Why You’ll Love This Recipe
This recipe for Ground Turkey Stuffed Bell Peppers is not only delicious but also versatile and easy to make. It’s a great way to enjoy a balanced meal with lean protein and colorful veggies. The combination of ground turkey, bell peppers, rice, and seasonings creates a hearty filling that’s perfectly baked to perfection in the peppers. It’s a low-carb option that can also be made gluten-free by using cauliflower rice if desired. This dish is great for meal prepping, and it’s kid-friendly, too!
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 lb ground turkey
- 1 cup cooked rice (or cauliflower rice for a low-carb version)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded cheese (optional, mozzarella or cheddar)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until softened.
- Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
- Stir in the diced tomatoes, cooked rice, oregano, basil, paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally, until everything is well combined.
- Stuff the prepared bell peppers with the turkey mixture, packing it in tightly.
- Place the stuffed peppers in a baking dish. If desired, sprinkle the tops with shredded cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Variations
- Low-carb version: Use cauliflower rice instead of regular rice to keep the dish low-carb.
- Vegetarian version: Replace ground turkey with a plant-based protein like lentils or quinoa for a vegetarian option.
- Spicy version: Add chopped jalapeños or red pepper flakes to the turkey filling for an extra kick.
- Cheese-free: Omit the cheese for a dairy-free version or use dairy-free cheese alternatives.
Storage/Reheating
- Storage: Allow the stuffed peppers to cool completely before storing them in an airtight container. They can be stored in the fridge for up to 3-4 days.
- Freezing: These stuffed peppers freeze well. After baking, let them cool and wrap them tightly in plastic wrap or aluminum foil, then store in a freezer-safe bag for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F (175°C) for 20-25 minutes until heated through.
- Reheating: To reheat, place the stuffed peppers in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave them for 2-3 minutes, depending on the size.
FAQs
Can I use other ground meats instead of turkey?
Yes, you can use ground chicken, beef, or even pork in place of ground turkey if you prefer.
Can I make these ahead of time?
Yes, you can prepare the stuffed peppers in advance. Assemble them and store them in the fridge until ready to bake. They can be stored for up to 24 hours before baking.
What can I use instead of rice?
If you’re looking for a low-carb option, cauliflower rice, quinoa, or even couscous can be used instead of regular rice.
Can I make these without cheese?
Absolutely! You can omit the cheese for a dairy-free version or top the peppers with your favorite dairy-free cheese.
How do I know when the peppers are done cooking?
The peppers should be tender when pierced with a fork. The stuffing should be hot and the cheese (if used) should be melted and bubbly.
Can I use frozen bell peppers?
While fresh bell peppers work best, you can use frozen bell peppers. Just be sure to thaw them and drain any excess water before stuffing and baking.
Can I freeze the stuffed peppers before baking?
Yes, you can freeze the stuffed peppers before baking. Just assemble them and freeze them in a single layer. Once frozen, wrap them tightly in foil and store in a freezer bag. Bake directly from the freezer, adding an extra 10-15 minutes of cooking time.
How do I prevent the bell peppers from being too crunchy?
To avoid crunchy peppers, you can blanch the peppers in boiling water for 3-4 minutes before stuffing them. This softens them slightly before baking.
Can I use different kinds of bell peppers?
Yes, feel free to use any color of bell pepper you like! Red, yellow, orange, or green peppers all work well.
Can I add other vegetables to the filling?
Yes, you can add other vegetables like mushrooms, zucchini, or spinach to the filling for added flavor and nutrition.
Conclusion
Ground Turkey Stuffed Bell Peppers are a flavorful and nutritious meal that’s easy to prepare and customize. With lean turkey, colorful vegetables, and a blend of seasonings, this dish is sure to become a family favorite. Whether you’re meal prepping, cooking for a crowd, or just looking for a wholesome dinner, these stuffed peppers are a perfect choice!
Print
Ground Turkey Stuffed Bell Peppers
- Total Time: 1hour
- Yield: 4servings
- Diet: Gluten Free
Description
Ground Turkey Stuffed Bell Peppers are a healthy, satisfying meal made with lean ground turkey, colorful bell peppers, and a flavorful mix of spices. This easy-to-make recipe is perfect for a nutritious dinner or meal prep. With options for low-carb and gluten-free variations, it’s a versatile dish that the whole family will love!
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 lb ground turkey
- 1 cup cooked rice (or cauliflower rice for a low-carb version)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded cheese (optional, mozzarella or cheddar)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, and sauté for 2-3 minutes until softened.
- Add ground turkey to the skillet and cook until browned, breaking it apart as it cooks.
- Stir in diced tomatoes, cooked rice, oregano, basil, paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
- Stuff the prepared bell peppers with the turkey mixture, packing it tightly.
- Place the stuffed peppers in a baking dish and, if desired, sprinkle with shredded cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted.
- Garnish with fresh parsley before serving
Notes
- Low-carb version: Substitute regular rice with cauliflower rice.
- Vegetarian version: Use lentils or quinoa instead of ground turkey.
- Cheese-free: Omit cheese or use dairy-free alternatives.
- Prep Time: 15min
- Cook Time: 30min
- Category: Dinner
- Method: Baking
- Cuisine: American
