Turkey and Rice Stuffed Peppers

Carol Perricone


I am always looking for healthy dinners for my family. When I came across this recipe in my doctor's office, and it was only 490 calories per serving, I knew I had to try it.

My family wasn't disappointed.

★★★★★ 2 votes
40 Min
2 Hr
Stove Top


1 1/2 c
short-grain brown rice
1/4 c
dried currants or golden raisins
kosher salt
1/2 c
1/2 c
fresh dill
1/2 c
fresh parsley
scallions, chopped
6 medium
bell peppers, any color
8 oz
lean ground turkey
2 c
shredded part-skim mozzarella cheese
1/2 c
crumbled feta cheese
2 clove
garlic, minced
1 Tbsp
fresh lemon juice
1 tsp
grated lemon zest
freshly ground black pepper


1 can(s)
(15oz ) tomato puree
1 Tbsp
plus 1 teaspoon packed brown sugar
1 Tbsp
olive oil, extra virgin
cinnamon stick
kosher salt and pepper

How to Make Turkey and Rice Stuffed Peppers


  • 1Combine 2 1/2 cups water, rice, currants or raisins and 1/4 tsp salt in a medium saucepan. Bring to a boil, reduce heat, cover and simmer about 45 minutes, until water is absorbed. Shut off heat, let stand covered 10 minutes, and fluff with a fork. Transfer mixture to a large bowl, and cool completely.
  • 2Pre-heat oven to 350 degrees. Spread walnuts on cookie sheet, roast 6-8 minutes, cool and finely chop. Pile the dill, parsley, and scallions onto a cutting board, and finely chop.
  • 3Cut off top of each pepper, and reserve the top. Discard seeds and white membranes. Put turkey in a large bowl, add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, and all but 2 tablespoons of the chopped herbs. Add garlic, lemon juice, lemon zest, 1 1/2 tsp. salt and 1/2 tsp. pepper. Gently mix with your hands, stuff each pepper, and cover with top of pepper.
  • 4Make sauce: whisk 3 cups water, tomatoe puree, brown sugar, olive oil, and cinnamon stick in a wide, deep, saucepan. Arrange stuffed peppers upright in sauce. Cover, and simmer over medium-low heat for 1 hour.
  • 5Pre-heat broiler, carefully remove peppers to baking dish, remove tops, sprinkle reserved herbs, mozzarella and feta cheese over the filling, and broil until melted, 2 minutes. Replace tops, serve peppers in a shallow bowl with sauce.

Printable Recipe Card

About Turkey and Rice Stuffed Peppers

Course/Dish: Turkey
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy