Stuffed Bell Peppers with Ground Turkey and Rice
Ingredients
- 4 wholebell peppers
- 1 poundground turkey
- 1 cuplong-grain white rice
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 can (14.5 oz)diced tomatoes
- 1½ cupschicken broth
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ teaspoondried oregano
- ¾ cupcheddar cheese (optional)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Preheat oven to 375°F. Cut the tops off the bell peppers and scoop out seeds and membranes. Stand them upright in a baking dish.
- 02
Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for 5–7 minutes, breaking it apart as it cooks, until no longer pink. Drain excess fat if needed.
- 03
Add the diced onion and garlic to the skillet and sauté for 2 minutes until fragrant.
- 04
Stir in the rice and cook for 1 minute, stirring constantly. Pour in the diced tomatoes with their juice and the chicken broth.
- 05
Add salt, black pepper, and oregano. Bring to a simmer, then reduce heat to low and cover. Cook for 12–15 minutes until the rice is tender and liquid is absorbed.
- 06
Spoon the turkey-rice mixture evenly into each pepper. Cover the baking dish with foil and bake for 15 minutes. Uncover, top with cheese if using, and bake another 5 minutes until the peppers are tender.
- 07
Let rest 2 minutes before serving.
Spice Tips
For warmth, stir ¼ teaspoon cayenne or red pepper flakes into the filling. Fresh cilantro sprinkled on top adds brightness. A pinch of smoked paprika deepens the flavor.
The recipe can be assembled up to 4 hours ahead and refrigerated before baking; add 5 extra minutes to the initial covered bake if chilled. Shredded mozzarella or no cheese works too.