Description
A quick and healthy weeknight dinner featuring bell peppers filled with seasoned ground turkey, rice, and cheese. Ready in under 30 minutes with minimal cleanup.
Ingredients
Scale
- 4 large bell peppers
- 1 pound ground turkey (93% lean)
- 1 ½ cups cooked rice
- 14.5 oz can diced tomatoes, drained
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Olive oil (optional, for skillet)
Instructions
- Preheat oven to 375°F (190°C).
- Wash peppers, cut off tops, and remove seeds and white membranes. Trim bottom if needed so they stand flat.
- Heat a skillet over medium-high heat. Add ground turkey and cook for 5-6 minutes until browned, breaking it up with a spoon. Drain excess grease if necessary.
- Add diced onion to the skillet and cook for 2 minutes until soft.
- Add minced garlic, cumin, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
- Stir in cooked rice and drained tomatoes. Mix well and taste for seasoning.
- Place hollowed peppers in a 9×13 baking dish. Spoon the turkey mixture into each pepper, filling almost to the top.
- Sprinkle shredded cheese over the top of each stuffed pepper.
- Bake for 15-20 minutes until peppers are tender-crisp and cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
Do not overcook the turkey as it dries out easily. Use leftover rice for better texture. If peppers are watery, drain the canned tomatoes. Can be made ahead by prepping peppers and refrigerating covered for up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
Keywords: ground turkey, stuffed peppers, easy dinner, weeknight meals, healthy recipes, gluten-free, meal prep