Nothing says comfort food quite like these Fall Stuffed Peppers. With so many wonderful fall flavors in one place, what’s not to love? Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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Fall Stuffed Peppers
6 Medium Bell Peppers, halved and seeded
1/2 White Onion, diced
2 Tbsp. Extra Virgin Olive Oil
1 Lb. Ground Turkey, 90% lean or more
1 Large Sweet Potato, diced into 1/2-inch cubes
1 1/2 C. Wild Rice, cooked
1/2 C. Dried Cranberries, unsweetened
1 tsp. Dried Rosemary
1 tsp. Dried Thyme
2 C. Reduced Sodium Chicken Broth
7 Oz. Crystal Farms Reduced-Fat Low Moisture Mozzarella Cheese, shredded
Salt & Pepper, to taste
Preheat the oven to 400F.
Spread the diced sweet potato on a sheet pan. Toss with 1 Tbsp. of olive oil, salt, and pepper. Bake for 30-35 minutes, or until cooked through. Once the sweet potatoes are cooked, remove the tray from the oven and change the oven temperature to 350F.
Meanwhile, arrange the halved bell peppers in two 9x13 baking dishes, cut side up. Set aside.
Heat the remaining olive oil in a pan over medium heat. When hot, add the onion and cook for about 2 minutes until softened. Add the turkey and cook about 6 minutes, until it reaches a temperature of 165F. Season with salt and pepper and make sure to break the turkey up as it cooks.
In a large bowl, combine the turkey mixture, sweet potatoes, rice, dried cranberries, rosemary, and thyme. Mix to combine.
Pour 1 cup of chicken broth into the bottom of each baking dish.
Evenly fill the bell peppers with your filling and sprinkle the top with cheese.
Cover the pan with foil and bake for about 40 minutes, until the peppers have softened. Remove the foil and bake for an additional 5 minutes.