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Peppers Stuffed With Spanish Rice

chef.cristian's picture
  Green peppers 2 Large
  Ground turkey breast 8 Ounce
  Chopped onions 1⁄2 Cup (8 tbs)
  Cooked brown rice 1 Cup (16 tbs)
  Stewed tomatoes 1 Cup (16 tbs) (With Juices)
  Tomato paste 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Dried basil 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Shredded reduced fat cheddar cheese 1 Ounce (1/4 Cup)

Bring water in a large saucepan to a boil.
Meanwhile, cut the peppers lengthwise in half.
Remove and discard the stems, seeds and membranes.
Carefully, place the peppers in the boiling water for 3 minutes.
Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
Preheat the oven to 375°.
Lightly spray an unheated large skillet with no-stick spray.
Add the turkey and onions.
Cook over medium heat until the turkey is no longer pink, stirring occasionally.
Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
Cover and simmer for 10 minutes, stirring occasionally.
Place the pepper halves in an 8" X 8" X 2" baking dish.
Spoon the meat mixture into the pepper shells.
Sprinkle the cheese on top.
Bake about 10 minutes or until heated through.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 131 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.8%

Saturated Fat 0.65 g3.3%

Trans Fat 0 g

Cholesterol 17.8 mg5.9%

Sodium 221.9 mg9.2%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2.7 g10.7%

Sugars 5.3 g

Protein 13 g25.7%

Vitamin A 9.8% Vitamin C 91%

Calcium 9.4% Iron 10.1%

*Based on a 2000 Calorie diet

Peppers Stuffed With Spanish Rice Recipe