Save Colorful bell peppers filled with savory ground turkey, fluffy rice, and vegetables, baked to perfection for a hearty and wholesome dinner.
Stuffed peppers have always been a comfort food favorite in my home. The aroma of the baking peppers and herby filling reminds me of gathering in the kitchen with family on chilly evenings.
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
- 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
Instructions
- Prepare 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, sauté for 2 minutes until fragrant. Add ground turkey. Cook, stirring, until no longer pink, about 5 minutes. Add grated carrot and diced zucchini. Cook for 3 to 4 minutes until softened. Stir in cooked rice, drained tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook for 2 more minutes to combine. 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.
- Garnish and Serve:
- Let cool for 5 minutes. Garnish with fresh parsley if desired. Serve warm.
Save My kids love helping stuff the peppers before they go in the oven. It's a fun way to involve everyone in making a delicious and nutritious meal together.
Serving Suggestions
Pair these stuffed peppers with a light green salad or some fresh crusty bread for a satisfying meal.
Ingredient Swaps & Additions
Substitute ground chicken or beef for the turkey. Add spinach, corn, or black beans into the mix for extra nutrients. Use pepper jack for a spicy touch.
Storing & Reheating
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Save Enjoy these wholesome stuffed peppers for dinner, and savor every bite of hearty filling and melty cheese!
Recipe Questions & Answers
- → Can I substitute ground beef instead of turkey?
Yes, ground beef can be used as a substitute for ground turkey without changing the cooking process or flavor profile significantly.
- → How do I prevent peppers from becoming soggy?
Blanching the peppers in salted boiling water for a few minutes before stuffing helps retain their structure and reduces sogginess.
- → What type of cheese works best for topping?
Mozzarella or cheddar cheese melt well and create a golden, bubbly topping that complements the filling nicely.
- → Can I prepare the stuffing in advance?
Yes, the filling can be cooked ahead of time and refrigerated. Assemble and bake the peppers just before serving for best results.
- → Are there gluten-free considerations?
This dish is naturally gluten-free when using certified gluten-free rice and cheese. Always double-check ingredient labels to avoid contamination.