Description

Turkey Stuffed Peppers are wholesome, easy to make, and beyond satisfying. Made with a mouth-watering combination of ground turkey, brown rice, veggies, and cheese, this easy and healthy dinner recipe is perfect for any occasion.

Ingredients

Units Scale

6 bell peppers, any color
1 pound ground turkey (93% lean) or ground beef
2 cups cooked brown rice, from 1 cup dry rice (or leftover cooked rice or quinoa)
1 (16-oz) jar or can of crushed tomatoes
1 small yellow onion, diced
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 teaspoon salt, more or less to taste
1/4 teaspoon black pepper
1 cup pepper jack cheese, shredded
optional: 3 tablespoons of taco seasoning, if desired
fresh cilantro to garnish, if desired

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Instructions

Preheat the oven to 350°F. Cook rice, if needed, and set aside. (Pro Tip: Even if you don’t have pre-cooked rice, quinoa only takes about 15 minutes to cook. You can let it simmer while you brown the turkey.)
Remove the tops from the bell peppers, scoop out the seeds, and remove the membranes. Bring a large pot of water to a boil, then add the bell peppers and boil for 4-5 minutes. Afterward, drain and let the peppers dry upside down on a paper towel. Set them aside. They should be soft but not falling apart.
In a large skillet, heat oil over medium heat. Add onions and sauté until translucent (about 4 minutes). Add garlic (and taco seasoning if using) and cook for an additional minute. Then, add turkey and cook until browned, draining any excess fat.
Once the turkey is browned, add crushed tomatoes, rice, and seasoning. Sprinkle ½ cup cheese into the mixture and stir until melted.
Place bell peppers in a baking dish or an oven-proof skillet. Fill each one with the turkey mixture.
Transfer to the oven and cook uncovered for 20-25 minutes. Sprinkle the rest of the cheese on top and cook for another 5 minutes until the cheese is melted. Remove the peppers from the oven, garnish with fresh cilantro (if desired) and serve.

Notes

Grain-Free Option: For a grain-free version of this recipe, try swapping out the rice for black beans or cauliflower rice.

Note on the tomatoes: any 14-ounce to 16-ounce can or jar of crushed tomatoes will work. Look for plain crushed tomatoes, or use a can of whole, peeled tomatoes and crush them by hand before using.