Turkey Stuffed Roasted Peppers
Published: September 16, 2021 | Last modified: March 24, 2024.
Simple, fresh and flavourful, these Turkey Stuffed Roasted Peppers are ideal for an easy weeknight or make-ahead meal. Perfect for when you’re craving comfort food but want something light and healthy, too!
A wholesome and delicious take on a classic, this recipe is inspired by a dish I ate as a child. Tender yet crunchy bell peppers filled with ground turkey, roasted tomatoes, aromatic garlic, onion and hearty brown rice then topped with all the melty cheese.
There are so many delicious ways to adapt this recipe. Use pre-cooked quinoa or any other grain you like, replace the turkey with ground beef or chicken or add in more veggies like shredded carrots, spinach or corn to boost nutritional value.
You can even substitute any kind of turkey you like for this recipe. It’s delicious made with turkey sausage or left over diced turkey after Sunday dinner!
Packed with lots of veggies and lean protein this is an easy and nutritious meal the whole family will love. Cheesy, satisfying… delicious!
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Turkey Stuffed Roasted Peppers
Makes 6-12 servings; prep time 30 minutes, cook time 30 minutes.
Ingredients:
6 bell peppers, cored and halved
1 lb (454 grams) ground turkey
2 cups (380 grams) cooked brown or wild rice
1 cup (260 grams) shredded mozzarella or provolone cheese
2 tablespoons extra-virgin olive oil
½ onion, sliced
2 cloves garlic, minced
3 pre-roasted Roma tomatoes, roughly chopped
2/3 cup (160 ml) tomato sauce (homemade or store-bought)
1 teaspoon dried oregano
¼ teaspoon smoked paprika
Sea salt and freshly ground pepper to taste
Instructions:
In a cast iron skillet or medium-sized pan, cook turkey in oil until lightly browned and cooked through.
Stir in onion, tomatoes and garlic and continue cooking until fragrant and the onion is translucent ~5 minutes.
Reduce heat and add rice, tomato sauce, oregano and paprika and continue stirring until warmed through. Season with salt and pepper to taste and remove from heat.
Place pepper halves in a 9×13-inch baking dish and fill them with turkey and rice mixture. Sprinkle cheese evenly across the tops of the peppers. Drizzle with a little bit of oil and add 1/3 cup filtered water to bottom of baking dish.
Bake at 375ºC (190ºC) for 30 minutes until cheese is lightly browned and peppers pierce easily with a fork. Remove from oven and serve.
Notes:
Slicing the peppers: I recommend slicing the peppers in half from top to bottom. They can tip over more easily if sliced crosswise and I find that it reduces food waste too!
Serving size: Serve two pieces for 1 serving or pair half a stuffed pepper with more veggies or a side salad.
Make ahead: This meal can be prepared in advance and kept covered in the refrigerator for up to 2 days for a quick, oven-ready weeknight meal. Cooked or pre-baked stuffed peppers can also be frozen in a well-sealed container for up to 1 month.
