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Stuffed Bell Peppers with Turkey and Rice

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  • Author: Chef Sara
  • Total Time: 50-55 minutes
  • Yield: 4-6 servings
  • Diet: Gluten Free

Description

Stuffed Bell Peppers with Turkey and Rice is a flavorful and versatile dish packed with lean turkey, vegetables, savory tomato sauce, and melted cheese, making it a perfect choice for any night of the week.

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)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. Bake the peppers in the oven for 25 minutes to soften them. Alternatively, steam the peppers in the microwave by covering them with paper towels and cooking on HIGH for 4 to 5 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Stir in the cooked rice and grated Parmesan cheese. Mix everything together until fully combined.
  8. 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.
  9. If desired, top the stuffed peppers with a sprinkle of mozzarella cheese.
  10. Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  11. Garnish with freshly chopped parsley before serving.

Notes

  • 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: 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.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dinner
  • Method: Baking, Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed pepper half
  • Calories: 250
  • Sugar: 6g
  • Sodium: 300mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 50mg

Find it online: https://saracooking.com/stuffed-bell-peppers-with-turkey-and-rice/