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Stuffed Peppers

Prep Time

30 minutes

Total Time

< 2 hours

Servings

4

Calories

780

Per Serving

Ingredients

1 cup uncooked jasmine rice

2 tablespoons olive oil

1 tablespoon minced garlic

2 cups diced onions

½ cup diced carrots

pounds BUTTERBALL® Fresh Ground Turkey

cups canned chicken broth, divided

1 cup grated Parmesan cheese

1 cup chopped fresh Italian parsley

¾ cup dry unseasoned bread crumbs

3 eggs, beaten

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

4 green or red bell peppers, cut in half, seeds removed

4 cups Italian tomato sauce

2 bay leaves

Directions

  • 1.
    Prepare rice according to package directions; set aside. Preheat oven to 325°F. Heat oil in medium skillet over medium heat. Cook and stir garlic 30 seconds. Stir in onions and carrots. Cook and stir 3 minutes. Spoon mixture into large bowl.
  • 2.
    Add turkey, ¾ cup broth, rice, cheese, parsley, bread crumbs, eggs, sage and thyme; mix well. Divide mixture evenly among pepper halves. Place filled peppers in large baking dish.
  • 3.
    Blend tomato sauce and remaining 2 cups broth in large bowl. Stir in bay leaves. Spoon sauce evenly over and around peppers.
  • 4.
    Bake 1¼ to 1½ hours or until peppers are tender. Remove and discard bay leaves before serving.

Nutrition Facts

Per Serving

Calories780
Total Fat24g
Carbs77g
Protein65g
Trans Fat0g
Sodium3620mg
Sugar18g
Saturated Fat9g
Cholesterol230mg
Dietary Fiber4g