Stuffed Bell Peppers with Ground Turkey (Printer-friendly)
Colorful peppers filled with seasoned ground turkey, rice, and melted cheese, baked until golden and tender.
# What You’ll Need:
→ Vegetables
01 - 4 large bell peppers (any color), tops cut off and seeds removed
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 (14.5 oz) can diced tomatoes, drained
→ Protein
05 - 1 lb ground turkey
→ Grains
06 - 1 cup cooked white or brown rice
→ Dairy
07 - 1 cup shredded mozzarella or cheddar cheese, divided
→ Pantry
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon paprika
12 - Salt and pepper to taste
→ Garnish
13 - Fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate peppers standing upright.
02 - Bring a large pot of salted water to a boil. Blanch bell peppers for 3-4 minutes until slightly softened. Drain and arrange cut side up.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook 3 minutes until translucent. Add garlic and sauté 1 minute.
04 - Add ground turkey to skillet, breaking apart with spoon. Cook 6-8 minutes until browned and cooked through.
05 - Stir in diced tomatoes, cooked rice, oregano, basil, paprika, salt, and pepper. Simmer 3-4 minutes to meld flavors. Remove from heat and mix in half the cheese.
06 - Distribute turkey and rice mixture evenly among prepared bell peppers. Position peppers upright in baking dish.
07 - Top each stuffed pepper with remaining cheese.
08 - Cover baking dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake an additional 10 minutes until cheese is melted and golden.
10 - Garnish with fresh parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- These peppers reheat beautifully for lunch the next day, actually improving in flavor overnight – something I discovered accidentally when I made too many during a weeknight cooking session.
- The contrast between the slightly charred pepper edges and the moist, flavorful filling creates this incredible textural experience that beats any one-note casserole.
02 -
- Standing the peppers upright prevents filling spillage – I learned this after a messy batch where I laid them sideways and watched half the filling escape during baking.
- That brief blanching step makes all the difference between properly tender peppers and ones that remain too firm against the soft filling – skipping it once convinced me never to take that shortcut again.
03 -
- Cut a thin slice from the bottom of each pepper if they wobble, creating a stable base that prevents tipping during baking – a trick I wish Id known before my first pepper domino disaster.
- Reserve those colorful pepper tops, chop them finely, and add to the filling for zero waste and extra pepper flavor throughout every bite.