Save Pin Colorful bell peppers filled with savory ground turkey, fluffy rice, and vegetables, baked to perfection for a hearty and wholesome dinner. This dish brings vibrant flavors to your table while offering a satisfying gluten-free meal everyone will enjoy.
I still remember the first time I made these stuffed peppers for my family: they were a huge hit and disappeared almost instantly. Now, it's one of our most requested recipes for busy weeknights because it's nourishing, simple, and always delicious.
Ingredients
- Bell peppers: 4 large, tops cut off, seeds and membranes removed
- Olive oil: 1 tablespoon
- Ground turkey: 1 pound (450 g)
- Yellow onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Carrot: 1 medium, grated
- Zucchini: 1 small, diced
- Cooked rice: 1 cup (180 g) white or brown rice
- Diced tomatoes: 1 can (14 oz/400 g), drained
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt and black pepper: To taste
- Mozzarella or cheddar cheese: 1 cup (100 g), shredded and divided
- Chopped fresh parsley: 2 tablespoons (optional, for garnish)
Instructions
- Prepare oven and dish:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
- Blanch peppers:
- Bring a large pot of salted water to a boil. Blanch the hollowed bell peppers for 3 minutes, then drain and set aside.
- Cook filling base:
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté for 2 minutes until fragrant.
- Add turkey:
- Add ground turkey. Cook, stirring, until no longer pink, about 5 minutes.
- Add vegetables:
- Add grated carrot and diced zucchini. Cook for 3 minutes until softened.
- Combine rice and seasoning:
- Stir in cooked rice, drained tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook for 2 more minutes to combine, then remove from heat.
- Add cheese:
- Stir in half of the shredded cheese.
- Stuff peppers:
- Spoon the filling evenly into the prepared bell peppers and place them upright in the baking dish.
- Top and bake:
- Sprinkle the remaining cheese over the tops. Cover loosely with foil and bake for 30 minutes, then remove foil and bake for another 10 minutes until the cheese is bubbly and golden.
- Serve:
- Let cool for 5 minutes, garnish with parsley if desired, and serve warm.
Save Pin One night, my kids helped stuff the peppers and ended up eating every last bite. Seeing them ask for seconds made this recipe a new family staple: it's now a must-have for birthdays and celebrations.
Required Tools
Large pot, skillet, baking dish, chef's knife, cutting board, mixing spoon, and aluminum foil are needed to make this recipe successfully.
Allergen Information
Contains dairy from the cheese but is gluten-free when using certified ingredients; always check labels if you have food sensitivities.
Nutritional Information
Each serving provides 340 calories, 12 g total fat, 32 g carbohydrates, and 27 g protein for a balanced meal.
Save Pin For bright color, use a mix of red and yellow peppers. These stuffed peppers taste even better the next day, so be sure to save leftovers!
Recipe FAQs
- → How do I prepare the peppers before stuffing?
Cut off the tops and remove seeds and membranes, then blanch in salted boiling water for 3 minutes to soften.
- → Can I substitute the ground turkey with other proteins?
Yes, ground beef or chicken can be used for a different flavor while maintaining texture.
- → What types of rice work best in the filling?
Both white and brown rice work well; cooked rice adds fluffiness and absorbs seasoning nicely.
- → How long should I bake the stuffed peppers?
Bake covered for 30 minutes, then uncovered for an additional 10 minutes until cheese is bubbly and golden.
- → Are there ways to add more nutrition to the stuffing?
Incorporate chopped spinach, corn, or black beans for added vitamins, fiber, and texture.