Turkey and Rice Stuffed Peppers
In short: Bell peppers filled with ground turkey, rice, tomatoes and spices, topped with cheddar and baked until tender. A tidy, make-ahead family dinner. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 470 kcal
Stuffed peppers are a make-ahead dinner that looks like more effort than it is. Ground turkey, cooked rice, onion, tomatoes and warm spices make a moist, savory filling, and the peppers soften and sweeten in the oven. Cheddar on top melts into a golden crust. Use leftover cooked rice to save time, and pick peppers that sit upright so they do not tip over.
Instructions
- Heat the oven to 190°C (375°F). Arrange the pepper halves cut side up in a baking dish just large enough to hold them.
- Heat the oil in a large skillet over medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 30 seconds.
- Add the turkey, cumin, paprika, oregano, salt and pepper. Cook for 6 to 8 minutes, breaking up the meat, until no pink remains.
- Stir in the rice, half the tomatoes and half the cheese. Taste and adjust the seasoning.
- Pour the remaining tomatoes and the water into the baking dish around the peppers. Spoon the filling into the pepper halves, mounding it.
- Cover the dish tightly with foil and bake for 30 minutes.
- Uncover, top with the remaining cheese and bake for 12 to 15 minutes more, until the peppers are tender and the cheese is golden and bubbling. Scatter with parsley and serve.
Tips
- Slice a thin piece from the bottom of any wobbly pepper halves so they sit flat, taking care not to cut through the flesh.
- Cooked quinoa or brown rice can replace the white rice, and mozzarella or crumbled feta can replace the cheddar.
Questions and answers
Can I make stuffed peppers ahead of time?
Yes. Assemble them up to a day ahead, cover and refrigerate, then bake for 10 minutes longer.
Can I freeze stuffed peppers?
Yes. Freeze cooked halves in a container for up to 3 months. Thaw overnight and reheat covered at 180°C (350°F) for 25 minutes.
Do the peppers need to be cooked first?
No. They soften as they bake covered with the sauce, though thick-walled peppers may need 5 extra minutes.
How long does it take to make Turkey and Rice Stuffed Peppers?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Turkey and Rice Stuffed Peppers?
About 470 kcal per serving, with 33 g of protein, 37 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 37 g |
| Fat | 21 g |
| Fiber | 6 g |
| Sugar | 12 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
