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turkey stuffed peppers recipe

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This healthy turkey stuffed peppers recipe is a treasured staple, offering a vibrant, flavorful, and comforting meal perfect for busy families. It's easy to customize, wholesome, and a great way to enjoy a homemade meal without added stress.

Ingredients

Scale

6 large Bell Peppers
1 lb Ground Turkey
1.5 cups Cooked Rice
14.5 oz can Canned Diced Tomatoes
1 medium Onion, finely chopped
2 cloves Garlic, minced
8 oz can Tomato Sauce
1 tbsp Worcestershire Sauce
1 tsp Italian Seasoning
0.5 tsp Salt
0.25 tsp Black Pepper
1 cup Shredded Mozzarella or Cheddar
1 tbsp Olive Oil

Instructions

  1. Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Carefully slice each pepper in half lengthwise and remove the seeds and membranes. Arrange the pepper halves cut-side up in a 9×13 inch baking dish
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant
  3. Add the ground turkey to the skillet with the onion and garlic. Break it up with a spoon and cook until it's no longer pink, about 8-10 minutes. Drain any excess grease
  4. Stir in the cooked rice, undrained diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, salt, and black pepper into the skillet with the turkey mixture. Bring the mixture to a simmer, then reduce heat and cook for 5 minutes, allowing the flavors to meld
  5. Carefully spoon the turkey and rice filling into each bell pepper half, mounding it slightly
  6. Pour about 1/2 cup of water into the bottom of the baking dish around the peppers. Cover the baking dish tightly with foil. Bake for 30 minutes
  7. Remove the foil. Sprinkle the shredded cheese evenly over the top of each stuffed pepper. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the peppers are tender, the filling is heated through, and the cheese is melted and bubbly
  8. Let the turkey stuffed peppers rest for a few minutes before serving. Enjoy your delicious homemade meal!

Notes

For extra tender peppers, par-boil pepper halves in salted water for 5-7 minutes before stuffing to reduce baking time.

Avoid overstuffing peppers; leave room for cheese to melt without overflowing.

Season generously, tasting the filling before stuffing, as ground turkey can be bland.

Use bell peppers of similar size for even cooking.

Adding 1/2 cup of water (or chicken broth) to the baking dish creates steam, keeping peppers moist.

Use a cheese that melts well like mozzarella or cheddar. For a golden crust, broil for the last 2-3 minutes, watching carefully.

Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.

To freeze, wrap individual stuffed peppers tightly and store in a freezer-safe bag for up to 3 months. Thaw overnight before reheating.

Reheat in oven at 350°F (175°C) for 20-30 minutes (covered with foil), or about an hour if frozen. Microwave for 2-4 minutes for a quicker option, though peppers may soften more.

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