Stuffed Bell Peppers with Ground Turkey and Rice

A turkey and rice stuffed bell pepper that has been cut open on a white plate sitting next to a glass of wine.

Stuffed Bell Peppers with Ground Turkey and Rice

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings:

Calories: 356kcal

Author: Kris Longwell

Stuffed Bell Peppers have been around for generations, but that's for a good reason. They are easy to prepare and so delicious! Keep them extra healthy with extra-lean ground turkey, but feel free to try other proteins, such as ground beef, chicken, sausage, or even plant-based ground!

Print Recipe

Equipment

1 10"x15" baking dish Or a lasagna pan, or roasting pan (or use a couple of smaller dishes)

Ingredients

6 bell peppers Any color, halved with seeds and ribs carefully removed
1 tablespoon olive oil
½ cup onion chopped
½ cup carrots chopped
½ cup celery chopped
3 cloves garlic minced
1 lb ground turkey
1 14.5 oz can diced tomatoes fire-roasted
1 8 oz can tomato sauce
1 tablespoon oregano dried
1 teaspoon red pepper flakes
1 teaspoon Kosher salt
½ teaspoon black pepper ground
¾ cup Parmesan cheese grated, divided
1½ cups cooked rice
1 cup Mozzarella shredded
2 teaspoon parsley fresh, chopped, for garnish (optional)

Instructions

Preheat oven to 350°F.
Place the peppers, cut-side down, in a large baking dish or roasting pan. Pour 1½ cups water into the dish and cover with foil. Bake in the oven for 25 minutes.
6 bell peppers
While the peppers are steaming, prepare the filling. Heat the oil over medium-high heat. Sauté the onion, carrots, and celery until softened, about 4 to 5 minutes. Add the garlic and cook for another 30 seconds, stirring often.
1 tablespoon olive oil, ½ cup onion, ½ cup carrots, ½ cup celery, 3 cloves garlic
Add the turkey and use a wooden spoon or spatula to break up the meat. Cook, stirring often until fully cooked and no longer pink, about 10 to 15 minutes. Tilt the pan and spoon off excess grease, if necessary.
1 lb ground turkey
Add the diced tomatoes, sauce, oregano, pepper flakes, salt, and pepper, and simmer for about 15 minutes, stirring occasionally.
1 14.5 oz can diced tomatoes, 1 8 oz can tomato sauce, 1 tablespoon oregano, 1 teaspoon red pepper flakes, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Stir in ½ cup of the Parmesan cheese and then the cooked rice.
1½ cups cooked rice, ¾ cup Parmesan cheese
Remove the peppers from the dish and safely discard the water. Place the peppers in the dish, cut-side up. Use a large spoon to transfer the filling into each of the peppers. Cover with foil and return to the oven for 20 minutes.
Remove from oven and take off the foil cover. Top the peppers with the mozzarella cheese and then sprinkle on the remaining ¼ cup of grated Parmesan.
1 cup Mozzarella
Nake for another 10 to 15 minutes until the cheese is melty and the tops are slightly browning. Serve at once, topped with chopped parsley, if desired.
2 teaspoon parsley

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

For faster bell pepper softening, place the cut peppers in a microwave dish (you may need to do this in batches), add 1 cup of water, cover with a kitchen towel, and cook on HIGH for 4 to 5 minutes.

Other protein options: Ground beef, turkey, pork, Italian sausage, or plant-based ground.

For the rice, remember to cook it before starting to prepare the filling. You can use white or brown rice. Long-grain or instant. If using long-grain, allow time to fully cook (about 25 minutes).

Lefovers are fantastic! Simply place on a microwave-safe plate, cover with paper towels, and cook on HIGH for about 60 to 90 seconds. Or, reheat in the oven at 350°F, covered, for about 15 to 20 minutes. Leftovers will keep in the fridge for up to 5 days and can be frozen for up to 2 months. Completely thaw before reheating.

The filling can be prepared up to 24 hours in advance.

Nutrition