Print

Turkey Stuffed Peppers

Turkey stuffed pepper cut open showing ground turkey and rice filling under melted cheese
Print Recipe

Tender bell peppers packed with a savory filling of ground turkey, rice, tomatoes and Italian herbs. They bake in tomato sauce and finish under a golden blanket of mozzarella and Parmesan.

Ingredients

Scale

For the Peppers

  • 6 large bell peppers, mixed colors
  • 1 tsp olive oil
  • 1/4 tsp kosher salt

For the Turkey Filling

  • 1 1/4 lb ground turkey (93% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 (14.5-oz) can diced tomatoes, drained
  • 1 1/2 cups cooked long-grain rice

For the Sauce and Topping

  • 1 (15-oz) can tomato sauce, divided
  • 1 1/2 cups shredded mozzarella, divided
  • 1/4 cup grated Parmesan
  • 2 tbsp chopped fresh parsley

Instructions

  1. Heat the oven to 400°F (200°C). Slice the tops off the peppers and remove the seeds and ribs. Rub the outsides with 1 teaspoon oil, season the insides with 1/4 teaspoon salt, stand them in a 9×13-inch baking dish and bake for 10 minutes.
  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the turkey and 1 teaspoon salt, press into an even layer and cook for 4 minutes until browned, then break up and cook 2 minutes more.
  3. Add the onion and cook for 4 minutes. Stir in the garlic, Italian seasoning, smoked paprika, red pepper flakes and black pepper for 1 minute, then add the drained tomatoes and half the tomato sauce and simmer for 3 minutes.
  4. Remove from the heat and fold in the rice and 1/2 cup mozzarella.
  5. Pour the remaining tomato sauce and 1/4 cup water around the peppers in the dish and pack the filling into the peppers. Make ahead: the stuffed peppers can be covered and refrigerated for up to 1 day; add 10 minutes to the covered bake.
  6. Cover tightly with foil and bake for 25 minutes, until the peppers are tender.
  7. Uncover, top with the remaining 1 cup mozzarella and the Parmesan, and bake 10 to 12 minutes more until bubbling and golden and the filling reads 165°F (74°C) in the center. Sprinkle with parsley and rest 5 minutes before serving.

Notes

Refrigerate leftovers for 3 to 4 days or freeze individually wrapped peppers for up to 3 months. Reheat covered in a 350°F (175°C) oven or in the microwave until 165°F (74°C).

Nutrition

Keywords: turkey stuffed peppers, ground turkey stuffed peppers, stuffed bell peppers, easy stuffed peppers, healthy stuffed peppers, stuffed peppers with rice, baked stuffed peppers, meal prep dinner, high protein dinner, weeknight dinner

Find it online: https://gordonramsayeats.com/turkey-stuffed-peppers/