Ground Turkey Stuffed Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
378 kcal
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Course
Main Course, Dinner
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Cuisine
American
Ground Turkey Stuffed Peppers
Description
Ground Turkey Stuffed Peppers starts with halved bell peppers softened by microwaving or boiling. The filling features browned ground turkey, onions, garlic, and diced zucchini, simmered with diced tomatoes, tomato paste, cooked brown rice, marinara sauce, and Italian seasoning to meld flavors. This mixture is stuffed into the peppers arranged over marinara sauce in a baking dish.
Covered and baked for 25 minutes, then topped with shredded mozzarella, the peppers finish baking uncovered for 10 more minutes to melt cheese and develop a slightly browned top. The result balances tender but structured pepper halves with a moist, aromatic filling combining savory turkey, fresh vegetables, and tomato flavors.
These stuffed peppers may be served as a main meal and work well for making ahead or leftovers. The recipe notes suggest adjusting pepper quantity by size and provide boiling as an alternative softening method. Extra filling can be reheated separately or served over pasta. Leftovers should be stored covered in the fridge up to 4 days.
Ingredients
- 4 small bell pepper see note
- 1 pound ground turkey or chicken
- 1 small onion diced
- 2 cloves garlic minced
- 1 small zucchini diced
- 14 ounces diced tomatoes lightly drained, canned
- 1 ½ cups brown rice cooked
- 2 ½ cups marinara sauce divided
- 2 tablespoons tomato paste
- ¾ teaspoon Italian seasoning
- ½ cup mozzarella cheese shredded
Instructions
- Preheat oven to 350°F.
- Cut the peppers in half, top to bottom. Remove seeds and membranes, discard. Microwave the peppers for 2-3 minutes or until slightly softened. *see note
- In a large skillet brown turkey, onion, & garlic over medium-high heat until no pink remains. Drain any fat. Add chopped zucchini and cook 3 minutes more.
- Stir in the diced tomatoes with juice, rice, ¾ cup marinara sauce, tomato paste, and Italian seasoning. Simmer 5 minutes.
- Place 1 cup of marinara sauce in the bottom of a 9x13 pan. Arrange peppers over sauce. Fill each pepper with the meat mixture. Spoon remaining marinara sauce over peppers.
- Cover with foil and bake 25 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheese and bake an additional 10 minutes.
Notes
- Use 3 large or 4-5 smaller bell peppers depending on size.
- Softening peppers by boiling for 4-5 minutes is an alternative to microwaving.
- Extra filling can be cooked alongside peppers or served over pasta later.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378 | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 1169mg | 49% |
| Potassium | 1705mg | 36% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 3351IU | 67% |
| Vitamin C | 123mg | 137% |
| Calcium | 200mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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