Save Colorful bell peppers filled with savory ground turkey, fluffy rice, and vegetables, baked to perfection for a hearty and wholesome dinner.
Stuffed peppers were a regular on our weeknight dinner table growing up. I love how you can pack so many vegetables in, and still satisfy picky eaters with cheesy, savory flavor.
Ingredients
- Bell peppers: 4 large peppers (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 rice: 1 cup (180 g) white or brown
- 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)
- Chopped fresh parsley: 2 tablespoons (optional)
Instructions
- Prep Oven and Dish:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish to hold the peppers upright.
- Blanch Peppers:
- Bring a large pot of salted water to a boil. Blanch hollowed peppers for 3 minutes, drain and set aside.
- Cook Filling:
- Heat olive oil in a skillet over medium. Add onion and garlic, sauté for 2 minutes. Add ground turkey, cook until no longer pink, about 5 minutes.
- Vegetable Addition:
- Stir in grated carrot and diced zucchini. Cook for 3 minutes until softened.
- Combine Flavorings:
- Add cooked rice, drained tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook 2 minutes to combine. Remove from heat and stir in half the cheese.
- Stuff Peppers:
- Spoon filling into peppers and place upright in baking dish. Sprinkle remaining cheese on top.
- Bake:
- Cover loosely with foil. Bake 30 minutes. Remove foil, bake 10 more minutes until cheese is golden and bubbly.
- Finish:
- Let cool 5 minutes. Garnish with chopped parsley. Serve warm.
Save Whenever my family visits, this recipe is one of the first dinners they request, especially because everyone gets their own pepper. It always brings smiles around the table.
Recipe Variations
Swap in ground beef or chicken instead of turkey. For a vegetarian version, use lentils or black beans along with chopped spinach or corn.
Serving Suggestions
Serve with a light salad or gluten-free bread for a meal. A dollop of sour cream or guacamole adds even more flavor.
Nutrition Information
Each serving provides about 340 calories, 12 g fat, 32 g carbohydrates, and 27 g protein.
Save Enjoy warm for best flavor, and refrigerate leftovers for up to 3 days. Stuffed peppers also freeze well for quick future meals.
Recipe FAQ Section
- → Can I use a different meat instead of turkey?
Yes, ground beef or chicken can be substituted to suit your preference without altering the dish’s hearty texture and flavor.
- → How do I prepare the peppers before stuffing?
Cut off the tops, remove seeds and membranes, and blanch them in boiling water for 3 minutes to soften for baking.
- → What cheese works best for this dish?
Mozzarella or cheddar provide a melty, savory topping, but feel free to use pepper jack for a spicy twist.
- → Can I add extra vegetables to the filling?
Yes, adding ingredients like chopped spinach, corn, or black beans enhances nutrition and variety in the filling.
- → Is this dish suitable for gluten-free diets?
When using certified gluten-free rice and cheese, this meal is suitable for gluten-sensitive individuals.