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Published on January 02, 2019

stuffed green pepper

Recipe: Stuffed Peppers

It’s a new year, but we’re in the heart of cold and flu season. To keep your immune system strong, eat a variety of fruits, vegetables, whole grains, lean proteins and low-fat dairy products.

This immune-boosting recipe hits those marks.

Stuffed Peppers


  • 4 large green bell peppers
  • 1½ teaspoons canola oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 pound ground turkey
  • 1½ cups cooked brown rice
  • 1 8-ounce can tomato sauce, about 1 cup, divided
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon salt (optional)


  1. Preheat oven to 350°F.
  2. Cut out stem ends of bell peppers and discard. Scoop out seeds.
  3. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute. Drain and cool under cold running water. Set aside.
  4. Heat oil in a large nonstick skillet over medium heat, and then add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes.
  5. Add turkey and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2 minutes. Drain the fat.
  6. Transfer the turkey mixture to a medium bowl and mix in rice, ½ cup tomato sauce, parsley, salt (if using) and pepper.
  7. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining ½ cup tomato sauce over the peppers.
  8. Cover and bake until the peppers are tender and the filling is heated through, 30 to 35 minutes.

Adapted from a recipe on 

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