I’m so excited for this post! Why?? Not only is this recipe super healthy and super yummy, but it was shot with my lighting set-up. Hopefully you enjoy this recipe as well as the photos!
This recipe was made with the leftover cabbage I had from St. Patty’s Day. I know that was weeks ago! No, my cabbage didn’t stay good for 3 weeks, it just took me this long to get the recipe up. Busy bee I am. Well either way…this is sort of a combination of stuffed cabbage (which I love) and stuffed peppers. I used the cabbage inside the peppers which is a great way to get some extra veggies in. I usually add some shredded cheese to my stuffed peppers, but I omitted it here (and I didn’t miss it actually!). The tab of butter on top is the only “bad” ingredient here, but such a small amount that you shouldn’t feel bad about eating it. This is a veggie-packed, low-fat, yummy, and really easy meal. This recipe makes enough filling for 6 peppers, but I only had 5, and one was red. Not sure why I bought 4 yellow peppers and 1 red. Oh well. The red one was mine (hehe). Serve this with a side salad and you’re eatin’ healthy (while being satisfied). Go splurge on some dessert after 
- 1.3 pounds extra lean ground turkey breast
- About 2 cups green cabbage, sliced into 2 inch thin strips
- 1 small white onion, diced finely
- 3 garlic cloves minced
- 1-15 ounce can of tomato sauce
- 1 cup low-sodium chicken broth
- @1½ cups cooked brown rice
- 6 small/medium bell peppers, tops removed (trim a bit off the bottoms to level if necessary)
- extra-virgin olive oil
- 6 tablespoons of whole-wheat breadcrumbs
- 1–1½ tablespoons of unsalted butter
- Preheat the oven to 400 degrees.
- Coat the bottom of a skillet with extra-virgin olive oil. On medium-high heat, add the ground turkey and cook until it’s no longer pink, breaking it up and moving around the pan. Once fully cooked, remove from the pan and set aside.
- Add a touch more oil to the pan, and saute the cabbage, onion, and garlic. Cook until softened.
- Add the turkey back to the pan.
- Add the tomato sauce and chicken broth. Bring to a boil, and then lower the heat to low and continue to simmer until the sauce has thickened, about 10 minutes.
- Once thickened, stir in the cooked brown rice.
- Place the peppers into a baking dish. Fill each pepper with the chicken mixture. Don’t be afraid to stuff it above the top! As long as it stays in. If you have a little mixture left over, no worries. You nibble while you wait!
- Top each pepper with about a tablespoon of breadcrumbs and a sliver of butter to help them brown in the oven.
- Fill the bottom of your baking dish with about an inch of water to help cook the peppers.
- Finishing cooking in the oven about 15–20 minutes or until the desired doneness is reached. I don’t like my peppers too cooked. I like them to still have a little crispness to them.
These look super yummy! I’m going to make these for my kids this week!! Beautiful photos!!!
Thanks Adrienne!! Hope they like them!!
I made stuffed peppers only once (just off the top of my head) and it was edible, but not great!!! I can not wait to try this new recipe!
In step 4 … it says (add the chicken back to the pan!) and I thought i missed something!!! LOL I reread the recipe and then I just laughed and laughed! Gullible me
hahaha
haha. I was like what? Did I leave out a step lol. Hope you love this recipe…it’s one of my favorites since I feel good eating them. Let me know how you like it!