Turkey Stuffed Peppers
I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!
Stuffed Peppers are my jam! You may have tried my Sante Fe Turkey Stuffed Peppers, Chicken Taco Chili Stuffed Peppers, and of course the popular Stuffed Pepper Soup!
This stuffed pepper recipe is an oldie, and one that I’ve always loved. They kind of remind me of a burrito only stuffed in a pepper instead. One half with a salad on the side is very filling for me, my husband Tommy enjoyed two. Madison is 6, so peppers aren’t her thing so I scooped it out for her and she loved it. Make extra so you can have leftovers for lunch!
How To Make Turkey Stuffed Peppers
Turkey Stuffed Peppers
Total Time: 1 hr
I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!
Ingredients
- 1 lb 93% lean ground turkey
- 1 garlic, minced
- 1/4 onion, minced
- 1 tbsp chopped fresh cilantro or parsley
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp kosher salt
- 3 large sweet red bell peppers, washed
- 1 cup reduced sodium chicken broth, divided
- 1/4 cup tomato sauce
- 1 1/2 cups cooked brown rice
- Olive oil spray
- 6 tbsp part skim shredded cheddar cheese*
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Instructions
- Heat oven to 400°F.
- Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
- Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
- Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
- Combine cooked rice and meat together.
- Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
- Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
- Carefully remove the foil and serve right away.
Video
Notes
*check labels for gluten-free
Nutrition
Serving: 1/2 pepper, Calories: 221kcal, Carbohydrates: 19g, Protein: 18g, Fat: 3g, Cholesterol: 61mg, Sodium: 248mg, Fiber: 3g, Sugar: 1g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 3
Points +: 6
Keywords: ground turkey stuffed peppers, stuffed bell peppers with ground turkey, stuffed peppers with ground turkey, turkey stuffed bell peppers, Turkey Stuffed Peppers
Can I use regular white rice for this recipe?
Sure, if you wish.
Love this recipe for a healthy alternative. Even the picky husband likes it 🙂
This recipe was delicious. My picky husband loved it.
What can I use instead of tomato sauce in this recipe?
Great recipe! Just takes a while to make, wish it was faster. Also the meat and rice mixture makes a lot. I stuffed 4 red peppers and still have some left, which I might freeze.
Absolutely delicious. Thank you. I have to say I was too lazy to stuff the peppers. I just made the meat mixture (less the rice) and added 2 chopped (large pieces) peppers simmered for a bit – left the mixture in the skillet and covered it with cheese. Once the cheese was melted, I served it on top of rice. Perfect and it cut 50 minutes off the dish. It also allowed me to portion control my rice…and my husband to do the same – as in mighty portion. Thank you.
Can these be made ahead and frozen to be reheated when necessary.?
Great recipe, meat is juicy and delicious. Love Gina and all her innovative ways to make extremely wonderful dishes! This has become my “go to” website for so many ideas, and I often just scroll through her recipes to see what’s new, I am NEVER disappointed.
Thanks Jeanette!
My favorite stuffed peppers. SO GOOD
Such a flavorful, delicious recipe. Thanks for another ‘keeper’. I’ll be making these again.
This receipt was a hit! I used a lot more tomato sauce and added zucchini in the stuffing to reduce the carbs. It was amazing! Will definitely make again.
Holy cow. I was given a bag of fresh produce and it had a pack of 3 bell peppers so this recipe seemed the perfect thing to do with my peppers. I was never a fan of stuffed peppers growing up so I was skeptical that I would enjoy these. but WOW! first off the filling alone was amazing and I could eat by the spoonful alone. but then the peppers just were so juicy and delicious out of the oven. I am freezing the leftover filling for a future time because I am definitely making this again. I paired with a southwest salad mix that came with chipotle ranch dressing that just made everything come together nicely. Big thumbs up from my fam!
Can I make this ahead of time and store it in the fridge before baking it?
Gina, can this recipe be made using an Instant Pot?
Delicious, light version of the classic!
Loved it, my kids weren’t as excited. But a delicious and healthy option that I’m sure I’ll make again!
My husband loves these. I do Weight Watchers so I replaced the turkey with the 99% and cauliflower rice in place of the brown rice. These are delicious and I usually get 8 peppers instead of 6. So for Weight Watchers you only have to count the cheese. Thanks for another great recipe. Every recipe I have tried has been awesome!!
Hi Gina,
My family and I love these peppers! They are a staple in my house. I want to make a bunch and bring them on our beach vacation with us and heat them as we want them. I was wondering have you ever frozen them? Will they freeze well? If so, what’s the best way to do it to maintain juiciness and freshness? I was thinking of cooking them as per normal and then individually wrapping them and then freezing them in a freezer bag or air tight container. Thoughts? Thanks in advance!
Julia
I think you should make the filling separate in advance and then stuff the peppers when you are ready to eat. Otherwise the peppers will get soggy if you freeze them.
So yummy and easy to make. Love this recipe – I will be making it again!
Everyone loved these in our house 🙂
This is my first Skinnytaste-fail. To start, this is very time consuming. It took me an hour just to get everything chopped, prepped, and cooked ready for the peppers. My mix for the stuffing was very watery. None of the liquid evaporated, even with more time. Despite the excess liquid, I had enough to easily stuff another 4-6 peppers so I felt like I wasted a lot of food that I didn’t know how to use any other way. Unless you have the perfect pepper, it will not fit 2/3 cup of filling. Also, I don’t know about anyone else, but my peppers did not want to sit flat. I had to prop them all up on the edges of my pan. So I made a mess trying to stuff these and stand them up in the pan. Topping with cheese was also messy. They are still in the oven, but I can honestly say I will not make these again – even if they are amazing once I taste them – because it was just too much mess, hassle and wasted food for me.
We love these peppers. To make them sit flat, make sure they sit flat before you cut them or slice a little off the bottom.
Can you skip the broth?
Any idea of the calorie count if I make it without the rice?
Can you make and freeze these?
My fiancé and I used this recipe a few weeks ago. These are soooo yummy! I did it a little differently; I added corn and black beans and cut the peppers differently. I ended up at 6 sp for a full pepper. I’m going to make them again tomorrow for some friends!
Excellent! Make theses a lot.
Highly recommend!! My husband typically is not a fan of anything with ground turkey because it can be bland. This is SO flavorful and delicious!! Thank you for another incredibly tasting and healthy recipe!!
Dinner tonight…..fantastic!
Hello,
I’m curious how you calculate your nutritional facts? I had this recipe imported into My Fitness Pal to record my dinner, and it is calculating the calories as high as 729 per 1/2 pepper serving. This is drastically higher than you’re figure so just trying to figure out the discrepancy. I really loved this recipe and will be making it again, but want to make sure I’m monitoring my meals correctly if this is actually that much higher. Thanks!
Make sure your ingredients match exact! Raw turkey not cooked, etc.
I’m really trying to figure out how it could possibly be as many calories as you’ve calculated…there are hardly that many calories in the whole recipe!
I imported into MyFitnessPal and it matched Gina’s calculations. That’s strange.
My family’s favorite 🙂 stuffed pepper recipe. I usually add a zucchini and a bit of frozen corn to the mixture.
I’m sorry if this is a stupid question…. but what does one garlic mean? A garlic clove?
Yes
I usually makeep my stuffed peppers with ground turkey and brown rice. What was different here for me was a few spices (I love the cumin) and this recipe also uses less tomato sauce. With the chicken broth i really didn’t crave any additional sauce. This was very tasty, thank you for sharing.
This is, by far, THE best healthy stuffed pepper recipe I have made. I followed recipe as written-you can’t go wrong! Thank you for my new “go to” when I’m craving comfort food!
Really good. I used instant brown rice with quinoa. Added Italian spices such as red pepper, basil and Italian seasoning. Always use a dash of Worcestershire sauce. Topped with some left over sauce(used tomatoe with Italian seasoning). Cooked and put half slice of provolone cheese at end. Cooked perfectly. Will keep making.
These are really good. My husband (who is used to more traditional “comfort food”) liked them also; we are trying to lose some weight, and so are looking for satisfying dinner dishes such as this. No doubt we’ll make them again! Thank you.
Hi Gina I make these all the time, we love them. can these be made in the instant pot?
Thanks Julia
Is the 5 points for 1/2 of pepper or whole?
half, but its filling!
These are great and super flexible. I went an Italian route since that’s what I had on hand. But I went with Michaels of Brooklyn marinara that I’ve been obsessed with lately. Sprinkled the turkey with Italian seasoning and red pepper flakes. Subbed out the rice for quinoa and added some kale and then topped them off with Parmesan. These are delicious and are great for lunch the next day!!
Could I freeze the meat/rice mixture and thaw it, add to peppers?
Yes you could!
How do you think these would do for meal prepping? Need it to last a few days
Should be fine
I never leave comments. But these were AMAZING. This comes from someone who doesn’t like cilantro. But it compliments all the flavors so well I didn’t even mind it! Super easy and will definitely be in my regular rotation now!
I started on WW Freestyle about a year ago & came across this recipe on a website. Made it for my husband (picky eater) & I and we both really liked it. Have made it a few times since. Love the spice mix as it tastes so much better than other recipes we had growing up. Also pretty easy to make…. We have to have cheese on top as it tastes so much better.
ONE WORD-YUM!!!!
This is one of my go to recipes for stuffed peppers!! I absolutely love it and make it for my dad and I.. He loves it too. I recently went Keto and I wanted to make this tonight . I’m guessing I would leave out the brown rice and use cauliflower rice as a substitute? I’m not sure of the sauce either I will have to google it. Thanks Gina for the great recipe : )
I seriously never do reviews, but I couldn’t not with this one!! I have been making this recipe for over a year now, and OMG!! This easily became one of the top favorites in our house! I honestly have never like stuffed peppers but was trying to get on board with eating healthier and stumbled across this recipe and am so so happy I did! The flavors in this recipe are absolutely stunning! We literally eat every last bite every time! Highly recommend this recip to everyone!!, Kids, adults, teens, picky eaters, everyone! It is seriously delicious!!!! 🙂
Do I need to use tomato sauce or can I use salsa instead? Thanks!
Great recipe! We love all manner of stuffed peppers-lentil and spinach was our favorite until we tried these! If your family doesn’t care for ground turkey, try it with ground chicken. It has a lighter yet still ‘meaty’ taste.
This was a very delicious recipe. I used cauliflower rice instead of brown rice. Not only that….it was very fulfilling.
Can these be cooked the night before and warmed in the microwave for lunch?
yes!
would these be ok to make the night before and then cook? thanks Gina!
Omg I loved it! Wish I could find a easy way to add it to my Fitbit
I really loved this recipe. I substituted quinoa for the rice and it was delicious.
Old European recipe, try to add onion, carrots all chopped
Great tasting, healthy, stuffed peppers. We have made it multiple times and have been thrilled with the results every time. Easy to clean up.
I love this recipe, can you please tell if I should freeze peppers after baking or before?
Thank you!
I would do it after
Hi Gina,
Can I make the meat and rice mixture and freeze it for use later?
Thanks.
This recipe is incredible! I used pre-made Mexican seasoning instead of measured spices, used Rao’s marinara sauce instead of just any marinara sauce, and I used quinoa instead of rice. So delicious!
These are absolutely amazing! Very delicious. Looked up a recipe to use ground turkey in and found this. You made my day! The family loved them!
I really loved the recepie. I used Turkey sausage instead and added Buffalo rub into the meat. I also used queso molido cotija (aged part skim milk cheese) on top of pepper. And I used wild blend rice instead because I had it left over. It was the best stuffed peppers I ever tried. Thank you so much.
My family LOVES stuffed peppers, but I’m not a fan of ground turkey. We do like southwestern tastes, so loved your idea of the Buffalo rub–I often add diced green chilis to the rice stuffing along with the garlic, onion–and cilantro! Another way to create a southwestern version is add a handful of corn kernels and/or leftover beans of any sort. For a meat or protein, I usually chop up leftover cooked meat instead ground meat–although if I have chorizo in the house, that’s yummy, too. It’s a great way to use up rotisserie or leftover grilled chicken. We enjoy soy crumbles as a ground beef substitute, and when my vegetarian daughter is present, those star in our stuffed peppers.
These were great. So easy to prepare. This recipe is a keeper.
I am cooking a week of Skinnytaste recipes! So far, the Greek Mac & Cheese (amazing!), tonight Turkey Stuffed peppers(by far the best stuffed peppers, a mainstay in my recipe box)! My family of 5 has tasted several recipes as well as the Costco stuffed peppers, the thing we all love about these is that the flavor is so fresh an not laden with coverup heavy spices..the skinnytaste recipe cooks savory light, not your grandmas, stuffed peppers. I would choose these any day over the ones i don’t have to do a thing with from Costco..the Skinnytaste product is just that much better!
Thanks Kristen!
My stuffed peppers came out pretty bland. Not sure if I missed anything, but what do you recommend spice wise to spice up the taste?
These were great I used 93%ground sirloin which is about the same nutrition. Also, instead of the shredded cheese I used the WW jalapeno cheese packet on top. Thanks for sharing
Such a delicious recipe! I didn’t have brown rice so I used quinoa and it worked well. Highly recommend!
Excellent recipe!!! I used leftover rice and spaghetti sauce and it was amazing! Thank you so much for sharing
I made this last night. Quick and so delicious. I added chopped mushrooms to the stuffing just because I had them. Great recipe.
So easy and yummy! The only change I made was adding some Trader Joe’s chili lime seasoning I had on hand. My husband is super picky and he loved these! They were really good topped with the zesty avocado dressing as well.
I tried these but I substituted venison for the turkey. Did everything else the same. Did not have much taste to them. I don’t know if it was my substitution but next time I’ll try it as written. One thing I love about your recipes, I have two of your cookbooks, is that they come out like they say. If it says 12 muffins you get twelve muffins. In this case 2/3 cups of meat mixture filled 6 half peppers.
Good but a bit bland. If I make it again I’ll add more Cumin
We had this tonight for dinner. I substituted parboiled barley for the brown rice. Delicious! And enough leftovers for lunches the next day and a couple in the freezer for future. (There are only the two of us at home) Great recipe!
Gina, I hate using the oven in summer because it heats up my house. Have you or anyone else wrapped these in foil and grilled? I imagine since the inside is cooked it would be fine?
I have made this recipe over and over! We love it so much! I always make extra so we can eat leftovers the next day! One of my go to recipes for sure!!
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Absolutely delishious, can’t wait to share recipe
This is really, really good and an easy weeknight meal. I always make double the rice needed and freeze half for an even easier meal the next time I make this. I did make one variation to this just because I didn’t want to throw out half a can of an 8 oz tomato sauce, I use 4oz (8tbspns) tomato sauce to mix in with the meat and chicken stock that I simmer for the 5 minutes. Then I stuff the peppers and add 1 tbspn sauce on top of the meat in each pepper and then the cheese and bake. Either way its a great recipe!!!
Thanks GIna!
Love this recipe!! Blake it once – twice a month. An easy weeknight meal. I make one tweak to this recipe. I use one 8 oz can of tomato sauce. I use 4 oz (8tbspns) that I stir in with the meat and rice and let simmer for 5 minutes. Then I stuff the peppers and add a tbspn of the remaining tomato sauce on top of the meat in each pepper and then the cheese. I don’t think it would really impact the points. But either way it’s yum (I just hated throwing out 1/2 can of sauce).
Thanks Gina!
Thanks for the recipe… Very delicious and healthy might I add. I have a family of 7 and we are trying to eat healthy as much as possible. Keep them coming. First thing we tried was turkey tacos, now turkey stuffed peppers… Yummy with a side salad
These are currently baking in my oven and I must say I’m so excited to try them!!! I tasted the filling before putting them in the oven and it was so yummy! The only modification I made to your recipe was using low sodium chicken broth to cook the rice so I didn’t add any extra broth to the filling. Thanks for a great recipe!
Which have most people tried- parsley or cilantro- I love cilantro, but parsley seems more like the natural fit, just curious what you all used?
Love love love this recipe! Kids loved it too! Easy, delicious, and healthy – winning combo! Thanks!
Thank You!! This recipe was absolutely delicious!! I seasoned the turkey with Badia complete seasoning and I swear you can not tell this is not ground beef!
Super easy to make… I will add this recipe to my weekly rotation.
I made this for my family, and everyone loved it. I used orange peppers and it gave it a nice mild flavor. My boys didn’t like the actual pepper, but loved the rice. My husband and I loved everything. I am planning to make it again next week.
super easy to make and super tasty! our whole family enjoyed these and the filling can be a staple for so many other dishes!
Very flavorful, will definitely make again.
These were awesome! I prepared the turkey a few days ahead, then made the rice in my rice cooker and combined the two right before baking, which made this much quicker for a busy weeknight. SO DELICIOUS!
I’m excited to cook this tonight! I’m using 99% ff ground chicken and white rice… Translation 3 freestyle points for each halved pepper ! I’m digging that!
I have made this many times and it is always a hit!! It is delishis!!!
I have tried this recipe. It is very good and very filling with a side salad. Enjoy.
Love this yummy recipe.. Made it 2x I the last one month.
Very tasty. I made these without the cheese (only because i didn’t have any cheese in the fridge). Normally I stuff the whole pepper and cook it standing up. Next time I will try with the cheese and cut the pepper in half.
Is there a way to incorporate V8 juice instead of tomato sauce for more flavor?
I’ve never tried.
I skipped the chicken stock. I also used jarred marinara sauce. Came out great.
Loveddd this! My fiance and I recently started our ‘wedding diet’ and needed some dinner alternatives as we are already getting sick of the usual turkey meat meals. Super easy and filling. I did not believe that one half would fill me up so I bought 6 peppers for the 2 of us…we both only ended up eating a half! Now we have lots of leftovers which is great though. The only changes I made was to add some chili powder and cayenne since I like it with a lot of kick, and I think next time I’ll try mixing the cheese in with the meat before filling so every bite has some and not just the top. A+ though!
Anddd by 6 peppers I mean 3 peppers, aka 6 halves.
IS there a way to cook these in the crockpot?
These are phenomenal Gina!! I was nervous to make them because I’ve never cooked with ground turkey, but I’m so glad I stepped out of my comfort zone. My husband didn’t even know I used ground turkey! Two thumbs up from me!!
Best recipe for stuffed peppers. My family loved these so much. And they hated when i made atuffed peppers.
This is my go-to meal prep lunch! I love these stuffed peppers, and I look forward to eating them (even if I have them every day). I make this recipe every couple weeks! Love all of the recipes I have tried from Gina, but this one has become a staple.
Love this recipe. I sun your homemade enchilada sauce for the tomato sauce to spice it up a bit and serve extra sauce on the side.
Making these for the 2nd time now. Great flavor for as healthy as it is!
These stuffed peppers were sensational!!! The absolute best ever. And I’ve developed a new apprecitation for cumin too! Thanks so much, I’m about to make my 3rd batch in 3 weeks!
I made this recipe tonight it turned out great. Instead of rice I used Cauliflower rice cooked with quinoa and lentils. Also only baked for 20 minutes so peppers were still Al dente. Also used a scotch bonnet pepper because we like spice in my house! Wonderful with a salad.
Do you put the sauce and chicken broth mixture in the bottom of the pan? Or do you mix that in the meat mixture and then add just chicken broth in the bottom?
How do you reheat these if you make them in advance and leave them in the fridge?
You could put them in the oven, or the microwave.
I love the filling. I hate peppers. So…used scooped out zucchinis instead. Win Win!!
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Deeelicious recipe! Just the right amount of spices which gives it a great flavour. Thanks Gina!!!
Can I use 99% ff turkey instead?
sure
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My boyfriend and I just made this delicious dish, they were absolutely divine!! I will be making these at least once a month..
I did tweak the recipe slightly and went with about one cup of brown rice and 8 ounces of tomato sauce.. Enjoy!!
My whole family including my 6 and 8 year old loved it!! I substituted the chicken broth for water since I didn’t have any and it still tasted delicious!
Delicious! My husband liked these better than the previous recipe we used.
Absolutely delicious! I made this exactly ad directed except I uncovered the peppers for the last 10 mins then browned the tops for a couple of minutes. Thank you so much for this recipe!
I love this recipe! I do add more tomato sauce and a few red pepper flakes and I seem to always have enough filling for 4 peppers.
This is one of my favorite recipes. The flavors are delicious. I’ve made the filling ahead of time and froze it also. My picky 9 year old likes it too.
Love kid approval! 🙂
I love this recipe!! My husband is trying to do keto, so I used cauliflower rice in place of the brown rice and made my own keto tomato sauce. They were still amazeballs!!
great!
This is great. I didn’t have any cumin left so I added a tablespoon of taco seasoning mix, which worked out great because it also helped thicken the mixture a bit.
We all loved it!
Hi! I am making these tonight from your recipe in Cooking Light for the Instant Pot. In the Instant Pot recipe, do you cook the ground turkey before you put it in the pepper?
http://www.cookinglight.com/recipes/instant-pot-turkey-stuffed-peppers
Thank you!!!
Kristen
No it cooks in the pepper.
These are the best!!! Love a meal that doesn’t require sides to be complete!
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Gina
How would this be made in the instant pot? Thank you!
Thank you so much for this wonderfully recipe. My husband & family just loved it. My hubby said that this was so much better than the old recipe made with green peppers and beef. So exciting to find healthier recipes so delicious! This one is a definite keeper. I have to say that I am 76″ years old so it is never easy to try new healthy recipes but this is a real winner.
Thanks Joyce!
Another winner! Thanks Gina. My family snarfed down a double batch. So much for leftovers. :/
🙂
These stuffed peppers were delicious! I loved the flavor the chicken broth gave them. My whole family enjoyed these. I will definitely be making these again!
Do you place the pepper on the baking sheet, pour the extra broth and then cover over with foil?
In a baking pan I pour the broth on the bottom for steam. Then cover. Not on a baking sheet.
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I make these and place on sheet pan and freeze individually, then put in bag for future use. I have a small baking dish I use and pour over a bit of sauce cover and bake from frozen for about an hour. Thanks for a wonderful recipe. Makes my fall/winter menu ever year!
Can you freeze these to eat later? At what point would you do it?
Another great recipe! I did use ground beef and green peppers because that is what I had on hand. Great flavor and easy to put together. I so appreciate all the awesome recipes! Makes a real difference in our lives!
I didn’t think I liked stuffed peppers because I had only had it with green peppers. The red are sweet and so beautiful this time of year. I made this with tomato paste since I had a tube open in the fridge. This recipe is a keeper!
Great!
Hi Nancy, did you use 1/4 cup of tomato paste?
Everyone loved this, even my 95-year-old mother-in-law who doesn’t like to eat muxh of anything! She remembered this dish days later and asked that I make it again. In the year that she has lived with us, she’s only done that one other time, so that’s a pretty big endorsement! Thanks very much for sharing the recipe!
It says freezer friendly, but how/when would I freeze this to eat later?
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How much uncooked brown rice will yield 1.5 cups cooked?
Nevermind I used google! Lol made these yesterday for my weekly meal prep! SO delicious. I used some tomato basil pasta sauce I had leftover instead of tomato sauce, but it still tasted great.
Made today and it’s absolutely delicious. I used beef instead, my husband love it too. I made extra filling so can have again next day!
Thanks Gina????
Sorry error.. shud be Thanks Gina!
I put the nutrition facts in my weight watchers calculator and it came up with 4 poins +. Am I missing something?
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
So tasty! I substituted cauliflower rice for the brown rice and it was pretty darn good. Thank you for the share. My sister, the pickiest eater ever, really liked them.
I’ve made these a couple of times now, but last night I made them and decreased the rice to 3/4 cup. I also use like a half cup tomato sauce and decrease the chicken broth. I had plenty of filling and it reduced carbs a bit. Perfect.
I have a sensitivity to the acid in tomatoes. Any alternative ingredient I could use instead? Or would it still be good without? Thank you!
This one is in the regular rotation. The first time I made it, my son said it was his new favorite meal. Thank you for all the delicious and healthy recipes that everyone in my family loves.
You’re welcome Cheryl!
Do you think these would work in the instant pot? Most recipes use raw meat then cook 12 minutes. What do you think? I made the 2 1/2 # batch of picadillo yesterday from your recipe (in the instant pot too) and I would love to pack it all in with brown rice into the instant pot for tomorrow’s dinner.
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Can these be prepped the day before? I’m thinking about making/combining the insides(meat, rice, etc) and putting in fridge and then putting into peppers next day to go in oven. What do you think?
This is exactly what I was thinking after making them. Prep them over the weekend and pop in the oven during the busy week!
I can’t believe these are only 5 Smart Points! I put the ingredients in my recipe builder and that’s what I got too. They were excellent and filling and the whole family liked them too! Thank you!
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Do you think this recipe would work with Cauliflower rice instead of Brown Rice? How would I figure the nutritional count? Thanks.
You can. I don’t have that nutritional info, sorry.
Did you try it with riced cauliflower? I love this recipe as written but was wondering how it would turn out with cauliflower. Would love to hear how it turned out!
I do this recipe with “riced” cauliflower and it is delicious! I just add it to the pan after browning the meat. Love this recipe!
I was looking to see if anyone else asked this question and I’m so glad you did! Thanks 🙂 can’t wait to try!
Hi there!
I used the riced cauliflower too. This is nutritional info I got, anyone else?
Nutrition Facts
Servings: 6
Amount per serving
Calories 174
% Daily Value*
Total Fat 8.1g 10%
Saturated Fat 3.2g 16%
Cholesterol 61mg 20%
Sodium 664mg 29%
Total Carbohydrate 7.7g 3%
Dietary Fiber 1.7g 6%
Total Sugars 4.5g
Protein 18.6g
Vitamin D 1mcg 4%
Calcium 82mg 6%
Iron 2mg 11%
Potassium 426mg 9%
Hi: Do you ever pre-cook the peppers for 5 minutes,before filling them?. Would it cut down on the cooking time?Would it affect the end result! Thank you.. Looking forward to making these.. They look delicious.. Thank you.. Laura
I’ve done this before. Sometimes I will cut my peppers, de-seed them and then drop them a pot of boiling water for a few minutes. I guess that’s called blanching them? Not sure, but it softens them a bit and cuts down on the cook time in the oven.
How should I prep these to go in the freezer? Does the temp and baking time change once they’re frozen? Thanks!
You can thaw in the fridge overnight.
Do you freeze before you cook?
Tried this recipe! Absolutely delicious. Very Flavorful. Thank you so much for taking the time to share your tasty recipes!
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Why type of onion do you recommend?
Yellow, white, whatever you have on hand.
What is a serving? Just one half? Or a whole bell pepper?
Never mind haha it’s 1/2
How can I save you recipes to Pinterest?
Are you having problems with the pin button that hovers over the image?
The recipe says 1 garlic minced. Do you mean one clove?
Yes.
No she means shove an entire clove of garlic in each pepper. C’mon, use a little common sense..
Thanks for the clarification, Gina and Diane. I can eat garlic by the head, so “shoving an entire clove of garlic in each pepper” would be ok by me. 🙂
?????? best answer ever
Common Sense. ? Hilarious Troll.. Do you have manners? There is 17 ways to make a clove of garlic. So rude! Good Question Diane. Don’t let those other put you down. How to Slice, Mince and Crush Garlic > Start Cooking
Start Cooking › how-to-slice-mince-and-…
Haha funny someone made fun of you… I checked the comments to see if anyone asked as I was looking for clarification too! So thank you for asking!
What kind of tomato sauce would go best with this recipe?
Will Costko sell these again -best thing i ever bought from them
Hello,
Wondering how to freeze these as I do not have a zipvac or anything like that.
Additionally how long do they keep in the freezer?
I made these last week and really enjoyed them. Can’t wait to make them again. I even ate one for breakfast with an egg on top. Instead of rice I used quinoa, uncooked. It cooks just fine in the oven, no need to cook it ahead of time as for the rice.
These were absolutely amazing! I actually added corn, cayenne pepper and cheese to the mixture. It turned out perfect.
How did you only take 20 minutes to cook brown rice!!!!! I take forever to cook it , please tell me howwwwwwwww
The rice in this recipe is already cooked…..look at http://skinnytaste.wpengine.com/how-to-make-perfect-brown-rice-every/
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Another wonderful recipe! I made these for dinner last night and had leftovers for lunch today. Thoroughly enjoyed this meal!
In order to keep it moist and add flavor to turkey, I did super fine diced onion, garlic, red yellow and green peppers, jalapeño, zucchini and kale and added the red sofrito sauce to it once the veggies softened. Yummy and lots of extra vitamins! Quinoa instead of rice. It would be so easy to make this vegetarian and still be filling.
Made these today with my meal prep. I cooled them and then vacuum sealed them to freeze for later. I also made the Instant Pot Tomato Basil soup too. Love all your recipes!!
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Love to add a can of black beans for extra protein & corn for texture!
Yum!!
Made these last night, They were delicious! Will definitely keep them in the rotation. Only one thing I would like to improve next time- the peppers ended up a little mushy/too soft. Would less cooking time do the trick next time? Or less broth in pan?
Thanks! Love your site.
Sorry if this was asked and answered already….could you substitute riced cauliflower for the rice? If so, would you cook it a bit before hand?
I have used the cauliflower rice before and it was great!!
Trying tonight! Thanks…I used diced tomatoes instead of sauce….
Just made these for my weekday work lunches and they turned out great! I added 1/2 tsp of chili powder. I think that gave them a slightly more “taco” flavor. Otherwise, I didn’t change a thing. I might go a little lighter on the salt next time – just a personal preference.
How do you keep them from being watery. Mine were a bit on the watery side.
Thank you,
Which part was watery?
I used a marinara instead of chicken broth in bottom of pan and it turned out good. You could still add the broth if your tomato sauce is really thick.
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Made this with quinoa that I made with a bouillon cube and it was delicious!! Even the husband said he’d like us to have it again.
These were excellent! Even my husband who is a chef loved them.
This is a great recipe, but I would suggest incorporating the time it takes to make brown rice in the overall cooking time. Otherwise, the total time is misleading.
so I subscribed ! how do I print the recipe like NOW
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Gina, In lieu of brown rice could you use Cauliflower Rice?
Sure
This may be a dumb question, but is it 1 clove of garlic minced or 1 whole garlic minced?
1 clove. 🙂
I know that you have converted lots of your recipes to the instant pot. Any chance this is one of them?
I think the Points Plus needs to be adjusted. I’m getting the it is 4 Points Plus for a 1/2 a pepper.
Are you using recipe builder?
I did too!
These were awesome, I did everything the same except I added a little more cumin, parsley and tomato sauce and just 1 cup of brown rice. So great will make again next week. I am going to check out the rest of your recipes. Thank you so much!!!
These stuffed peppers are Amazing! They are pretty easy to make. I had Mozzarella Cheese on hand so I used that for the topping but other than that I followed the instructions as they are written.
When I told my boyfriend I was going to make Stuffed Peppers he requested I not use ground beef and I found this recipe.
I’m glad I gave this a try and can’t wait to make them again. Thank You!
I made this tonight and it was really good! I did add some Crystals hot sauce and black pepper to the mixture. My family likes their food a little spicy! I am definitely going to recommend this recipe to my friends and family.
I am new to your site. I have tried a couple of recipes. They were delicious. How can I find out about smart points and how to use them. Do you have a book or a site for newbies?
Smart Points is through Weight Watchers. 🙂
Hi Gina,
I just wanted to say, I stumbled upon your site when I first moved away from home for law school. I didn’t know how to cook a single thing! Your site was a godsend. This recipe is the first one I ever made, and I continually make it all the time. I made it the other night for family members and they all loved it. Thank you so much for posting these free recipes as they are all so helpful!
Thank you Eva, that means a lot to me!
Just starting following you and purchased your book! So far everything has been great! Made this tonight and subbed quinoa for the rice, worked out great! Tasty – even the kids loved it! Thanks!
That’s great!
If recipe calls for 1 1/2 cups cooked rice, how much dry rice do I use? Thanks!
Cook 1 cup and save the rest for another meal.
Is there anything that’s not tomato based I could use instead of the sauce?
Have you ever checked out Nomato?
Oh my goodness. These were so delicious…enjoyed by husband and children alike. My husband didn’t even realize they weren’t beef until I told him. He must have said a half dozen times how much he loved it. The serving size was way more than enough. We will absolutely be making these again. Thanks.
I made these tonight and OMG….they are delicious!! I loved them and so did my husband. I have made stuffed peppers many times but this recipe is on top of the list. Thank you Gina!
loved these! I broiled for the last minute to get the cheese browned … also added a bit of hot sauce … perfection!
🙂
Gina, my fiance and I are changing our eating habits .. not so much a diet .. more of a change of thinking in how we eat, what we eat. Your website was recommended to me, and I just love it. Thank you for your ideas … all of your recipes are so easy, inexpensive, clean and fresh. We’re loving it.
Thank you!
These are the most flavorful peppers! I love the sweetness and texture of the red bell pepper and so very different from the green bell pepper. I’ve made this twice now and family raves about it! It is so filling you don’t need a side dish, but I did serve with a small salad . I think the use of the tomato sauce is what gives it the slight tang it needs. It’s perfect!
Made these tonight. They were delicious and my kitchen smelled amazing! Thank you for this gem- it’s a keeper!
This is a great “skinny” recipie. My 10 year old loved it but hubby and I thought it was a bit bland. I even doubled the garlic, added red 1 tsp. pepper flakes and cotija cheese for the top. I willl make it again but add more seasoning.
Made these and they were absolutely delicious. I use Gouda cheese on some and wow they were amazing. Hubby had 4… couldn’t stop eating them. Cooking at 45 minutes was a little long so I’ll shorten the time next time. Thanks for the recipe 🙂
Gouda sounds good! 🙂
Made this last night; second ST recipe. The cumin-hater in the family let us know it was too cumin-y at every bite lol, but the rest of us absolutely loved it! The rice didn’t taste ‘too brown’ and the tomato sauce was just the right amount; not overpowering at all. For a family that doesn’t like stuffed peppers, we all loved it! Printing it out to save as we speak. Thanks Gina!
So glad to hear!
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do you think i can make these in the crockpot?
Sure, once you cook the meat
How much garlic? the recipe says “one garlic, minced”
One clove.
Quick question, I’m not a huge fan of cooked peppers, could pablano peppers be used as a substitute?
If you wish.
So delicious!! Made these tonight, added some corn and topped with a sprinkle of bread crumbs and Mexican blend cheese! Thank you!!!’
People are asking if a half pepper is one serving as under the “nutritional information” it gets a little confusing. It says Yields 6 servings, serving size 1/2 ? Would that be 1/2 of a pepper or 1/2 of an already halved pepper ?
I think if you adjust that, it will be cleared up once and for all.
Thank you
Sorry for any confusion, the serving size is one half of the pepper.
Do you think I could prepare this the day before and then bake the next day? I’m worried about the rice?
Thanks!
*also, I usually sub-boil the peppers, any reason you leave this out?
I used tomato paste instead of tomato sauce and it was a bit bland? I also had no cilantro. I usually love your recipes, but for some reason this one lay flat. The turkey was dry and bland. Not sure what went wrong. Would the tomato sauce have made that much of a difference?
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I couldn’t do weight watchers right without these SkinnyTaste recipes.
This is one in particular of my favourites. I usually make a bunch of these and freeze some for future lunches or dinners. Wouldn’t swap or change anything about the recipe or direction.
when you freeze them, what exactly do you do- cook, and then freeze? or freeze them after you stuff them, but before it is all cooked? and how do you defrost? thanks!
You cook them fully and then freeze them in freezer-friendly containers. You can put a few in the same container or separate them into individual containers. I do individual serving containers because I just take one out the night before I’m going to eat it and leave in the fridge to thaw then microwave or put in the oven to cook. Hope this helps!
Me either – Gina is my go-to recipe Queen! I find if I go off track, I head right back here, meal plan for a week and I’m always satisfied. THANK YOU Gina. Shannon, freezing these is a great idea. I’m on it!
Can I substitute ground chicken?
Sure.
Oh my!!! I left the cheese out, because of my diet, and added a packet of taco seasoning!!! They were AMAZING!!!!! Thank you so much for this recipe.
Hi Gina, This was absolutely delicious! I mixed a little Greek yogurt with salsa to put on top and it complimented the peppers nicely. All of your recipes I’ve tried are amazing. Thank you for sharing these delicious meals. I’m hooked on your blog ????
– Robyn
Try making it with barley instead of brown rice. It adds a nice chewy, meatiness and shakes things up a bit (who isn’t tired of brown rice?). Thanks for the delicious recipe.
would the points be different if using ground beef instead of turkey? I ask because we are out of turkey at the moment and planned to make these tonight.
Made this tonight and it was a hit in my home! Thanks for all the time you put into bringing these recipes to life for everyone to enjoy!
I read that cumin is on the NOT gluten free list but yet I am seeing it in gluten free recipes! Comments?
From what I have researched, it appears that it is GF, but I would always double check the label to be on the safe side.
Help! I need to know if I could put these together early, park em in the fridge and then cook them after work? It seems reasonable but I’ve never made them before. They look so yummy and thanks for including the points value!
Love this recipe! Made them a couple times and its sooooo darn TASTY! My house smells sooo good when this is in the making.
I make these a lot but I used ground beef. They are delicious. I use quinoa for the rice sometimes.
Delicious! I used roasted cumin powder (1.5 tsp) and took others’ advice of salsa (and a squirt of tomato paste) instead of tomato sauce. I also added about a 1/2 tsp of course ground black pepper. Instead of cutting 3 peppers in half, I cut about a 1/3 off of 6 peppers to give more pepper per person.
I’m a tinkerer so this is “following the original recipe” pretty closely for me! 🙂 Definitely will make again and putting on my “keeper recipes” pinterest board as well!
PS–your book is overdue at my library…I don’t want to take it back!
This recipe has become a regular at our house. SO yummy! Last night I replaced the tomato sauce with red enchilada sauce and it adds some nice spice. So easy and great leftover! Thanks for this yumminess!!
I made this tonight , for a group of friends, my boyfriend and I. It was absolutely delicious, we wanted to just eat the meat by itself !!
So Good! I could eat the stuffing without the peppers! I added a can of blackbeans and it was a great addition!
🙂
Hi Gina! I’ve got the ingredients and am making these tonight! I just printed the recipe and it says “one garlic.” Is that one clove? Thanks! Heather
correct
Can you make the rice/turkey mixture a few days ahead of time and then spoon it into peppers when ready? I’m trying to prep all of my meals for the week, so if all I had to do on Weds night was spoon it in and bake it, that’d be grand!
I like to do all my food prep ahead of time also. So I made this and did not put in pepper halves and roast them, but rather just chopped up the red pepper and added at the end ( I like my peppers to have some snap). So, it’s kind of deconstructed, but it was still easy for me to pre-portion. I plan on eating this for lunch for 5 days in a row. If you are nervous about whether or not it would stay fresh in frig, pre-portion and freeze, then defrost and add to pepper and roast. I also somehow am completely out of cumin (how does that happend?!?), so I added ground coriander (double the amount recommended) and way more herbs (in beginning and at end).
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My family and I absolutely loved these, including a 15-month old. 🙂 I think next time, I’ll try cooking them for a shorter time. At 45 min @400F, the peppers were pretty mushy for us. Thanks, Gina, for supplying us with tasty WW-friendly recipes!
I made these last night for dinner and were delicious! I was actually excited for lunch today so I could eat them again! 🙂
I never comment on these recipes, cuz I am the world’s worst cook. Seriously. You can look it up, I hold the title for The World’s Worst Cook! However, I gave these a try last night, and O – M – G !!!!! They were amazing! The cumin gave it such an intersting taste! And to keep that flavor going, I got brave and threw in some salsa, and voila! My boyfriend did not believe that I made them, but once he saw the mess I left behind in the kitchen, he was convinced. Thank you for sharing this! I finally have a meal I can make that won’t wind up in the garbage!
That is awesome to hear! Great job!
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Such a treat to find you and your wonderful ideas! You are just what I need- a post-menopausal mother of six grown children, 5 daughters, 1 son and grandmother of 11, Never overweight in my younger years and trying to stay 39! My perfect husband was from New Orleans and loved to cook in his spare time so we always had splendid cuisine with a lot of pork sausage added to almost everything! All of my children love to cook as well as spouses but rich ingredients do catch up with you without you realizing it! I see it in my daughters who are all close together in age and in their 50’s now, but my son has stayed lean. And for the past 10 years, my weight has crept up and nothing seems to work. Probably hormone imbalance and slowed metabolism! I am drinking Organic Bone Broth as I love it. I buy local grass-fed beef and bones from a rancher at my Farmer’s Market. Your recipes sound so promising and I am excited to try them- your turkey-stuffed peppers sounds tasty as I am a big fan of stuffed peppers. Sincerely, Marilyn
Welcome! Hope you enjoy!
How long will these last in the frig to eat during the week? I am a freak about old food but want to send some home with my daughters. Thanks!
These were really good but they needed more tomato sauce. The 1/4 cup you put into the mixture isn’t enough. I added more tomato sauce on top of each stuffed pepper after I stuffed them and before I added the cheese!
I just made those with quinoa and added more spices than the amount suggested and they were AMAZING
These rock. I didn’t have any cooked brown rice and didn’t want to wait while it cooked, I was getting hungry, so I used a combo of black rice and wild rice that I had in the freezer. I also could not find my cumin so I had to crush some seeds in a mortar and pestal. They are awesome. I have taken to making a double batch of filling and freezing it for an easy weekday meal.
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How many extra points does regular white rice add?
should stay the same
Hi, Gina!
Made these for dinner tonight. Wow! Talk about licking the plate clean. I didn’t have enough brown rice on hand and didn’t want to use white rice, so I substituted barley for the brown rice. I also substituted El Pato Mexican tomato sauce to spice it up a bit. Thank you for another winning recipe.
Made these tonight with red,and orange bell peppers. Used ground chicken as well. Delicious! Thank you, Gina.
These are so delicious! My niece is a vegetarian and I was wondering if you had a suggestion for a meat substitution. Thanks!
Any “meat crumble” in the freezer section should work, but I’d add some extra seasoning and a bit extra oil to keep it flavorful and not dry. Good luck!
What sbout quorn mince, it’s a meat substitute and would work. 🙂
I made these tonight, substituting ground chicken for turkey, and they were amazing. So full of flavor! These will definitely be added to the dinner menu in the future.
Is a serving 1 of the 6 pieces?
correct
OMG delicious! I did add some Siracha sauce to the cooked turkey mixture to give it a more heated flavor. Muy delicioso!
Yum!
One of my fave recipes from you! I need to make these again soon!
I know! I love these too!
I make these all the time, they are easy to make, they taste amazing and a great “freeze and grab” for lunches. To make it easier for lunches, I make a “deconstructed” stuff pepper. I cut up the peppers into nice size chunks, add them to the mix at the end and let them simmer on the stove until the peppers are crisp. Then I divide into 6 equal portions and freeze them. I don’t add the cheese until after I have heated it up.
Gina, thank you so much for all you do. I found this website almost a year ago and it changed my life. I have spent my whole life trying to fight the weight battle and your recipes make is so easy. To date, I have lost 85 pounds and because of this site I can see me eating this way the rest of my life. THANK YOU!!
By the way, I have your first cookbook (Chicken Cordon Blue Meatballs YUM!!) and can’t wait for your second one.
That is AWESOME!! Congrats!!! I am proud to be part of your journey!
I made this in my casserole crockpot and it turned out great!! Thanks Gina
Hi Kay,
Could you give me the directions how you cooked this dish in a crock pot. I was looking at the posts hoping to find a crock pot post b/c I want to cook them in the slow cooker!
Thank you,
Teresa
Hi Teresa. I used my casserole crock pot and cooked them on high for 3 hours. I did not add any water. They turned out great.
Kay
Hate to be a party pooper. The only reason that I can easily stay on WW is because my husband loves Gina’s recipes. This was very nice but not flavorful. I didn’t change anything but both my hubby and I felt like this tasted like we were on a diet… Now, I have to admit, unless it is sausage, I have never used ground turkey. I have always used 90 or 93 percent ground beef. So, if that is the reason for less flavor I wanted to mention it… I, personally, will stay with beef….
whenever I use ground turkey I use a liberal amount of Penzey’s Arizona Dreaming or Emeril’s Essence spice mix to bump up the flavor
you could add some chili powder, a little more salt and some oregano and brown it in olive oil not Pam
or try dark meat ground turkey – lots of flavor and not many more calories
Cooking ground turkey in a dab of avacoda and olive oil gives it a good little extra flavor
VERY helpful comment Mary! Thank you for your original ‘riffs’ on Gina’s great original…Got to get me a KitchenAid meat grinder attachment! In France it is not common to find ground turkey…and I’m betting a mix of light and dark meat to grind would be awesome!
one more idea!
substitute salsa for the tomato sauce to get more flavor when using ground turkey
great idea!
I used a 1 1/2 tsp of each spice and 8oz tomato sauce. I also finely chopped up the cilantro stems and added then during the simmer step. They were delish.
And I used vegetable broth, I think it has more flavor than chicken.
I agree, I can’t eat dairy so I did it without the cheese and it was a little bland. I added a tsp of chili powder to the meat and it made all the difference, trust me!
This was really too bland. When your family runs for the Franks hot sauce right away, it is not a hit.
Happy to see suggestions for kicking it up.
I kick this up by increasing almost everything. I use a whole (small) onion, at least 2-3 garlic cloves, a generous handful of cilantro and include stems, and at least a tablespoon of each spice (I eyeball it and taste it once it’s cooked and add more as needed). I also add fresh ground pepper at pretty much every step once its cooking, and add chili powder and smoked paprika. I also use about 3/4 can of the tomato sauce. 🙂
P.S. I’m going to use riced cauliflower instead… extra veggies, less carbs, less calories…. probably wind up eating a pepper and a half 😉 (I’m no longer on WW, but I eat clean and watch calories, and my dinner should be no more than 600 calories, so 3 halves with the riced cauliflower should be good! 🙂 )
Heather, that sounds delish – I don’t suppose you would have a recipe for the rices cauliflower, pretty please 🙂
Thanks SkinnyTaste, I looove your recipes <3
Trader Joes sells 2 versions of “riced cauliflower”. You’ll find one in the produce refrigerator and the other in the frozen food aisle. My husband prefers the frozen one, the fresh tends to have a strong smell….
Thank you for the delicious stuffed pepper recipe!!!
You can also just grate a head of cauliflower instead of buying it pre-riced from TJ. Put it in uncooked and it will steam as the pepper cooks!
Heather/Nikki, Did either of you try making these using riced cauliflower instead of the rice and if so how was it?
Thank You!!
I just cooked these with Birdseye frozen cauliflower rice, chopped matchstick carrots and ground turkey. I did not follow the recipe to a tee size I used my Latin flavors (sofrito & adobo) but I did add onion powder, garlic salt with parsley & some oregano. Sorry it’s a Puertorican thing! But they turned out AWESOME!!!
Hopefully this won’t get me laughed out of here, but…. how does one eat this?? eat all the innards first, then the pepper (which kinda defeats the point of stuffing it)? Cut it as you go and have all the innards spilling out (though I suppose it wouldn’t be too bad since it’s a half pepper vs trying to eat a whole one this way)? Thinking about making this for dinner tonight, so just curious! 🙂
My husband chops it all up…I cut as I go. Either way it was delicious!
Gina – making sure the serving size is half a pepper? A full pepper would be 10 SP? Thank you!
Correct, but it’s loaded so it’s filling.
Thank you! Hubby isn’t a fan of bell peppers, so deciding if I should half the recipe or third it. Sounds (and looks) like it will be delicious!
Could a green bell pepper be used instead? Not a fan of the red….
of course! or use a yellow pepper or an orange pepper
or heck, just make the filling and layer it in tortillas for a tostada
or put it on tortilla chips to make natchos
My wife and I kissy had it with green! Awesome!! Add 1 chopped red pepper to the mixture. Delicious!
These look great. I usually substitute rice in stuffed peppers with an equivalent amount of cooked lentils–adds more fiber and protein. Can’t wait to try this recipe.
Made these last night. They were a hit! Light and delicious. I added a dolop of lf sour cream because i thought it was sort of tacoish with the cumin & cilantro & it worked well with it for yhe extra point ! Very good!
Do you think I could substitute a tomato for the pepper? Bell peppers are about the only vegetable I really hate, but my husband and daughter would love this.
I have never tried tomatoes (if you do, I would not bake them for 45 min, then they will probably loose all structure), but I do something similar with zucchini or eggplant.
Thank you! I didn’t even think about zucchini, I’ll try that.
Gina has similar recipes for stuffed zucchini boats and they are delicious too!
you could just scoop your portion out the pepper – like Gina did for her daughter
or just bake a portion in a heat proof ramekin
Roasting, not rising. Thought I caught all the typos.
Gina, do these freeze well? Trying to get my meals together for the upcoming spring/summer season and grab and (re)heat meals are always welcome 🙂 Thanks!
I vacuum seal and freeze these all the time. Works great!
If you freeze these to be eaten later, how would you recommend re-heating them?
With frozen chili chicken, I defrosted by leaving the container in the fridge for 2-3 days. It was perfect.
Then reheated in a skillet!
Yum yum!!! I’m trying to cut down on carbs before the summer but always want something to fill me up. These did just the trick last night and my family loved them!
Love this recipe! Didn’t have tomato sauce, so used enchilada sauce instead and it was so yummy! Thanks for all the great healthy recipes!!
Gina, did you change this recipe? I could have sworn I used to put the rice in the dish and it cooked that way? Maybe I am wrong!
I just wanted to say that I make these regularly and I LOVE the flavour! I even make extra "stuffing" to eat as leftovers. So delicious and so healthy. I often will sub some of the rice with quinoa to add a little more of a nutritional punch. Thanks for sharing such an amazing recipe!!
Is the calorie count for this recipe per half a pepper?
Hi Gina, do you happen to know the smart points of this recipe?
I am making these again tonight. we love them !
Dinner with my grandchildren tonight, and I'm making these stuffed peppers. Yes, even the sometimes finicky 6 & 4 year old love these! So simple and great with just a salad. Sometimes, if my peppers are larger and I need a little more stuffing, I'll finely chop a link or 2 of Al Fresco chicken sausage and add it to the mix with a little more rice. It gives a nice, optional flavor. Hubby does like a sauce on his peppers, so when making them for just the two of us, I'll take the extra tomato sauce and add a bit of ketchup, Worcestershire sauce, a dash of hot sauce, and put a tablespoon or so on top before the cheese. He likes that little bit of tang, sweetness and heat on top. But, this recipe is perfect as is!
Best stuffed peppers that I've ever made. Delicious recipe.
Hi, I was just wondering what are the nutritional details? ie calories, carbs, protein, and fat…
Made these for dinner and my husband LOVED them! Since it's just the two of us, I made two peppers – which gave us dinner plus one leftover for lunch the next day. I also made the full batch of filling and the used the leftover filling for tacos later in the week – so we got several meals out of this – which is always a plus!
I used the icon at the bottom of your post to email this recipe to myself and it sent an email about setting a good growing schedule for your marijuana! You might have a bad link and might want to check that out!! haha sorry I was amused but NOT what I was wanting! Can't wait to try this recipe though! Minus the marijuana 🙂
Hi Gina!
I love pretty much all your recipes but this one is probably my favourite (and on common rotation at my house). I have been making it with bulgur wheat in place of rice because I bought a bunch of it on sale and it turns out amazing as well. I also used chicken and beef in place of turkey a few times.
Outstanding recipe, super flexible to play around with and still get awesome results!
Hi Gina! I'm a college student who LOVES to healthy cooking, so naturally I love your site! I was thinking about making a batch of these this weekend using cauliflower in place of rice and was wondering if this is a "freezer friendly" recipe? If you can freeze them, could they go directly from the freezer to the oven for those busy nights?
Thanks!
I like Sargento
What is the best kind of cheese to use?
This recipe has become a permit dish on our meal plan 🙂
: )
I substituted meatless crumbles for the turkey and minced cauliflower for the rice. I also minced a jalapeno pepper and added that. They were GREAT. Thanks for the recipe 🙂
I just made this as a freezer meal, and it came out really well! Instead of baking the peppers, I cut the peppers and then blanched them in boiling water until soft (but not limp). Then I let them cool and dried the excess water with a paper towel. Then I filled them with the turkey filling and topped with the shredded cheese. I wrapped each one in wax paper and then put them in plastic bags. Now, when I want a quick WW lunch I can just throw one in my bag and microwave it (2.5 to 3 min) at work. I'm sure it's better if you bake it immediately, but it's still tasty and the convenience can't be beat! Thanks Gina!
I absolutely love this recipe! I would like to make ahead for my husband to simply place into the oven one evening. It seems okay to do, but am wondering if anyone else has made ahead.
These are great! I substitute salsa for the tomato sauce and serve with extra salsa and FF sour cream. Good stuff!
This recipe was delicious! It disappeared in minutes at dinnertime! I plan to hunt skinny taste for any new recipes!
This recipe is quite different from my family recipe. We loved it. Thanks
Gina I made this for family today and they loved it. I would love to try more of your recipes.
Gina this is the 3rd recipe of yours I have tried. they are all delicious! thank you for your efforts & time in making my WW life easier & tastier
This was definitely a keeper. The whole family loved it!
This was wonderul! I added a little bit of cayenne, black pepper and onion powder to the turkey/rice mixture and they were absolutely delicious.
I've been looking for a good Stuffed Bell Pepper recipe…this sounds delish! I'm going to substitute the cauliflower rice (raw) for the regular rice as I am on a reduced carb food program! Can't wait to tell you how it comes out.
One question…is the "chopped turkey" truly chopped turkey or ground turkey meat (99% lean)?
Sundays family favorite! Great recipe!
I made these last night and they were delicious and filling. The red peppers at the grocery store were small and didn't look super fresh, so I opted for green peppers instead. Wish i would have just used the red peppers for the slight sweetness factor of the red. Regardless, the filling is easy and very flavorful! I also used Uncle Ben's microwave rice to cut back on time. Can't wait to eat the leftovers! Thanks!
Any idea what the points plus would be on this if we omitted the rice? Thanks!
Made this for dinner today. They were DELICIOUS!!!
Hi Gina:
Would this be ok without the rice entirely? I am currently working on finishing your Santa Fe Chicken with rice and don't want to have brown rice every night of the week! Any suggestions?
So Tasty!!!… Thanks for posting! <3 🙂
This was SO good!!
I have made these several times and LOVE them! I am on a new restricted diet and was wondering if you know of a good substitute for the tomato sauce? I can't have tomatoes at all. I have found that quinoa works as a good substitute for the rice, but haven't quite figured out a good one for the tomato. Any thoughts?
What about a tomatillo sauce?
nope can't have that either. basically i can't have any food that has shown to cause any inflammation in the body at all. I did try once making a carrot puree (yes inspired by baby food haha) and it didn't really taste that good. Is the sauce mainly in it for flavor, or to help hold it together? Thanks for the response!
It's for flavor but just leave it out.
Made these tonight. So yummy! Thanks for sharing!
So Good! I made with quinoa instead of rice and it worked perfectly!
I made these tonight and they were PHENOMENAL! I did substitute beef and I added mushrooms because I had some in the fridge to use up.
I have yet to make a recipe on your site that I haven't loved!
Thanks! I'll definitely make this one again.
It was delicious !!! I just made this with some minor adjustments. Thank you!
Delicious! My husband and I agree the red peppers give this dish a little extra flavor vs green peppers!!
My husband basically licked his plate clean lol!!
Oh my land… these were amazing! My boyfriend, who is not a health nut in anyway really enjoyed them. They still had that tomato-y taste to them.
The only things that I changed about the recipe was that I didn't add the cumin, i didn't have turkey, so I used 80/20 hamburg and then rinsed it and then last, I used veggie broth instead of the chicken.
All and all a very tastey meal (9/10). I will be making these again.
Thanks Gina for a wonderful faimly dinner healthy-fied =)
Absolutely LOVED it!!!!!
Just made this tonight! Very delicious recipe! Easy to follow. I've been looking for satisfying WW recipes and I've found them! Thank you!
Gina,
I am going to try this tonight. using italian ground turkey, parsley in place of cilantro, and orengano in place of cumin. Any thoughts on this??
I made these for the first time tonight and used lean bison burger. Yum! Also, I was distracted and forgot to add the long grain rice. Still delic! I skimped on lunch so had two servings, but no side salad and was very satisfied.
So far loving this site. Try the zucchini lasagna as well!
Going to make this dairy free and gluten free tonight!! Looks yummy! I have a blog I will link this on
Made these for my boyfriend and myself and they were delish! I added about a cup of black beans and a cup of frozen corn and it made it so much better! I did add just a touch more tomato sauce. Peppers cooked beautifully and were tender. I only used about 2/3 of the filling. Saving the rest to throw in tortillas for lunch!
Oh and I used brown rice!
These stuffed peppers were great! When I told my boyfriend they were going to have ground turkey in them instead of ground beef, he was a little leary, but since I made them last night, he has raved about them. We had extra for him and I both to have a little lunch of them today. I prepped them earlier in the day and put in the fridge until ready to cook. I also served them with a salad and used brown rice in the recipe. Thanks for sharing! A keeper of a recipe!
Delicious. I made this and only had two peppers large enough to actually stuff so I chopped half of the third pepper and threw it in the pan with the leftover mix. After my husband ate his pepper half he went back and scooped the leftovers into a tortilla and finished it off as a burrito. I also thought the leftover mix would be delicious mixed with eggs in the morning for breakfast.
Is there a way I could make the turkey filling for the peppers in the crockpot; I have some ground turkey, that is odd & just comes out a lot better if it slow cooks.
I was looking at the recipe for "Slow Cooker Picadillo Stuffed Peppers" and I was wondering if this recipe can be put in the crock pot with the chicken broth, similar to the other recipe?
Gina–These were delicious…thanks for sharing! Any suggestion how to reheat the leftover stuffed pepper for another meal?
This was a big hit at my house. Great recipe that I'll definitely use again! I look forward to trying some of the variations suggested by commenters.
Delicious! I substituted quinoa for the rice and black beans for the turkey. Also cooked the quinoa in chicken broth for a bit more flavor. Was a total hit! Excited to try more recipes!
My husband doesn't like ground turkey so Iused ground turkey with beef broth and petite diced tomatoes makes the turke more like traditional hamburger flavor for him and less calories for me. Win win.
Just made these and it was a hit with the boyfriend too! DEf making again..and again 🙂
Omg?! So delicious. I made these tonight, and it was very easy to make and so filling!! 🙂
This was amazing! I used 99% lean ground turkey, and also was surprisingly out of rice, so I substituted cooked bulgur- it was AWESOME! Definitely one of our favorites. Thanks for maintaining such and awesome site- you're my go-to blog for healthy recipes!
How long can these stay cooked in the fridge??
Absolutely delicious!! I would be proud to serve this recipe to company.
You must have the largest peppers on the planet! I followed the recipe to the letter and had enough filling for 8 full-full-fullly stuffed peppers.
I put a little bit more tomato sauce on top to serve and they were delicious. Truthfully, I've made almost a dozen of your recipes and they are all delicious
I just made this for dinner and used brown rice. It was delicious and my 15 year son even liked it.
Excellent, I used the whole onion and more sauce, i also used a wild rice mix, really great, my wife loved it too. Thanks for the recipie. I love to cook and I just started on weight watchers, so everything is a new adventure. Keep these inspiring recipes coming.
Thank you so much for this recipe! It was a hit with my roommate and I'm making it again tonight. I love all of your recipes and my recipe board on Pinterest feels like it's predominately from your website! Your recipes are perfect for a health-conscious college girl like myself 🙂
I really felt like Stuffed Peppers yesterday, but had never made them, so I googled Healthy Stuffed Pepper Recipies. Thankfully this was the first link that came up! They were amazing. I can't wait to go home and have leftovers dinner tonight! This was also the first time I've been to your website. I've been looking at a lot of recipes and can't wait to try more!
Thank you for providing such a wide variety of HEALTHY Meals!
These were so great! My husband wanted a healthy and filling meal, and this was perfect. We used brown rice and a little extra of the cumin powder/garlic, but otherwise kept the recipe as is and they were perfect. Served on a bed of spinach and was really surprised at how hearty a meal this was. This will definitely make it into our regular rotation!
Looks so great! Thanks for sharing!
oh, and I forgot to add – I made extra of the filling, and my little ones (3 and 5) loved that in a tortilla – thought they were tacos. They LOVED them and asked for more. I'm so glad I gave them to them, they don't like peppers so I wouldn't have tried that. But a great option!
A-frickin-mazing! My hubby (who is skinny and doesn't dig diet food) loved it and ate it 3 nights in a row – he doesn't usually like leftovers! I also thought these were great. Very different than my traditional stuffed peppers recipe, but I'm so glad I made a double batch and froze 1/2 because they were terrific!
I was worried about what the flavor would be like….once they started cooking the smell had me salivating!!! These were so easy to make and delicious!!! So excited to add this into my weightwachers recipe file!!
In the oven now 🙂 This is my second time making these and they were a huge hit the first time with my meat-loving husband. Your pic has a lot more cheese on it than mine – is it 1/4 cup cheese per pepper then?
Not to sure if someone asked this or not as their are a lot of comments but could these be cooked in batches and frozen?
Love this recipe! Had to sub beef broth this time instead of chicken, still super yummy. : )
Not sure if this was asked already because there are a lot of comments. Can I try quinoa instead of rice?
i made this with quinoa instead of rice (following the same instructions) and it was amazing!
What does 1 garlic mean? The whole garlic bulb or 1 garlic clove?
I used one glove I figured a wHole bulb would be total overkill
I can't wait to try these. I did some research, and the consensus is to freeze before baking, and then thaw and bake as directed. This should prevent a mushy a pepper.
Made these tonight for dinner. Used the chopped steamed cauliflower since I didn't have any rice on hand. Did think they could use some extra spice, perhaps chili powder or chipotle seasoning. Otherwise easy to prepare and make. Liked the idea of salsa instead of tomato sauce for extra flavor. Definitely gives you extra filling so I will experiment and freeze the meat mixture and try again with fresh peppers.
I made these tonight! I omitted the fresh herbs, lowered the rice to 1 cup, and upped the cheese to 3/4 cup. I also messed up on the chicken broth. I put the full cup in the meat but after stuffing the peppers, I poured the remaining juices on the bottom of my pan along with 1/3 cup of more chicken broth. It came out to be 6 points plus for WW and we thought it was a great recipe! Next time we will be adding in jalapenos or a hot spice to satisfy our hot tastes.
It's a definite keeper! Thanks Gina!
Kristie
These are the bomb dot com. The only thing I left out was the onion (not a fan), used green instead of red peppers, and they were great. I ate them for dinner last night, lunch today, and will eat them for dinner tonight!
I made these with Quinoa and they were unbelievable!
Delicious!! I tweaked it a bit by chopping the peppers and sautéing them with the onions, garlic, and cilantro (didn't want to turn the oven on). I also used pre-cooked brown rice. This is definitely going into my regular rotation.
My roommate said this is the best thing I've ever made !! I added chipotle spice to the turkey which added a little kick !
The filling is also really great as a "taco" salad..just put it over lettuce with a dab of sour cream or greek yogurt!
Love this recipe, a new family staple. So quick and easy. I didn't have spaghetti sauce in the house so I substituted with pizza sauce and it still tasted yummy. I also had a packet of microwavable brown rice and quinoa
I made this recipe times 3 for Mothers day today and my family LOVED it! I sent people home with some for lunch tomorrow too! My 6 year old son ate some extra meat mixture for dinner after having had it for lunch! He loved it. I think it had great flavor and I think the cumin and garlic powder really did it! Thanks again I love your recipes!
Joanne
hmmmmm not my favorite Skinny Taste recipe. We made these tonight and whilst they were nice they didn't offer any flavor punch. But I love every other recipe of yours that I have cooked so thank you.
Very delicious. Great for dinner and I also brought the leftovers for lunch – so tasty. This is definitely one of my new favorite recipes. Thank you!!
We just made these, and, of course, it was another winner. My husband doesn't eat healthy and especially not brown rice, and he said, we should make these more often. Score! Thanks for another great recipe!
I just made these and let me just say this is the first recipe of yours that I have tried. I have only made stuffed peppers 1x before but your recipe is by far healthier and taste much better!! To make it more filling i used the suggestion of another person and added black beans and corn and used brown rice instead of white. This was soooo good! I plan on trying 2 more of your recipes later this week and if they are as good as this I will be ecstatic!
My mother makes large batches of stuffed peppers then freezes them.
This sounds amazing! I have made and enjoyed so many of your recipes so I owe you a big thank you! By the way, did you use an entire bulb of garlic?
Good recipe. We can't get ground turkey so I used chopped chicken. Rice ratio was too much, better to half that. I planned a whole pepper per person, but that was too much, we only ended up eating 1/2 each. Also, took a long time because my rice took 45 minutes, it would be good to make rice ahead or use something that is faster. I like the idea of adding corn and black beans, that would round it out nicely.
These were Amazing!!!!!
So glad you all liked them!
Made this over the weekend! FABULOUS!!!!!!! Used brown rice and wow was it amazing! Thank you for your excellent recipes!
Made this last night, didn't have ground turkey so I used ground turkey sausage so I am sure it changed the calories a bit but they were still super good. Thanks!!
These are in the oven right now – with quinoa instead of rice, since I already had some of the former cooked and ready. Can't wait for them to be done!
Hey Gina! My hubby and I love this recipe!! This is made at least once a week! I've changed it up a bit just to sneak in veggies, but everything else is the same! I don't put cheese on hubby's, extra on mine though! Xoxo 🙂
This was FAB! I'm a not too savvy cooker, but this was easy and sooo soo good. I used both red and green bell peppers and both were fantastic
just made these for dinner tonight~ (I cooked and stuffed them, plan on baking this evening) — The meat is amazing and instead of tomato sauce I used the "Filetto Di Pomodoro" sauce that I also got from your blog. AMAZING! (I got the sauce recipe from the spinach stuffed manicotti recipe on here- if anyone wants to try it…both the manicotti and sauce are awesome)
if there is no chicken stock on hand, can you use water in the pan to steam the peppers? or is that sacrilege?! lol 🙂
Can you freeze these?? If so, do you put them in the freezer before baking them??
I made these tonight and added black beans and corn, with additional spices to season the extra ingredients. Amazing flavor! Gina, thank you SO much for all your recipes. I've made 5 of them in the past 2 weeks, all delicious and satisfying!! Your blog makes getting back on WW so easy.
Just made these for dinner tonight. Yum! Next time, I'm going to try adding corn and black beans to the ground turkey mixture. Will definitely be adding this to my dinner rotation.
YUM! Just put these in the oven. I added quite a lot more onion and garlic and used roasted garlic tomato sauce. I also seasoned decently with s&p. I'm not really doing them for the WW aspect, just that they sounded yummy! They taste yummy and I think my hubby is going to like them! I love the quinoa idea above! Thanks!
I can't get minced turkey meat here, could I used mince chicken instead? Would the calories be about the same?
Just made these for lunch and they are fantastic! I opted to use quinoa instead of rice. Absolutely delightful!
I made these peppers last night and used Quinoa insteaad of rice and they were fantastic! I did double the sauce though. I also did not use the cheese. These were excellent I cannot wait to make them again. Does the pt value still stay the same Gina?
Just made this recipe tonight for dinner – came out so yummy! I absolutely love your recipes. Everything I've ever "copied" has come out amazing. My 16 month old daughter loves them!
Tried this last night and loved it. Left out the oregano/cilantro and added a bit of cayenne and Morton Natures Seasons.
Anonymous, I used the recipe feature on a fitness website I go to and added in the exact ingredients (amounts and brands) that I was going to use and came up with 190 cals per serving. 1 lb of Foster Farms ground turkey is 600 cals and 1.5 cups cooked white Minute rice is 300 cals.
I made these for dinner last night and they were DELICIOUS! I used Israeli cous cous instead of rice and topped the peppers with cheese the entire time I baked. After about 30 minutes, I removed the foil and sprinkled some panko bread crumbs on top and broiled for the remaining 5 minutes–delicious! Served with a side of asparagus. So yummy I just had to post about it on my blog Fancy Mabel's Fancy Fitness. Thanks so much for all of your wonderful recipes!
Looks great but how did you come up with each serving only being 185 calories? I thought 1lb of ground turkey would be 850 (170*5) calories and the brown rice 1020 (170*6) so just that divided by 6 would already be like 312. Am I doing something wrong with my math??
I did it! and loved it! I will for sure make this again and put it in our meal rotation. I think I'll freeze the filling so I can have it ready for a quick dinner. It tastes just right and healthy.
Would I be able to sub the brown rice with quinoa??
Have you ever tried it with yellow peppers? I have everything….but Red! I am a little scared…What do you think?
I LOVE these! made them for the second time last night, with extras for today's lunch and tonight's dinner! I didn't have rice, so I used a serving of whole wheat breadcrumbs to thicken up the mixture a little, and it was perfect.
My fiance cut up two of them and put them in a wrap for lunch, says they were even better this time around.
Tonight I think we are going to chop up the rest of the leftovers, add a can of tomato sauce and pour over shirataki tofu spaghetti, can't wait!
Katie, I usually make them with a salad, it's a complete meal.
b, yes that would be perfect.
Gina,
I recently found this site due to pinterest and am in love with it! Thanks for all of the recipes. Quick question…can I prep these today and then bake tomorrow? Should I just wait to add the broth until right before cooking?
Thanks again,
b
Gina, this was my first skinnytaste recipe to ever make, and it was wonderful. I used 93% ground beef and brown rice, but otherwise followed your directions. My family loved it, and I can't wait to have a leftover pepper for my lunch tomorrow! Thank you for such an awesome website!
These look awesome! I was wondering if you had any suggestions (possibly any other recipes on your site!) as to what this may taste good with in order to make a full meal?? I want to cook a nice dinner for my family while I'm home, and I MUST try these!
Thanks!
Katie
Hi, I was just wondering if you thought I could do this with ground lamb meat?? Let me know if you've ever tried it, or think it would be a good experiment? Thank you! ps- i love your site!
AMAZING!!! EVEN MY VERY VERY PICKY HUSBAND LOVED THEM!!
I LOVE your site! All of your recipes look delicious and I can't wait to try them! I'm going to make this recipe tonight:) Thank you!!
thank you for this recipe! i've tried stuffed pepper recipes before that were so bland, this was perfectly seasoned, so delicious thank you!
I can't wait to cook this!!! I have three green peppers in the fridge at the moment though… has anyone cooked with green peppers??
Cheddar or a Mexican blend would be good.
Do you use shredded CHEDDAR cheese? I'm adding this to my recipe rotation for this week! I've made a couple of your recipes so far and LOVED them. Thank you!!
Yum! These were super easy once I got the timing down. I added about 2/3 c black beans, but followed it besides that. My boyfriend scarfed it down,"mmmmm"d and gave me a thumbs up. That's college guy speak for success!
Oh so good! Used our bumper crop of peppers from the garden. Added some habenero sauce on top. My husband said "perfectly done"! Thanks Gina!
can you freeze these??
One of the few recipes my husband has excitedly said was a keeper. I had some mushrooms and added about a cup or so chopped to the mix while cooking. YUM. Even my two year old ate this!!! And my 10 month old ate the filling (wasn't sure if she could chew the peppers properly)!! 🙂
Very yummy! Next time I'll try with black beans too. Thanks for the recipe, I love cooking from your site 🙂
These are great! This was the first recipe I tried from your site, but somehow I haven't reviewed it until now! I make this regularly for almost a year now… at least twice a month! The peppers get perfectly tender from the chicken broth, and the filling is so flavorful. I usually decrease the rice to 3/4 cup and add a can of no-salt-added black beans in too.
Thanks for the recipe, having this tonight for dinner!
You are genius! I made these for dinner tonight and my family inhaled them. These are better tasting, easier to make and considerably lower in fat than my family recipe. Thank you! I can't wait to try more of your exciting dishes.
I enhanced the latin theme a bit by adding chipotle seasoning, chile powder, and I used salsa instead of tomato sauce and served with a little more cilantro and a dollop of lf sour cream. DEEEE-LISH. Thanks for making me a hero at my house.
I love how they was made. Presenting them good makes them look delicious already.
It looks good, but I don't like peppers, do you think that using whole fresh tomatoes would work? Would they stand up to the cooking time? It is something that I would love to make soon and I have 3 tomatoes on my counter.
Made this for dinner last night and it was a hit! Even my son who loves peppers raw but won't usually eat them cooked cleaned his plate!!! Another awesome and healthy recipe! Thank you Gina!
I'm glad you like them, I'm really not sure how much it is per cup, you'll have to look on recipe builder.
I made these the other night and they were a big hit. I was wondering how many points+ the stuffing is per cup? I wanted to have the left overs tonight with some grilled bell pepper, onion and zucchini, but wanted to be sure I stay within my points. Thanks!
Aren't they!! I really love stuffed peppers 🙂
These are in the oven right now! It's my second time making them, and I've found it makes a TON of filling. I was able to really pack 8 halves full, and probably could have done another. I'm snacking of the leftover filling while they bake, and man, is it delish! Thanks Gina!
I made these tonight. They were absolutely delicious. Even my 4-year-old was asking for more. Thank you!!
I have made these a few times and they are delicious! The recipe makes a lot of food so there are enough for leftovers for our family. IT is a very tasy, healthy recipe that we love!
My daughter and I made these tonight as well and these were soooooooooo wonderful! We doubled our recipe, and got too much chicken broth or something, so I made a few notes about that on my recipes….felt like it should have been thicker…I am quite sure I fouled up a little after experimenting with the skinny girl margaritas!!! LOL!!! Thats what I get!!!
Delicious!! I made this for my family and I tonight. We all loved it. Thank you for your recipes. You've helped make my WW journey alot easier on my husband. 🙂
I made this for my family tonight! It was so delicious and easy. Next time I think I'll try using the mexican tomato sauce (or rotel?) for bit more spice and replace some of the rice with corn. Oh and I will actually remember to put salt on the meat while I'm cooking it (oops!) Luckily that's not too terrible to fix after the fact.
I can't wait to try more of your recipes 🙂
Aren't they wonderful! So happy you all Luke them!
Yet another winner at our house too. I haven't hit a recipe that wasn't liked yet! Great flavor! Love that cumin!
we loved those and the next morning I ate it for breakfast with a poached egg on top.
We add about 1/2 cup more of tomato sauce, a whole onion rather than 1/4, some mushrooms and 4 cloves of garlic to bulk out the rice and turkey, and we can stuff the 3 peppers and have some leftover to have over rice on the side if need be. Delicious either way! Thanks for a great recipe!
I am making this now for tonight and the smell is wonderful!
My guess would be cook, then freeze. Let me know how it works out.
Has anyone tried freezing these yet? I'm planning on making them next week. I haven't been able to find a clear answer on Google if you should cook then freeze, or freeze then cook.
I love this one too!
Another hit from your site, Gina! This is 3 for 3. My husband and picky 17 year old are loving the recipes from here. I did add more garlic and cumin and cilantro than the recipe called for as we love all those flavours, and I added more tomato sauce than what it called for as the mixture seemed like it needed more. It was delicious and another keeper. Trying your turkey 3 bean chili next, can't wait! Yumm! Thanks so much, Gina! You ROCK!!
I just updated points plus, 5 pts.
Is this four points plus, or just points?
Thanks Melissa!
Gina, I stumbled across your site a couple of months ago and I have to say I absolutely love it! I have made so many recipes of yours and they are all fabulous! Thank you thank you for sharing great low fat recipes! I have shared your site with so many people, and they love it also!
Looks Yum!
Either works great.
What kind of shredded cheese goes best with this? Cheddar? A mix?
I thank you all for taking the time to leave comments. I'm so happy you enjoyed them enough to comment! I too agree adding broth helps cook the pepper. And I love that you thank me each time the scale goes down, it's nice to know I'm helping you eat good on your weight loss journey. 🙂
Yet another awesome dinner courtesy of Gina. LOL
I halved the recipe and used 4 small red/yellow peppers so we could each have two halves. I'm definitely looking forward to the leftovers tomorrow for lunch… and dinner will be another batch of the spinach lasagna rolls. Gina, I thank you in my head every week when I do my weigh-in. *chuckling*
Made this for dinner the other night and they were sooooo good! I totally agree that the chicken broth in the pan steams the peppers perfectly! They were so flavorful! 2nd recipe of yours in a week–so happy! I can't wait to weigh in on Thursday to see how this helps me for the week! 🙂
Really good, and I liked the cooking method, kept the lid on and with the broth, it tenderized the peppers perfectly without drying out. I used some leftover Uncle Ben's brown/wild rice blend that comes precooked in small packets. Only thing I might change is add some chopped sun-dried tomatoes to up the tomato flavor a bit.
Thank you, Gina! Your site is now my go to for weekly menus. You have made light food workable and tasty – I appreciate all your hardwork (my husband too)! These stuffed peppers were a great hit, thanks again 🙂
Wow Gina, these are terrific!! I was looking for a low-point stuffed peppers recipe and stumbled across your site… I will be trying MANY MANY more of your recipes after making your peppers! They were so delicious I ate them for lunch 2 days in a row after having them the first night for dinner. I love that you post all the points too…less work for me 🙂
This recipe was awesome and very flavorful. I used a finely dice jalapeno to add some heat. Left out the cumin cause I didn't have any. And substituted pasta sauce for tomato sauce again because I didn't have the tomato sauce. Anyway great dish, very filling and you feel like your being indulgent. And this is great to make for a dinner party.
i love this recipe! It was very yummy and my kids loved it. I'm trying to make sure I don't overdue my points, so would you say the filling in the pepper is about 1/2 cup or 3/4 of a cup? Thanks for all your yummy recipes. I'm trying the chicken salad tomorrow.
WOW, This is a great recipe! I have tried many recipes from your site, and they are all outstanding! Thanks for coming up with meals that are delicious and healthy, yet not "fat-free and flavorless." I planned to eat two halves, but one was the perfect serving! We served ours with grilled mushrooms, tomatoes, onions, and peppers. I enjoyed the leftovers for lunch! 🙂 Thanks again for the great recipes.
i used half the stuffing, 2 points per pepper then? lol thats crazy.
If the peppers are smaller and you don't use all the stuffing, then the points would be less. Depends on how much stuffing you use.
hey i got this in the oven right now. am i suppossed to have only used half of the rice and turkey mixture? i could stuff another 6 bell pepper halves with what i have left over…. maybe i bought small peppers? are the points going to be the same?
Glad they came out good Candace! I love stuffed peppers and Poblanos!!
I made this last night with Poblano Peppers. It was DELICIOUS!! Candace
I made this for the first time today and it is so delicious! Thank-you Gina!
Hi Gina!
I made this recipe a few weeks ago and just loved them!!! Such a flavorful, filling and healthy meal.
Here is the posting of it on my blog if you want to check it out!
Thanks for another great recipe! I'm officially a huge fan! 🙂
Ashley
http://ashleyscookingadventures.blogspot.com/2010/05/turkey-stuffed-peppers.html
Hi Gina. I just made this dish last night and it was amazing. I calorie count and I was hoping that you could post the nutritional facts for those of us that dont use a points system. Thanks so much
Yum! Thanks, Gina! I was a little worried that 1/2 a pepper would not fill me because I was HUNGRY, but served with a small side salad it is very filling! My fiance approves too!
This was awesome!! My husband totally cleaned his plate. I also added coriander b/c I like how it goes with cumin. Think I will add black beans and corn next time for more veggies….
You're welcome!! I'm a stuffed pepper lover!!
I have this in the oven as we speak and I am so excited to try it! This is the 2nd recipe of yours that I have tried (so far) and I am very impressed! So delicious! My husband can be pretty picky on what he deems to be healthy and he has loved the food I made using your recipes. Thank you so much!! 🙂
LOVED THIS!
http://weightwatchermama.blogspot.com/2010/02/and-fans-go-wild.html
@MystiBlue- That's wonderful!
Love that idea of using cauliflower in place of rice to make it low carb! Thanks for sharing!!
I love stuffed peppers! I mix the filling with finely chopped, cooked cauliflower so it has the look and texture of traditional stuffed peppers with rice. Gina, thank you so much for all of your recipes. I didn't think I could still cook and eat the foods I like on WW until I found your site. You are awesome, keep up the good work!
Great idea! Was just about to go cook rice for this when I read your reply. Just bought a cauliflower yesterday so is perfect timing. Thanks!
Again, another great recipe Gina! I made these tonight for dinner and I got rave reviews from my boyfriend and my 17 yr old (who is VERY picky)! So far, I've cooked nothing from your site for over a week now and I've lost 3 lbs! 3 lbs eating GREAT food!
wonderful recipe! I LOVE your site, it is absolutely amazing and is on my favorites tab 🙂 Thank you so much for making meals/weight watchers a little bit easier for me.
Easier to stuff too!
I like that you slice the peppers lenght wise. Less peppers and looks nicer too.
My husband said, "They melt in your mouth!" These were amazing and I didn't even top them with the cheese because I didn't have any. My mom has always made stuffed peppers. They just seemed a bit too much work for me. They actually weren't much work and they were delicious.
Made these the other night and they were fantastic. Definitely a keeper!
This was great! I made these for my family last night. I used diced tomatoes instead of tomato sauce, left out the garlic and cilantro. I loved the flavor that the chicken broth gave the peppers during steaming. My family loved them! It’s definitely one that we will keep around our house. Thank you so much for sharing!
Dawn – I’m sure this would taste great with corn and black beans as well. Glad you like the recipe! It’s one of my favorites.
Gina~ this was a GREAT recipe. I made it with a wild rice blend so it was a little crunchier than if I would have used white rice, but the flavors of this recipe were delicious. Next time I think I’ll add corn and black beans. I think it would compliment it nicely. Oh, and the method of putting the broth in the bottom and covering the pan with foil did a great job of steaming the bell peppers perfectly. I’ve followed other stuffed pepper recipes that didn’t call for this technique and the peppers were never done to my liking. Thanks for this awesome recipe!!!
This was wonderful – I've been keeping a "stack" of "keeper" recipies and my husband & I both said this one is a keeper! Thank you so much for this site and keep up the awesome work!
Oh does this ever look good. Thank you for sharing Gina.
Ufff, that is delicious!!! Wow, you every time succeed in posting nice recipies! What a joy, thanks Gina my friend, you do a wonderful job!
Have a nice weekend!
Excellent recipe….we used black beans in place of rice. mmmmm
I noticed a difference in my skin too when I started to drink it. It is something that you have to get used to, but it goes down easier as you get used to it. It seriously helped my throat when it was getting sore too! Some days I don’t really want to drink it, so I’ll use it as a dressing on my salads.