Turkey Stuffed Bell Peppers (Printable)
Juicy peppers stuffed with seasoned turkey, rice, and veggies baked to perfection.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, tops cut off and seeds removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup diced tomatoes, canned or fresh
05 - 2 tablespoons fresh parsley, chopped
→ Meats
06 - 1 lb ground turkey
→ Grains
07 - 1 cup cooked rice, white or brown
→ Dairy
08 - 1/2 cup shredded mozzarella or cheddar cheese
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - 1 teaspoon paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat the oven to 375°F.
02 - Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 2–3 minutes until softened.
04 - Add ground turkey to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, approximately 6–8 minutes.
05 - Stir in diced tomatoes, cooked rice, oregano, paprika, salt, and black pepper. Cook for 2–3 minutes to blend flavors. Remove from heat and mix in chopped parsley.
06 - Fill each bell pepper with the turkey-rice mixture. Stand the peppers upright in a baking dish.
07 - Sprinkle shredded cheese over the tops of the stuffed peppers if desired.
08 - Pour about 1/4 cup of water into the bottom of the baking dish. Cover loosely with aluminum foil.
09 - Bake for 30 minutes covered.
10 - Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is melted and golden brown.
11 - Garnish with extra chopped parsley before serving.
# Expert Tips:
01 -
- One-dish dinner that looks impressive but takes zero stress to pull together.
- Ground turkey stays tender and seasoned, soaking up all the rice and tomato flavors instead of drying out.
- Naturally gluten-free and adaptable to whatever vegetables are hanging around your kitchen.
02 -
- Don't skip hollowing the peppers thoroughly—leaving membrane inside makes them bitter and tough.
- Pre-cooked rice is non-negotiable; raw rice won't soften in the baking time and you'll end up with crunchy filling.
- The water at the bottom of the pan isn't optional; it prevents the peppers from drying out and sticking to the dish.
03 -
- Choose peppers that sit flat on their own; wobbly ones will tip as they cook and spill filling everywhere.
- If your filling seems too wet after cooking, cook it uncovered for another minute—excess moisture is the only thing that can ruin the final dish.