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Lighter Stuffed Peppers

Lighter Stuffed Peppers

Lighter Stuffed Peppers


Makes 4 servings


1 can (10-3/4 ounces) reduced-fat condensed tomato soup, undiluted, divided
1/4 cup water
8 ounces 93% lean ground turkey
1 cup cooked rice
3/4 cup frozen corn, thawed
1/4 cup sliced celery
1/4 cup chopped red bell pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon hot pepper sauce
2 green, yellow or red bell peppers, cut in half lengthwise and seeds removed


  1. Blend 1/4 cup soup and water in small bowl. Pour into 8X8-inch baking dish; set aside. Brown turkey in large nonstick skillet over medium-high heat; drain well. Combine remaining soup with cooked turkey, rice, corn, celery, chopped bell pepper, Italian seasoning and hot pepper sauce in large bowl; mix well.
  2. Fill pepper halves equally with turkey mixture. Place stuffed peppers on top of soup mixture in baking dish. Cover and bake at 350°F 35 to 40 minutes. To serve, place peppers on serving dish and spoon remaining sauce from baking dish over peppers.

Nutritional Information

Serving Size: 1 stuffed bell pepper half
Sodium 326 mg
Protein 13 g
Fiber 3 g
Carbohydrate 33 g
Cholesterol 22 mg
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 13 %
Calories 204

Dietary Exchange

Vegetable 1-1/2
Starch 1-1/2
Meat 1

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