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RECIPE
14 INGREDIENTS8 STEPS30MIN

Stuffed Peppers

5.0
2 Ratings
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In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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These Stuffed Peppers are so cute and full of flavor!

30MIN

Total Time
In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
4
Assorted Color Bell Peppers , halved, deseeded
2 Tbsp
1
Chicken Bouillon Cube
1
Medium  Onion , diced
3 cloves
Garlic , minced
1 1/2 cups
White Rice , cooked
1/2 tsp
3/4 cup
Tomato Sauce
2 Tbsp
Tomato Paste
1/2
Cubanelle Pepper , diced
1/4 tsp
Fresh Oregano
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Nutrition Per Serving
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CALORIES
322
FAT
8.2 g
PROTEIN
17.2 g
CARBS
47.0 g

Directions

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Step 1
In a skillet over medium heat, add Olive Oil (2 tablespoon). Cook Onion (1) and Cubanelle Pepper (1/2) until translucent, about 2 minutes.
Step 2
Meanwhile, into a pot with boiling water, add Assorted Color Bell Peppers (4). Cook for 5 minutes to soften.
Step 3
Into the skillet, add Garlic (3 clove) and Ground Turkey (1 pound). Cook, stirring, for 5-7 minutes.
Step 4
Add Chicken Bouillon Cube (1), Fresh Oregano (1/4 teaspoon), and Dried Basil (1/2 teaspoon). Stir in. Add Tomato Paste (2 tablespoon) and season with Ground Black Pepper (to taste).
Step 5
Stir in White Rice (1 1/2 cup). Add Tomato Sauce (8 ounce) and mix to combine.
Step 6
Spoon rice filling into each pepper and top with Mozzarella Cheese (to taste). Place finished peppers in an oven-safe dish.
Step 7
Bake at 350 degrees F (180 degrees C) for 15-20 minutes.
Step 8
Serve and enjoy!

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Nutrition Per Serving
Calories
322
% Daily Value*
Fat
8.2 g
11%
Saturated Fat
1.7 g
8%
Trans Fat
0.1 g
--
Cholesterol
39.1 mg
13%
Carbohydrates
47.0 g
17%
Fiber
4.2 g
15%
Sugars
8.1 g
--
Protein
17.2 g
34%
Sodium
155.4 mg
7%
Vitamin D
0.2 µg
1%
Calcium
36.6 mg
3%
Iron
3.6 mg
20%
Potassium
315.0 mg
7%
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