Stuffed Bell Peppers with Ground Turkey and Rice

Why You’ll Love This Recipe

This stuffed bell peppers recipe is light yet hearty, combining lean protein and whole grains for a healthy twist on a classic comfort food. The natural sweetness of the roasted peppers complements the savory turkey filling beautifully. It’s a great way to use up leftover rice or sneak extra vegetables into your meal. Plus, it’s customizable and easy to double for a crowd or make ahead for busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bell peppers (any color)
• Ground turkey
• Cooked rice (white or brown)
• Onion
• Garlic
• Diced tomatoes (canned or fresh)
• Tomato paste
• Olive oil
• Italian seasoning
• Salt
• Black pepper
• Shredded cheese (optional, for topping)
• Fresh parsley (optional, for garnish)

Directions

1. Preheat your oven to 375°F (190°C).
2. Prepare the bell peppers by cutting off the tops and removing seeds and membranes. Set aside.
3. In a skillet over medium heat, add olive oil and sauté chopped onions until translucent. Add garlic and cook for another 30 seconds.
4. Add ground turkey to the skillet and cook until browned, breaking it apart with a spatula.
5. Stir in diced tomatoes, tomato paste, cooked rice, Italian seasoning, salt, and black pepper. Let simmer for 5–7 minutes until well combined and heated through.
6. Fill each prepared bell pepper with the turkey and rice mixture, packing it in firmly.
7. Place the stuffed peppers upright in a baking dish. Add a small amount of water to the bottom of the dish to help steam the peppers while baking.
8. Cover with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top if using, and bake for an additional 10–15 minutes until the peppers are tender and cheese is melted.
9. Remove from oven and let rest for a few minutes. Garnish with chopped parsley before serving.

Servings and timing

This recipe makes 4 to 6 servings, depending on the size of the peppers.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

• Use ground chicken, beef, or a plant-based meat substitute instead of turkey.
• Swap white rice for brown rice, quinoa, or cauliflower rice for a low-carb option.
• Add black beans or corn to the filling for extra texture and flavor.
• Spice it up with chili flakes or a dash of hot sauce.
• Use marinara or enchilada sauce in place of tomato paste for a different flavor profile.

Storage/Reheating

Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, place in the microwave for 2–3 minutes or until heated through, or reheat in the oven at 350°F (175°C) for about 15–20 minutes.
For longer storage, freeze individually wrapped peppers in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

How do I keep the bell peppers from becoming soggy?

Avoid overbaking and make sure there’s not too much liquid in the filling. You can also pre-bake the empty peppers for 5–10 minutes to help them retain structure.

Can I make this recipe ahead of time?

Yes, you can prepare the filling and stuff the peppers a day in advance. Store them covered in the fridge and bake when ready to eat.

Can I freeze stuffed bell peppers?

Absolutely. Let them cool completely, then wrap each pepper individually and store in a freezer-safe container. Thaw and reheat when needed.

What kind of rice works best?

Any cooked rice works well, including white, brown, jasmine, or even wild rice. Leftover rice is ideal since it’s already cool and firm.

Can I make this without cheese?

Yes, the recipe works perfectly without cheese. It’s optional and mainly used for topping.

Do I need to cook the peppers before stuffing?

No, it’s not necessary, but you can parboil or pre-bake them for a softer texture if preferred.

Can I add vegetables to the filling?

Yes, chopped spinach, mushrooms, zucchini, or shredded carrots make great additions to the filling.

How do I make this spicier?

Add diced jalapeños, red pepper flakes, or a bit of hot sauce to the turkey mixture for more heat.

Are stuffed bell peppers healthy?

Yes, especially when made with lean protein like turkey and loaded with vegetables and whole grains.

What should I serve with stuffed bell peppers?

They pair well with a side salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

Stuffed bell peppers with ground turkey and rice are a healthy, flavorful dish that’s simple to prepare and endlessly customizable. Whether you’re feeding your family, meal prepping for the week, or cooking for guests, this recipe delivers on taste and convenience. With wholesome ingredients and bold flavors, it’s sure to become a regular on your dinner table.

Stuffed Bell Peppers with Ground Turkey and Rice

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Stuffed Bell Peppers with Ground Turkey and Rice are a wholesome and flavorful all-in-one meal. Colorful bell peppers are filled with a savory mixture of lean ground turkey, rice, tomatoes, and seasonings, then baked until perfectly tender.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

• 4–6 bell peppers (any color)
• 1 lb ground turkey
• 1 cup cooked rice (white or brown)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste
• ½ cup shredded cheese (optional, for topping)
• 2 tbsp fresh parsley, chopped (optional, for garnish)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
3. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and cook for 30 seconds more.
4. Add ground turkey and cook until browned, breaking it up with a spoon.
5. Stir in diced tomatoes, tomato paste, cooked rice, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.
6. Stuff each bell pepper with the turkey and rice mixture, packing it in firmly.
7. Place stuffed peppers upright in a baking dish. Add a little water to the bottom of the dish.
8. Cover with foil and bake for 30 minutes. Remove foil, top with cheese if using, and bake another 10–15 minutes until peppers are tender and cheese is melted.
9. Let cool slightly, then garnish with parsley before serving.

Notes

• You can pre-bake the empty peppers for 5–10 minutes to soften them if preferred.
• Leftover rice works great in this recipe.
• Use a mix of red, yellow, and green peppers for color variety.
• Stuffed peppers freeze well — wrap individually for easy meal prep.

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 290
• Sugar: 5g
• Sodium: 480mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 23g
• Cholesterol: 65mg