Stuffed Bell Peppers Turkey Rice (Print Version)

Bell peppers filled with seasoned turkey and wild rice, baked until tender, hearty and satisfying.

# What You’ll Need:

→ Peppers

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

→ Filling

02 - 1 tablespoon olive oil
03 - 1 pound ground turkey
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 medium carrot, finely diced
07 - 1 celery stalk, finely diced
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 can (14.5 ounces) diced tomatoes, drained
14 - 1 cup cooked wild rice
15 - 1/2 cup shredded mozzarella cheese
16 - 1/4 cup grated Parmesan cheese
17 - 2 tablespoons fresh parsley, chopped

→ Topping

18 - 1/4 cup shredded mozzarella cheese
19 - 1 tablespoon olive oil, for drizzling

# How to Make It:

01 - Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Blanch the bell peppers for 3 minutes, then drain and set aside, cut side up.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, carrot, and celery, sauté for 3 to 4 minutes until softened.
03 - Add garlic and cook for 1 minute. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes.
04 - Stir in oregano, thyme, smoked paprika, salt, and black pepper. Add drained diced tomatoes and cook for 2 to 3 minutes.
05 - Remove from heat. Stir in cooked wild rice, 1/2 cup shredded mozzarella, Parmesan cheese, and chopped parsley. Mix until evenly combined.
06 - Stuff each blanched bell pepper with the turkey and wild rice mixture. Arrange peppers upright in a baking dish.
07 - Sprinkle the tops with remaining 1/4 cup mozzarella cheese. Drizzle with 1 tablespoon olive oil.
08 - Cover loosely with aluminum foil and bake for 30 minutes. Remove foil and continue baking for 10 to 15 minutes, until cheese is golden and peppers are tender.
09 - Let stand for 5 minutes before serving. Garnish with extra parsley if desired.

# Additional Tips::

01 -
  • Easy to customize with different proteins and vegetables
  • Packed with protein and fiber to keep you full
  • Satisfying and comforting with a golden cheesy top
  • Makes for beautiful presentation at the dinner table
  • Can be prepared ahead and baked later
02 -
  • Stuffed peppers are naturally gluten free and can be made dairy free with simple swaps
  • The filling reheats beautifully and can even be used as a burrito base
  • These peppers freeze well after baking just cool completely before wrapping tightly
03 -
  • Always blanch the peppers before stuffing so they get perfectly tender in the oven
  • Use freshly grated mozzarella and Parmesan for the creamiest melt
  • Cut all your veggies into small even dice so the filling cooks evenly and scoops neatly into the peppers
  • If you like a spicier version, a pinch of chili flakes adds a lively kick

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