Description

Stuffed bell peppers with turkey is a vibrant and wholesome dish that combines colorful bell peppers with a savory filling of lean ground turkey, rice, and fresh vegetables. This recipe is not only visually appealing but also nutritious, making it an excellent choice for busy weeknights or family gatherings. Each bite bursts with flavor, while the tender peppers provide a satisfying crunch. Plus, this dish is incredibly versatile—you can easily customize the filling by adding your favorite spices or swapping rice for quinoa. Whether you’re preparing dinner for your family or meal prepping for the week, these stuffed peppers are sure to impress everyone at the table!

Ingredients

Scale

4 large bell peppers
1 pound lean ground turkey
1 cup cooked rice (white or brown)
1 can (14.5 oz) diced tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
Optional: shredded cheese for topping

Instructions

Preheat your oven to 375°F (190°C).
In a skillet over medium heat, sauté chopped onions in olive oil until translucent. Add minced garlic and cook until fragrant.
In a bowl, mix cooked rice, ground turkey, diced tomatoes, sautéed onions, and garlic until well combined.
Slice off the tops of each bell pepper and remove seeds. Stuff each pepper with the turkey mixture.
Place stuffed peppers in a baking dish with a splash of water at the bottom to keep them moist. Cover with foil and bake for 30 minutes.
If using cheese, uncover and sprinkle on top after 30 minutes. Bake uncovered for an additional 10-15 minutes until cheese is melted.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed bell pepper (220g)
Calories: 290
Sugar: 5g
Sodium: 450mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 22g
Cholesterol: 75mg

Keywords: Incorporate spices like Italian seasoning or chili flakes into the filling for added flavor. Substitute rice with quinoa or couscous for a nutritious twist. Leftovers can be stored in an airtight container in the fridge for up to four days or frozen for later use.