Turkey and Wild Rice Stuffed Peppers

There are as many ways to stuff a pepper as there are stars in the sky. This version uses ground turkey and a blend of brown and wild rices, topped with a smattering of nuts for a little extra crunch and flavor. I parboil my peppers before stuffing and baking to ensure they’re tender and easier to enjoy.

Serves 4.

SODIUM CONTENT: 155 mg per serving


1 lb. lean ground turkey
1 c. diced onion (1 medium onion)
1 T. minced garlic (3 cloves)
1 c. diced green bell pepper (about 1/2 pepper)
1 c. diced celery (2-3 large stalks)
6 c. water
6 t. very-low-sodium or sodium-free chicken bouillon granules
1 1/3 c. wild rice blend
1/2 t. freshly ground black pepper
1/2 t. dried savory
1/4 t. ground sage
1/4 t. dried thyme
1/8 t. ground rosemary
4 large bell peppers, 1/2-inch trimmed off top, cored and seeded, bottoms trimmed if necessary so that they sit flat
1/4 c. pine nuts, unsalted hulled sunflower seeds or chopped walnuts, or some combination thereof (your choice)


Brown ground turkey in a large saute pan over medium-high heat. Add onion, garlic, diced pepper and celery and cook, stirring frequently, about 10 minutes. Reduce heat to medium, add water, rice and seasonings and stir. Simmer uncovered about 60 minutes, until liquid is absorbed and rice is tender. Remove from heat.

Preheat oven to 350 degrees.

Bring a large stock pot of water to the boil and add the green peppers. Cook 4-5 minutes. Remove peppers, place in baking dish and fill with turkey-rice mixture. Sprinkle nuts over top of peppers. Place on middle rack in oven and bake 30 minutes. Remove from oven and serve immediately.

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