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Stuffed Bell Peppers


  • 6 large red bell peppers
  • 2 tablespoons oil (olive or vegetable)
  • 2 cups chopped onions
  • 3 garlic cloves, chopped
  • 2/3 cup cooked rice, cooled
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 1 1/4 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 2 1/2 cups canned tomato sauce
  • 1 1/4 pounds lean ground turkey
  • 1 large egg


  1. Cut off tops of peppers. Scoop seeds from cavities. Heat oil in heavy large skillet over medium-high heat. Add onions, garlic, thyme and oregano. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, turkey, 1/2 cup tomato sauce, egg, salt, pepper, and allspice. Cool 10 minutes.
  2. Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Preheat oven to 350 degrees. Transfer peppers to a pyrex dish, cover with foil, and cook for 20 more minutes. Serve with leftover sauce.


  • Serving Size: 6
  • Calories: 356