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Turkey and Rice Stuffed Peppers

This time of year I crave a hearty meal, but not too heavy.  I was inspired by a weight watchers recipe I found a long time ago.  I've switched it up a bit and now have a true family favorite.  This recipe is so delicious and satisfies our winter hunger, but it's not too heavy.  The perfect combo!


  • 1 cup uncooked rice with seasoning packet (we like Rice-A-Roni varieties in different flavors)

  • 4 small sweet green peppers

  • 1 pound uncooked ground turkey

  • 1 1/2 cups canned tomato juice, or vegetable juice or (V8 works great, too)

  • 2 Tbsp grated Parmesan cheese

  • 1/2 tsp table salt

  • 1/4 tsp black pepper


  1. Cook the rice according to the package directions. Set aside.

  2. Slice off the top inch of each pepper and remove and discard the seeds; set the peppers aside.

  3. Cook the turkey - season with salt and pepper.

  4. Combine the cooked rice, cooked turkey, and 1⁄4 cup of the vegetable juice, the Parmesan, salt, and ground pepper in a medium bowl.

  5. Spoon the rice mixture evenly into the peppers.

  6. Place the peppers in a 3-quart saucepan; pour the remaining 1 1⁄4 cups vegetable juice around the peppers and set the pan over medium-high heat.

  7. Bring the juice to a boil; reduce the heat, cover, and simmer until the peppers are tender, 20 – 25 minutes. Serve the peppers with the sauce.

  8. Yields one pepper per serving.

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