Colorful bell peppers filled with a flavorful ground turkey and rice mixture, topped with melted cheese and baked to perfection. This hearty, nutritious dish is perfect for a weeknight dinner and is easily customizable with your favorite vegetables and spices.
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Preheat the oven to 375°F (190°C).
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Slice the bell peppers in half lengthwise and remove the seeds and membranes.
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Brush the inside and outside of the peppers with olive oil and season with salt and pepper.
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Place the peppers cut-side up in a baking dish and bake for 10 minutes to slightly soften them.
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Remove from the oven and set aside.
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Heat olive oil in a large skillet over medium heat.
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Add diced onion and sauté for 5-6 minutes until softened.
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Add minced garlic and cook for another 1-2 minutes, until fragrant.
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Add ground turkey and cook until browned, breaking it apart with a spatula.
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Stir in tomato paste, oregano, cumin, smoked paprika, and red pepper flakes.
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Add diced tomatoes, tomato sauce, corn, and black beans.
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Simmer for 5-7 minutes, until the mixture thickens slightly.
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Stir in the cooked rice and adjust seasoning with salt and pepper.
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Spoon the turkey and rice filling evenly into each bell pepper half.
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Top each pepper with shredded cheese.
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Return the stuffed peppers to the oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
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For a crispy topping, broil for the last 2-3 minutes, keeping a close eye to prevent burning.
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Remove the stuffed peppers from the oven and let rest for 5 minutes.
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Garnish with fresh cilantro or parsley and a dollop of sour cream or Greek yogurt.
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Serve immediately with a side salad or garlic bread.
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For a Mexican Twist: Add 1/4 cup salsa and 1/2 tsp chili powder to the filling.
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For a Spicy Kick: Increase the red pepper flakes or add diced jalapeños to the filling.
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Make It Vegetarian: Replace ground turkey with crumbled tofu or extra black beans.
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Make It Dairy-Free: Skip the cheese or use a plant-based cheese alternative.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
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Freezing: Freeze assembled but unbaked peppers. Thaw overnight and bake as directed.
Ingredients
Directions
-
Preheat the oven to 375°F (190°C).
-
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
-
Brush the inside and outside of the peppers with olive oil and season with salt and pepper.
-
Place the peppers cut-side up in a baking dish and bake for 10 minutes to slightly soften them.
-
Remove from the oven and set aside.
-
Heat olive oil in a large skillet over medium heat.
-
Add diced onion and sauté for 5-6 minutes until softened.
-
Add minced garlic and cook for another 1-2 minutes, until fragrant.
-
Add ground turkey and cook until browned, breaking it apart with a spatula.
-
Stir in tomato paste, oregano, cumin, smoked paprika, and red pepper flakes.
-
Add diced tomatoes, tomato sauce, corn, and black beans.
-
Simmer for 5-7 minutes, until the mixture thickens slightly.
-
Stir in the cooked rice and adjust seasoning with salt and pepper.
-
Spoon the turkey and rice filling evenly into each bell pepper half.
-
Top each pepper with shredded cheese.
-
Return the stuffed peppers to the oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
-
For a crispy topping, broil for the last 2-3 minutes, keeping a close eye to prevent burning.
-
Remove the stuffed peppers from the oven and let rest for 5 minutes.
-
Garnish with fresh cilantro or parsley and a dollop of sour cream or Greek yogurt.
-
Serve immediately with a side salad or garlic bread.
-
For a Mexican Twist: Add 1/4 cup salsa and 1/2 tsp chili powder to the filling.
-
For a Spicy Kick: Increase the red pepper flakes or add diced jalapeños to the filling.
-
Make It Vegetarian: Replace ground turkey with crumbled tofu or extra black beans.
-
Make It Dairy-Free: Skip the cheese or use a plant-based cheese alternative.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
-
Freezing: Freeze assembled but unbaked peppers. Thaw overnight and bake as directed.