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Red Peppers Stuffed With Turkey Recipe
|Ground turkey||8 Ounce|
|Sweet red peppers||4|
|Cooked rice||1⁄2 Cup (8 tbs)|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Finely chopped carrots||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Dried oregano||1 1⁄2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Minced fresh parsley||1 Teaspoon|
Serving size: Complete recipe
Calories 704 Calories from Fat 196
% Daily Value*
Total Fat 22 g33.7%
Saturated Fat 5.7 g28.5%
Trans Fat 0.6 g
Cholesterol 179.2 mg
Sodium 310.8 mg13%
Total Carbohydrates 78 g26.1%
Dietary Fiber 19.5 g77.9%
Sugars 28 g
Protein 50 g99.2%
Vitamin A 556% Vitamin C 1113.3%
Calcium 33.5% Iron 91.6%
*Based on a 2000 Calorie diet
Drain the turkey in a strainer or colander, then transfer it to a large plate lined with 3 layers of paper towels.
Blot the top with additional paper towels; set aside.
Slice off the stem ends of the peppers and remove the seeds and inner membranes.
In a medium bowl, stir together the turkey, rice, onions, carrots, celery, oregano, thyme and parsley.
Spoon into the pepper shells.
Place the peppers in an 8" X 8" baking dish and add just enough water to cover the bottom of the baking dish.
Cover with foil and bake at 350Â° for 40 minutes.
Remove the foil and bake about 15 minutes more or until the tops are lightly brown.