Juicy Turkey Bell Peppers (Print)

Bell peppers stuffed with seasoned turkey, rice, and vegetables, baked until tender and flavorful.

# What You Need:

→ Vegetables

01 - 4 large bell peppers, tops cut off and seeds 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 additional 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, for topping)

→ 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 - Preheat the oven to 375°F (190°C).
02 - Slice off the tops of the bell peppers and remove all seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté for 2 to 3 minutes until softened.
04 - Add ground turkey to the skillet and cook while breaking it apart with a spoon until browned and fully cooked, about 6 to 8 minutes.
05 - Stir in diced tomatoes, cooked rice, dried oregano, paprika, salt, and black pepper. Cook for an additional 2 to 3 minutes to meld flavors. Remove from heat and mix in chopped parsley.
06 - Fill each bell pepper with the turkey and rice mixture, then place them upright in a baking dish.
07 - Optionally, sprinkle shredded cheese evenly over the tops of the stuffed peppers.
08 - Pour approximately 1/4 cup of water into the bottom of the baking dish and loosely cover with aluminum foil.
09 - Bake covered for 30 minutes. Remove foil and continue baking for 10 minutes until the peppers are tender and cheese is melted and golden.
10 - Sprinkle additional chopped parsley over the peppers before serving.

# Expert Advice:

01 -
  • It looks like you spent hours cooking, but honest work takes barely an hour from start to table.
  • Ground turkey is lean and forgiving, the rice stretches the filling so everything feels generous, and the peppers soften into edible bowls.
  • This meal is naturally gluten-free and packed with vegetables hiding inside, so you can feed almost anyone.
02 -
  • If your peppers are undercooked, they'll be crunchy and taste raw. If you're unsure, give them the full time. They won't turn to mush.
  • The parsley goes in at the very end because heat turns it gray and bitter. Fresh parsley added just before serving tastes green and alive.
  • Don't skip the water in the bottom of the dish. The peppers release liquid as they cook, and this prevents the bottom from burning.
03 -
  • Let your baking dish sit on the counter for five minutes after the peppers come out so the cheese sets slightly and you can transfer them without the filling sliding out.
  • If your peppers are small, reduce the baking time by 5 to 10 minutes. Check them early rather than discovering they're mushy.

Go Back