These Turkey Stuffed Bell Peppers are healthy and packed with flavor... aaaand guess what? There's so much moisture in the stuffed pepper that you don't need to cook the rice first! Recipe at
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Turkey Stuffed Bell Peppers


  • Cooking Spray
  • 4 medium uncooked bell peppers, uncooked
  • 3/4 cup chopped or diced uncooked onion, divided
  • 1 1/2 tsp minced garlic, divided
  • 1/4 cup parsley, finely chopped
  • 1 tbsp dill, finely chopped
  • 15 oz canned crushed tomatoes, divided
  • 1/2 cup uncooked white rice
  • 3/4 pounds uncooked 93% lean ground turkey
  • 1 tsp table salt
  • 1/4 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 3/4 cups water


  • Preheat oven to 375.  Coat 8" square baking dish with cooking spray.
  • Slice tops off peppers.  Carefully remove seeds and ribs from peppers.  If pepper doesn't stand upright, trim a thin sliver off bottom.  
  • In a large mixing bowl, combine half the onion, half the garlic, parsley, dill, 1/4 cup tomatoes, rice, turkey, 3/4 tsp. salt and pepper to make filling,
  • In a medium nonstick skillet, heat oil over medium heat.  Add remaining onion; cook, stirring occasionally, until translucent, about 3 minutes.  Add remaining garlic; cook, stirring, 30 seconds.  Stir in remaining tomato, remaining 1/4 tsp salt and water; bring to a boil over hight heat.  Reduce heat to medium low and simmer 1 minute.
  • Loosely stuff peppers with filling (leaving room for rice to expand) -- add about 3/4 c in each and nestle peppers in baking dish.  
  • Spoon tomato sauce on and around peppers in baking dish. 
  • Cover dish tightly with foil; bake until peppers are tender and rice is cooked, approximately 75 to 90 minutes.


Serving size is 1 stuffed pepper and 1/2 c sauce.  Each serving is 6 points on Weight Watcher Freestyle program.