Name: Turkey Stuffed Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 6 large bell peppers, tops removed and seeds discarded; 1 lb ground turkey; 1 cup cooked brown rice; 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 can (14 oz) diced tomatoes, drained; 1/2 cup tomato sauce; 1 teaspoon Italian seasoning; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; 1 cup shredded mozzarella cheese; 2 tablespoons fresh parsley, chopped

I make these Turkey Stuffed Peppers when I want a hearty and wholesome dinner that feels comforting but still nutritious. Tender bell peppers are filled with lean ground turkey, brown rice, tomatoes, and savory seasonings, then baked until perfectly tender and topped with melted mozzarella for a protein-packed meal my whole family enjoys.

Why You’ll Love This Recipe

I love this recipe because it is both satisfying and balanced. The lean ground turkey keeps it light while still delivering plenty of protein. The brown rice adds wholesome texture, and the bell peppers become perfectly tender in the oven.

I also appreciate how simple it is to prepare. I can make everything in one skillet before baking, which keeps cleanup manageable. It works beautifully for meal prep, and I can easily adjust the flavors depending on what I have in my kitchen.

Ingredients

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

6 large bell peppers, tops removed and seeds discarded

1 lb ground turkey

1 cup cooked brown rice

1 tablespoon olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 can (14 oz) diced tomatoes, drained

1/2 cup tomato sauce

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika

Salt and black pepper to taste

1 cup shredded mozzarella cheese

2 tablespoons fresh parsley, chopped

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish.

I bring a large pot of water to a boil and blanch the hollowed bell peppers for about 5 minutes. Then I remove them and let them cool slightly.

In a large skillet, I heat olive oil over medium heat. I add the diced onion and sauté it for 3–4 minutes until softened. Then I stir in the minced garlic and cook for another 30 seconds until fragrant.

I add the ground turkey and cook it until browned, breaking it apart with a spoon, which usually takes about 6–8 minutes.

Next, I stir in the cooked brown rice, drained diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, salt, and black pepper. I let everything simmer for about 5 minutes so the flavors combine well.

I spoon the turkey mixture evenly into each bell pepper and place them upright in the prepared baking dish.

I cover the dish with foil and bake for 25 minutes. Then I remove the foil, sprinkle shredded mozzarella cheese on top of each pepper, and bake uncovered for another 10–15 minutes until the cheese is melted and bubbly.

Before serving, I garnish the peppers with freshly chopped parsley.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Kcal: 320 kcal

Servings: 6 servings

Variations

I sometimes swap the brown rice for quinoa or cauliflower rice when I want a lower-carb option. If I prefer a little heat, I add crushed red pepper flakes or diced jalapeños to the filling.

For a dairy-free version, I simply skip the mozzarella or use a dairy-free alternative. I also like experimenting with different cheeses such as cheddar or Monterey Jack for a slightly different flavor profile.

Storage/Reheating

I store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. When I want to reheat them, I place them in the oven at 350°F until warmed through, which usually takes about 15–20 minutes.

If I am short on time, I reheat them in the microwave for 2–3 minutes, checking to make sure they are heated evenly. I can also freeze the stuffed peppers for up to 2 months and thaw them overnight in the refrigerator before reheating.

Related Recipes:

Classic Stuffed Bell Peppers

FAQs

Can I make these stuffed peppers ahead of time?

Yes, I often prepare the filling and stuff the peppers a day in advance. I keep them covered in the refrigerator and bake them when I am ready to serve.

Do I have to blanch the peppers first?

I prefer blanching because it helps soften the peppers and ensures they bake evenly. If I like them firmer, I can skip this step.

Can I use white rice instead of brown rice?

I can easily substitute white rice if that is what I have available. I just make sure it is cooked before mixing it into the filling.

How do I know when the stuffed peppers are done?

I check that the peppers are tender and the internal filling is heated through. The melted and bubbly cheese on top is also a good indicator.

Can I use ground beef instead of turkey?

Yes, I can substitute ground beef or even ground chicken. I simply cook it the same way as the turkey until fully browned.

Conclusion

I find these Turkey Stuffed Peppers to be a perfect balance of comfort and nutrition. They are flavorful, filling, and easy to customize based on what I have on hand. Whether I am preparing dinner for my family or planning meals for the week, this recipe always delivers a satisfying and wholesome result.

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