Save to Pinterest Colorful bell peppers filled with savory ground turkey, fluffy rice, and vegetables, baked to perfection for a hearty and wholesome dinner.
Stuffed peppers are a comfort classic that always remind me of home. The mix of turkey and rice creates a filling yet light dinner our family requests again and again.
Ingredients
- Peppers: 4 large bell 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
- Mozzarella or Cheddar Cheese: 1 cup (100 g), shredded, divided
- Fresh Parsley: 2 tablespoons chopped (optional)
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. Blanch the hollowed bell peppers for 3 minutes, then drain and set aside.
- Make the Filling:
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and saute for 2 minutes until fragrant. Add ground turkey and cook, stirring, until no longer pink, about 5 minutes. Add grated carrot and diced zucchini and cook for 3 minutes until softened. Stir in cooked rice, drained tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook for 2 more minutes to combine, then remove from heat. Stir in half the shredded cheese.
- Stuff and Bake:
- Spoon the filling evenly into the prepared bell peppers. Place peppers upright in the baking dish. Sprinkle the remaining cheese over the tops. Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and golden.
- Finish and Serve:
- Let cool for 5 minutes. Garnish with fresh parsley if desired. Serve warm.
Save to Pinterest Whenever we make these stuffed peppers, my kids love customizing their own pepper with extra cheese or a sprinkle of herbs. It brings everyone together at the dinner table.
Required Tools
Large pot, skillet, baking dish, chefs knife, cutting board, mixing spoon, aluminum foil
Allergen Information
Contains dairy. 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 to Pinterest These stuffed peppers are as beautiful as they are delicious. Everyone will enjoy every flavorful bite!
Recipe FAQs
- → What type of peppers work best for stuffing?
Large bell peppers in red, yellow, or green varieties are ideal, as they hold the filling well and soften evenly when baked.
- → Can I use a different protein instead of ground turkey?
Yes, ground beef or chicken can be substituted, adjusting cooking times accordingly for best results.
- → Is it necessary to blanch the peppers before baking?
Blanching softens the peppers slightly, making them tender after baking while preserving their shape.
- → What cheeses pair well for the topping?
Mozzarella and cheddar both melt smoothly, adding creamy richness and a golden finish to the dish.
- → Can additional vegetables be included in the filling?
Yes, ingredients like chopped spinach, corn, or black beans can enhance nutrition and texture.