Save Colorful bell peppers filled with savory ground turkey, fluffy rice, and vegetables, baked to perfection for a hearty and wholesome dinner.
I first made these stuffed peppers when looking for a satisfying, healthy dinner for my family. They're packed with flavor and always disappear quickly at the table.
Ingredients
- Bell peppers: 4 large, 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
- White or brown rice: 1 cup (180 g), cooked
- 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
- Mozzarella or cheddar cheese: 1 cup (100 g), shredded, divided
- Fresh parsley: 2 tablespoons, chopped, optional
Instructions
- Prepare the peppers:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright. Bring a large pot of salted water to a boil. Blanch the hollowed bell peppers for 3 minutes, then drain and set aside.
- Make the filling:
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant. Add ground turkey. Cook, stirring, until no longer pink, about 5 minutes. Add grated carrot and diced zucchini. Cook for 3 to 4 minutes until softened. Stir in cooked rice, drained tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook for 2 more minutes to combine. Remove from heat. Stir in half the shredded cheese.
- Stuff and bake:
- Spoon the filling evenly into the prepared bell peppers. Place peppers upright in the baking dish. 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. Let cool for 5 minutes. Garnish with fresh parsley if desired. Serve warm.
Save Stuffed peppers have always been a favorite in our home during chilly evenings. The kids love helping to fill each pepper, making it a fun and tasty tradition.
Required Tools
Large pot, skillet, baking dish, chefs knife, cutting board, mixing spoon, aluminum foil
Allergen Information
Contains dairy (cheese). Gluten-free if all ingredients (especially rice and cheese) are certified gluten-free. Always check product labels if you have food allergies.
Nutritional Information (per serving)
Calories: 340 Protein: 27 g Carbohydrates: 32 g Total Fat: 12 g
Save These turkey stuffed peppers are satisfying, colorful, and family-approved. Enjoy them warm with a crisp salad or a slice of bread for a complete meal.
Recipe FAQ
- → Can I substitute ground beef for the turkey?
Yes, ground beef or chicken can be used instead of turkey for a different flavor and texture.
- → What type of rice works best for the filling?
Both white and brown rice work well; cooked rice should be fluffy to blend easily with the other ingredients.
- → How can I make this dish spicier?
Adding red pepper flakes or swapping in pepper jack cheese adds a pleasant spicy kick.
- → Is this suitable for gluten-free diets?
Yes, as long as the rice and cheese are certified gluten-free, this dish is safe for gluten-free diets.
- → What are good side dishes to serve with this?
Light salads or crusty bread complement the baked peppers well for a balanced meal.