Stuffed Peppers Ground Turkey Rice

Colorful bell peppers filled with savory ground turkey, fluffy rice, and vegetables, baked to perfection for a hearty and wholesome dinner.

Stuffed peppers have been a family favorite ever since I first tried this recipe with ground turkey for a lighter spin. Every time I make them, the kitchen fills with wonderful aromas, and everyone gathers around for seconds.

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 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 Cheese: 1 cup (100 g) mozzarella or cheddar, divided
• Fresh Parsley: 2 tablespoons chopped (optional, for garnish)

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Prepare Oven and Dish:

Preheat oven to 375°F (190°C). Lightly grease a baking dish that fits the peppers upright.

Blanch Peppers:

Bring a large pot of salted water to a boil. Blanch bell peppers for 3 minutes, then drain and set aside.

Cook Filling:

In a large skillet, heat olive oil over medium heat. Add onion and garlic, saute for 2 minutes. Add ground turkey, cook until no longer pink. Add carrot and zucchini, cook 3 to 4 minutes until softened. Stir in rice, drained tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook for 2 minutes more.

Stuff Peppers:

Remove from heat. Mix in half the cheese. Spoon filling evenly into prepared peppers and set upright in baking dish.

Add Cheese & Bake:

Sprinkle the rest of the cheese on top. Cover with foil and bake 30 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.

Serve:

Let cool for 5 minutes. Garnish with parsley if desired and serve warm.

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My kids love helping stuff the peppers, and it has become our go-to dinner for busy nights or when we have friends over. It's colorful, filling, and always disappears quickly.

Required Tools

Large pot, skillet, baking dish, chefs knife, cutting board, mixing spoon, aluminum foil

Allergen Information

Contains dairy cheese. Gluten-free if every ingredient, especially rice and cheese, is certified gluten-free. Always check product labels if you have allergies.

Nutritional Information (per serving)

Calories: 340, Total Fat: 12 g, Carbohydrates: 32 g, Protein: 27 g

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Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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For a spicy variation, add pepper jack cheese or red pepper flakes. Enjoy with a light salad or warm bread for a complete meal.

Recipe FAQs

→ How do I prepare the bell peppers for stuffing?

Cut off the tops and remove seeds and membranes. Blanch in boiling salted water for 3 minutes, then drain to soften before filling.

→ Can I use a different type of meat in this dish?

Yes, ground beef or chicken can be used as alternatives to ground turkey without altering the cooking process.

→ What cooking tools are needed?

A large pot for blanching, skillet for sautéing, baking dish for cooking, and basic kitchen tools like a knife and cutting board.

→ How is the filling seasoned?

The filling is flavored with dried oregano, basil, smoked paprika, salt, and black pepper for a savory and aromatic profile.

→ What cheese works best for topping?

Shredded mozzarella or cheddar cheese is used, added in two stages to create a bubbly golden crust upon baking.

→ Are there gluten-containing ingredients in this dish?

All ingredients are gluten-free when verified, including rice and cheese, making this suitable for gluten-free diets.