Turkey Stuffed Yellow Red Bell Peppers
Bright, flavorful, and irresistibly hearty, these Turkey Stuffed Yellow and Red Bell Peppers make the perfect healthy weeknight dinner. Bursting with a savory mixture of lean ground turkey, tender cooked rice, and zesty crushed tomatoes, these peppers are elevated with aromatic Italian seasoning and a hint of smoky paprika. Topped with gooey melted mozzarella cheese and optionally garnished with fresh parsley, each stuffed pepper offers a delightful balance of vibrant colors and delicious comfort. Ready in just under an hour, this oven-baked recipe brings a wholesome twist to classic stuffed peppers, making it an ideal choice for meal prep or family gatherings. Pair with a crisp side salad for a complete, satisfying meal! Keywords: turkey stuffed peppers, healthy stuffed bell peppers, baked stuffed peppers, weeknight dinner ideas.
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Recipe Information
Ingredients
- 3 large peppers Yellow bell peppers
- 3 large peppers Red bell peppers
- 1 pound Ground turkey
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 cup Cooked white or brown rice
- 1 14-ounce can Crushed tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the yellow and red bell peppers and carefully remove the seeds and membranes. Set the hollowed peppers aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for 1 additional minute.
Add the ground turkey to the skillet. Cook, breaking it apart with a spoon, until browned and fully cooked, about 6-8 minutes.
Stir in the cooked rice, crushed tomatoes, Italian seasoning, smoked paprika, salt, and black pepper. Mix everything together and let the filling simmer for 3-4 minutes to combine the flavors.
Spoon the turkey and rice mixture evenly into each of the hollowed bell peppers, packing it in gently.
Arrange the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil, sprinkle the shredded mozzarella cheese evenly over the top of each pepper, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the peppers from the oven and let them cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 3463 mg | 151% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 61.2 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1058 mg | 81% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3620 mg | 77% | |
*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.
