Stuffed bell peppers are a flavorful and versatile dish that’s perfect for any night of the week. Packed with lean turkey, aromatic vegetables, savory tomato sauce, and melted cheese, this recipe is a crowd-pleaser that can easily be customized to suit your tastes.

Stuffed Bell Peppers with Turkey and Rice

Why You’ll Love This Recipe

This stuffed bell pepper recipe is a balanced and wholesome meal that combines protein, vegetables, and grains in one easy-to-make dish. The bell peppers themselves offer a slightly sweet crunch that contrasts beautifully with the savory filling. Whether you’re making it for a family dinner or meal prep for the week, these stuffed peppers are a delicious and satisfying option that’s both healthy and customizable. Plus, they come together relatively quickly and can be adapted to fit various dietary preferences.

Ingredients

Bell peppers (choose a variety of colors for a vibrant presentation)
Olive oil (or extra-virgin olive oil)
Mirepoix (chopped onions, carrots, and celery)
Garlic (minced)
Ground turkey (99% lean or 93% lean for more flavor)
Diced tomatoes (canned and fired-roasted for extra flavor, or regular)
Tomato sauce (8 oz can)
Oregano (dried)
Red pepper flakes (optional, for heat)
Salt and pepper (to taste)
Parmesan cheese (grated)
Rice (white or brown, long grain or instant, fully cooked)
Mozzarella cheese (optional, for extra texture and flavor)
Fresh parsley (chopped, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).
Prepare the bell peppers by cutting them in half lengthwise and removing the seeds and ribs. Place the peppers cut-side down in a large baking dish or roasting pan. Add 1½ cups of water and cover the dish with foil.
Bake the peppers in the oven for 25 minutes to soften them. Alternatively, you can steam the peppers in the microwave by covering them with paper towels and cooking on HIGH for 4 to 5 minutes.
While the peppers are baking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the mirepoix (onions, carrots, and celery) and sauté for about 5 minutes until softened.
Add the minced garlic and ground turkey to the skillet. Cook until the turkey is browned and cooked through, breaking it up with a spatula as it cooks.
Stir in the diced tomatoes, tomato sauce, oregano, red pepper flakes (if using), salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
Stir in the cooked rice and grated Parmesan cheese. Mix everything together until fully combined.
Once the bell peppers are done baking, remove them from the oven and carefully drain any excess water. Fill each pepper half with the turkey and rice mixture.
If desired, top the stuffed peppers with a sprinkle of mozzarella cheese.
Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped parsley before serving.

Servings and Timing

Servings: 4-6, depending on the size of your peppers and the portion sizes.
Preparation time: 15 minutes
Cooking time: 35-40 minutes (includes baking and filling preparation)

Variations

Vegetarian version: Replace the ground turkey with plant-based protein or lentils for a vegetarian option.
Rice alternatives: Swap rice with quinoa, cauliflower rice, or couscous for a different texture or to cater to dietary preferences.
Cheese options: If you’re not a fan of mozzarella, try other cheeses like cheddar, feta, or goat cheese for a new flavor profile.
Spicy version: Add more red pepper flakes or a diced jalapeño to increase the heat.

Storage/Reheating

Storage: Store leftover stuffed peppers in an airtight container in the fridge for up to 3-4 days.
Reheating: Reheat in the microwave or oven. If using the oven, place the stuffed peppers in a baking dish, cover with foil, and bake at 350°F (175°C) for 10-15 minutes, or until heated through.

FAQs

1. Can I use ground chicken instead of turkey?

Yes, ground chicken is a great alternative to ground turkey and will work well in this recipe.

2. Can I make these stuffed peppers ahead of time?

Yes, you can prepare the peppers, stuff them, and refrigerate them for up to 24 hours before baking.

3. What type of rice should I use for this recipe?

You can use white or brown rice, depending on your preference. Instant rice works too if you’re in a hurry.

4. Can I freeze stuffed bell peppers?

Yes, stuffed bell peppers freeze well. Simply bake them, let them cool, and freeze them in an airtight container for up to 3 months.

5. How can I make this recipe spicier?

Add more red pepper flakes, or include fresh diced jalapeños or hot sauce to kick up the heat.

6. Are stuffed bell peppers healthy?

Yes, this recipe uses lean ground turkey and lots of vegetables, making it a healthy and balanced meal.

7. Can I use frozen bell peppers for this recipe?

It’s best to use fresh bell peppers for this dish, as frozen peppers can become mushy once baked.

8. Can I add more vegetables to the filling?

Absolutely! Feel free to add more vegetables like zucchini, spinach, or mushrooms for added flavor and nutrition.

9. What can I serve with stuffed bell peppers?

Stuffed bell peppers can be served with a side salad, roasted vegetables, or a small portion of pasta.

10. Can I use a different type of cheese for this recipe?

Yes, you can use any cheese you like. Cheddar, feta, or even ricotta are great alternatives to mozzarella.

Conclusion

Stuffed Bell Peppers with Turkey and Rice is a wholesome, flavorful meal that’s easy to prepare and perfect for a cozy dinner. Whether you’re making it for a family or preparing a dish for meal prep, this recipe is versatile, nutritious, and absolutely delicious. With endless possibilities for customization and simple ingredients, it’s bound to become a go-to recipe in your rotation!