Yummy Spicy Turkey Stuffed Bell Peppers
Spice up your dinner routine with these irresistible Yummy Spicy Turkey Stuffed Bell Peppers! Packed with a flavorful blend of lean ground turkey, tender rice, and bold spices like chili powder, smoked paprika, and cumin, these vibrant bell peppers are the perfect fusion of healthy and hearty. A zesty tomato-infused filling is nestled inside sweet, oven-roasted bell peppers, topped with melty cheddar cheese for the ultimate comfort food experience. Ready in under an hour, this easy recipe is ideal for meal prep or a family-friendly weeknight dinner. Don’t forget the fresh cilantro garnish for a pop of herby freshness! Whether you’re looking to eat clean or just love a savory dish with a spicy kick, these stuffed bell peppers are sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces bell peppers
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes
- 1 cup cooked rice (white or brown)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- 0.25 cup water
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds and membranes. Set the peppers upright in a baking dish.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add minced garlic to the skillet and cook for another minute, stirring constantly.
Add the ground turkey to the skillet and cook until no longer pink, breaking it up with a spatula as it cooks, about 6-7 minutes.
Stir in tomato paste, diced tomatoes, cooked rice, chili powder, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Mix well and let the mixture simmer for 5 minutes.
If the mixture seems dry, add 1/4 cup of water and stir to combine.
Spoon the turkey mixture evenly into the bell peppers, packing the filling tightly.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle the shredded cheddar cheese on top of the stuffed peppers, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 4009 mg | 174% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 34.1 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1036 mg | 80% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2307 mg | 49% | |
*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.
