Save Colorful bell peppers filled with savory ground turkey, fluffy rice, and vegetables, baked to perfection for a hearty and wholesome dinner.
I first made these stuffed peppers for a busy weeknight meal and was amazed how satisfying and family-friendly they turned out. The flavors meld together perfectly, and it's now a requested dinner in our house.
Ingredients
- Bell peppers: 4 large (red, yellow, or green), tops cut off, 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
- Cooked white or brown rice: 1 cup (180 g)
- 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 mozzarella or cheddar cheese: 1 cup (100 g), divided
- Fresh parsley: 2 tablespoons, chopped (optional, for garnish)
Instructions
- Prep the oven and pan:
- Preheat oven to 375°F (190°C) and lightly grease a baking dish for the peppers.
- Blanch peppers:
- Bring a pot of salted water to a boil. Blanch hollowed peppers for 3 minutes. Drain and set aside.
- Make filling:
- Heat olive oil in a skillet over medium. Sauté onion and garlic for 2 minutes. Add ground turkey and cook until no longer pink, about 5 minutes.
- Add veggies:
- Stir in carrot and zucchini. Cook for 3 to 4 minutes until softened.
- Finish filling:
- Add rice, tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook for 2 more minutes. Remove from heat and stir in half the cheese.
- Fill peppers:
- Spoon filling into peppers and place upright in the baking dish. Top with remaining cheese.
- Bake:
- Cover loosely with foil and bake for 30 minutes. Uncover and bake 10 minutes more until cheese is bubbly and golden.
- Serve:
- Let cool for 5 minutes. Garnish with fresh parsley if desired and serve warm.
Save Even picky eaters love these peppers, especially when you let everyone choose their favorite color. It's a great way to use up odds and ends from the fridge.
Allergen Information
Contains cheese. Use certified gluten-free rice and cheese for safe gluten-free results. Always check ingredient labels if you have food allergies.
Nutritional Information (per serving)
Calories: 340. Total Fat: 12 g. Carbohydrates: 32 g. Protein: 27 g.
Notes & Variations
Swap ground beef or chicken for turkey. Add spinach, corn, or black beans to the filling for extra nutrition. For a spicy touch, try red pepper flakes or pepper jack cheese.
Save Serve these stuffed peppers with a crisp salad for a complete meal your whole family will love. Leftovers reheat beautifully for lunch!
Common Questions
- → Can I substitute the ground turkey with another meat?
Yes, ground beef or chicken can be used instead for a different flavor profile.
- → What type of rice works best for the filling?
Both white and brown rice work well; cooked rice should be fluffy to blend nicely with the filling.
- → How do I prepare the peppers before stuffing?
Cut tops off, remove seeds and membranes, then blanch in boiling salted water for 3 minutes to soften slightly.
- → Can I add more vegetables to the filling?
Absolutely, ingredients like chopped spinach, corn, or black beans can add extra nutrition and flavor.
- → What cheeses are suitable for topping?
Mozzarella and cheddar both melt well and add a creamy texture and golden color when baked.