Bosnian Ground Turkey Stuffed Bell Peppers
Savor the comforting flavors of Bosnia with these Ground Turkey Stuffed Bell Peppers, a deliciously hearty meal that combines tender bell peppers with a savory turkey and rice filling. This recipe highlights a blend of aromatic spices, including paprika, dried parsley, and garlic, all mixed into a rich stuffing bound by a single egg for maximum tenderness. The peppers are gently simmered in a luscious tomato sauce for added depth, creating a melt-in-your-mouth experience. Ready in just under 90 minutes and perfect for a healthy, gluten-free dinner, this dish is sure to impress. Serve these stuffed peppers with a drizzle of sauce and a sprinkle of fresh parsley for an elegant, family-friendly meal.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 6 pieces Bell peppers (any color)
- 1 lb Ground turkey
- 1 cup Cooked white rice
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 tsp Paprika
- 1 tsp Dried parsley
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 large Egg
- 2 cups Tomato sauce
- 1 cup Water
- 1 tbsp Olive oil
Instructions
Wash and core the bell peppers, removing the seeds and membranes. Set them aside.
In a large mixing bowl, combine the ground turkey, cooked rice, chopped onion, minced garlic, paprika, dried parsley, salt, black pepper, and the egg. Mix well until the ingredients are fully incorporated.
Stuff each bell pepper tightly with the turkey and rice mixture, leaving a small gap at the top to allow the filling to expand as it cooks.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Place the stuffed peppers upright in the pot, arranging them snugly so they remain upright during cooking.
In a separate bowl, whisk together the tomato sauce and water. Pour this mixture over the stuffed peppers in the pot, ensuring the sauce covers at least two-thirds of the peppers.
Bring the sauce to a gentle simmer over medium heat. Cover the pot and reduce the heat to low. Let the peppers cook for about 45–60 minutes, or until the filling is fully cooked and the peppers are tender.
Carefully remove the stuffed peppers from the pot and serve hot, spooning some of the tomato sauce over the top.
Optional: Garnish with additional parsley before serving.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.7 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
