Savory Turkey-Stuffed Peppers

Recipe from

Oxmoor House

Nutritional Information

Calories 398
Caloriesfromfat 16 %
Fat 7 g
Satfat 1.6 g
Monofat 1.7 g
Polyfat 2.5 g
Protein 33.6 g
Carbohydrate 51.4 g
Fiber 0.0 g
Cholesterol 74 mg
Iron 0.0 mg
Sodium 533 mg
Calcium 0.0 mg


6 medium-size green peppers
1 cup orzo (rice-shaped pasta), uncooked
Vegetable cooking spray
1 1/2 pounds freshly ground raw turkey
3/4 cup diced onion
3/4 cup diced celery
1/2 cup golden raisins
1/4 cup pine nuts, toasted
1/4 cup frozen egg substitute, thawed
1 tablespoon lemon juice
1 tablespoon low-sodium Worcestershire sauce
1 1/2 teaspoons brown sugar
1 1/2 teaspoons pepper
1 teaspoon salt
1/2 teaspoon dried oregano
2 (8-ounce) cans no-salt-added tomato sauce
3/4 cup canned no-salt-added chicken broth, undiluted


Cut peppers in half lengthwise; remove and discard seeds and membranes. Cook peppers in boiling water to cover 5 minutes. Drain.

Cook orzo according to package directions, omitting salt and fat. Drain well.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add turkey, onion, and celery; cook until turkey is browned, stirring until it crumbles.

Place turkey mixture in a large bowl. Add orzo, raisins, and next 9 ingredients; stir well. Spoon turkey mixture evenly into pepper halves.

Place pepper halves in a 15- x 10- x 2-inch baking dish. Pour chicken broth into dish around peppers. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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