Save It Colorful bell peppers filled with savory ground turkey, fluffy rice, and vegetables, baked to perfection for a hearty and wholesome dinner.
I remember making these stuffed peppers for my family after a busy day. They are simple to prepare, but filling and always bring comfort at dinnertime.
Ingredients
- Peppers: 4 large bell peppers (red, yellow, or green), tops cut off, seeds and membranes removed
- Filling: 1 tablespoon olive oil, 1 pound (450 g) ground turkey, 1 small yellow onion finely diced, 2 cloves garlic minced, 1 medium carrot grated, 1 small zucchini diced, 1 cup (180 g) cooked white or brown rice, 1 can (14 oz/400 g) diced tomatoes drained, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon smoked paprika, salt and black pepper to taste, 1 cup (100 g) shredded mozzarella or cheddar cheese divided
- Topping & Garnish: 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prep 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 and cook stirring until no longer pink, about 5 minutes. Add grated carrot and diced zucchini. Cook for 3 minutes until softened. Stir in cooked rice, drained tomatoes, oregano, basil, smoked paprika, salt and pepper. Cook for 2 more minutes. Remove from heat and stir in half the shredded cheese.
- Stuff and bake:
- Spoon the filling 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 another 10 minutes until cheese is bubbly and golden. Let cool for 5 minutes. Garnish with fresh parsley if desired. Serve warm.
Save It This is a go-to meal when my kids ask for something colorful and filling. Everyone loves customizing their pepper and scooping out the warm, cheesy filling together.
Required Tools
Large pot, skillet, baking dish, chefs knife, cutting board, mixing spoon, aluminum foil
Notes
Substitute ground beef or chicken for turkey if preferred. Add chopped spinach, corn, or black beans for extra nutrition. For a spicy kick add red pepper flakes or swap cheese. Pairs well with salad or bread.
Nutritional Information
Each serving: Calories: 340, Total Fat: 12 g, Carbohydrates: 32 g, Protein: 27 g
Save It Enjoy these stuffed peppers hot from the oven for best flavor. They make perfect leftovers for lunch the next day.
Common Questions About Recipes
- → Can I substitute ground turkey with other meats?
Yes, ground beef or chicken can be used as alternatives depending on your preference and dietary needs.
- → What type of rice works best for the filling?
Either white or brown cooked rice can be used, offering different textures and nutritional profiles.
- → How do I ensure the peppers stay upright while baking?
Use a baking dish that snugly fits the peppers or gently slice a very thin layer from the bottom to stabilize them.
- → Can I add extra vegetables to the filling?
Yes, ingredients like spinach, corn, or black beans can be added for additional flavor and nutrition.
- → What cheese varieties complement this dish?
Cheddar, mozzarella, or pepper jack cheese work well to add richness and a melty topping.