Description
A delicious and easy recipe for stuffed bell peppers filled with ground turkey, rice, and cheese.
Ingredients
Scale
- 1 pound ground turkey
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F.
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
- In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until the onion is translucent, about 3-4 minutes.
- Add the ground turkey to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- Stir in the cooked rice, diced tomatoes, chili powder, Italian seasoning, salt, and pepper. Mix well and cook for an additional 2-3 minutes until heated through.
- Spoon the turkey mixture into each bell pepper, packing it tightly. Top each pepper with shredded cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the turkey mixture.
- Substitute quinoa for rice for a healthier grain option or use black beans for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg