Better for You • Dinner

Riced Veggies Stuffed Peppers Recipe

The key to the best stuffed peppers is a good sauce…and some extra veggies! A crowd-please twist on classic Italian stuffed peppers using riced veggies in place of traditional rice.
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Cook Time



3/4 pound ground turkey or chicken

1 small onion, chopped

2 cloves garlic, minced

3 cups baby spinach

1 package Green Giant® Riced Veggies Spicy Mexican Blend, cooked according to package directions

2 cups Victoria® Marinara Sauce

1 cup shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

4 medium bell peppers, halved lengthwise and seeded


Preheat oven to 375°F. Cook ground turkey, onion and garlic 8 minutes or until turkey is done, stirring to break up turkey. Add spinach and cook 1 minute.   Season with salt and pepper.

Stir in cooked Green Giant® Riced Veggies Spicy Mexican Blend, Victoria® Marinara Sauce, ½ cup mozzarella cheese and Parmesan cheese.

Evenly fill pepper halves with turkey mixture. Cover and bake 25 minutes.

Remove cover, sprinkle with remaining mozzarella cheese and bake 5 minutes.