Prep†time: 15 minutes

Cook†time: 30 minutes

Yield: 4 servings

Serving size: 1/2 green pepper + filling


  • 2 large green peppers, halved lengthwise + seeded
  • 1 pound lean ground turkey
  • 1 tablespoon less sodium taco seasoning
  • ¼ cup tomato salsa
  • ¼ cup Sargento® Reduced Fat Sharp Cheddar Shredded Cheese
  • reduced fat sour cream
  • diced tomatoes
  • diced avocado
  • hot sauce
  • Uncle Ben’s® Ready Rice Whole Grain Brown Rice
  • *Optional toppings are not included in nutrition calculations.


  1. Preheat oven to 350º F.
  2. Brown ground turkey in a large skillet on medium heat.
  3. Add 1 tablespoon of water and the seasoning to the turkey and stir.
  4. Add salsa. If meat seems too dry, add a little more. Turn heat to low when turkey is heated thoroughly.
  5. Add cheese and mix well.
  6. Cut green peppers in half, top to bottom. Cut a semicircle around the stem and remove the stem and seeds in one cut. Or leave the stems on like in the photo, up to you!
  7. Repeat until you have four halves.
  8. Place halves two at a time in boiling water for 35 minutes. The “skin” will lose a little brightness after the cook. (Beware, the peppers are slippery tongs are helpful!)
  9. Place peppers in a baking dish open side up and fill with your meat mixture.
  10. Bake in the oven for 20-25 minutes.
  11. Place on plates and sprinkle with the toppings of your choice.

Nutrition Information

Per Serving (1/2 green pepper + filling):

Calories: 195

Fat: 3g

Carbohydrates: 4g

Fiber: 0g

Optional Toppings


Protein: 19g

Sugars: 1g

Sodium: 273mg

Vitamin A: 3%

Vitamin C: 0%

Calcium: 8%

Iron: 0%

WWP+: 3 points

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