Turkey and Lentil Stuffed Green Peppers

60 6 servings, 1 stuffed pepper each
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6 servings, 1 stuffed pepper each

This recipe is inspired by the region of Lazio in Italy.

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Make It

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  • Heat oven to 350ºF.
  • Heat oil in a large nonstick skillet on medium-high heat. Add turkey and onions; cook 6 to 8 min. or until turkey is no longer pink, stirring frequently. Stir in lentils, Worcestershire sauce and 1 jar pasta sauce. Remove from heat.
  • Cut tops off green peppers; discard. Cut seeds and membranes from insides of peppers; discard. Stand peppers in 11x7-inch baking dish; fill with turkey mixture.
  • Pour 1/2 cup water around peppers in baking dish; cover peppers.
  • Bake 30 min. Pour remaining sauce over peppers; bake, uncovered, 15 min. or until peppers are softened. (Peppers should still retain their shapes.) Sprinkle with red peppers.


Prepare using Classico Alfredo di Salerno Roasted Red Pepper Alfredo Pasta Sauce.

Special Extra

Substitute orange, red or yellow peppers, or a mix of the different coloured peppers, for the green peppers.


  • 6 servings, 1 stuffed pepper each

Nutritional Information

Serving Size 6 servings, 1 stuffed pepper each
Calories 390
% Daily Value
Total fat 18g
Saturated fat 6g
Cholesterol 115mg
Sodium 980mg
Carbohydrate 34g
Dietary fibre 10g
Sugars 10g
Protein 26g
Vitamin A 15 %DV
Vitamin C 250 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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