Looking for a wholesome, flavor-packed dinner that’s easy to prepare and feels a little fancy? These stuffed bell peppers with turkey and brown rice are a lifesaver for busy nights! They’re colorful, comforting, and loaded with delicious, nourishing ingredients. Plus, they make for fantastic leftovers—if you’re lucky enough to have any! Let’s get cooking!
Why You’ll Love This Recipe
These stuffed bell peppers are a perfect balance of hearty and healthy. They’re a crowd-pleaser for families, meal preppers, and even dinner-party hosts looking for a dish that looks as good as it tastes.
- Healthy & Delicious: Lean turkey and brown rice make this a satisfying yet nutritious meal.
- Meal Prep Friendly: Make a batch ahead of time for easy lunches or dinners.
- Customizable: Swap in different proteins, grains, or spices to make it your own.
- One-Pan Wonder: All the goodness packed inside a bell pepper means fewer dishes to clean!
Ingredients Breakdown
Essentials
- 4 large bell peppers (red, yellow, or green)
- 1 lb ground turkey
- 1 cup cooked brown rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1/2 cup chicken broth
Pro Tips
- If you like heat, add a pinch of red pepper flakes to the turkey mixture.
- For extra flavor, use fire-roasted diced tomatoes.
- Substituting quinoa for brown rice gives a fun texture boost.
Step-by-Step Instructions
- Preheat & Prepare: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Lightly brush with olive oil.
- Cook the Filling: In a large skillet over medium heat, heat 1 tablespoon olive oil. Sauté onion for 2-3 minutes until translucent. Add garlic and cook for 30 seconds.
- Brown the Turkey: Add ground turkey to the skillet, breaking it up with a spoon. Cook until it’s no longer pink.
- Mix It Up: Stir in diced tomatoes, brown rice, oregano, paprika, salt, and black pepper. Simmer for 5 minutes.
- Stuff the Peppers: Spoon the turkey mixture into each bell pepper, packing them slightly. Top with shredded mozzarella.
- Bake to Perfection: Place peppers in a baking dish, pour chicken broth into the bottom, and cover with foil. Bake for 30 minutes.
- Uncover & Melt: Remove foil and bake for another 10 minutes until cheese is bubbly.
- Serve & Enjoy: Let cool for a few minutes before serving. Enjoy warm!
Chef’s Tips and Tricks
- Don’t Overcook the Peppers: Keeping a little bite to them makes for a great texture.
- Pre-Cook Rice: Using already-cooked rice keeps the filling from becoming too dry.
- Double the Recipe: Freeze extra stuffed peppers for a future easy meal.
Recipe Variations and Serving Suggestions
- Make it Spicy: Add diced jalapeños or a dash of cayenne.
- Go Low-Carb: Swap brown rice for cauliflower rice.
- Cheese Lovers: Mix Parmesan into the filling for extra richness.
- Pair it Up: Serve with a crisp green salad or roasted veggies for a complete meal.
FAQs
Can I use ground beef or chicken instead of turkey?
Absolutely! Ground chicken or lean beef both work beautifully in this dish.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven at 350°F for 10-15 minutes.
Can I freeze stuffed peppers?
Yes! Wrap each cooled pepper in plastic wrap and store in a freezer bag. Reheat from frozen at 375°F for about 30 minutes.
Recipe Card
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
- 4 large bell peppers
- 1 lb ground turkey
- 1 cup cooked brown rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1/2 cup chicken broth
Instructions
- Preheat oven to 375°F (190°C). Prepare bell peppers.
- Sauté onion and garlic, then cook ground turkey.
- Add tomatoes, rice, and seasonings. Simmer.
- Stuff peppers with mixture, top with cheese.
- Place in baking dish, add broth, cover, and bake for 30 minutes.
- Uncover and bake an additional 10 minutes.
- Let cool slightly and serve.
Love this recipe? Share your stuffed pepper creations with me on Instagram @thekitchensaid! I can’t wait to see your delicious twists. Don’t forget to save this recipe for later!
