Save Colorful bell peppers filled with savory ground turkey, fluffy rice, and vegetables, baked to perfection for a hearty and wholesome dinner.
I remember the first time I made these stuffed peppers for my family. The aroma filled the kitchen and everyone was excited to dig in. Even picky eaters loved this wholesome and tasty combination.
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
- 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 mozzarella or cheddar cheese: 1 cup (100 g), divided
- Fresh parsley: 2 tablespoons, chopped (optional, for garnish)
Instructions
- Prepare peppers:
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Blanch hollowed peppers for 3 minutes, drain and set aside.
- Sauté vegetables:
- Lightly grease a baking dish. In a large skillet, heat olive oil over medium. Add onion and garlic, sauté for 2 minutes until fragrant.
- Cook turkey:
- Add ground turkey and cook, stirring, until no longer pink, about 5 minutes.
- Add remaining vegetables:
- Stir in grated carrot and diced zucchini, cook for 3-4 minutes until softened.
- Combine filling:
- Mix in cooked rice, drained tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook for 2 minutes to combine. Remove from heat and stir in half the shredded cheese.
- Stuff peppers:
- Spoon filling evenly into prepared peppers. Place upright in baking dish and sprinkle remaining cheese on top.
- Bake:
- 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 One weekend, my kids helped stuff the peppers and took pride in their creations. Seeing them enjoy both cooking and eating made this recipe truly special for our family dinners.
Required Tools
Large pot, skillet, baking dish, chef's knife, cutting board, mixing spoon, and aluminum foil are needed for this recipe.
Allergen Information
Contains dairy due to cheese. Confirm gluten-free status for rice and cheese. Always check product labels for allergies.
Nutritional Information
Each serving contains approximately 340 calories, 12 g total fat, 32 g carbohydrates, and 27 g protein.
Save Serve these stuffed peppers straight from the oven while the cheese is hot and bubbly. They make an impressive and delicious main dish for any night.
Recipe FAQs
- → How do I prepare the bell peppers for stuffing?
Cut off the tops, remove seeds and membranes, then blanch the peppers in boiling salted water for about 3 minutes to soften before stuffing.
- → Can I substitute ground turkey with other proteins?
Yes, ground beef or chicken work well as alternatives, adjusting cooking times as needed.
- → What types of cheese can be used for the topping?
Mozzarella or cheddar cheese is recommended, but feel free to try pepper jack for a spicy twist.
- → Is this dish suitable for gluten-free diets?
Yes, as long as all ingredients like rice and cheese are certified gluten-free.
- → What sides pair well with this bell pepper dish?
A light green salad or crusty bread complements the flavors and textures nicely.
- → How can I add extra nutrition to the filling?
Incorporate chopped spinach, corn, or black beans to boost nutritional value and variety.