Skinny Stuffed Peppers



Stuffed peppers were one of my favorite dinners that my mother prepared when I was growing up.  Here is my version – a little lighter since I use lean ground turkey (my mother used beef), but equally as delicious! This is the perfect healthy and easy Fall dinner. Oh – and they make amazing leftovers so make the entire recipe and enjoy the leftovers for lunch or dinner the next day!


Note – I’ve decided that I like this recipe with the green bell peppers best – so even though a variety of colors of bell peppers may result in a prettier presentation, the green bell peppers are definitely the tastiest. 







Skinny Stuffed Peppers
Yields 6
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  1. 3 large green bell peppers, cut in half and stem and seeds removed
  2. 1 pound ground turkey
  3. 1 yellow onion, diced
  4. 2 garlic cloves, minced
  5. 1 – 1½ cup orzo, cooked (1 cup uncooked orzo should yield about 2 cups cooked orzo)
  6. 1 cup chicken stock
  7. 1 can (15 ounces) tomato sauce
  8. 1 can (15 ounces) diced tomatoes
  9. 1 teaspoon cumin
  10. 1 teaspoon garlic powder
  11. Salt + pepper
  12. ½ cup shredded mozzarella cheese
  1. Preheat oven to 400 degrees
  2. Heat 2 tablespoons of olive oil in a large high-sided skillet
  3. Add the diced onion and cook for about 2 minutes
  4. Add the turkey and cook until it is browned, breaking it into small pieces – about 5 minutes
  5. Reduce heat and add the minced garlic, cumin, garlic powder, salt + pepper and stir to combine, cook for 1 more minute
  6. Add ½ cup tomato sauce, 1 cup diced tomatoes and ½ cup chicken stock, bring to a boil and then reduce heat, cover and simmer for 10 – 15 minutes
  7. Add the cooked orzo to the turkey and sauce mixture and stir to combine
  8. Combine the remainder of the cans of tomato sauce, diced tomatoes and ½ cup chicken stock and pour in the bottom of a casserole dish
  9. Stuff each pepper half with the turkey and orzo mixture and place in the casserole dish, nesting each pepper half in the sauce that is in the bottom of the casserole
  10. Sprinkle mozzarella cheese on top of each stuffed pepper
  11. Cover tightly with foil and bake for 45 minutes
  1. I like to spoon a little of the sauce from the bottom of the casserole over each stuffed pepper when serving. These peppers make excellent leftovers
The Petite Piglet

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