Turkey & Bulgur Stuffed Peppers

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenTurkey & Bulgur Stuffed Peppers
Skill Level
Preparation Time 20 minutes Total Time 60 minutes
Servings 5 Cost Per Serving $2.75
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1 lbs (454 g)Extra Lean Ground Turkey
5Medium Bell Peppers (mixture of colours)
1Large Onion,medium dice
2 ClovesGarlic,minced
1 cupCooked Bulgur
1/3 cup + 2 tbspParsley,roughly chopped
1/4 cup + 2 tbspParmesan cheese,grated
1/4 cupPanko or Regular Breadcrumbs
1 1/2 cupsTomato Puree
2 tbspOlive Oil
To TasteSea Salt and Freshly Ground Black Pepper


  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers, leaving the stems intact, and remove all the seeds and membrane from inside.
  3. Add olive oil to a large saute pan over medium high heat. Add onions, garlic and carrot and cook for about 3 minutes or until the vegetables are soft.
  4. Add the turkey to the pan and cook, breaking up the meat with a spoon. Cook for about 10 minutes or until the turkey has browned.
  5. Remove from heat and fold in 1/3 cup of parsley, the cooked bulgur, and ¼ cup of parmesan cheese. In a separate bowl combine the bread crumbs with 2 tbsp of parsley and 2 tbsp of parmesan. Season with a pinch of salt and pepper.
  6. Fill the peppers with the turkey mixture and top with a couple tbsp. of the breadcrumb mixture. Put the tops of the peppers back on.
  7. Pour the tomato puree into the bottom of a medium baking dish. Gently place the peppers in the dish. Bake for about 20 minutes or until peppers are tender when poked with a fork.


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  • Turkey can be leaner than beef, but it depends on the cut. Ground turkey is often made from both light and dark meat, making it almost as high in fat as extra lean ground beef. Ask your butcher for ground turkey breast or look for turkey labeled as “extra lean” in your grocery store. Extra lean ground beef has twice the fat and three times as much saturated fat as extra lean ground turkey. Another tip to reduce fat: drain off fat when sautéing ground meat or poultry.