Description
These Turkey Stuffed Peppers are an easy, healthy dinner made with ground turkey, rice, crushed tomatoes, and melty cheese baked inside tender bell peppers. They’re family-friendly, customizable, and ready in under an hour—perfect for busy weeknights or meal prep.
Ingredients
- 6 bell peppers, any color
- 1 pound 93% lean ground turkey
- 2 cups cooked brown rice
- 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
Instructions
- Cook the rice, if needed, and set aside. Preheat oven to 375°F.
- Prep the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them cut-side up in a lightly greased baking dish.
- Cook the turkey: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft. Add garlic (and taco seasoning, if using) and cook 30 seconds. Add turkey and cook until browned, about 8 minutes. Stir in crushed tomatoes, cooked rice, salt, and pepper. Mix in ½ cup cheese until melted.
- Assemble & bake: Spoon the turkey mixture evenly into the peppers. Cover loosely with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake 10–15 more minutes, until peppers are tender and cheese is melted. Garnish with fresh cilantro and serve.
Notes
Meat swaps: You can substitute the ground turkey with 90/10 lean ground beef if desired. Ground chicken also works well.
Rice options: The 2 cups of cooked rice can be any cooked rice you have on hand—brown, white, jasmine, basmati, or even leftover quinoa.
Spice level: The taco seasoning is optional but adds extra flavor. If using, you may want to slightly reduce the salt.
Cheese swaps: Pepper jack adds a little heat, but cheddar or mozzarella work great too.
Make it grain-free: Swap the rice for cauliflower rice or black beans.
Storage: Store leftovers in an airtight container in the fridge for 2–3 days.
