Pin Colorful bell peppers filled with savory ground turkey, fluffy rice, and vegetables, baked to perfection for a hearty and wholesome dinner.
I first made these stuffed peppers for a cozy family night when I wanted something comforting but still fresh and healthy. They quickly became a favorite thanks to their vibrant flavors and how easy they are to customize.
Ingredients
- Peppers: 4 large bell peppers (red, yellow, or green) tops cut off, seeds and membranes removed
- Olive oil: 1 tablespoon
- Ground turkey: 1 pound (450 g)
- Yellow onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Carrot: 1 medium, grated
- Zucchini: 1 small, diced
- Rice: 1 cup (180 g) cooked white or brown
- Diced tomatoes: 1 can (14 oz/400 g), drained
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt and black pepper: to taste
- Shredded mozzarella or cheddar cheese: 1 cup (100 g) divided
- Chopped fresh parsley: 2 tablespoons optional
Instructions
- Prepare peppers:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish. Blanch the hollowed bell peppers in boiling salted water for 3 minutes, then drain and set aside.
- Cook filling:
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté 2 minutes until fragrant. Add ground turkey, cook until no longer pink, about 5 minutes. Add carrot and zucchini, cook 3 minutes until softened. Stir in rice, tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook 2 more minutes. Remove from heat and stir in half the cheese.
- Stuff and bake:
- Spoon filling into peppers. Place them upright in baking dish. Sprinkle with remaining cheese. Cover loosely with foil and bake 30 minutes, then uncover and bake 10 minutes more until cheese is golden. Let cool 5 minutes, garnish with parsley if desired. Serve warm.
Pin 
My kids love helping stuff the peppers and sprinkling cheese on top. It always feels special sharing these with family around the dinner table.
Variations
Substitute ground beef or chicken for turkey. Add spinach, corn, or black beans, or use pepper jack cheese for a spicy twist.
Serving Suggestions
Pair these stuffed peppers with a crisp green salad or your favorite crusty bread for a balanced meal.
Nutrition
Each serving contains about 340 calories, 12 g fat, 32 g carbohydrates, and 27 g protein.
Pin Enjoy these easy, delicious stuffed peppers hot from the oven. They are just as tasty reheated the next day.
Recipe Questions & Answers
- → Can I use other meats instead of ground turkey?
Yes, ground beef or chicken can be swapped in for ground turkey to suit your preference while maintaining a similar texture and flavor.
- → How should I prepare the bell peppers before stuffing?
Cut off the tops, remove seeds and membranes, then blanch them briefly in boiling salted water for 3 minutes to soften before filling.
- → What cheeses work best for topping?
Mozzarella or cheddar cheese are ideal for melting over the stuffed peppers and adding a creamy, golden finish.
- → Can I add extra vegetables to the filling?
Yes, additional chopped spinach, corn, or black beans can be mixed into the filling for added nutrition and texture variety.
- → What temperature and time should I bake the peppers?
Bake covered at 375°F (190°C) for 30 minutes, then uncovered for an additional 10 minutes until cheese is bubbly and golden.
- → Is this dish suitable for gluten-free diets?
Yes, using gluten-free certified rice and cheese keeps the dish free from gluten, but always check ingredient labels to be certain.