Turkey and Veggie Stuffed Bell Peppers (Printable Version)

Colorful peppers filled with seasoned turkey, vegetables, and brown rice for a protein-rich meal.

# Needed Ingredients:

→ Peppers

01 - 4 large bell peppers, any color, tops sliced off and seeds removed

→ Filling

02 - 1 tablespoon olive oil
03 - 1 pound lean ground turkey
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium zucchini, diced
07 - 1 medium carrot, peeled and diced
08 - 1 cup fresh baby spinach, chopped
09 - 1 cup cooked brown rice
10 - 1 can (14.5 ounces) diced tomatoes, drained
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper

→ Topping

15 - 1/2 cup shredded part-skim mozzarella cheese, optional
16 - Fresh parsley, chopped for garnish

# Preparation Steps:

01 - Preheat oven to 375°F. Place bell peppers upright in a baking dish, trimming bottoms slightly if needed to ensure they stand upright.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing for 3 minutes until fragrant and translucent.
03 - Add ground turkey to the skillet, breaking it apart with a spatula. Cook for 5 minutes until no longer pink.
04 - Stir in diced zucchini, carrot, and chopped spinach. Sauté for 3 to 4 minutes until vegetables soften.
05 - Add cooked brown rice, drained diced tomatoes, Italian herbs, smoked paprika, salt, and pepper to the skillet. Mix thoroughly and cook for 2 to 3 minutes until heated through.
06 - Divide turkey and vegetable mixture evenly among the four bell peppers, spooning the filling into each pepper cavity.
07 - Sprinkle shredded mozzarella cheese over each stuffed pepper if using.
08 - Pour 1/2 cup water into the baking dish around the peppers. Cover the dish tightly with aluminum foil.
09 - Bake covered for 30 minutes at 375°F.
10 - Remove foil and bake for an additional 5 minutes until cheese is melted and peppers are tender.
11 - Remove from oven and garnish with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • They look impressive on the plate but honestly come together faster than ordering takeout.
  • You can make a batch on Sunday and eat well all week without getting bored.
  • The filling is so customizable that you can swap vegetables based on what's in your fridge or what you're craving.
02 -
  • Draining that canned tomato liquid is non-negotiable unless you want soggy, watery filling that won't hold its shape.
  • Using cooked rice instead of raw means everything finishes together in the oven without any grains being underdone.
03 -
  • Let the filling cool for just a minute before spooning it into the peppers, which prevents the pepper skins from splitting while they bake.
  • If your peppers are wobbling in the baking dish, slice a thin sliver off the bottom to give them a stable base without compromising their integrity.
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