Description
Bright and balanced stuffed bell peppers filled with savory turkey, tomato, and rice, topped with mozzarella.
Ingredients
- 1 lb lean ground turkey
- 14 1/2 oz can diced tomatoes (drained slightly)
- 1/4 cup fresh basil, chopped
- 6 large bell peppers (any color)
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 can tomato sauce (about 8–15 oz)
- 1 cup cooked brown rice or cauliflower rice
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 1/2 cups mozzarella cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish large enough to hold six peppers upright.
- Heat 1 tablespoon olive oil in a skillet set over medium. Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
- Add the ground turkey to the skillet. Break it up and cook until no longer pink and starting to brown, about 6–8 minutes. Season with salt and pepper.
- Stir in the diced tomatoes, tomato sauce, cooked brown rice, Italian seasoning, smoked paprika, and red pepper flakes. Mix well and let the filling simmer for about 10 minutes.
- Meanwhile, slice the tops off the bell peppers and remove the seeds and membranes.
- Spoon the turkey mixture into each pepper, packing gently. Arrange the stuffed peppers upright in the prepared baking dish.
- Sprinkle the shredded mozzarella over the tops of the stuffed peppers.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and return to the oven for an additional 10–15 minutes, until the cheese is melted and golden.
- Let the peppers rest for 5 minutes, garnish with chopped basil, and serve warm.
Notes
Swap ground turkey for ground chicken or use a plant-based meat alternative. Use quinoa instead of brown rice for a nutty texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American