Ground Turkey Stuffed Sweet Bell Peppers
Elevate your weeknight dinner routine with these Ground Turkey Stuffed Sweet Bell Peppers, a wholesome and flavorful meal that’s as colorful as it is delicious. This recipe features vibrant red, yellow, and orange bell peppers brimming with a savory blend of lean ground turkey, hearty cooked rice, juicy diced tomatoes, and aromatic garlic and onions. Enhanced with a medley of Italian seasoning, paprika, and melted mozzarella or cheddar cheese, each pepper offers a cozy, nutrient-packed bite that’s perfect for busy families or meal prepping. Easy to customize, gluten-free, and baked to perfection in just under an hour, these stuffed peppers deliver a balance of comfort and nutrition. Garnished with fresh parsley, they’re a satisfying main course that appeals to both kids and adults alike.
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Recipe Information
Ingredients
- 4 pieces Sweet bell peppers (red, yellow, or orange)
- 1 pound Ground turkey
- 1 cup Cooked rice (white or brown)
- 1 cup Diced onion
- 1 cup Diced tomatoes (canned or fresh)
- 2 cloves Minced garlic
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded mozzarella or cheddar cheese
- 2 tablespoons Chopped fresh parsley (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the bell peppers, slice off the tops, and remove the seeds and membranes inside. Set the hollowed-out peppers aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until fragrant and translucent.
Add the ground turkey to the skillet and cook for 6-8 minutes, breaking it apart with a spoon, until browned and fully cooked.
Stir in the diced tomatoes, cooked rice, paprika, Italian seasoning, salt, and black pepper. Mix well and let it simmer for 2-3 minutes. Remove the skillet from heat.
Place the hollowed-out bell peppers into a baking dish, standing upright.
Fill each bell pepper with the turkey and rice mixture, packing it firmly but not overstuffing.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil, sprinkle shredded cheese generously over the top of each pepper, and return to the oven. Bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.
Remove from the oven and let the peppers cool for a few minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 38.7 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 950 mg | 73% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1945 mg | 41% | |
*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.
