Turkey Stuffed Bell Peppers (Print View)

Bell peppers filled with seasoned turkey, vegetables, and rice, baked tender and flavorful.

# Ingredient List:

→ Vegetables

01 - 4 large bell peppers, tops cut off, seeds and membranes 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 (plus extra for garnish)

→ Meats

06 - 1 pound ground turkey

→ Grains

07 - 1 cup cooked rice, white or brown

→ Dairy

08 - 1/2 cup shredded mozzarella or cheddar cheese, optional for topping

→ 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

# How to Make:

01 - Set the oven temperature to 375°F (190°C) to prepare for baking.
02 - Slice off the tops of the bell peppers and remove the seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened.
04 - Add ground turkey to the skillet, breaking it up with a spoon. Cook for 6 to 8 minutes until browned and fully cooked.
05 - Stir in diced tomatoes, cooked rice, oregano, paprika, salt, and black pepper. Cook for 2 to 3 minutes to meld flavors, then remove from heat and fold in chopped parsley.
06 - Fill each bell pepper with the turkey and rice mixture, arranging them upright in a baking dish.
07 - Optionally, sprinkle shredded cheese over the stuffed peppers for added richness.
08 - Pour approximately 1/4 cup water into the bottom of the baking dish and loosely cover with aluminum foil.
09 - Bake covered for 30 minutes. Remove the foil and continue baking for an additional 10 minutes until peppers are tender and cheese has melted and browned.
10 - Sprinkle extra chopped parsley over the peppers before serving.

# Expert Advice:

01 -
  • They look impressive on the table but come together faster than most people expect, which means you can actually relax while dinner cooks.
  • Ground turkey stays lean and tender when it's packed with rice and tomatoes, so every bite feels substantial without feeling heavy.
  • You can make these on Sunday and reheat them all week, and they somehow taste even better the second time around.
02 -
  • Don't skip browning the turkey properly—if you dump it in cold and walk away, it'll steam instead of brown and taste flat and sad, so stay with it and let it get some color.
  • The water in the bottom of the pan is non-negotiable; stuffed peppers are inherently drier than most baked dishes and that steam keeps them from turning into leather.
  • Taste your filling before you stuff the peppers because that's your last chance to adjust the salt and spices, and it's infinitely easier than trying to fix it after.
03 -
  • Cut a thin slice off the bottom of each pepper if they won't stand straight—stability matters more than perfection and it takes five seconds.
  • If your peppers are on the smaller side, make four instead of four and you'll have better proportions for the filling.

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