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Quick Unstuffed Bell Peppers with Ground Turkey

A quick and delicious one-pan meal capturing all the comforting flavors of traditional stuffed peppers without the fuss of stuffing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 1.5 tbsp olive oil (extra virgin for a richer flavor) Use quality olive oil to enhance the dish's richness.
  • 1 cup onion, diced into 1/2-inch pieces White or yellow onions work best.
  • 2 pieces bell peppers, cut into 1-inch squares Any color for a vibrant dish.
  • 3 cloves garlic, minced
Protein and Base
  • 1 lb ground turkey Or lean beef/chicken if you prefer.
Canned Goods
  • 28 oz crushed tomatoes Look for fire-roasted for extra depth.
  • 15 oz diced tomatoes No salt added for healthier options.
Seasonings
  • 1.5 tsp basil Dried or fresh, but dried is more convenient.
  • 1.5 tsp oregano You can use Italian herb mix as an alternative.
  • 0.25 tsp red pepper flakes Adjust to your spice preference.
Grains
  • 1.5 cups long-grain white rice Brown rice will take longer to cook.
Broth and Garnish
  • 1.5 cups water Or chicken broth for added flavor.
  • 1.25 cups sharp cheddar cheese, shredded Feel free to mix up the cheeses.
  • 2 tbsp parsley, chopped Fresh for garnish.
Seasoning to Taste
  • Salt and black pepper To taste.

Method
 

Preparation
  1. Begin by dicing the onion, cutting the bell peppers into 1-inch squares, and mincing your garlic cloves.
  2. Heat 1.5 tablespoons of olive oil in a large skillet over medium heat until shimmering.
Cooking
  1. Add the diced onion and sauté for about 2 minutes until translucent. Add bell peppers and minced garlic, stirring for another 1-2 minutes.
  2. Push the veggies to the sides and add the ground turkey to the center. Cook for 5-7 minutes until browned.
  3. Pour in crushed and diced tomatoes along with 1.5 cups of water or broth and stir to combine.
  4. Add basil, oregano, and red pepper flakes, mixing everything together.
  5. Stir in the long-grain white rice, ensuring it's evenly distributed.
  6. Cover with a lid, reduce heat to low, and let it simmer for 15-18 minutes, stirring occasionally.
  7. If there's excess liquid after 18 minutes, uncover and let it evaporate for a few minutes. Stir in sharp cheddar cheese until melted.
Serving
  1. Garnish with fresh parsley and serve hot.

Notes

Storage Recommendations: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Make-Ahead Instructions: Prepare the filling a day early and store in the fridge.