Ground Turkey Stuffed Peppers
Make delicious ground turkey stuffed peppers in just over an hour! This healthy recipe features lean turkey, rice, and melted cheese for a satisfying dinner.
Equipment
- knife
- cutting board
- large skillet
- wooden spoon
- measuring spoons
- measuring cups
- 9x13-inch baking dish
- aluminum foil
- oven
- mixing bowl
Ingredients
Peppers and Filling
- 4 large bell peppers any color, halved lengthwise
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1/2 cup yellow onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup cooked white rice
- 1 15-ounce can diced tomatoes with their juices
- 1 teaspoon dried oregano
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup water for the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise, remove the stems, and scoop out the seeds and membranes to create hollow boats.
- In a large skillet over medium-high heat, heat the olive oil. Add the ground turkey, breaking it apart with a wooden spoon, and cook until it is no longer pink, about 5-7 minutes.
- Add the finely chopped onion and minced garlic to the skillet with the turkey and cook for another 4-5 minutes, until the onion has softened and become translucent. Stir in the salt, black pepper, and dried oregano.
- Remove the skillet from the heat and stir in the cooked white rice, the entire can of diced tomatoes with their juices, and the mozzarella cheese. Mix until all ingredients are evenly combined into a moist filling.
- Arrange the hollowed pepper halves in a 9x13 inch baking dish. Spoon the turkey and rice mixture evenly into each pepper half, packing it down gently.
- Sprinkle the grated Parmesan cheese evenly over the top of each stuffed pepper. Carefully pour 1/4 cup of water into the bottom of the baking dish around the peppers.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, or until the peppers are tender and the cheese is golden brown.
Notes
Carefully pouring water into the bottom of the dish helps steam the peppers and prevent drying out.