Save It Sweet mini peppers filled with spiced Cajun turkey, brown rice, and vegetables, baked until tender and bursting with flavor. A colorful and healthy twist on a classic stuffed pepper.
I first made these Cajun turkey stuffed peppers for a weeknight dinner, and they quickly became a favorite in my household. The gentle kick of Cajun spices paired with the sweetness of the peppers makes every bite exceptionally satisfying.
Ingredients
- Mini sweet peppers: 12, halved and seeded (or 4 large bell peppers)
- Lean ground turkey: 1 lb (450 g)
- Cooked brown rice: 1 cup
- Red onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Celery stalk: 1, finely diced
- Diced tomatoes: 1/2 cup (canned or fresh)
- Cajun seasoning: 2 tbsp
- Smoked paprika: 1/2 tsp
- Cayenne pepper: 1/4 tsp (optional)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp
- Fresh parsley: 2 tbsp, chopped
- Shredded cheddar or Monterey Jack cheese: 1/2 cup (optional)
Instructions
- Prep Oven:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Prepare Peppers:
- Arrange the halved and seeded peppers cut-side up on the prepared baking sheet.
- Sauté Veggies:
- Heat olive oil in a large skillet over medium heat. Add onion, celery, and garlic; sauté for 3, 4 minutes until softened.
- Cook Turkey:
- Add ground turkey to the skillet. Cook, breaking up with a spoon, until browned and cooked through, about 5, 6 minutes.
- Season Filling:
- Stir in diced tomatoes, Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 2 minutes to combine flavors.
- Add Rice, Parsley:
- Remove from heat. Stir in cooked brown rice and fresh parsley.
- Stuff Peppers:
- Spoon the turkey mixture evenly into the pepper halves. If using, sprinkle cheese on top.
- Bake:
- Bake for 20, 25 minutes, until peppers are tender and topping is golden if using cheese.
- Garnish & Serve:
- Garnish with extra parsley and serve hot.
Save It My family always enjoys these peppers at our Sunday dinners, especially when everyone gets to pick their favorite color pepper. They love the little extra kick from the Cajun spices!
Variations
For a vegetarian version, replace turkey with black beans or lentils. Ground chicken or beef can also be substituted for turkey if desired.
Serving Suggestions
These peppers pair perfectly with a crisp green salad or a refreshing coleslaw for a balanced meal.
Nutritional Information
Each serving contains approximately 285 calories, 11 g total fat, 22 g carbohydrates, and 25 g protein.
Save It Try making these peppers ahead for busy weeknights. Their flavor only gets better as they sit!
Common Questions About Recipes
- → Can I use bell peppers instead of mini sweet peppers?
Yes, large bell peppers work well; simply halve and seed them before filling for easy serving.
- → How do I make this dish dairy-free?
Omit the cheese topping and verify the labels of Cajun seasoning to ensure no hidden dairy for a fully dairy-free option.
- → Is there a vegetarian alternative for the filling?
Replace ground turkey with black beans or lentils for a plant-based version that maintains hearty texture and taste.
- → Can I prepare the filling ahead of time?
The filling can be cooked in advance and stored refrigerated for up to two days, ready to stuff alongside fresh peppers.
- → What side dishes pair well?
A crisp green salad or classic coleslaw complements the spicy and savory peppers nicely, adding freshness to the meal.
- → How can I adjust the spice level?
Increase or decrease cayenne pepper to control heat, or add hot sauce to the filling for extra kick as desired.