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Easy Cheesy Ground Turkey Stuffed Peppers

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These cheesy ground turkey stuffed peppers are a quick and easy weeknight dinner that’s both healthy and delicious. With a crispy turkey filling, melty cheese, and tender bell peppers, this recipe is a crowd-pleaser that comes together in about 45 minutes.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 lb ground turkey (93% lean)
  • 1 cup cooked rice (white or brown)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the peppers: Cut the tops off each bell pepper (about 1/2 inch from the stem) and remove the seeds and membranes. If the peppers won’t stand up straight, trim a tiny slice off the bottom.
  3. Par-boil the peppers: Bring a large pot of salted water to a boil. Add the peppers and cook for 4-5 minutes, until slightly tender but still firm. Drain them upside down on a paper towel.
  4. Cook the turkey: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart, for 6-8 minutes until browned and crispy on the edges. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  5. Sauté the aromatics: Add the diced onion to the skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Add the tomatoes and seasonings: Stir in the drained diced tomatoes, Italian seasoning, and smoked paprika. Cook for 2-3 minutes. Taste and adjust seasoning.
  7. Combine the filling: Remove the skillet from heat. Stir in the cooked rice, 1/2 cup mozzarella, and 1/4 cup cheddar cheese until well combined.
  8. Stuff the peppers: Place the par-boiled peppers upright in a baking dish. Spoon the turkey-rice mixture evenly into each pepper, pressing down gently.
  9. Top with cheese: Sprinkle the remaining mozzarella and cheddar cheese over the tops of the stuffed peppers.
  10. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and lightly browned.
  11. Rest and serve: Let the peppers rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.

Notes

Par-boiling the peppers is non-negotiable for the best texture. For extra flavor, use fire-roasted diced tomatoes. Leftovers taste even better the next day.

Nutrition

Keywords: stuffed peppers, ground turkey, cheesy, easy dinner, healthy, gluten-free, meal prep

Find it online: https://clunkcook.com/easy-cheesy-ground-turkey-stuffed-peppers/