Do you ever find yourself flipping through old cookbooks, a wave of nostalgia washing over you? I recently pulled out my treasured copy of Family Circle All-Time Favorite Recipes, a book filled with dog-eared pages and handwritten notes. It’s a time capsule of comforting, classic meals. One recipe that always stood out was "Cheese-Topped Peppers," a simple yet satisfying dish.

As I looked at it, I was inspired to create a version that aligns more with my current approach to healthy eating, without sacrificing any of the comforting flavor. I wanted something a little lighter, with less fat, but still packed with that savory goodness I remembered. So, I got to work in the kitchen, making a few simple swaps.

This modified recipe keeps all the soul of the original but is updated for a more health-conscious lifestyle. I swapped the traditional ground meat for lean ground turkey and kept the cheese strictly as a topping rather than mixing it in. The real secret? A touch of prepared horseradish in the filling gives it an unexpected, zesty kick that perfectly complements the savory turkey and sweet peppers.

This recipe has become a staple in my home. It’s proof that you can honor those cherished family favorites while still making choices that make you feel your best. It's a perfect weeknight dinner that is both incredibly delicious and nourishing.

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Why This Stuffed Pepper Recipe Works

What makes this version so special? It’s all about a few key adjustments that boost flavor while keeping things light.

Lean Protein: Using 93/7 ground turkey provides a fantastic source of lean protein. It keeps you feeling full and satisfied without the higher fat content found in some other ground meats. This simple switch makes the dish significantly lighter.
The Horseradish Kick: This is my secret ingredient! A small amount of prepared horseradish adds a bright, zesty flavor that cuts through the richness of the filling. It’s a surprising twist that elevates the entire dish from good to great.
Cheese as a Topping: By saving the cheese for just the top, you get that wonderful, melty, golden-brown crust without loading the filling with extra fat and calories. It’s the perfect finishing touch.
A Solid Foundation: This recipe is built on a classic combination of onion, garlic, rice, and tomatoes. These simple, wholesome ingredients create a flavorful base that feels both familiar and deeply satisfying.

A Healthier Take on a Classic Comfort Food

Sometimes, making a recipe healthier can feel like you’re taking away all the fun. That’s not the case here. My goal was to modify, not compromise. I believe that healthy food should be joyful and delicious, and this recipe is a perfect example of that philosophy.

This dish is wonderfully balanced. You get protein from the turkey, complex carbohydrates from the rice, and a host of vitamins and nutrients from the bell peppers, onion, and tomatoes. It’s a complete meal in one neat little package.

Whether you're looking for a reliable weeknight dinner, a healthy meal prep option, or just a way to enjoy a classic comfort food with a clean twist, this recipe is for you. It’s a testament to the idea that you can revisit old favorites and adapt them to fit your life today.

Here are a few other recipes from the blog that everyone loves:

Greek Lemon Turkey Soup

Protein Packed Asian Beef Bowl

Flavor Packed Chicken Buddha Bowl

Stuffed Red Pepper Soup

Spicy Coconut Lime Chicken Soup

The Best Taco Soup

Sausage Low Carb Italian Soup

Mexican chicken Salad

Cheese-Topped Stuffed Red Peppers Recipe

Inspired by the classic from Family Circle's All-Time Favorite Recipes, this version is lighter, leaner, and has an extra zip of flavor.

Yields: 4 servings
Prep time: 20 minutes
Cook time: 1 hour 15 minutes

Ingredients

4 medium-sized red bell peppers
1 pound 93/7 lean ground turkey
1 cup chopped onion
2 clove garlic, minced
1 1/2 cup cooked white or brown rice
1 (15-ounce) can tomato sauce
1/2 teaspoon cumin
2 tablespoons Worcestershire sauce
2 tablespoons low sugar ketchup
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons prepared horseradish
1 cup shredded sharp cheddar or Monterey Jack cheese
2 tablespoons chopped fresh parsley

Instructions

Prepare the Peppers: Preheat your oven to 350°F (175°C). Start by preparing the bell peppers. Slice a thin layer off the top of each pepper and set the tops aside if you wish to use them as "lids." Carefully remove the seeds and membranes from the inside. Place the hollowed-out peppers upright in a baking dish.
Par-Boil the Peppers: Bring a large pot of water to a boil. Gently place the peppers in the boiling water and cook for 8 minutes. This step helps soften them and reduces the overall baking time. Carefully remove the peppers with tongs, drain them well, and return them to the baking dish.
Cook the Filling: In a large skillet over medium-high heat, cook the ground turkey, chopped onion, and minced garlic until the turkey is no longer pink and the onion is soft. Drain off any excess fat from the skillet.
Stir in Cumin; cook 2 minutes.
Combine the Ingredients: Remove the skillet from the heat. Stir in the cooked rice, tomato sauce, salt, pepper, Worcestershire sauce, ketchup, and the prepared horseradish. Mix everything together until it is well combined.
Stuff the Peppers: Carefully spoon the turkey and rice mixture into each of the par-boiled peppers, filling them to the top.
Bake: Pour about 1/4 inch of water into the bottom of the baking dish around the peppers. This will create steam and help keep the peppers moist as they bake. Cover the dish with foil. Bake for 45 minutes, or until the peppers are tender.
Add the Cheese and Finish: Remove the foil from the baking dish. Sprinkle the shredded cheese evenly over the top of each stuffed pepper. Return the dish to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and slightly golden.
Serve: Let the peppers cool for a few minutes before serving. Enjoy this delicious, updated classic!

Cheese-Topped Stuffed Red Peppers

Yield: 4

Author: Angie Bloom

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Discover a delicious and healthy stuffed red pepper recipe! This modified classic uses lean turkey and a zesty horseradish twist for a lighter, flavorful meal.

Cook modePrevent screen from turning off

Ingredients

4 medium-sized red bell peppers
1 pound 93/7 lean ground turkey
1 cup chopped onion
2 clove garlic, minced
1 1/2 cup cooked white or brown rice
1 (15-ounce) can tomato sauce
1/2 teaspoon cumin
2 tablespoons Worcestershire sauce
2 tablespoons low sugar ketchup
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons prepared horseradish
1 cup shredded sharp cheddar or Monterey Jack cheese
2 tablespoons chopped fresh parsley

Instructions

Prepare the Peppers: Preheat your oven to 350°F (175°C). Start by preparing the bell peppers. Slice a thin layer off the top of each pepper and set the tops aside if you wish to use them as "lids." Carefully remove the seeds and membranes from the inside. Place the hollowed-out peppers upright in a baking dish.
Par-Boil the Peppers: Bring a large pot of water to a boil. Gently place the peppers in the boiling water and cook for 8 minutes. This step helps soften them and reduces the overall baking time. Carefully remove the peppers with tongs, drain them well, and return them to the baking dish.
Cook the Filling: In a large skillet over medium-high heat, cook the ground turkey, chopped onion, and minced garlic until the turkey is no longer pink and the onion is soft. Drain off any excess fat from the skillet.
Stir in Cumin; cook 2 minutes.
Combine the Ingredients: Remove the skillet from the heat. Stir in the cooked rice, tomato sauce, salt, pepper, Worcestershire sauce, ketchup, and the prepared horseradish. Mix everything together until it is well combined.
Stuff the Peppers: Carefully spoon the turkey and rice mixture into each of the par-boiled peppers, filling them to the top.
Bake: Pour about 1/4 inch of water into the bottom of the baking dish around the peppers. This will create steam and help keep the peppers moist as they bake. Cover the dish with foil. Bake for 45 minutes, or until the peppers are tender.
Add the Cheese and Finish: Remove the foil from the baking dish. Sprinkle the shredded cheese evenly over the top of each stuffed pepper. Return the dish to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and slightly golden.
Serve: Let the peppers cool for a few minutes before serving. Enjoy this delicious, updated classic!

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Nutrition Facts

Calories

292

Fat

10 g

Sat. Fat

6 g

Carbs

41 g

Fiber

7 g

Net carbs

33 g

Sugar

14 g

Protein

13 g

Sodium

1687 mg

Cholesterol

25 mg

The nutrition information provided is only estimated based on an online nutritional calculator. I am not a dietician. Please consult a doctor for accurate, more personal information about your health and any dietary restrictions and concerns you may have.

Remember that a healthy lifestyle isn't built on deprivation. It's built on discovery, nourishment, and finding joy in the food you eat. I encourage you to take this recipe, make it your own, and see how simple, clean ingredients can come together to create something truly satisfying. You have the power to write your own story of health, one delicious meal at a time.

We’d love to see your creations! Snap a photo, share it on social media, and tag us at @angiebloom. Have questions, or want to share your favorite add-ins? Drop a comment below or connect with us via email.

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