Description
Ground Turkey Stuffed Bell Peppers are a wholesome, protein-packed dinner featuring tender bell peppers filled with seasoned lean ground turkey, rice, tomato sauce, herbs, and melted cheese. This easy one-pan meal is perfect for busy weeknights, meal prep, or a healthy family dinner that’s both satisfying and flavorful.
Ingredients
Bell Peppers
- 4 large bell peppers (any color)
Filling
- 1 lb (450 g) lean ground turkey
- 1 cup cooked white or brown rice
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- ½ cup tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping
- 1 cup shredded mozzarella or cheddar cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Slice the tops off the bell peppers and carefully remove the seeds and membranes, creating hollow vessels for the filling.
- Blanch Peppers: Bring a large pot of water to a boil, then blanch the peppers for 3–4 minutes to soften slightly. Drain and set aside to cool.
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
- Add Garlic: Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Turkey: Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon as it cooks evenly.
- Mix Filling: Stir in the drained diced tomatoes, tomato sauce, cooked rice, Italian seasoning, paprika, salt, and black pepper. Let the mixture simmer for about 5 minutes to blend flavors.
- Stuff Peppers: Place bell peppers upright in a baking dish. Spoon the turkey and rice mixture evenly into each pepper.
- Bake Covered: Cover the baking dish with foil and bake for 30 minutes to cook the filling through and meld flavors.
- Add Cheese and Finish Baking: Remove the foil, sprinkle shredded cheese over each stuffed pepper, then bake uncovered for another 10–15 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with chopped fresh parsley if desired, and serve the stuffed peppers warm for a comforting meal.
Notes
- Use quinoa or cauliflower rice as a lower-carb alternative to white or brown rice.
- Substitute ground chicken for ground turkey if preferred.
- Add chopped spinach, mushrooms, or zucchini to the filling for extra vegetables and nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked stuffed peppers for up to 3 months for convenient meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
