Stuffed Bell Peppers with Rice and Ground Turkey
Ingredients
- 4bell pepper (any color)
- 1 poundground turkey
- 1 cupwhite rice
- 2 cupsvegetable broth
- 1yellow onion
- 3 clovesgarlic
- 1 can (14.5 oz)canned diced tomatoes
- 2 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ teaspoondried oregano
- ½ cupshredded cheddar cheese
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Preheat oven to 375°F.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, for 5–7 minutes until browned. Drain any excess fat.
- 03
Add the diced onion and minced garlic to the skillet and cook for 2 minutes until fragrant.
- 04
Stir in the rice and cook for 1 minute, stirring frequently.
- 05
Add the vegetable broth, canned tomatoes (with juice), salt, black pepper, and oregano. Bring to a simmer, then cover and reduce heat to low. Cook for 15 minutes until the rice is tender and liquid is mostly absorbed.
- 06
While the rice cooks, slice the tops off the bell peppers and remove seeds and ribs. Brush the outside of each pepper with the remaining 1 tablespoon olive oil.
- 07
Stir the cheddar cheese into the rice mixture.
- 08
Stuff each bell pepper with the rice mixture and arrange them upright in a baking dish. Add 1/4 inch of water to the bottom of the dish.
- 09
Bake uncovered for 20–25 minutes until the peppers are tender and the filling is heated through.
- 10
Let rest for 3 minutes, then serve.
Spice Tips
For a deeper savory note, add 1/2 teaspoon smoked paprika to the filling. For gentle heat, stir in a pinch of cayenne or red pepper flakes. A squeeze of fresh lemon juice brightens the finished dish.
Leftovers keep refrigerated for up to 3 days; reheat in a 350°F oven for 15 minutes. For a vegetarian version, swap ground turkey for cooked lentils or crumbled tofu.