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Stuffed Peppers - Asian Style  

Bell peppers stuffed with ground turkey and rice.

Cal: 425 Fat: 20g Carbs: 41g Protein: 21g Fiber: 7g
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Original recipe serves 4

Ingredients (serves 4)

½ 2x 3x Reset

  • 1 pound turkey ; ground
  • 4 large red bell pepper
  • 3 tablespoons parsley
  • 2 tablespoons ginger ; grated
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1/2 cup brown rice
  • 15 ounces tomato sauce ; divided
  • 1/4 cup onions ; chopped
  • salt ; to taste
  • black pepper ; to taste
  • In My Kitchen

  • You will also need: casserole dish


    Cook rice according to package directions. Preheat oven to 350F (175C). Cut the tops from the peppers and remove the seeds. Cover in boiling water and cook, covered, for 1 minute. Drain on paper towels. Coat a skillet with nonsstick cooking spray and cook the onion and turkey until the turkey is browned, about 10 minutes. Drain the fat. In a large bowl, combine the soy sauce, Worchestershire sauce, ginger, 2 tablespoons of tomato sauce, and the turkey mixture. Stir in the rice, parsely, and 1 cup of the tomato sauce. Season with salt and black pepper to taste. Spoon mixture into the peppers, and place upright into 2 quart casserole dish sprayed with nonstick cooking spray. Spoon remaining tomato sauce over the peppers. Cover, and bake for 25 to 30 minutes or until completely heated through.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 424.8
    Total Sugars: 14.4g
    Carb.: 41.1g
    Fiber: 7.2g
    Total Fats: 20.5g
    Cholesterol: 108.8mg
    Protein: 21.3g
    Sodium: 826.3mg

    *Data provided by USDA

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    (Not yet rated) Anonymous User on 2007-09-16

    Very good! I think it comes out better with red peppers versus green, but that is really a matter of personal taste.