Stuffed Capsicums with Turkey and Vegetables

    50 minutes

    Turkey and a variety of vegetables make a great filling for stuffed green capsicums.

    1 person made this

    Serves: 4 

    • 4 green capsicums, tops removed, seeded
    • 1 pound (455 g) ground turkey
    • 2 tablespoons (30 ml) olive oil
    • 1/2 (0.5) onion, chopped
    • 1 cup (155 g) sliced mushrooms
    • 1 zucchini, chopped
    • 1/2 (0.5) red capsicum, chopped
    • 1/2 (0.5) yellow capsicum, chopped
    • 1 cup (30 g) fresh spinach
    • 1 (14.5 ounce) can diced tomatoes, drained
    • 1 tablespoon (15 g) tomato paste
    • Italian seasoning to taste
    • garlic powder to taste
    • salt and pepper to taste

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 175 degrees C.
    2. Wrap the green capsicum in aluminium foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
    3. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
    4. Return peppers to the oven, and continue cooking 15 minutes.

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    Reviews in English (452)


    Awesome! I didn't add the extra pepper to the mix - only used the tops. Instead of the diced tomatoes and tomato paste, I used tomato sauce (Ragu's Super Vegetable Primavera - added extra veggies). I also didn't precook the peppers, just stuffed them and baked them for 40 minutes. My husband ate his in what seemed like two minutes! Here is the exact recipe I used: DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a skillet over medium heat, add the turkey, Italian seasoning, garlic powder, salt and pepper. Cook the turkey or beef until no longer pink. Set aside. In same skillet, heat oil. Add onion, mushrooms, zucchini, and chopped pepper tops and cook until tender. Add spinach and stir until wilted. Return turkey to the skillet. Mix in the tomato sauce. 3. Place the red peppers into a square glass baking dish. Stuff the peppers with the skillet mixture. Add any remaining mixture to baking dish around peppers. 4. Bake peppers for 40 minutes. 5. While peppers are baking, cook pasta according to directions on box. After draining pasta, add a bit of olive oil to keep it from sticking. 6. To plate, place pasta on plate and top with pepper. Sprinkle with parmesan cheese, if desired. Hope this helps - these came out perfect!  -  12 May 2007  (Review from Allrecipes USA and Canada)


    This is the first time I've ever felt compelled to write a review for a recipe and felt that I must because I can't remember the last time I had a low fat meal with so much flavor!! I had some extra filling left over and put it over rice the next day! Fantastic!!  -  17 Jan 2006  (Review from Allrecipes USA and Canada)


    This was extra yummy. I always boil my peppers before stuffing them. It only takes about 10-15 minutes. Then if you didn't want to heat up your kitchen with the oven, just stuff with the sauted turkey, veggies,and seasonings and microwave for about 1 minute per pepper. This is the best stuffed pepper recipe!  -  20 Jun 2006  (Review from Allrecipes USA and Canada)