Turkey and Veggie Stuffed Bell Peppers (Printable Version)

Colorful peppers filled with lean turkey, fresh vegetables and brown rice for a wholesome protein-packed meal.

# What You'll Need:

→ Peppers

01 - 4 large bell peppers (any color), tops sliced off and seeds removed

→ Filling

02 - 1 tablespoon olive oil
03 - 1 pound lean ground turkey
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium zucchini, diced
07 - 1 medium carrot, peeled and diced
08 - 1 cup fresh baby spinach, chopped
09 - 1 cup cooked brown rice
10 - 1 can (14.5 ounces) diced tomatoes, drained
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper

→ Topping

15 - 1/2 cup shredded part-skim mozzarella cheese, optional
16 - Fresh parsley, chopped for garnish

# How-To Steps:

01 - Preheat the oven to 375°F.
02 - Place the bell peppers upright in a baking dish. Trim the bottoms slightly if needed to ensure they stand upright.
03 - Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 3 minutes until fragrant and translucent.
04 - Add the lean ground turkey to the skillet, breaking it apart with a spatula. Cook for approximately 5 minutes until no longer pink.
05 - Stir in the diced zucchini, diced carrot, and chopped spinach. Sauté for 3 to 4 minutes until vegetables are softened.
06 - Add the cooked brown rice, drained diced tomatoes, dried Italian herbs, smoked paprika, salt, and black pepper to the skillet. Mix thoroughly and cook for 2 to 3 minutes until heated through.
07 - Spoon the turkey and vegetable mixture evenly into each prepared bell pepper.
08 - Sprinkle the shredded mozzarella cheese over each stuffed pepper, if using.
09 - Pour approximately 1/2 cup water into the baking dish around the peppers. Cover the dish tightly with aluminum foil.
10 - Bake for 30 minutes covered with foil.
11 - Remove the foil and bake for an additional 5 minutes until the cheese is melted and the peppers are tender.
12 - Remove from oven and garnish with fresh chopped parsley before serving.

# Tips for Success:

01 -
  • It's a complete meal in one pepper, so your weeknight dinner comes together without juggling multiple sides.
  • The filling is forgiving and actually tastes better when you use whatever vegetables are hiding in your crisper drawer.
  • You can make a full batch on Sunday and have something genuinely delicious waiting for you all week long.
02 -
  • The water in the baking dish is essential, not optional, because it steams the peppers into tenderness while protecting them from drying out in the oven's heat.
  • If your filling seems too wet before stuffing, drain your canned tomatoes more thoroughly or cook the mixture uncovered for an extra minute to let excess moisture evaporate.
03 -
  • Choose peppers that are roughly the same size so they cook evenly in the oven, and pick ones with flat bottoms whenever possible to avoid them tipping over.
  • If you're making a big batch for the week, prep the peppers the night before by slicing and removing seeds, storing them in a container so the actual cooking day moves faster.
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