Microwave stuffed peppers
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Moroccan style turkey stuffed bell peppers

Author: Petro


  • 1 ½ cups cooked brown rice
  • 4 medium large bell peppers
  • 1 lbs ground turkey
  • 6 cloves garlic minced
  • 2 tablespoons olive oil
  • ½ cup raisins
  • 2 teaspoons ground caraway
  • 1 teaspoon ground cinnamon
  • cups low salt vegetable juice
  • 2 teaspoons dry mint
  • 1 teaspoon fresh orange zest grated
  • pinch of salt
  • pinch of ground pepper


  • Cut the tops of the bell peppers, seed and wash well
  • Cook rice as instructed on the package.
  • Meanwhile heat a large skillet and roast the peppers lightly, on high heat, about 1 minute on each side.
  • Then place peppers in a microwave dish, bottoms up.
  • Add ½" water to the dish and cover with a lid. Microwave on high until the peppers are just a little tender but still hold their shape, 3-5 minutes.
  • Drain the water and turn the peppers right side up, keeping them in the dish.
  • Meanwhile, cook turkey with garlic in olive oil, in a large nonstick skillet over medium-high heat, breaking up the meat with a bamboo spatula, until no longer raw, about 4 minutes.
  • Add raisins, caraway and cinnamon and cook for an additional minute.
  • Stir in the cooked rice and cook for 1 more minute.
  • Remove from the heat and add ½ cup vegetable juice, mint, orange zest, salt and pepper.
  • Using a spoon, fill the peppers with the turkey mixture.
  • Pour the rest of the vegetable juice into the microwave dish and cover.
  • Microwave on high about 4 minutes.
  • Serve the peppers with or without the sauce and/or low fat yogurt.