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Annie Graves

Stuffed Bell Peppers with Ground Turkey and Rice

5 from 1 vote
Try these Stuffed Bell Peppers with Ground Turkey and Rice! A healthy and hearty dish filled with seasoned ground turkey, rice, and vegetables.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffed Bell Peppers
  • 4 large bell peppers any color
  • 1 lb ground turkey
  • 1/2 cup cooked rice white, brown, or quinoa
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 14.5 oz can diced tomatoes, drained
  • 1/2 cup shredded cheese cheddar, mozzarella, or Monterey Jack
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp oregano
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil
  • Fresh parsley chopped (for garnish)
Optional Add-Ins
  • 1/2 cup black beans or corn for extra texture and fiber
  • A handful of spinach for extra greens
  • A sprinkle of red pepper flakes for a spicy kick
Substitutions
  • Gluten-Free: This recipe is naturally gluten-free if you use gluten-free rice.
  • Dairy-Free: Skip the cheese or use a dairy-free cheese alternative.

Method
 

Preheat the Oven
  1. Preheat your oven to 375°F (190°C).
  2. Grease a baking dish with olive oil or cooking spray.
Prepare the Bell Peppers
  1. Cut the tops off the bell peppers and remove the seeds and membranes.
  2. Set the peppers aside, and if the bottoms are uneven, you can trim them slightly so they stand upright.
Cook the Ground Turkey
  1. Heat 1 tbsp of olive oil in a large skillet over medium heat.
  2. Add the diced onion and cook for 3-4 minutes until softened.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Add the ground turkey to the skillet and cook until browned and fully cooked through, breaking it up with a spoon as it cooks, about 6-8 minutes.
Make the Filling
  1. Stir the drained diced tomatoes, cooked rice, cumin, paprika, oregano, salt, and pepper into the cooked turkey mixture.
  2. Cook for another 2-3 minutes until everything is well combined.
  3. Taste and adjust seasoning as needed.
  4. If using black beans, corn, or spinach, stir them in at this point.
Stuff the Peppers
  1. Spoon the turkey and rice mixture evenly into each of the prepared bell peppers.
  2. Place the stuffed peppers in the greased baking dish.
Bake the Peppers
  1. Cover the dish with foil and bake in the preheated oven for 25 minutes.
  2. After 25 minutes, remove the foil, sprinkle the tops of the peppers with shredded cheese, and bake uncovered for an additional 5-10 minutes until the cheese is melted and bubbly.
Serve
  1. Remove the stuffed bell peppers from the oven and let them cool slightly before serving.
  2. Garnish with fresh parsley and serve hot!

Notes

Nutritional Information (Per Stuffed Bell Pepper):

  • Calories: 300-350
  • Carbohydrates: 25g
  • Protein: 30g
  • Fat: 12g
  • Saturated Fat: 4g
  • Sodium: 500mg
  • Fiber: 5g
  • Sugar: 6g

Notes/Advice:

  • Additions/Subtractions:
    • Feel free to adjust the spices to your liking—add more cumin or paprika for a smoky flavor, or increase the red pepper flakes for extra heat.
    • If you prefer softer bell peppers, you can parboil them for 3-4 minutes before stuffing and baking.
    • You can use ground beef, chicken, or pork instead of turkey if you prefer.