Curry Stuffed Peppers

Created by


These lovely stuffed peppers can be made ahead and reheated just before serving. Plan ahead to have cooked brown rice on hand before you begin this recipe.

Nutritional Facts (per serving)

Nutrition (per serving): 198 calories, 10.16g total fat, 362.62mg sodium, 13.37g carbohydrates, 3.43g fiber, 13.69g protein




  • 2 medium yellow, orange or red bell peppers
  • 1 tablespoon olive oil
  • 1/2 pound lean ground turkey
  • 1 teaspoon peeled and minced fresh ginger
  • 1 teaspoon curry powder
  • 1/2 cup cooked brown rice
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves, crushed
  • 1/2 cup carrots matchsticks
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 1/2 cup chopped fresh tomato
  • Ground black pepper


  1. Preheat the oven to 350° F. Oil a baking sheet and set aside.
  2. Slice the peppers in half vertically. Remove the seeds. Place them on the prepared baking sheet.
  3. Heat the oil in a medium saucepan. Add the turkey and cook until slightly browned, about five minutes. Add the ginger and curry powder and continue to brown turkey for another five minutes. Remove saucepan from the heat.
  4. Stir in the cooked rice, basil leaves, carrots, salt, and beaten egg. Gently stir in the chopped tomatoes.
  5. Divide the mixture evenly into the four pepper halves. Top each with a pinch of black pepper.
  6. Bake for about 50 minutes or until the peppers are tender, the filling is lightly browned, and a quick read thermometer inserted into the stuffing reaches 160° F; serve immediately.

This site is intended to use by U.S. healthcare professionals only

You are now leaving VSL#3s' website.