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Turkey Stuffed Bell Peppers

Yields4 ServingsPrep Time25 minsCook Time30 minsTotal Time55 mins

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.

Turkey Stuffed Bell Peppers

For the Peppers
 3 large bell peppers (red, yellow, or green)
 1 tbsp olive oil
 ½ tsp salt
 ¼ tsp black pepper
For the Turkey Filling
 450 g ground turkey (lean or extra lean)
 1 tbsp olive oil
 1 small onion, diced
 2 cloves garlic, minced
 1 cup cooked rice (white, brown, or quinoa)
 1 cup diced tomatoes (canned or fresh)
 ½ cup tomato sauce
 ½ cup corn kernels (fresh, canned, or frozen)
 ½ cup black beans, rinsed and drained
 1 tbsp tomato paste
 1 tsp dried oregano
 1 tsp ground cumin
 ½ tsp smoked paprika
 ¼ tsp red pepper flakes (optional, for heat)
 Salt and black pepper, to taste
For Topping
 1 cup shredded cheddar cheese (or Monterey Jack, mozzarella)
 Fresh cilantro or parsley, chopped, for garnish
 Sour cream or Greek yogurt, for serving (optional)
Prepare the Bell Peppers
1

  1. Preheat the oven to 375°F (190°C).

  2. Slice the bell peppers in half lengthwise and remove the seeds and membranes.

  3. Brush the inside and outside of the peppers with olive oil and season with salt and pepper.

  4. Place the peppers cut-side up in a baking dish and bake for 10 minutes to slightly soften them.

  5. Remove from the oven and set aside.

Prepare the Turkey Filling
2

  1. Heat olive oil in a large skillet over medium heat.

  2. Add diced onion and sauté for 5-6 minutes until softened.

  3. Add minced garlic and cook for another 1-2 minutes, until fragrant.

  4. Add ground turkey and cook until browned, breaking it apart with a spatula.

  5. Stir in tomato paste, oregano, cumin, smoked paprika, and red pepper flakes.

  6. Add diced tomatoes, tomato sauce, corn, and black beans.

  7. Simmer for 5-7 minutes, until the mixture thickens slightly.

  8. Stir in the cooked rice and adjust seasoning with salt and pepper.

Stuff the Peppers
3

  1. Spoon the turkey and rice filling evenly into each bell pepper half.

  2. Top each pepper with shredded cheese.

Bake the Stuffed Peppers
4

  1. 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.

  2. For a crispy topping, broil for the last 2-3 minutes, keeping a close eye to prevent burning.

Serve
5

  1. Remove the stuffed peppers from the oven and let rest for 5 minutes.

  2. Garnish with fresh cilantro or parsley and a dollop of sour cream or Greek yogurt.

  3. Serve immediately with a side salad or garlic bread.

Tips and Variations
6

  • 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.

Nutrition Facts

4 servings

Serving size