Ground Turkey Stuffed Peppers
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground turkey
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup shredded cheese (cheddar or mozzarella work well)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Prepare the Peppers
Preheat the oven to 375°F (190°C). Slice off the tops of the bell peppers and remove the seeds and membranes inside. Place the peppers in a baking dish, cut side up. - Cook the Turkey Filling
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another minute. - Add Ground Turkey
Add the ground turkey to the skillet, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes. Season with Italian seasoning, salt, and pepper. - Combine Ingredients
Stir in the diced tomatoes and cooked rice, mixing until all ingredients are well combined. Let the mixture cook for another 2-3 minutes, allowing the flavors to meld. - Stuff the Peppers
Spoon the turkey and rice mixture into each bell pepper, filling them to the top. Sprinkle shredded cheese over each pepper. - Bake the Stuffed Peppers
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is melted and the peppers are tender. - Serve
Garnish with fresh parsley or basil if desired, and serve hot!
Tips
- Make it Low-Carb: Use cauliflower rice instead of regular rice for a low-carb option.
- Extra Flavor: Add a dash of Worcestershire sauce or a sprinkle of red pepper flakes to the filling for added depth.
- Meal Prep Friendly: These stuffed peppers store well in the fridge for up to 3-4 days, making them great for meal prep.
Enjoy your delicious and nutritious ground turkey stuffed peppers!
