Stuffed Peppers

Serves 4-6


  • 1 lb ground turkey
  • ½ tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp chopped fresh rosemary
  • ½ tsp dried oregano
  • pinch of salt
  • pinch of pepper
  • 1 tbsp olive oil
  • ½ cup frozen spinach, defrosted
  • ½ - ¾ cup tomato sauce (store-bought or your own)
  • 2 cups cooked brown rice
  • 4-5 medium bell peppers
  • grated Parmesan cheese for sprinkling


  1. Prepare rice according to package directions and set aside
  2. Preheat oven to 350º
  3. Mix ground turkey in a medium bowl with the garlic powder, oregano, basil, rosemary, salt and pepper and set aside
  4. Add olive oil to a medium sauté pan over medium heat. Add turkey mixture and cook for 2-3 minutes. When almost all browned, mix in tomato sauce, spinach and rice. Cook another 2 minutes
  5. Slice each pepper in half lengthwise. Remove seeds and membranes to make a clean pocket. Set aside
  6. Cover the bottom of a baking pan with foil to help make cleanup easier
  7. Spoon turkey mixture into peppers. It's okay to heap on the filling a bit on top. Place in baking dish
  8. Sprinkle tops of peppers with grated Parmesan cheese and bake, uncovered for 20 minutes. Peppers will be just slightly crunchy when done