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Tasty Ground Turkey Stuffed Peppers

Delightful bell peppers filled with a medley of ground turkey, rice, and spices, topped with melted cheese, making a comforting and nutritious meal for any family dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey Look for lean varieties that aren't overly fatty.
  • 1.5 tbsp olive oil
  • 1 large onion, finely diced Cut into 1/4-inch pieces.
  • 5 cloves garlic, minced
  • 1.5 tsp Italian seasoning
  • 14 oz diced tomatoes
  • 1.75 cups cooked rice
  • 1 tbsp tomato paste
  • 1/2 cup fresh parsley, chopped Use fresh for best flavor.
  • 2/3 cup mozzarella cheese, shredded For filling.
  • 3-4 pieces bell peppers, halved lengthwise and seeds removed Choose vibrant, firm peppers.
  • 1/2 cup water Helps steam the peppers.
  • 1.5 cups mozzarella cheese, freshly shredded For topping.
  • 1/3 cup parmesan cheese, grated For topping.
  • Salt to taste
  • Freshly ground black pepper to taste
  • Olive oil for drizzling

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the bell peppers in half lengthwise and remove the seeds and membranes.
  3. Place the halved peppers cut-side up in a baking dish.
Cooking
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the ground turkey and cook until browned, about 5-7 minutes.
  3. Add the diced onion and minced garlic, cooking for 2-3 minutes until the onion is translucent.
  4. Stir in the Italian seasoning, tomato paste, diced tomatoes, cooked rice, salt and pepper, chopped parsley, and 2/3 cup mozzarella cheese.
  5. Mix until everything is combined and heated through.
  6. Spoon the turkey mixture into each halved bell pepper, packing them loosely.
  7. Pour 1/2 cup of water into the bottom of the baking dish, then cover with aluminum foil.
  8. Bake in the preheated oven for 30-35 minutes, until the peppers are tender.
  9. Remove the foil, sprinkle the remaining mozzarella and parmesan cheese on top.
  10. Bake uncovered for an additional 10-12 minutes until the cheese is bubbly and golden.
  11. Optionally, broil for 1-2 minutes for toasted cheese on top.
  12. Let cool for a few minutes before serving.

Notes

These stuffed peppers can be made ahead and stored in the fridge. Customize your filling with spices or different grains as desired.