Turkey And Rice Stuffed Peppers Recipes

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BASMATI RICE AND TURKEY STUFFED PEPPERS



Basmati Rice and Turkey Stuffed Peppers image

These are perfect for a weeknight, guilt-free meal with the family that even the kids will love! Any leftover stuffing can be kept in the fridge for 3 days

Provided by Emily Ott

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h55m

Yield 8

Number Of Ingredients 13

1 ½ cups water
¾ cup brown basmati rice (such as Trader Joe's®)
½ onion, minced
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 pound lean ground turkey
1 teaspoon kosher salt
1 teaspoon garlic powder
¼ cup tomato sauce
1 cup low-sodium chicken broth, divided
1 tablespoon olive oil
4 large red bell peppers, halved lengthwise and seeded
½ cup shredded Cheddar cheese

Steps:

  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat a large skillet over medium heat. Add onion, garlic, and parsley; cook for 2 minutes. Add ground turkey, salt, and garlic power. Cook and stir using a wooden spoon until meat is no longer pink and slightly browned, about 5 minutes. Add tomato sauce and 1/2 cup chicken broth. Simmer over low heat for 5 minutes. Add cooked rice and stir stuffing well.
  • Fill each bell pepper half with stuffing and arrange neatly in a 9x13-inch baking dish. Cover each pepper with a handful of shredded Cheddar cheese. Pour remaining chicken broth into the bottom of the baking dish and cover tightly with aluminum foil.
  • Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more. Serve right away.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 18.7 g, Cholesterol 49.9 mg, Fat 9.2 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 2.9 g, Sodium 374.5 mg, Sugar 4.5 g

TURKEY-STUFFED BELL PEPPERS



Turkey-Stuffed Bell Peppers image

These well-seasoned ground-turkey-stuffed peppers are so tasty, you won't even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. -Judy Hand-Truitt, Birmingham, Alabama

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 13

5 medium green, red or yellow peppers
2 teaspoons olive oil
1-1/4 pounds extra-lean ground turkey (99% lean)
1 large onion, chopped
1 garlic clove, minced
2 teaspoons ground cumin
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, finely chopped
1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
1-1/2 cups soft bread crumbs
1/4 teaspoon paprika

Steps:

  • Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.

Nutrition Facts : Calories 323 calories, Fat 10g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 771mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges

STUFFED PEPPERS WITH TURKEY AND VEGETABLES



Stuffed Peppers with Turkey and Vegetables image

This is a great alternative to the beef and rice stuffed peppers.

Provided by LSMITHNY21

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 50m

Yield 4

Number Of Ingredients 14

4 green bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
½ onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
  • 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.
  • Return peppers to the oven, and continue cooking 15 minutes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 10.2 g, Cholesterol 83.6 mg, Fat 15.6 g, Fiber 3.2 g, Protein 25.3 g, SaturatedFat 3.2 g, Sodium 471.9 mg, Sugar 5.6 g

SAUSAGE AND RICE STUFFED PEPPERS



Sausage and Rice Stuffed Peppers image

For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 10

3 1/2 teaspoons extra-virgin olive oil, plus more for baking sheet
1/2 pound sweet Italian sausage, casings removed
1 zucchini, diced small
1 medium yellow onion, diced small
1 garlic clove, minced
Coarse salt and ground pepper
1/2 ounce Parmesan, grated (1/4 cup)
4 cups cooked long-grain white rice
1/2 cup fresh breadcrumbs
4 large bell peppers (any color), halved lengthwise, seeds and ribs removed

Steps:

  • Preheat oven to 400 degrees. In a large skillet,heat 1 teaspoon oil over medium-high.Add sausage and cook, breaking up meatwith a wooden spoon, until browned,5 minutes. With a slotted spoon, transfersausage to a medium bowl. Add 1 teaspoonoil to skillet along with zucchini,onion, and garlic. Season with saltand pepper and cook until vegetablesare tender, about 8 minutes.
  • Add zucchini mixture to bowl withsausage, along with Parmesan, rice,and 1 teaspoon oil; stir to combine andseason with salt and pepper. In asmall bowl, combine breadcrumbs and1/2 teaspoon oil and season with saltand pepper. Brush a rimmed bakingsheet with oil and arrange bell peppers,cut side up, on sheet. Divide ricemixture among peppers and top withbreadcrumbs. Bake until breadcrumbsare browned and peppers are tender,about 30 minutes. Serve warm.

Nutrition Facts : Calories 462 g, Fat 7 g, Fiber 3 g, Protein 14 g, SaturatedFat 2 g

TURKEY STUFFED PEPPERS



Turkey Stuffed Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

4 red, green or yellow bell peppers, tops sliced off and chopped up
2 cups leftover rice or couscous
1 cup leftover chopped turkey
1 teaspoon dried basil
1 tablespoon fresh chopped parsley
1/2 cup chicken stock
2 scallions, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice off tops of bell peppers, remove seeds and discard. Chop up the bell pepper tops and place into a large bowl. Add rice or couscous, chopped meat, dried basil, parsley, chopped pepper tops, chicken stock and scallions. Toss to combine and season with salt and pepper. Stuff each pepper with filling and place in a square baking dish. Bake 45 minutes or until tender.

TURKEY-AND-RICE STUFFED PEPPERS



Turkey-and-Rice Stuffed Peppers image

Provided by Food Network Kitchen

Time 2h40m

Yield 6 servings

Number Of Ingredients 20

1 1/2 cups short-grain brown rice
1/4 cup dried currants or golden raisins
Kosher salt
1/2 cup walnuts
1/2 cup fresh dill
1/2 cup fresh parsley
4 scallions, roughly chopped
6 medium bell peppers (any color)
8 ounces lean ground turkey
2 cups shredded part-skim mozzarella cheese (about 8 ounces)
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Freshly ground pepper
1 15-ounce can tomato puree
1 tablespoon plus 1 teaspoon packed brown sugar
1 tablespoon extra-virgin olive oil
1 cinnamon stick
Kosher salt and freshly ground pepper

Steps:

  • Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes. Let stand, covered, 10 minutes. Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop. Pile the dill, parsley and scallions on a cutting board and finely chop.
  • Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops.
  • Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes.
  • Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a flameproof baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce.

Nutrition Facts : Calories 542 calorie, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 53 milligrams, Sodium 1266 milligrams, Carbohydrate 62 grams, Fiber 7 grams, Protein 27 grams, Sugar 15 grams

TURKEY-THYME STUFFED PEPPERS



Turkey-Thyme Stuffed Peppers image

Chloe, my 3-year-old, is a big fan of these healthy peppers, which have a wonderful thyme flavor. She likes to help mix the ingredients and make meals with me. -Jennifer Kent, Media, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 pound lean ground turkey
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (8.8 ounces) ready-to-serve brown rice
1/2 cup seasoned bread crumbs
4 medium sweet yellow or orange peppers
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook turkey and onion over medium heat 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes, rice and bread crumbs., Cut sweet peppers lengthwise in half; remove seeds. Arrange pepper halves in a 13x9-in. microwave-safe dish; fill with turkey mixture. Sprinkle with cheese. Microwave, covered, on high for 7-9 minutes or until peppers are crisp-tender.

Nutrition Facts : Calories 423 calories, Fat 13g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 670mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 6g fiber), Protein 31g protein. Diabetic Exchanges

RICE STUFFED MINI SWEET PEPPERS(TURKEY)



Rice Stuffed Mini Sweet Peppers(Turkey) image

In this recipe the filled peppers are covered with their own "lids" - circles cut off from their tops. Traditionally, the filling is covered with a slice of tomato, but for mini peppers, the natural lids are used instead as not to waste them. You can top the peppers with cherry tomato slices or halves, if you wish. From AZ cookbook.

Provided by Sharon123

Categories     Medium Grain Rice

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 12

2 lbs assorted sweet mini bell peppers (red, yellow, and orange)
2 medium onions, peeled and finely chopped (2 cups)
1/2 cup olive oil
1/2 tablespoon tomato paste
1/2 tablespoon red pepper paste
1 cup medium grain rice plus 1/4 cup medium grain rice, well rinsed and drained (such as Calrose)
1 teaspoon sugar
1 tablespoon finely crushed dried mint
1 teaspoon salt
2 cups water
extra olive oil, to drizzle on cooked peppers
grape tomatoes (optional topping for pepper tops)

Steps:

  • First, prepare the filling. Put the onion in a medium frying pan, and without adding the oil, "sweat" it over medium heat, stirring often, just until slightly softened. Add the oil and when it is heated up, add the tomato paste and pepper paste. Stir to mix. Toss in the rice and sugar, and cook over low heat, stirring frequently to prevent the rice from sticking to the bottom of the pan, for 10-15 minutes. To check for doneness of the filling - take a bite on a rice grain: if it is soft on the outside and only slightly grainy inside, the filling is ready. Take care not to overcook. The rice will cook further inside the peppers. Remove the filling from the heat. Add the mint. Season with salt. Stir to mix and allow to cool.
  • Meanwhile, wash the peppers and pat dry. Cut a circle around the pepper stalk, leaving the circle attached. It will serve as a lid later. With your fingers, push the core of the peppers to the sides (because their core is tiny and the seeds are minimal, there is no need to remove them). Rub the inside of the shells with some salt.
  • Fill the peppers with the rice filling half full (do not overfill - the rice will expand while cooking). Put the pepper "lids" on. If you like, you could place a small grape tomato under each lid. Arrange the peppers in a saute pan (large enough to fit all the peppers) in a slightly overlapping manner. Pour in the water.
  • Cover and cook over medium heat, until liquid is reduced to oil and the rice is fully cooked, about 1 hour. Note that the cooked peppers should not be mushy and should hold their shape nicely. Remove from the heat. If you wish, drizzle some olive oil on top of the peppers. Cover and allow to cool completely (yes, covered). Serve cold. This dolma stores well in the refrigerator for up to 3 days.

Nutrition Facts : Calories 195.4, Fat 11.1, SaturatedFat 1.6, Sodium 244.9, Carbohydrate 22.4, Fiber 2.3, Sugar 3.6, Protein 2.4

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