Turkey Stuffed Bell Peppers (Printable)
Bell peppers filled with seasoned ground turkey, rice, and vegetables, baked until tender and golden.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, tops sliced off, seeds and membranes removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup diced tomatoes, canned or fresh
05 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Meats
06 - 1 pound ground turkey
→ Grains
07 - 1 cup cooked rice, white or brown
→ Dairy
08 - 1/2 cup shredded mozzarella or cheddar cheese (optional)
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - 1 teaspoon paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
# How to Make It:
01 - Set the oven to 375°F (190°C) to preheat.
02 - Slice the tops off the bell peppers and remove seeds and membranes; place aside.
03 - Heat olive oil in a large skillet over medium heat, then add onion and garlic; cook for 2 to 3 minutes until softened.
04 - Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned and fully cooked, about 6 to 8 minutes.
05 - Stir in diced tomatoes, cooked rice, oregano, paprika, salt, and black pepper; cook for 2 to 3 minutes to meld flavors. Remove from heat and fold in chopped parsley.
06 - Fill each bell pepper with the turkey and rice mixture and place them upright in a baking dish.
07 - Optional: sprinkle shredded cheese evenly over the stuffed peppers.
08 - Pour 1/4 cup water into the bottom of the baking dish to maintain moisture, then cover loosely with foil.
09 - Bake covered for 30 minutes until peppers begin to soften.
10 - Remove foil and bake an additional 10 minutes until peppers are tender and cheese is golden and melted.
11 - Sprinkle extra chopped parsley over the peppers before serving.
# Expert Hacks:
01 -
- The turkey stays tender and flavorful while the peppers soften into the perfect vessel, no dry chicken breast anxiety here.
- It's naturally gluten-free and adaptable enough that you can meal-prep it on Sunday and feel virtuous all week.
- One baking dish, minimal cleanup, and you've got four impressive servings that look like you spent way more effort than you actually did.
02 -
- If your peppers tip over while baking, they'll still taste great but look a bit chaotic—stand them in a muffin tin or prop them with foil balls if you're worried.
- Don't skip the water in the baking dish; it steams the peppers into tenderness while the filling cooks through, and without it they can get slightly rubbery on the bottom.
- Cooked rice is essential here because raw rice won't soften properly in the 40 minutes the peppers bake—this mistake teaches you quickly.
03 -
- Cook your rice ahead of time if possible; this is the one step that truly saves you during weeknight cooking, and day-old rice is actually better at absorbing the turkey and seasonings.
- Taste the filling before you stuff the peppers and adjust the salt and oregano to your preference—this one moment of seasoning awareness makes the difference between good and memorable.