Stuffed Bell Peppers with Ground Turkey (Print version)
Colorful peppers stuffed with seasoned ground turkey, rice, and melted cheese, baked until golden for a wholesome meal.
# Ingredient List:
→ 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
→ Meats
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 the oven to 375°F. Lightly grease a baking dish large enough to fit the peppers upright.
02 - Bring a large pot of salted water to a boil. Blanch the bell peppers for 3-4 minutes until slightly softened. Drain and set aside, cut side up.
03 - In a large skillet, heat olive oil over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and sauté for 1 minute.
04 - Add ground turkey to the skillet. Cook, breaking up with a spoon, until browned and cooked through, about 6-8 minutes.
05 - Stir in diced tomatoes, cooked rice, oregano, basil, paprika, salt, and pepper. Simmer for 3-4 minutes to combine flavors. Remove from heat and mix in half of the shredded cheese.
06 - Spoon the turkey and rice mixture evenly into the prepared bell peppers. Place peppers upright in the baking dish.
07 - Top each stuffed pepper with the remaining cheese.
08 - Cover with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes, or until cheese is melted and golden.
09 - Garnish with fresh parsley if desired. Serve hot.
# Expert Advice:
01 -
- These peppers look impressive but secretly assemble in just minutes, perfect for those nights when you want something homemade without spending hours in the kitchen.
- The combination of lean turkey and cheese creates that perfect balance of healthy and indulgent that makes you feel both virtuous and satisfied with every bite.
02 -
- After accidentally dropping an entire pepper once, I discovered that pre-blanching them for just 3 minutes makes them much easier to eat while still maintaining their shape.
- Cooling the filling for about 5 minutes before stuffing the peppers prevents the cheese from melting too quickly in the oven, giving you that perfect stretchy cheese pull when served.
03 -
- Choose peppers of similar size so they cook evenly, and look for ones with four distinct bumps on the bottom as theyll stand upright without tipping.
- Let the stuffed peppers rest for 5-10 minutes after baking so the filling sets slightly, making them easier to serve without falling apart.