Stuffed Peppers with Turkey and Vegetables

Stuffed Peppers with Turkey and Vegetables

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"This is a great alternative to the beef and rice stuffed peppers."
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50 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
  3. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
  4. Return peppers to the oven, and continue cooking 15 minutes.


  1. 512 Ratings

Most helpful positive review

Awesome! I didn't add the extra pepper to the mix - only used the tops. Instead of the diced tomatoes and tomato paste, I used tomato sauce (Ragu's Super Vegetable Primavera - added extra veggie...

Most helpful critical review

Decent tasting, but bland for my preferences. The peppers don't need to be pre-cooked. Just leave the whole deal in the oven longer, which is better anyway. The flavors come together more.

Awesome! I didn't add the extra pepper to the mix - only used the tops. Instead of the diced tomatoes and tomato paste, I used tomato sauce (Ragu's Super Vegetable Primavera - added extra veggie...

This is the first time I've ever felt compelled to write a review for a recipe and felt that I must because I can't remember the last time I had a low fat meal with so much flavor!! I had some e...

This was extra yummy. I always boil my peppers before stuffing them. It only takes about 10-15 minutes. Then if you didn't want to heat up your kitchen with the oven, just stuff with the saut...

I thought this was a great base recipe! I think the most important mod you can make to this recipe though is to add seasoning to the turkey BEFORE stuffing the peppers. Ground turkey is so bland...

very good, and my boyfriend loved it. i used one person's suggestion to use tomato sauce- i baked the peppers in loaf pans and poured a can of tomato sauce around them and added some italian...

I love this recipe because I love recipes that taste great and let my imagination run wild! I added some shredded carrots and used sun-dried tomato paste from a tube so I wouldn't have to open ...

A great change from the same old beef and rice filled peppers. Our friends raved about them. I did modify the recipe somewhat. After I stuffed the peppers I simmered them in a "homemade" tomat...

This is very tasty and healthy. I browned the onions for a long time first before adding the garlic the turkey and just cooked until no longer pink. Sprinkled in extra herbs and spices like cay...

Delicous. Fabulous consistency. Only 7 Weight Watchers flex plan points per pepper. Rather than add additional pepper to the veggie mix, I added ten black olives, two celery stalks and two sma...

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