Turkey and Brown Rice Stuffed Peppers

These stuffed peppers contain all four food groups making them the perfect “one pot” meal with minimal clean up! Packed with vitamins A, C and E, bell peppers make a great vessel for a savory filling and satisfying dinner. Look for lean or extra lean turkey, which is lower in fat. For a vegetarian option, eliminate the turkey and add your favorite bean.


Red/green bell pepper, whole4 each4 each
Red/green pepper, diced1 each1 each
Diced tomatoes1 cup250 mL
Brown rice, cooked2 cups500 mL
Jalapeno, minced1 small1 small
Onion½ each½ each
Garlic, minced1 clove1 clove
Chilli powder1 Tbsp15 mL
Cumin1 tsp5 mL
Oregano1 tsp5 mL
Ground turkey1 lb450 g
Olive oil1 Tbsp15 mL
Grated cheddar cheese½ cup125 mL
Green onion1 stalk1 stalk
Plain yogurt¼ cup60 mL


  1. Heat oil in a large skillet to medium heat; add onions and ground turkey, stir until turkey is browned (about 5 minutes).
  2. Add diced peppers and jalapeno. Stir until they soften (2 minutes).
  3. Add minced garlic, chili powder, cumin, oregano and stir until they become aromatic (about 2-3 minutes).
  4. Add diced tomatoes and rice; stir well.
  5. Fill each pepper with rice mixture and place in baking dish.
  6. Bake at 350 degrees until pepper has become softened ~25-30 minutes.
  7. Top with grated cheese, a dollop of yogurt and minced green onion.

Makes 4 servings ( 510 g / serving ). 1 serving = 1 stuffed pepper