There’s something so comforting about a stuffed pepper—savory, satisfying, and packed with flavor in every bite. These Stuffed Bell Peppers with Ground Turkey and Rice are perfect for a cozy family meal or a make-ahead lunch. They’re easy to prepare, endlessly customizable, and secretly packed with all the good-for-you ingredients. Grab your favorite bell peppers, and let’s make this delicious dish together!
Why You’ll Love This Recipe
These stuffed peppers are as wholesome as they are delicious! Whether you’re meal-prepping or feeding a hungry family, they check all the boxes.
- Packed with Protein: Lean ground turkey makes this a hearty, protein-rich meal.
- Healthy & Flavorful: Bell peppers add natural sweetness, while the filling is seasoned to perfection.
- Make-Ahead Friendly: Stuff them the night before, then bake when you’re ready for dinner.
- Customizable: Swap the protein, change the seasoning, or add veggies for your perfect version.
Ingredients Breakdown
Essentials
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 (14.5 oz) can diced tomatoes
- 1 cup cooked rice (white or brown)
- ½ cup shredded cheese (cheddar or mozzarella)
- ¼ cup fresh parsley, chopped (optional, for garnish)
Pro Tips
- Pre-cook the Peppers: Give them a quick bake or steam before stuffing for a softer texture.
- Mix Up the Cheese: Try parmesan, feta, or pepper jack for a fun twist.
- Go Low-Carb: Swap rice for cauliflower rice to keep things light.
Step-by-Step Instructions
- Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds. Place them in a baking dish, cut side up.
- Pre-Bake (Optional): Bake at 375°F (190°C) for 10 minutes to soften slightly.
- Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add garlic and ground turkey, breaking it apart with a spoon. Cook until browned.
- Season & Simmer: Stir in salt, pepper, oregano, and paprika. Add diced tomatoes and let it simmer for a few minutes.
- Stir in Rice & Cheese: Remove from heat and mix in the cooked rice and half the shredded cheese.
- Stuff the Peppers: Spoon the turkey mixture evenly into each pepper.
- Bake: Cover with foil and bake at 375°F for 25 minutes. Remove foil, top with remaining cheese, and bake for another 10 minutes until melted and bubbly.
- Garnish & Serve: Sprinkle with fresh parsley and enjoy!
Chef’s Tips and Tricks
- Don’t Overfill: Leave a little room at the top to prevent overflow.
- Make It Spicy: Add red pepper flakes or a chopped jalapeño for some heat.
- Leftovers Store Well: Keep them in an airtight container for up to 4 days. They reheat beautifully!
- Freeze for Later: These freeze great! Wrap each in plastic wrap and freeze for up to 3 months.
Recipe Variations and Serving Suggestions
- Vegetarian Version: Swap out turkey for black beans, quinoa, or lentils.
- Different Proteins: Use ground beef, chicken, or even Italian sausage.
- Tex-Mex Style: Add some corn, black beans, and cumin for a southwestern twist.
- Serving Ideas: Pair with a side salad or roasted veggies for a complete meal.
FAQs
Can I use uncooked rice in the stuffing?
It’s best to use pre-cooked rice to ensure the filling is soft and fully cooked. If using uncooked rice, add extra liquid and bake longer.
How do I make this dairy-free?
Simply skip the cheese or use a dairy-free shredded cheese alternative.
Can I prepare these ahead of time?
Yes! Assemble the stuffed peppers and refrigerate for up to 24 hours before baking.
Recipe Card
Ingredients:
- 4 bell peppers
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp oregano
- 1 tsp paprika
- 1 (14.5 oz) can diced tomatoes
- 1 cup cooked rice
- ½ cup shredded cheese
- ¼ cup fresh parsley (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Cut tops off bell peppers and remove seeds. Place in a baking dish.
- Heat olive oil in a skillet. Sauté onion and garlic, then add ground turkey. Cook until browned.
- Season with salt, pepper, oregano, and paprika. Stir in diced tomatoes and let simmer.
- Mix in cooked rice and half of the cheese.
- Stuff bell peppers with the turkey mixture.
- Cover with foil and bake for 25 minutes. Remove foil, top with remaining cheese, and bake another 10 minutes.
- Garnish with fresh parsley and serve.
Give these stuffed peppers a try, and let me know how they turn out! Share your creations on social media and tag me—I’d love to see your delicious dinners. Happy cooking!
