Savory Turkey-Stuffed Peppers

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 398
  • Calories from fat: 16%
  • Fat: 7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 2.5g
  • Protein: 33.6g
  • Carbohydrate: 51.4g
  • Fiber: 0.0g
  • Cholesterol: 74mg
  • Iron: 0.0mg
  • Sodium: 533mg
  • Calcium: 0.0mg


  • 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


  1. Cut peppers in half lengthwise; remove and discard seeds and membranes. Cook peppers in boiling water to cover 5 minutes. Drain.
  2. Cook orzo according to package directions, omitting salt and fat. Drain well.
  3. 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.
  4. Place turkey mixture in a large bowl. Add orzo, raisins, and next 9 ingredients; stir well. Spoon turkey mixture evenly into pepper halves.
  5. 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.
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