Stuffed Bell Peppers


  • Extra Lean Ground Turkey Breast
  • Cooked Jasmine or Brown Rice
  • Large Red or Orange Bell Peppers
  • Onion, Chopped
  • Cloves Garlic, Chopped
  • Seasoning Salt
  • Ground Black Pepper
  • Dried Thyme
  • Dried Basil
  • Dried Oregano
  • Ground Red Pepper
  • Parsley
  • Tomato Sauce
  • Salsa
  • Worcestershire Sauce
  • Frozen Corn


  1. Preheat the oven to 400°F.
  2. Cut the tops from the peppers and remove and discard the stems and seeds. Chop the tops.
  3. In a large nonstick skillet over medium heat, spray with cooking spray and cook the turkey for 5 minutes, or until no longer pink.
  4. Add the pepper tops, onion, garlic, seasoning salt, black pepper, thyme, basil, oregano, ground redpepper, and parsley.
  5. Cook for 7 minutes, or until the vegetables are soft.
  6. Remove and place into a large bowl.
  7. In a small bowl, combine the tomato sauce, salsa, and Worcestershire sauce.
  8. Reserve 1 1/2 cups; set aside.
  9. To the bowl with the turkey mixture, add the rice, corn, and the 1 1/2 cups reserved sauce mixture.
  10. Stir together to combine.
  11. Spoon mixture into the pepper shells.
  12. Top with the remaining 1/2 cup sauce mixture.
  13. Place in two 13” x 9” baking dishes.
  14. Cover with foil and bake for 45 minutes.