Save Colorful bell peppers filled with savory ground turkey, fluffy rice, and vegetables, baked to perfection for a hearty and wholesome dinner.
When I make these stuffed peppers on chilly evenings, my family always gathers eagerly around the table. I love how simple ingredients come together for a satisfying meal everyone enjoys.
Ingredients
- Bell peppers: 4 large bell peppers (red, yellow, or green) with tops cut off and seeds and membranes removed
- Olive oil: 1 tablespoon
- Ground turkey: 1 pound (450 g)
- Yellow onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Carrot: 1 medium, grated
- Zucchini: 1 small, diced
- Rice: 1 cup (180 g) cooked white or brown rice
- Diced tomatoes: 1 can (14 oz/400 g), drained
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt and black pepper: to taste
- Shredded cheese: 1 cup (100 g) mozzarella or cheddar, divided
- Parsley: 2 tablespoons chopped fresh parsley (optional, for garnish)
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 and blanch the hollowed bell peppers for 3 minutes. Drain and set aside.
- Cook the filling:
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2 minutes. Add ground turkey and cook, stirring, until no longer pink, about 5 minutes. Stir in grated carrot and diced zucchini, cooking for 3 to 4 minutes until softened. Mix in cooked rice, drained tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook for 2 more minutes to combine. Remove from heat and stir in half the shredded cheese.
- Fill and bake:
- Spoon the filling evenly into the prepared bell peppers. Arrange peppers upright in the baking dish. Sprinkle with remaining cheese. Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and golden.
- Garnish and serve:
- Let cool for 5 minutes. Garnish with fresh parsley if desired. Serve warm.
Save This recipe has quickly become a comfort food staple that my kids request often. It's a great way to enjoy vegetables, and leftovers reheat well for lunches.
Required Tools
Large pot, skillet, baking dish, chefs knife, cutting board, mixing spoon, aluminum foil.
Allergen Information
Contains dairy (cheese). Gluten-free if all ingredients (especially rice and cheese) are certified gluten-free. Always check product labels if you have food allergies.
Nutritional Information
Per serving: Calories 340, Total Fat 12 g, Carbohydrates 32 g, Protein 27 g.
Save Serve these stuffed peppers hot for a cozy, colorful dinner. They make fantastic leftovers and taste just as delicious when reheated.
Recipe FAQs
- → Can I use other meats instead of ground turkey?
Yes, ground beef or chicken can be substituted to suit your preference without altering the cooking method.
- → How should I prepare the peppers before filling?
Cut off the tops, remove seeds and membranes, then blanch the peppers in boiling salted water for 3 minutes to soften before filling.
- → What types of cheese work best for topping?
Shredded mozzarella or cheddar provide a nice melt and golden finish; pepper jack can add a spicy twist.
- → Can I add extra vegetables to the filling?
Yes, additions like chopped spinach, corn, or black beans enhance nutrition and flavor variety.
- → What sides pair well with this dish?
A light salad or crusty bread complement the flavors and round out the meal nicely.