Gluten-Free Greek Stuffed Peppers with Rice


Start to finish: 60 minutes
Servings: 6
Skill: Moderately Easy


2 cups Arborio rice, prepared by manufacturer’s directions
2 cups kale, chopped
1 medium onion, diced
10 crimini mushrooms, diced
2 medium carrots, diced
2 cups canned tomatoes
1 teaspoon sea salt
1 teaspoon ground pepper
1 tablespoon oregano
6 whole bell peppers, seeded
1 pound ground turkey
3 tablespoons olive oil


Step 1

Heat the oven to 350 F. Lightly coat a deep baking dish with olive oil.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onions and lightly saute. Add the carrots, mushrooms and kale, until soft (this should take about 5 minutes). Add canned tomatoes, and set the mixture aside in a large mixing bowl.

Step 3

Cook the ground turkey in skillet until finished, and add it to the mixture. Season with sea salt, pepper and oregano. Mix all the ingredients together.

Step 4

Cut the top off the bell peppers and reserve the tops. Remove the core and seeds.

Step 5

Stuff the bell peppers with the mixture and set upright in baking dish. Top with the reserved bell pepper tops. Season with sea salt and pepper and use the remaining olive oil on top.

Step 6

Bake for 35 minutes at 350 F, or until the tops are lightly browned. Serve immediately.

Nutritional Data (1 Serving)

Calories 391
Total Fat 6.45g
Saturated Fat 1.11g
Cholesterol 53.33mg
Sodium 550.06mg
Total Carbohydrate 34.41g
Dietary Fiber 9.09g
Sugars 8.36g
Protein 26.88g
Carbs 45.5%
Fat 19.1%
Protein 35.5%

Posted By Complete Nutrition and Stella Metsovas on March 19, 2013
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