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Stuffed Bell Peppers with Turkey & Brown Rice

Stuffed bell peppers with turkey and brown rice are oven-baked until the pepper shells are tender and the cheese is bubbly. Ground turkey simmers in a tomato sauce, then gets packed into the peppers and baked in a single 9x13 dish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 4 bell peppers Large; any color. Tops cut off and seeds removed.
Ground turkey filling
  • 1 lb ground turkey Use 85–93% lean for best texture.
  • 1 cup cooked brown rice Use cooked rice (warm or room temp).
  • 1 can (15 oz) crushed tomatoes
  • 0.5 cup tomato sauce
  • 1 yellow onion Small; finely diced.
  • 3 clove garlic cloves Minced.
  • 1 tsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp Worcestershire sauce
Cheese and garnish
  • 0.75 cup shredded mozzarella cheese Reserve extra if you like a heavier top.
  • 1 fresh parsley Chopped, for garnish.

Equipment

  • 1 sheet pan

Method
 

Prep the peppers and baking dish
  1. Preheat oven to 375°F and lightly grease a 9x13 baking dish. Slice tops off the bell peppers and remove seeds and membranes, then place peppers upright in the dish.
Cook the turkey filling
  1. Heat olive oil in a skillet over medium heat and add onion, cooking for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
  2. Add ground turkey, breaking it apart with a spoon, and cook for 6–8 minutes until no longer pink. Stir in crushed tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and black pepper, then simmer for 5 minutes.
  3. Remove from heat and fold in cooked brown rice. Stir until the rice is evenly coated with the tomato-turkey mixture.
Fill and bake
  1. Spoon the turkey and rice filling generously into each pepper, packing it in firmly. Pour 1/4 cup of water into the bottom of the baking dish, cover with foil, and bake for 35 minutes.
  2. Remove foil, top each pepper with shredded mozzarella, and bake uncovered for 10–12 minutes until cheese is melted and bubbly. Garnish with fresh parsley and serve hot.

Notes

Pack the filling firmly so it holds together when you scoop. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in the microwave or oven until hot. Freezing is yes—freeze stuffed peppers (baked or unbaked) for up to 2 months, then thaw overnight in the fridge and reheat until steaming. For a lower-carb swap, replace brown rice with cauliflower rice while keeping the sauce amounts the same.