Traditional Stuffed Peppers Recipe

By Verywell Editor
Updated November 13, 2018
stuffed peppers
Nicole Branan/E+/Getty Images
Total Time: 50 min
Prep Time: 20 min
Cook Time: 30 min
Servings: 6

Nutrition Highlights (per serving)

194 calories
3g fat
13g carbs
30g protein
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Nutrition Facts
Servings: 6
Amount per serving  
Calories 194
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 59mg 20%
Sodium 312mg 14%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 14%
Total Sugars 7g  
Includes 0g Added Sugars 0%
Protein 30g  
Vitamin D 0mcg 0%
Calcium 130mg 10%
Iron 2mg 11%
Potassium 738mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Stuffed peppers are usually made with bell peppers, which makes sense—they are readily available, and they stand up in a baking dish. However, you can make them with poblano peppers just by splitting them lengthwise and making two filled peppers out of each one. These will be spicier than the usual stuffed peppers you may be used to, but it's a welcomed change from the norm if you're looking for a recipe twist. You can use any color of bell peppers to make this recipe—it's fun to have a mixture of two or three colors. You can also use whatever spice mixture strikes your fancy, from Middle Eastern to Asian. It can be fun to experiment a little once you get the basic recipe down.​

Ingredients

  • 6 bell peppers, any color, medium or large*
  • 1 1/2 pounds ground turkey
  • 1/2 cup chopped onion
  • 1 8-ounce can of tomato sauce or 4 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder (or any spices you like)
  • 1/3 cup fat-free mozzarella cheese

Preparation

  1. Preheat the oven to 350F

  2. Slice off the top of the peppers and remove the ribs and seeds. Either microwave them on a plate or baking dish (whatever fits in the microwave oven) covered with plastic wrap for 4 minutes or blanch them in boiling water for 3 minutes.

  3. Heat a large skillet, and cook the beef, onions, garlic, and spices. If you are using tomato paste, include that as well. If you are using the tomato sauce, pour about 2/3 of the can in, and save the rest for a topping. Cook until the beef is cooked through and the onions are soft. If it gets too dry you can add a little water.

  4. Loosely fill the peppers with the beef mixture, and sit upright in a baking dish. If you are using tomato sauce, spoon some of the leftover sauce on top of each pepper. Add about a tablespoon of cheese on each one. Bake for half an hour in the oven, or 12 minutes in the microwave, turning half-way through the cooking.

*Nutrition information calculated using large peppers.

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