Grilled Stuffed Peppers

Servings 4 servings


  • 1 teaspoon olive oil
  • 1 pound ground turkey
  • 1 onion diced
  • 1 zucchini diced
  • 1 cup fresh corn
  • 2 cloves garlic minced
  • 1 cup white rice cooked
  • 1/2 cup Prego┬« Farmers' Market Classic Marinara
  • 1/2 cup chicken broth
  • salt and pepper to taste
  • 4 bell peppers split in half and seeds and ribs removed
  • 1/2 cup cheddar shredded
  • cilantro optional, for serving


  1. Heat olive oil in a large skillet over medium heat. Add turkey, onion, and zucchini and cook until turkey is cooked through and onion is translucent, stirring frequently to break up meat. Add corn and garlic and cook another minute. Stir in rice, Prego® Farmers' Market Classic Marinara, and chicken broth. Bring to a low simmer and let cook 3 - 4 minutes, until most of the liquid has been absorbed. Season with salt and pepper to taste.
  2. Spoon them mixture into the halved bell peppers.
  3. Grill for about 10 minutes over indirect heat, until the peppers are tender. Sprinkle with cheese and continue grilling just until cheese is melted.
  4. Sprinkle with cilantro, if desired.