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High-Flavor Low-Fat Stuffed Peppers
High-Flavor Low-Fat Stuffed Peppers Eileen Goltz | Meat
1 hour, 15 minutes 25 minutes
50 minutes
4 servings

  • 12 oz. ground turkey or chicken
  • 1 cup oats
  • 1 medium onion, chopped
  • 2 large tomatoes, chopped
  • 2 garlic cloves, minced
  • 4 whole green bell peppers
  • 1 teaspoon ground cumin
  • 1 dash dried red chili pepper
  • Salt and pepper, to taste
  • 3 cups chicken broth, from bouillon

  1. Preheat oven to 325°F.
  2. Sauté the oats and garlic in a nonstick skillet coated with cooking spray on medium high heat for about 5 minutes, until they start to brown. Begin adding the chicken broth to the skillet 1/2 cup at a time, until 2 cups of broth have been absorbed. Set the oats aside in a large bowl.
  3. In the same skillet, stir-fry the ground turkey/chicken with the onions until the turkey/chicken is cooked throughout, and then add the chopped tomatoes, cumin, ground chili pepper, and salt/pepper. Add this turkey/chicken mixture to the oats, and stir the two together.
  4. Cut the top off each bell pepper and scoop out the seeds and membrane, being careful not to break the peppers. Fill each pepper with the ground turkey/chicken-oat mixture and place in a baking dish. Add the remaining 1 cup of chicken broth to the baking dish, and cover first with wax paper and then foil (the wax paper will keep the foil from sticking to the peppers).
  5. Bake the stuffed peppers for 30 minutes.

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