Turkey Stuffed Peppers from Skinnytaste

I have to admit something to myself and my readers. I…am addicted to…Pinterest. There I said it. Wow that felt good to say/write. To help overcome my fanaticism over my online photo clip board, I decided I needed to actually start some of the projects that I have clipped. Starting of course with the recipes. So here is my first Pinterest inspired blog post: The Turkey Stuffed Peppers from Skinnytaste.com

Now I will say this recipe is very healthy and is not that hard to make. However, it really is skinny on the taste too. The next time I make this I will definitely be adding more seasoning. But for now, I mostly followed the recipe and will show you how it looks.


  • 1 lb lean chopped Turkey Meat
  • 1 Garlic, minced (I am terrible at mincing so mine was more of a rough dice)
  • 1/4 Onion, minced (Same thing here, I got lazy and did a dice cut)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin Powder
  • Salt to taste
  • 3 large sweet Red Bell Peppers, washed ( I used the yellow kind because it was cheaper)
  • 1 cup fat free Chicken Broth
  • 1/4 cup Tomato Sauce
  • 1 1/2 cups Cooked Rice
  • Olive oil spray
  • 1/4 cup Reduced Fat Shredded Cheese

Step 1: Pre-heat oven to 400 degrees.

Step 2: Spray a little olive oil spray in a medium pan over medium-high heat.

Step 3: Add onion and garlic to the pan. Saute about 2 minutes.

Step 4: Add ground turkey, salt, garlic powder, and cumin. Break the meat apart into smaller pieces with a wooden spoon. Cook for several minutes until meat is completely cooked through.

Step 5 : Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on medium heat for about 5 minutes.

Step 6: Combine cooked rice and meat together.

Step 7: Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish.

Step 8: Spoon the meat mixture into each pepper half and fill it with as much as you can.

Step 9: Pour the remainder of the chicken broth on the bottom of the pan.

Step 10: Cover tight with aluminum foil and bake for about 35 minutes.

Step 11: Top with shredded cheddar cheese.

Step 12: Eat and Enjoy!

7 Comments Add yours

  1. polska logo says:

    Oh my goodness! Incredible article dude! Thank you so much, However I
    am going through troubles with your RSS. I don’t understand why I am unable to join it. Is there anybody getting the same RSS problems? Anybody who knows the answer can you kindly respond? Thanx!!

  2. Mary Tinson says:

    Delicious. I substituted 1 cup of salsa for the tomato sauce and I left out the cheese. Great Weight Watcher meal!

    1. jazzy01 says:

      Oh salsa sounds like a fantastic substitute and would add a bit more freshness to the flavor. I’m going to try that out! Thanks 🙂

  3. Amy says:

    Can these be put in freezer, then cooked later? Or would they not taste good?

    1. Jazmin says:

      You know what, I have never tried to do that before. I will try it out this week and get back to you. Thanks for asking! Now I am very curious 🙂

    2. Jazmin says:

      According to http://voices.yahoo.com/how-freeze-stuffed-green-red-yellow-peppers-4801680.html, you can freeze stuffed peppers. I think they would taste best the day of making it, but when you are pressed for time or like to plan ahead, I think they would taste just fine frozen and then re-heated. I would just be wary of how long you leave them in the freezer, so as not to get freezer burn.

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