Turkey Stuffed Peppers
Elevate your weeknight dinner with these flavorful Turkey Stuffed Peppers, a wholesome and satisfying dish that’s as colorful as it is delicious. Vibrant bell peppers are roasted to tender perfection and generously filled with a savory mixture of lean ground turkey, hearty rice, and zesty diced tomatoes, all seasoned with robust Italian herbs and smoky paprika. Topped with gooey melted mozzarella cheese and a sprinkle of fresh parsley, this recipe is packed with protein, loaded with bold flavors, and makes for an impressive yet easy meal. Ready in just an hour, these stuffed peppers are perfect for meal prep or a nutritious dinner the entire family will love. Whether you're looking for a gluten-free option or a creative way to incorporate more vegetables, Turkey Stuffed Peppers are bound to become a household favorite!
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Recipe Information
Ingredients
- 4 whole Bell peppers
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 1 cup Yellow onion, diced
- 3 cloves Garlic, minced
- 1 cup Cooked white or brown rice
- 1 14-ounce can Diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly rub the outside of the peppers with 1 tablespoon of olive oil and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently, until fragrant.
Add the ground turkey to the skillet and cook for 5-7 minutes, breaking it up with a spoon, until it is fully cooked and no longer pink.
Stir in the cooked rice, diced tomatoes (with their juice), tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes, stirring well to combine.
Place the hollowed-out bell peppers in a baking dish. Fill each pepper with the turkey mixture, packing it down gently.
Cover the baking dish loosely with foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the tops of the peppers with shredded mozzarella cheese, and return to the oven for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Remove the peppers from the oven and let them cool for 5 minutes.
Garnish with fresh parsley before serving. Enjoy your Turkey Stuffed Peppers!
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 4102 mg | 178% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 37.3 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1105 mg | 85% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2606 mg | 55% | |
*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.
