Stuffed Green Peppers

Green Pepper stuffed with Turkey and Rice
Green Pepper stuffed with a delicious turkey, mushroom and rice filling in a fresh tomato sauce

So Delicious! Fresh Green Peppers stuffed with a savoury mix of turkey, rice and portobello mushrooms. And it’s only $9 for 4 servings! The bonus is it’s under 250 Calories.

WW score is a 7, which is perfect.

Who says ground turkey has to be bland?

There are quite a few steps in this recipe but some can be done simultaneously (like boiling the water while you slice and dice)

Stuffed Green Peppers with Turkey & Portobello Mushroom & Filling in Tomato Sauce

Prep Time15 mins
Cook Time30 mins
Filling Cooking Time20 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: Green Pepper, Ground Turkey, Portobello Mushrooms
Calories: 246kcal
Cost: 9


  • 4 Green Peppers
  • 8 oz Ground Turkey Breast
  • 2 Portobello Mushrooms
  • 3 cloves Garlic
  • 1 tbsp Worcestershire Sauce
  • 1 bunch Green Onions
  • 1 cup Diced Orange and Red Peppers
  • ¾ cup Cooked Rice
  • 1 tbs Olive Oil
  • 1 tspn Chipotle Paprika or use Paprika and some chili flakes
  • 1 tspn Thyme
  • 1 cup Fresh Herbs Cilantro/Parsley/Basil or use 1 tsp each dried herbs


  • 4 lg Tomatoes, blanched, peeled and chopped Or you can use a can of diced tomatoes
  • 2 tbsp Tamarind sauce I used Maggi but if you don't have it, give it a slosh of Balsamic vinegar to add some body and richness to the sauce


Prepare Ahead of Time

  • Boil Rice – I used Basmati but wild rice is awesome
  • Bring a large pot of water to the boil
  • Remove tops off green peppers and get rid of all seeds and as much of the white pith as possible
  • When the water is boiling, use a pair of tongs and place the green peppers in the water to blanch them, and fill the cavities with water too. Don't leave them in too long, you don't want to cook them!
  • Remove the peppers from the pot – IF YOU ARE USING FRESH TOMATOES, KEEP THE WATER – and place the drained peppers in your baking dish, standing up close to each other so they won't collapse
  • Put a wee cross with a knife on each tomato and stick it in the hot pan of water for a couple of minutes so that the skin peels easily, then chop 'em up


  • Put chopped tomato in a small pot
  • Add Tamarind sauce (or Balsamic, or any fruit based chutney actually)
  • Cook down til it thickens a little, add a little salt and pepper


  • Preheat over to 350°
  • Put Olive Oil in skillet, and add green onion and garlic and saute until opague (2 min)
  • Add ground turkey and cook til no pink shows – yeah, now it's grey…
  • Add chopped peppers and cook for another 2 minutes
  • Add chopped portobello mushrooms and cook for another 2 minutes
  • Add Worcester sauce, herbs and spices, and salt and pepper to taste
  • Add Feta Cheese – it will kind of bring the whole thing together
  • Fill each of the green peppers to the brim with filling
  • Pour tomato sauce over top
  • Put grated cheese on top of each pepper
  • Place in pre-heated oven for 30-40 minutes. I like the peppers to be crunchy still, so 30 minutes works for me.

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