Pin It Colorful bell peppers filled with savory ground turkey, fluffy rice, and vegetables, baked to perfection for a hearty and wholesome dinner.
Stuffed peppers always remind me of family dinners where everyone could pick their favorite pepper color. This version with ground turkey and rice became a staple on busy weeknights.
Ingredients
- Bell peppers: 4 large bell peppers (red, yellow, or green) tops cut off, seeds and membranes removed
- Olive oil: 1 tablespoon
- Ground turkey: 1 pound (450 g)
- Yellow onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Carrot: 1 medium, grated
- Zucchini: 1 small, diced
- Rice: 1 cup (180 g) cooked white or brown
- Diced tomatoes: 1 can (14 oz/400 g) drained
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt and black pepper: to taste
- Shredded mozzarella or cheddar cheese: 1 cup (100 g) divided
- Chopped fresh parsley: 2 tablespoons optional
Instructions
- Preheat oven:
- Preheat oven to 375°F (190°C).
- Prepare baking dish:
- Lightly grease a baking dish large enough to hold the peppers upright.
- Blanch peppers:
- Bring a large pot of salted water to a boil. Blanch the hollowed bell peppers for 3 minutes, then drain and set aside.
- Sauté aromatics:
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
- Cook turkey:
- Add ground turkey. Cook, stirring, until no longer pink, about 5 minutes.
- Add veggies:
- Add grated carrot and diced zucchini. Cook for 3 minutes until softened.
- Mix filling:
- Stir in cooked rice, drained tomatoes, dried oregano, dried basil, smoked paprika, salt, and pepper. Cook for 2 minutes to combine.
- Add cheese:
- Remove from heat. Stir in half the shredded cheese.
- Stuff peppers:
- Spoon the filling evenly into the prepared bell peppers. Place peppers upright in the baking dish.
- Top and bake:
- Sprinkle the remaining cheese over the tops. Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and golden.
- Garnish and serve:
- Let cool for 5 minutes. Garnish with fresh parsley if desired. Serve warm.
Pin It My grandma used to let us help stuff the peppers, making it a fun and hands-on family meal. Everyone still talks about those dinners years later.
Required Tools
Large pot, skillet, baking dish, chefs knife, cutting board, mixing spoon, and aluminum foil are all essential for this recipe.
Allergen Information
This dish contains dairy from the cheese and can be gluten-free by verifying your rice and cheese labels.
Nutritional Information
Each serving contains approximately 340 calories, 12 g total fat, 32 g carbohydrates, and 27 g protein.
Pin It Their bright colors and satisfying filling always impress at the table. Enjoy these peppers fresh from the oven for the best texture and flavor.
Recipe Questions & Answers
- → Can I substitute the ground turkey with other meats?
Yes, ground beef or chicken can be used as alternatives, adjusting cooking times accordingly.
- → How do I prepare the bell peppers for stuffing?
Cut the tops off, remove seeds and membranes, then blanch them in boiling water for 3 minutes to soften before filling.
- → What types of cheese work best for topping?
Mozzarella or cheddar cheese provide a creamy, melted topping, but pepper jack can add a spicy twist.
- → Can I add other vegetables to the filling?
Yes, ingredients like chopped spinach, corn, or black beans can be added for extra nutrition and flavor.
- → Is this dish suitable for gluten-free diets?
When using certified gluten-free rice and cheese, this meal is naturally gluten-free.