Peppers stuffed with herbed ground turkey and rice
PersonalPoints™ per serving


Total Time: 2 hr
Prep: 30 min
Cook: 1 hr 30 min
Serves: 4
Easy
There's enough moisture in the stuffed pepper that you don't need to cook the rice first. The rest of the filling includes onions, garlic, fresh parsley and dill, crushed tomatoes, lean ground turkey, salt, and pepper. It's hearty yet healthy at the same time. Plus, the tomato sauce you pour around the peppers is fantastic—just make sure to cut open the pepper and dip the filling into the sauce. To get the peppers tender and to fully cook the rice, keep in mind that these do have to hang out in the oven for 75–90 minutes. Let them bake away while you prep for the rest of your dinner or make dessert.
Ingredients
  • 1 spray cooking spray
  • 4 uncooked bell peppers, medium, any color
  • 1 large uncooked onion, finely chopped, divided
  • 3 medium garlic cloves, finely chopped, divided
  • ¼ cup fresh parsley, finely chopped
  • 1 tbsp dill, finely chopped
  • 15 oz canned crushed tomatoes, divided
  • ½ cup uncooked white rice
  • ¾ lb uncooked 93% lean ground turkey
  • 1 tsp table salt, (or to taste)
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • ¾ cup water

Instructions
  1. Preheat the oven to 375°F. Coat a baking dish just large enough to hold peppers with cooking spray.
  2. Slice tops off peppers; reserve tops. Carefully remove seeds and ribs from peppers; trim a thin sliver off bottoms if peppers don’t stand upright (being careful not to cut through into the cavity).
  3. To make the filling, in a large mixing bowl, combine half the onion, half the garlic, parsley, dill, 1/4 c tomatoes, rice, turkey, 3/4 tsp salt, and black pepper; set aside.
  4. To make the sauce, in a medium nonstick skillet, heat oil over medium heat. Add remaining onion; cook, stirring occasionally, until translucent, about 3 minutes. Add remaining garlic; cook, stirring, for 30 seconds. Stir in remaining tomato, remaining 1/4 tsp salt, and water; bring to a boil over high heat. Reduce heat to medium-low; simmer for 1 minute.
  5. Loosely stuff peppers with filling (leaving enough room for the rice to expand – about 3/4 c in each) and nestle peppers in baking dish; replace pepper tops. Spoon tomato sauce around peppers in the baking dish.
  6. Cover dish tightly with foil; bake until peppers are tender and rice is cooked, 75-90 minutes.
  7. Serving Size: 1 stuffed pepper and 1/2 c sauce.
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