Ingredients
For the Peppers:
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6 large bell peppers (any color, but red, yellow, and orange are sweeter)
For the Filling:
- 1 pound ground turkey
- 1 cup cooked rice (white, brown, or quinoa for a healthier option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- ½ cup tomato sauce (plus extra for topping)
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon cumin (optional, for added depth)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional for heat)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 tablespoon olive oil
For Garnishing (Optional):
- Fresh parsley or cilantro, chopped
- Extra shredded cheese
Instructions
Step 1: Prepare the Bell Peppers
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Preheat your oven to 375°F (190°C).
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Slice the tops off the bell peppers and carefully remove the seeds and membranes.
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Lightly brush the inside of each pepper with olive oil and place them upright in a lightly greased baking dish.
Step 2: Cook the Ground Turkey Mixture
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Heat 1 tablespoon of olive oil in a large pan over medium heat.
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Add the chopped onion and sauté for 2-3 minutes until softened.
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Stir in the garlic and cook for another 30 seconds until fragrant.
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Add the ground turkey and cook until browned and fully cooked (about 5 minutes), breaking it apart with a spoon.
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Season with salt, black pepper, Italian seasoning, paprika, and cumin.
Step 3: Add the Tomatoes and Rice
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Stir in the diced tomatoes and tomato sauce, letting everything simmer for about 5 minutes to meld the flavors.
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Mix in the cooked rice and let it warm through for another 1-2 minutes.
Step 4: Stuff the Peppers
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Spoon the turkey mixture evenly into the prepared bell peppers, pressing down slightly to pack them.
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Pour a little extra tomato sauce over the top of each pepper for added moisture and flavor.
Step 5: Bake to Perfection
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Cover the baking dish with foil and bake for 25 minutes.
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Remove the foil, sprinkle shredded cheese over each stuffed pepper, and bake uncovered for 10 more minutes, or until the cheese is melted and bubbly.
Step 6: Serve and Enjoy
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Remove from the oven and let the stuffed peppers sit for 5 minutes before serving.
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Garnish with fresh parsley or cilantro and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320
- Sugar: 7g
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 27g