Turkey Stuffed Bell Peppers
Bring bold flavors to your dinner table with these hearty and healthy Turkey Stuffed Bell Peppers! This vibrant recipe combines tender, roasted bell peppers with a savory filling of lean ground turkey, fluffy rice, aromatic spices, and juicy tomatoes. Topped with melted cheddar or mozzarella and a sprinkle of fresh herbs, these stuffed peppers are as eye-catching as they are delicious. Perfect for a wholesome weeknight dinner, this easy recipe comes together in just an hour and is packed with protein and essential nutrients. Gluten-free and endlessly customizable, these stuffed peppers are a family-friendly meal that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Bell peppers (any color, medium-sized)
- 1 lb Ground turkey
- 1 cup Cooked white or brown rice
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Canned diced tomatoes (with juices)
- 1 cup Tomato sauce
- 1 cup Shredded cheddar or mozzarella cheese
- 1 tbsp Olive oil
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and chop the tops into small pieces.
In a large skillet over medium heat, add the olive oil. Once hot, sauté the chopped onion, garlic, and diced pepper tops until softened, about 5-7 minutes.
Add the ground turkey to the skillet, cooking and crumbling it until it's no longer pink, about 8-10 minutes.
Stir in the cooked rice, diced tomatoes (with their juices), tomato sauce, chili powder, cumin, salt, and black pepper. Let the mixture simmer for 5 minutes, allowing the flavors to combine.
Stuff each bell pepper generously with the turkey mixture, packing it down slightly to fill completely.
Place the stuffed peppers upright in a baking dish. If the peppers don't stand upright easily, you can slice a thin layer off the bottom to flatten them.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the dish from the oven and sprinkle the shredded cheese evenly on top of the peppers.
Return the dish to the oven, uncovered, and bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the peppers cool for a few minutes before serving. Garnish with chopped parsley or cilantro, if desired.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 4209 mg | 183% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 34.4 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 983 mg | 76% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1688 mg | 36% | |
*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.
