
  • 8 oz
    lean ground turkey
  • 2 c
    shredded part-skim mozzarella cheese
  • 1/2 c
    crumbled feta cheese
  • 2 clove
    garlic, minced
  • 1 Tbsp
    fresh lemon juice
  • 1 tsp
    grated lemon zest
  • freshly ground black pepper
  • FOR THE SAUCE
  • 1 can
    (15oz ) tomato puree
  • 1 Tbsp
    plus 1 teaspoon packed brown sugar
  • 1 Tbsp
    olive oil, extra virgin
  • 1
    cinnamon stick
  • kosher salt and pepper

How To Make turkey and rice stuffed peppers

  • 1
    Combine 2 1/2 cups water, rice, currants or raisins and 1/4 tsp salt in a medium saucepan. Bring to a boil, reduce heat, cover and simmer about 45 minutes, until water is absorbed. Shut off heat, let stand covered 10 minutes, and fluff with a fork. Transfer mixture to a large bowl, and cool completely.
  • 2
    Pre-heat oven to 350 degrees. Spread walnuts on cookie sheet, roast 6-8 minutes, cool and finely chop. Pile the dill, parsley, and scallions onto a cutting board, and finely chop.
  • 3
    Cut off top of each pepper, and reserve the top. Discard seeds and white membranes. Put turkey in a large bowl, add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, and all but 2 tablespoons of the chopped herbs. Add garlic, lemon juice, lemon zest, 1 1/2 tsp. salt and 1/2 tsp. pepper. Gently mix with your hands, stuff each pepper, and cover with top of pepper.
  • 4
    Make sauce: whisk 3 cups water, tomatoe puree, brown sugar, olive oil, and cinnamon stick in a wide, deep, saucepan. Arrange stuffed peppers upright in sauce. Cover, and simmer over medium-low heat for 1 hour.
  • 5
    Pre-heat broiler, carefully remove peppers to baking dish, remove tops, sprinkle reserved herbs, mozzarella and feta cheese over the filling, and broil until melted, 2 minutes. Replace tops, serve peppers in a shallow bowl with sauce.
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