Turkey Stuffed Peppers
These turkey stuffed peppers are filled with seasoned ground turkey, brown rice, and tomato sauce, then baked until tender and finished with melty mozzarella. A simple, protein-packed dinner that’s perfect for busy weeknights.
Servings: 4
Ingredients
- 4 bell peppers any color
- ½ Tablespoon olive or avocado oil
- ½ medium yellow onion chopped
- 2 cloves garlic minced
- 1 lb ground turkey
- 1 ½ Tablespoons Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- ¼ teaspoon ground cinnamon
- 1 cup cooked brown rice
- 1 ⅓ cup tomato sauce divided
- ⅓ cup shredded mozzarella cheese
Instructions
- Cook brown rice if you haven’t already and preheat oven to 375°F.1 cup cooked brown rice
- Cut bell peppers in half, remove seeds and discard. Set aside.4 bell peppers
- In a large nonstick pan over medium heat add oil. Add chopped onion and garlic and saute for 5-6 minutes until onion is translucent and fragrant.½ Tablespoon olive or avocado oil, ½ medium yellow onion, 2 cloves garlic
- Add ground turkey to the skillet. Use a spatula to break ground turkey into small pieces while it cooks. It should be fully cooked after 7-8 minutes.1 lb ground turkey
- Add Italian seasoning, sea salt, pepper, and cinnamon to the turkey and let cook 1 additional minute.1 ½ Tablespoons Italian seasoning, ½ teaspoon sea salt, ¼ teaspoon ground pepper, ¼ teaspoon ground cinnamon
- Remove from heat and add rice and 1 cup tomato sauce (save remaining 1/3 cup for later) to the pan. Mix well.1 ⅓ cup tomato sauce
- Add halved bell peppers to a 9×13 baking dish. If the peppers are leaning too much, you can trim the bottom of the pepper to help it lay flat in the pan without the stuffing falling out.
- Stuff each bell pepper with about ½ cup of the turkey and rice mixture. Top each with 1 Tablespoon tomato sauce and a sprinkle of shredded cheese. Carefully pour 1 cup water in between peppers in the bottom of the pan to help steam the peppers while baking. didn’t cover⅓ cup shredded mozzarella cheese
- Cover baking dish with foil and bake for 35 minutes. Remove foil and place peppers back in the oven uncovered for about 5 minutes more, until cheese melts and peppers are soft. Serve immediately.
Notes
- Storage: Let peppers cool completely, then store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the microwave or in a 350°F oven until warmed through.
Nutrition
Serving: 2pepper halves | Calories: 326kcal | Carbohydrates: 24g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 505mg | Potassium: 812mg | Fiber: 5g | Sugar: 7g