Jennie – O Turkey Recipe of the Week – Colorful Turkey Stuffed Peppers

November 20, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is Colorful Turkey Stuffed Peppers. Bell Peppers stuffed with JENNIE-O® Extra Lean Ground Turkey Breast, Rice, Cheddar Cheese, and more! A sure-fire family pleaser. You can find this recipe along with all the other Delicious and Healthy Recipes and Product Information at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020!

Colorful Turkey Stuffed Peppers
If you’re craving stuffed peppers, this Colorful Turkey Stuffed Peppers recipe is for you. Extra lean ground turkey and cheese make this dish irresistible. You can also make it using our lean mild turkey breakfast sausage roll for another delicious option.

2 bell peppers, preferably a mix of yellow, green or red
½ (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
¼ cup chopped onion
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
¼ teaspoon salt, if desired
¼ teaspoon freshly ground black pepper
1 (14½-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
½ cup cooked white or brown rice
¾ cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired

Total Time 1 Hour
Serving Size 4 Servings


1) Heat oven to 375°F.

2) Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing.

3) Discard seeds and veins.

4) Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender.

5) Drain and immediately place peppers in ice water to stop cooking process.

6) Drain peppers well and place cut side up in 8 x 8-inch baking dish.

7) Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

8) Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.

9) Remove meat mixture from heat and stir in ½ cup cheese.

10) Mound heaping ½ cup of mixture into each pepper half.

11) Bake 20 minutes or until filling is hot and peppers are tender.

12) Remove peppers from oven and sprinkle remaining ¼ cup cheese on top of peppers.

13) Sprinkle with paprika and parsley, if desired.

* Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 160
Fat 2.5g
Protein 20g
Cholesterol 30mg
Carbohydrates 14g
Sodium 210mg
Fiber 3g
Saturated Fat 1g
Sugars 5g


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  1. Thanks for sharing! i recently made stuffed peppers and loved it so much. Definitely something that I make on a weekly basis now lol

    • I love those Jennie – O Products, Burgers, Tenderloins, Sausages, and Ground Turkey!

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