Turkey Veggie Stuffed Bell Peppers (Print View)

Colorful peppers stuffed with seasoned turkey, vegetables and brown rice make a satisfying wholesome meal ready in under an hour.

# Components:

→ Peppers

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

→ Filling

02 - 1 tablespoon olive oil
03 - 1 pound lean ground turkey
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium zucchini, diced
07 - 1 medium carrot, peeled and diced
08 - 1 cup baby spinach, chopped
09 - 1 cup cooked brown rice
10 - 1 can (14.5 ounces) diced tomatoes, drained
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper

→ Topping

15 - 1/2 cup shredded part-skim mozzarella cheese, optional
16 - Fresh parsley, chopped for garnish

# Directions:

01 - Preheat the oven to 375°F.
02 - Place the bell peppers upright in a baking dish. Trim the bottoms slightly if needed to ensure they stand upright.
03 - Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, approximately 3 minutes.
04 - Add the ground turkey to the skillet, breaking it up with a spatula. Cook until no longer pink, about 5 minutes.
05 - Stir in the zucchini, carrot, and spinach. Sauté for 3 to 4 minutes until vegetables soften.
06 - Add the cooked brown rice, drained diced tomatoes, Italian herbs, smoked paprika, salt, and pepper. Mix thoroughly and cook for 2 to 3 minutes until heated through.
07 - Spoon the turkey and vegetable mixture evenly into each bell pepper.
08 - Sprinkle with mozzarella cheese if using.
09 - Pour approximately 1/2 cup water into the baking dish to facilitate steaming. Cover the dish tightly with aluminum foil.
10 - Bake for 30 minutes, then remove the foil and bake for an additional 5 minutes until cheese melts and peppers become tender.
11 - Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • They look like you spent hours in the kitchen, but honestly, you'll have dinner ready in under an hour.
  • Ground turkey keeps the whole thing light without sacrificing that satisfying, comforting meal feeling.
  • Meal prep dream: these actually taste better the next day after the flavors have mingled.
  • You can swap ingredients without breaking the whole dish, so it works with whatever vegetables are hiding in your crisper drawer.
02 -
  • Draining your canned tomatoes is non-negotiable unless you want watery, mushy peppers. I learned this lesson with sad, soggy dinner.
  • Don't skip dicing the vegetables small; they cook better, distribute more evenly, and create a texture that actually holds together instead of sliding around inside the pepper.
  • The foil covering in the first phase of baking is what keeps the pepper skin from getting too charred while the inside cooks through. Don't think you can skip it.
03 -
  • Slightly soften your peppers by microwaving them for 2 minutes before stuffing if you're making this for people who prefer them very tender rather than firm.
  • Let the turkey mixture cool for just a minute before spooning it into the peppers so the peppers don't get overly soft from the heat, which keeps them standing proud and beautiful on the plate.
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