Turkey Stuffed Peppers
User Reviews
4.3
Turkey Stuffed Peppers
Description
The recipe uses any color bell peppers hollowed and halved to become edible vessels for a filling of browned ground turkey mixed with cooked brown rice, Italian seasoning, garlic, onion, cinnamon, salt, pepper, and tomato sauce. The ground turkey is cooked thoroughly, and the mixture is combined off heat before stuffing the peppers. A bit of tomato sauce and shredded mozzarella are added atop the filling to enrich the flavor and create a melty topping.
After arranging the stuffed peppers in a baking dish, water is poured around them to create steam during the covered baking process at 375°F for 35 minutes, softening the peppers without drying. Trimming pepper bottoms can help them stand upright during baking.
This meal serves as a satisfying dinner with balanced protein, vegetables, and grains. It can be accompanied by a salad or simple side to complement the stuffed peppers.
Ingredients
- 4 bell pepper any color
- 1 lb ground turkey
- ½ yellow onion chopped, medium
- 2 cloves garlic minced
- 1 ½ Tablespoons Italian seasoning
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
- ¼ teaspoon ground cinnamon
- 1 cup brown rice cooked
- 1 ⅓ cup tomato sauce divided
- ⅓ cup mozzarella cheese shredded
Instructions
- Cook brown rice if you haven't already.
- Cut bell peppers in half, remove seeds and discard. Set aside.
- In a large nonstick pan, brown ground turkey with chopped onions and garlic. Use a spatula to break ground turkey into small pieces while it cooks. It should be fully cooked after 7-8 minutes. Remove from heat and add rice, 1 cup tomato sauce (save remaining 1/3 cup for later), Italian seasoning, salt, pepper and cinnamon to the pan. Mix well.
- Preheat oven to 375°F. Add halved bell peppers to a 9x13 baking dish. If the peppers are leaning too much, you can trim the bottom of the pepper to help it lay flat in the pan without the stuffing falling out.
- Stuff each bell pepper with about 1/2 cup of the turkey and rice mixture and top each with 1 Tablespoon tomato sauce and a sprinkle of shredded cheese. Carefully pour 1 cup water in between peppers in the bottom of the pan to help steam the peppers while baking.
- Cover baking dish with foil and bake for 35 minutes. Remove foil and place peppers back in the oven uncovered for about 5 minutes more, until cheese melts and peppers are soft. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 2pepper halves | |
| Calories | 346kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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