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Stuffed Bell Peppers with Ground Turkey and Rice

Deliciously stuffed bell peppers filled with seasoned ground turkey, rice, and topped with a rich tomato sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 large large bell peppers (any color) Cut the tops off and remove seeds
Filling
  • 1 lb ground turkey Use lean ground turkey for healthier option
  • 1 cup cooked rice (white or brown)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup tomato sauce Reserve half for topping
  • 1 cup shredded cheese (optional) Use a Halal-friendly variety
  • Salt to taste
  • Pepper to taste
  • 1 tsp Italian seasoning

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the cleaned peppers upright in a baking dish.
Cooking
  1. In a large skillet over medium heat, add a splash of oil and sauté the diced onion until soft, about 3-4 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Toss in the ground turkey, breaking it apart as it cooks until browned, around 5-7 minutes.
  4. Combine the cooked turkey with the cooked rice and half of the tomato sauce. Add salt, pepper, and Italian seasoning, mixing everything until well combined.
  5. Spoon the turkey-rice mixture into each prepared bell pepper, packing it gently but firmly. Pour the remaining tomato sauce over the top and sprinkle with shredded cheese if desired.
  6. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.
Serving
  1. Allow the stuffed peppers to cool slightly before serving to let the flavors meld.

Notes

Substitutions: Try ground chicken or lean beef as a replacement for ground turkey. Store leftovers in an airtight container for up to 3 days, or freeze for later enjoyment. Thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through.