Save Colorful bell peppers stuffed with succulent ground turkey, fluffy rice, and vegetables, then baked until perfectly tender for a hearty, wholesome dinner that everyone will love.
I first made these stuffed peppers on a busy weeknight, and was amazed at how quickly they came together. The vibrant presentation and savory filling make them a favorite in our house, especially when we need something wholesome but not complicated.
Ingredients
- Bell 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
- Shredded mozzarella or cheddar cheese: 1 cup (100 g), divided
- Chopped fresh parsley (optional): 2 tablespoons for garnish
Instructions
- Prep the Peppers:
- Preheat oven to 375°F (190°C). Cut off tops of peppers, remove seeds and membranes. Bring a large pot of salted water to boil and blanch the peppers for 3 minutes. Drain and set aside.
- Prepare the Filling:
- In a skillet, heat olive oil over medium heat. Add onion and garlic, cook for 2 minutes until fragrant. Stir in ground turkey, cook until no longer pink, about 5 minutes.
- Add Vegetables:
- Add grated carrot and diced zucchini and cook for 3 to 4 minutes until softened.
- Combine Ingredients:
- Stir in cooked rice, drained tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook for 2 more minutes to combine flavors, then remove from heat. Mix in half of the shredded cheese.
- Fill and Bake Peppers:
- Spoon the filling into the prepared peppers. Place upright in a lightly greased baking dish. Sprinkle remaining cheese on top.
- Bake Stuffed Peppers:
- Cover loosely with foil and bake for 30 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
- Serve:
- Let cool for 5 minutes. Garnish with fresh parsley if desired and serve warm.
Save My kids love eating these stuffed peppers straight from their colorful edible bowls, and they always ask for extra cheese. It's become a fun way for our family to get excited about vegetables at dinner time.
Recipe Variations
Try substituting ground chicken or beef for turkey, or mix in chopped spinach, corn, or black beans. Pepper jack cheese adds a spicy twist for those who want more heat.
Serving Suggestions
This dish pairs nicely with a simple green salad or some fresh, crusty bread for a complete meal.
Nutrition Information
Each serving contains about 340 calories, 12 g total fat, 32 g carbohydrates, and 27 g protein, making it a wholesome choice for both weeknights and special occasions.
Save These stuffed peppers are a satisfying dinner any night of the week, and leftovers reheated the next day taste just as delicious.
Recipe FAQ
- → Can ground beef or chicken be used instead?
Yes, ground beef or chicken can replace turkey and work well with the same seasoning and cooking steps.
- → How do you prevent peppers from getting soggy?
Blanching the peppers briefly before stuffing helps maintain a firm texture and prevents sogginess during baking.
- → What types of cheese work best as topping?
Shredded mozzarella or cheddar add a creamy, golden crust, while pepper jack adds a spicy twist.
- → Can I add extra vegetables to the filling?
Yes, ingredients like spinach, corn, or black beans can enrich the filling’s flavor and nutrition.
- → Is this dish suitable for a gluten-free diet?
Using certified gluten-free rice and cheese makes the dish compatible with gluten-free dietary needs.