Stuffed Red Peppers

Stuffed Red Peppers: Main Image

Quick Facts

Servings: 6
Cook Time: 50 min.
Use a mix of red, yellow, orange, and green peppers, choosing those with straight sides and even bases so they'll stand up properly.


  • Peppers6 small to medium red peppers
  • Filling1 Tbs extra-virgin olive oil
  • 1 medium onion, peeled and finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 8 oz ground white meat of chicken or turkey
  • 1 1/2 cups cooked long-grain brown or white rice
  • 1/4 cup pine nuts (optional)
  • 2 Tbs finely chopped fresh flat-leaf parsley
  • kosher salt and freshly ground black pepper


  • Preheat the oven to 350°F (180°C).
  • PeppersCut the stem end from the peppers and reserve, keeping matching tops and bases together. Remove the seeds and membranes from the peppers with a grapefruit knife.
  • FillingWarm the oil in a large skillet over medium heat. Add the onion, celery, and garlic; cook for 5 minutes, or until soft. Add the chicken or turkey and cook, stirring occasionally, for 5 minutes, or until just cooked. Remove from the heat and stir in the rice, pine nuts (if using), and parsley. Season with salt and pepper.
  • Spoon the filling into the peppers, leaving about 1/2 inch (1.3 cm) at the top, and replace the tops. Fit the peppers close together into a casserole dish just large enough to hold them. Cover and bake for 45 minutes, or until the peppers are tender.
Copyright © 2005 by Evelyn H. Lauder

Nutrition Facts

Calories 356
  Calories from Fat 99 (28%)
(17%)Total Fat 11g
(9%)Saturated Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
(12%)Cholesterol 36mg
(2%)Sodium 47mg
(13%)Potassium 452mg
Total Carbohydrate 47g
(19%)Dietary Fiber 5g
Sugars 7g
Sugar Alcohols 0g
(35%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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