© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp oil
1 Large onion, chopped
1 Clove garlic, minced
1 lb GROUND TURKEY
1-1/2 c diced canned tomatoes
1-1/2 tsp dried basil
1 tsp dried oregano
1 bay leaf
Salt and black pepper To Taste
2 c cooked white or brown rice
1 c cooked black beans
1/2 c corn
1-2/3 c sharp Cheddar cheese, shredded and divided
4-6 green bell peppers, halved lengthwise & seeded
Heat oil in large skillet over medium heat, add onion and cook, stirring occasionally until soft.
Stir in garlic and turkey. Cook, breaking up with a spoon, until turkey is no longer pink.
Stir in tomatoes, basil, oregano and bay leaf; reduce heat and simmer 10 minutes. Remove bay leaf.
In a large bowl, mix together rice, beans, corn, turkey sauce and 1-1/3 cups of the cheese.
Spoon filling into peppers; place peppers in a baking dish, adding 3 tablespoons water to the bottom of the dish.
Cover with foil and bake at 350 degrees F. for 30-40 minutes or until peppers are tender. Remove foil, top with remaining cheese and return to oven until cheese melts.
650 Total Calories
31 g Total Fat
14 g Saturated Fat
130 g Cholesterol
1050 mg Sodium
865 mg Potassium
53 g Total Carbohydrates
9 g Dietary Fiber
9 g Sugars
43 g Protein
40 % Daily Protein
250 % Daily Vitamin C
45 % Daily Calcium
35 % Daily Iron