Turkey Stuffed Bell Peppers (Printable)
Bell peppers filled with seasoned turkey, rice, and veggies, baked until tender and flavorful.
# What You’ll Need:
→ Vegetables
01 - 4 large bell peppers, tops cut off and seeds removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup diced tomatoes (canned or fresh)
05 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Meats
06 - 1 lb ground turkey
→ Grains
07 - 1 cup cooked rice (white or brown)
→ Dairy
08 - ½ cup shredded mozzarella or cheddar cheese (optional for topping)
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - 1 teaspoon paprika
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
# How-To Steps:
01 - Preheat the oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Set peppers aside.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic for 2 to 3 minutes until softened.
03 - Add ground turkey to the skillet, breaking it up with a spoon. Cook for 6 to 8 minutes until browned and fully cooked through.
04 - Stir in diced tomatoes, cooked rice, dried oregano, paprika, salt, and black pepper. Cook for 2 to 3 minutes to blend flavors, then remove from heat and mix in chopped parsley.
05 - Fill each bell pepper with the turkey and rice mixture. Stand peppers upright in a baking dish.
06 - Optionally, sprinkle shredded cheese evenly over the tops of the stuffed peppers.
07 - Pour approximately ¼ cup of water into the bottom of the baking dish. Cover loosely with aluminum foil.
08 - Bake covered for 30 minutes, then remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted and golden.
09 - Sprinkle extra chopped parsley on the peppers before serving.
# Expert Advice:
01 -
- It looks fancy enough to serve to guests but comes together faster than you'd expect.
- Ground turkey soaks up all the spices beautifully, giving you protein without the heaviness of beef.
- Those tender, slightly caramelized peppers are honestly the best part, and they're the star of the plate.
02 -
- Don't skip cutting off those pepper tops cleanly—a messy cut can cause the pepper to split during baking and lose its shape.
- That splash of water in the bottom of the pan keeps everything from drying out; it's the small thing that makes the difference between peppers that are tender and peppers that are rubbery.
- Taste your filling before you stuff—you might want that extra pinch of salt or splash more oregano depending on your rice brand.
03 -
- Choose peppers that sit flat and steady in your baking dish; a pepper that wobbles will tip and spill its filling.
- If your peppers are cooking faster than the filling is heating through, tent them with foil for the whole bake time and just uncover for the last few minutes.