Reviewed: Apr. 30, 2012

WOW WOW WOW!!! I had to get on this site and make sure this recipe got a rating it deserved! I made this meal for a group of 10 people. For looks I used yellow and orange peppers as the "bowl". I browned my turkey (3 pounds for 12 peppers) with salt pepper and garlic powder until it wasn't pink. I then put that in a bowl and added the oil and all the veggies to the pot. I added green and red peppers to this mixture for looks! I also added salt pepper, a few crushed red peppers and garlic powder again. I let this cook until they were very soft and almost created their own broth. I added just a small amount of veggie pasta sauce to that and then put the meat back in. Once everything was stirred thoroughly, I packed the mixture into the pepper shells. I sprinkled just a little sharp cheddar cheese on top and put them back in the oven for 10 -15 minutes until the cheese was bubbly. This recipe was such a BIG hit. It was DELICIOUS! So much flavor and color. Such a wonderful recipe, everyone raved about it! Will DEFINITELY make this one again!!!!

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Reviewer:

tanyaburrows

Reviewed: Apr. 16, 2012

I made this with Italian spicy seasoned ground turkey and I think that could be the zing the recipe needs. Delicious and filling as well.

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Reviewer:

Kelly1988

Reviewed: Mar. 21, 2012

LOVED THIS! I made this last night and it was my 1st time ever making stuffed peppers and they turned out amazing. I followed the recipe exactly but added 1 diced jalepeno, diced up garlic cloves instead of garlic powder,crushed red pepper flakes and smoked turkey sausage added with the ground turkey. Just had some leftovers today and it was still great reheated!! its a must try! and healthy!

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Reviewer:

nvillines

Reviewed: Mar. 19, 2012

I didn't include the diced peppers and added extra spinach and zucchini. I also didn't add the tomato paste and added a little tomato sauce. In the future, I would add oregano or other italian seasoning. Overall really delicious and filling without being high calorie.

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Reviewer:

Susan124

Reviewed: Mar. 8, 2012

Delicious, healthy beyond reason, and a beautiful dish with all the colors - what's there not to love?

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Reviewer:

aprilrowen

Reviewed: Mar. 7, 2012

Loved this recipe. My husband was hesitant to try it, said it wouldn't be filling...no issues with still being hungry after dinner though. Instead of cutting the tops off of the peppers, I cut them in half (ensuring to also cut the stem in half), this makes for a much prettier presentation. I also baked them for 20 minutes instead of 15. When I pulled them out of the oven, I heard my husband say, "Huh". It was quite the compliment. After tasting them, he smiled and said they were really good. Asked me later if I was going to keep the left over pepper so he could have it tomorrow for lunch. Next time I make this, I think I'll add some crushed red pepper to the mix for a little kick. I won't change anything else though. Wasn't dry and loved the mix of veggies (instead of the traditional rice). I did cut this recipe in half since it was just the two of us.

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Reviewer:

JeaneDrake

Cooking Level: Intermediate

Home Town: Ridgeview, West Virginia, USA

Living In: Londonderry, Ohio, USA

Reviewed: Feb. 29, 2012

I recently tried this recipe as a healthy alternative to the old fashioned meat and rice stufed peppers. I was pleasantly surprised with the flavor. I added a couple of extra items: 1. Corn sliced off the, 2.Feta cheese. I placed the feta cheese in the bottom of the pepper filled the pepper half way and put another layer of Feta cheese and filled the remaining half of the pepper with meat mix and baked.

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Reviewer:

Semicond

Reviewed: Feb. 28, 2012

Incredible! Much better than I expected.

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Reviewer:

Maria

Reviewed: Jan. 31, 2012

I omitted the tomato paste because I ran out, and the resulting mixture was definitely too thin. Would use a real tomato sauce or put in more than 1 tbsp tomato paste next time.

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Reviewer:

icookstuff

Reviewed: Jan. 30, 2012

Awesome recipe! Try adding an entire small can of tomato paste and about 2 tablespoons of italian seasoning right before the turkey finishes cooking. It brings it all together nicely. I skipped the pre-cooking of the peppers and baked them with a can of chopped tomatoes and chiles at the bottom of the pan, and they were amazing. Going to try them again tonight with some more mods.

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