Makes approximately 1 serving ⋅ Adapted from The American Heart Association

  • 4 bell peppers (any color)
  • 3/4 lb. lean, ground turkey
  • 1/2 medium onion (chopped)
  • 1/2 cup uncooked brown rice
  • 14.5 oz. canned, no-salt-added, diced tomatoes
  • 1 clove fresh, minced garlic (or 1 teaspoon garlic minced from jar)
  • 1 tsp. reduced-sodium Italian seasoning (lowest sodium available)
  • 1/4 tsp. crushed red pepper flakes (for spiciness), (optional)
  • 8 oz. canned, no-salt-added tomato sauce
  1. Preheat oven to 350 degrees. Cook rice to package instructions (omitting salt).
  2. While the rice is cooking, in skillet over medium heat, brown the turkey. Add the onion and cook for 3 minutes more (until onion becomes translucent).
  3. Wash the bell peppers and remove the tops, seeds and membranes. Set peppers in a 9×9 baking dish or line them up in a loaf pan, so they stand upright.
  4. In a medium mixing bowl, mix turkey, rice, tomato, garlic, Italian seasoning, and pepper. Spoon into each pepper. Spoon tomato sauce evenly over the top of the 4 peppers. Bake 1 hour in the oven, until peppers are tender.

Nutritional Information: For one Stuffed Pepper – Calories Per Serving: 252, Protein Per Serving: 26g, Fat 1.5g, Fiber: 6g