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Stuffed Red Peppers

This rustic-style entrée is packed with “superfoods” – high-fiber, nutrient-rich chickpeas, lentils, tomatoes, and bell peppers. A little ground turkey goes a long way in this otherwise plant-based dish.

Want to make it vegan? Swap the turkey for plant-based ground meat (warning: high in sodium!) or add some extra beans. Watching your salt intake? Use no-salt-added canned chickpeas and tomatoes, or cook your own chickpeas from dry, and use fresh tomatoes.

Stuffed Red Peppers

Prep Time: 20 minutes
Cook Time: 1 hour
Serves: 4


  • 4 large red peppers, stems left on, halved lengthwise and seeded
  • 1 Tbsp olive oil
  • 1 red onion, finely chopped
  • 1 pound ground turkey
  • 2 garlic cloves, finely chopped
  • ½ tsp smoked hot paprika or chili powder
  • 1 tsp ground cumin
  • 1 15-oz can chickpeas, drained
  • 2 cups green lentils, cooked OR drained and rinsed canned
  • 1 14.5-oz can diced tomatoes
  • ½ cup vegetable or chicken stock
  • Salt and pepper to taste

To serve:

    • 3/4 cup yogurt (low fat Greek style or unsweetened non-dairy) – optional
    • 1/4 cup coarsely chopped fresh mint
    • 1/4 cup coarsely chopped fresh flat-leaf parsley


      1. Preheat the oven to 350 degrees. Arrange the bell peppers cut-side up in a roasting pan.
      2. Heat the oil in a skillet over medium. Add the red onion, ground turkey, and garlic and cook, stirring and breaking up the meat, for 5 minutes or until evenly browned.
      3. Stir in the paprika and cumin, then the chickpeas, lentils, tomatoes, and stock. Season with salt and pepper, then increase the heat to high and bring to a boil. Remove from heat.
      4. Spoon the meat mixture into the bell peppers and cover the dish with aluminum foil. Bake for 50 minutes, or until the bell peppers are tender and the meat is cooked.
      5. Remove foil and top each pepper with a spoonful of yogurt, if using. Sprinkle generously with the chopped herbs and serve immediately.

Adapted from The Superfood Kitchen