Description
Delicious and healthy stuffed bell peppers filled with a savory mixture of ground turkey, brown rice, and tomatoes, topped with melted mozzarella cheese. This easy-to-make recipe is perfect for a nutritious weeknight dinner that the whole family will enjoy.
Ingredients
Vegetables
- 4 large bell peppers (any color)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tablespoons fresh parsley (chopped, for garnish)
Meat and Dairy
- 1 pound ground turkey (93% lean)
- 1/2 cup low-fat shredded mozzarella cheese
Grains and Oils
- 1 cup cooked brown rice
- 1 teaspoon olive oil
Spices and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the bell peppers: Cut the tops off the bell peppers and remove the seeds and membranes carefully. Set the hollowed peppers aside.
- Sauté onion and garlic: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic and sauté until softened and fragrant, about 3-4 minutes.
- Cook the ground turkey: Add the ground turkey to the skillet with the sautéed onion and garlic. Cook, stirring and breaking up the meat with a spatula, until the turkey is fully browned and cooked through.
- Add remaining ingredients: Stir in the drained diced tomatoes, cooked brown rice, dried oregano, dried basil, salt, and black pepper. Continue cooking for another 5 minutes until everything is well combined and heated through.
- Fill the peppers: Arrange the bell peppers upright in a baking dish and fill each pepper generously with the turkey and rice mixture.
- Bake covered: Cover the baking dish with foil and bake the stuffed peppers in the preheated oven for 30-35 minutes to cook the peppers and meld flavors.
- Add cheese topping: Remove the foil and sprinkle the low-fat shredded mozzarella cheese evenly over the tops of each stuffed pepper. Bake uncovered for an additional 5 minutes or until the cheese is melted and bubbly.
- Garnish and serve: Remove the stuffed peppers from the oven, garnish with freshly chopped parsley, and serve warm.
Notes
- You can use any color of bell peppers depending on your preference or what’s available.
- Make sure to drain the diced tomatoes to prevent the filling from becoming too watery.
- For a spicier variation, add a pinch of red pepper flakes to the turkey mixture.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Brown rice can be substituted with quinoa or white rice if preferred.
