Stuffed Peppers with Ground Turkey

Ingredients

• to tastelarge bell peppers, any colour
• 454 g (1 lb)lean ground turkey (at least 80%)
• 30 ml (2 tablespoons)chopped onion
• 240 ml (1 cup)cooked rice
• 10 ml (2 teaspoons)Italian seasoning blend
• 5 ml (1 teaspoon)salt
• 1 clovegarlic, finely chopped
• 425 g (15 oz)tomato sauce
• 85 g (3/4 cup)shredded sharp cheddar cheese (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C (350°F).

2. 2

   Prepare the peppers

   With a sharp knife, cut around the stem end of each pepper and remove the top. Take out the seeds and membranes.

3. 3

   Cook the filling

   In a large frying pan over medium heat, cook the turkey and onion for 7–9 minutes, stirring occasionally, until the turkey is browned. Drain it, then stir in the rice, Italian seasoning, salt, garlic and tomato sauce. Cook until the mixture is hot.

4. 4

   Fill the peppers

   Spoon the turkey mixture into the peppers and arrange them upright in a square baking dish.

5. 5

   Bake until tender

   Cover the dish tightly with foil and bake for 10 minutes. Remove the foil and bake for about 15 minutes more, until the peppers are crisp-tender. Add the cheese on top during the final 5 minutes of baking, if using.

What are stuffed peppers?

Stuffed peppers are a home-style dish in which hollowed bell peppers are filled and baked. This American version uses ground turkey, rice and tomato sauce for a hearty, familiar filling.

The turkey browns with onion before the rice and seasonings go in, so the filling is flavoured before it is packed into the peppers. Optional sharp cheddar adds a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 413 calories, 31g protein, 31g carbs, 19g fat.

The rice and tomato sauce supply most of the carbohydrates, while turkey provides much of the protein. Ground turkey and optional cheddar contribute fat; serve a pepper with a green salad or extra vegetables to round out the plate.

Choosing the peppers

Pepper shape: Choose peppers that can stand upright in the baking dish, so the filling stays inside as they cook.

Colour: Any colour works here; use whichever large bell peppers are available. Remove the seeds and pale membranes to make room for the filling.

Brown the turkey first

Even cooking: Break up the turkey as it cooks with the onion over medium heat for 7–9 minutes. Wait until it is browned, then drain before adding the other filling ingredients.

Hot filling: Stir in the rice, seasoning, salt, garlic and tomato sauce, and cook the mixture until hot. This gives the peppers a warm filling before they go into the oven.

Getting the texture right

Crisp-tender peppers: The foil-covered bake starts the cooking gently, while the uncovered finish lets the peppers soften without losing all their structure. The recipe’s cue is peppers that are tender but still have a little bite.

Cheese topping: If using cheddar, add it for the final 5 minutes. That gives it time to melt over the filling without needing to bake for the whole time.

Timing and doneness

Oven time: Bake covered for 10 minutes, then uncover and bake for about 15 minutes more. The total oven time is about 25 minutes, with the cheese added during the final 5 minutes if desired.

Check the peppers: They should be crisp-tender at the end of baking. If they still seem too firm, continue baking until they reach that texture.

What to serve alongside

Fresh side: A green salad or steamed vegetables make an easy contrast to the warm, tomato-rich filling.

Extra sauce: Spoon any sauce left in the baking dish over the peppers when serving. Keep sides simple, since the rice and turkey already make the filling substantial.

Recipe notes & tips

• Choose peppers with flat bottoms so they stand securely in the baking dish.
• Drain the browned turkey before stirring in the tomato sauce to avoid a watery filling.
• Stir the filling until hot before spooning it into the peppers.
• Arrange the filled peppers snugly so they remain upright while baking.
• Add the optional cheddar only during the final 5 minutes.

Variations

• Use brown rice: Swap it in for the cooked rice for a nuttier filling.
• Try mozzarella: Use it instead of cheddar for a milder, stretchy topping.
• Add chilli flakes: Stir a pinch into the turkey mixture for gentle heat.
• Use different colours: Mix pepper colours for a varied-looking dish.
• Add fresh herbs: Scatter chopped parsley over the baked peppers before serving.

Common mistakes to avoid

• Leaving the membranes in: Remove the seeds and membranes so the peppers have room for filling.
• Skipping the drain: Drain the browned turkey before adding the sauce to keep the filling from becoming watery.
• Filling cold: Cook the mixture until hot before stuffing the peppers.
• Uncovered from the start: Cover tightly with foil for the first 10 minutes as directed.
• Adding cheese too early: Add it during the final 5 minutes so it melts over the top.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat until hot throughout in the oven or microwave; the peppers may soften further after storage.

Frequently asked questions