Ww Hearty Stuffed Bell Peppers
Elevate your weeknight dinner with Ww Hearty Stuffed Bell Peppers, a wholesome and satisfying dish that's as nutritious as it is delicious. Vibrant bell peppers are filled with a hearty mixture of lean ground turkey, fluffy brown rice, and diced tomatoes, seasoned to perfection with garlic, paprika, and fresh parsley. Topped with melty mozzarella cheese, these stuffed peppers are baked to tender perfection, delivering a comforting and healthy meal ideal for the whole family. Ready in just an hour, this easy recipe is perfect for those seeking a flavorful, low-fat, and protein-packed option that doesn’t skimp on taste. Serve these baked beauties with a crisp side salad for a complete meal that’s as colorful as it is nourishing.
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Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 1 pound lean ground turkey (or ground chicken)
- 1 cup cooked brown rice
- 1 medium diced onion
- 2 cloves minced garlic
- 1 14.5-ounce can diced tomatoes (no salt added)
- 0.5 cup tomato sauce
- 0.5 cup shredded part-skim mozzarella cheese
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Slice off the tops of the bell peppers and remove the seeds and membranes. Keep the tops to use as lids, if desired. Stand the bell peppers upright in a shallow baking dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes, until softened.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the lean ground turkey to the skillet. Cook for 5–7 minutes, breaking it apart with a wooden spoon, until fully cooked and no longer pink.
Stir in the diced tomatoes, cooked brown rice, tomato sauce, parsley, salt, black pepper, and paprika. Mix well, and let the mixture simmer for 2–3 minutes to allow the flavors to blend.
Spoon the filling evenly into the hollowed bell peppers, packing it gently. If using the pepper tops as lids, place them back on top.
Cover the baking dish with aluminum foil and bake in the oven for 30 minutes.
Remove the foil and sprinkle shredded mozzarella cheese over the tops of the stuffed peppers. Return to the oven, uncovered, for another 5–10 minutes, or until the cheese is melted and bubbly.
Carefully remove the stuffed peppers from the oven and let them rest for 5 minutes before serving.
Garnish with additional parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 55.5 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4094 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
