Mexicali Stuffed Green Peppers

I created this healthy stuffed pepper recipe for my husband who doesn't like turkey meat or rice. He loves this!




6 large green peppers 1 lb. ground turkey 1 - 2 T. olive oil 1 small onion, chopped fine 1 t. garlic salt 3 - 4 T. chili powder seasoning 1 C. Rice A Roni Mexican Style rice & pasta (prepared box = 2 cups) 1 14.5 oz. can S&W Mexican Recipe stewed tomatoes 1 small can tomato sauce catsup

Nutritional information

No nutrition information available


Heat oven to 350 degrees. Cut thin slice from the stem end of each pepper. Remove all seeds and membranes. Wash inside and outside. Cook peppers in 5 cups of boiling salted water 5 minutes; drain. Prepare Mexican rice as package directs. Set aside. In a large skillet, saute onion in olive oil and set aside. Add ground turkey to the skillet and cook until done. Drain excess liquid/fat. Stir garlic salt and chili powder into the meat. Add onion, rice, tomatoes and tomato sauce. Heat through. Stand peppers upright in an ungreased baking dish. Lightly stuff each pepper. Cover with foil. Bake 45 minutes. Remove foil. Spread catsup on top of each pepper. Bake 15 minutes uncovered.