Turkey and Rice Stuffed Sweet Peppers



1 tbsp oil

1 Large onion, chopped

1 Clove garlic, minced


1-1/2 c diced canned tomatoes

1-1/2 tsp dried basil

1 tsp dried oregano

1 bay leaf

Salt and black pepper To Taste

2 c cooked white or brown rice

1 c cooked black beans

1/2 c corn

1-2/3 c sharp Cheddar cheese, shredded and divided

4-6 green bell peppers, halved lengthwise & seeded



Heat oil in large skillet over medium heat, add onion and cook, stirring occasionally until soft.

Stir in garlic and turkey. Cook, breaking up with a spoon, until turkey is no longer pink.

Stir in tomatoes, basil, oregano and bay leaf; reduce heat and simmer 10 minutes. Remove bay leaf.

In a large bowl, mix together rice, beans, corn, turkey sauce and 1-1/3 cups of the cheese.

Spoon filling into peppers; place peppers in a baking dish, adding 3 tablespoons water to the bottom of the dish.

Cover with foil and bake at 350 degrees F. for 30-40 minutes or until peppers are tender. Remove foil, top with remaining cheese and return to oven until cheese melts.

Nutrition Facts

650 Total Calories

31 g Total Fat

14 g Saturated Fat

130 g Cholesterol

1050 mg Sodium

865 mg Potassium

53 g Total Carbohydrates

9 g Dietary Fiber

9 g Sugars

43 g Protein

40 % Daily Protein

250 % Daily Vitamin C

45 % Daily Calcium

35 % Daily Iron