Ground Turkey Stuffed Peppers
These ground turkey stuffed peppers are comforting, healthy, and freezer-friendly.
Equipment
- Large deep skillet
- 9x13-inch baking dish
- Aluminum Foil
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 14-ounce can diced tomatoes, with its juices
- 1.5 cups cooked long grain rice see note below
- ⅓ cup chopped fresh Italian parsley plus more for garnish
- 3 large bell peppers assorted colors
- 1.5 cups shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- ⅓ cup water
Instructions
Make the filling
- Preheat oven to 375 degrees F.
- Heat about 1 tablespoon of olive oil in a large deep skillet over medium high heat. Cook the ground turkey until fully cooked, breaking it up with a spatula or wooden spoon. Push it to one side of the skillet.
- Add a few more drizzles of olive oil and stir in the diced onions and minced garlic. Cook for 1-2 minutes until fragrant, and mix it back with the ground turkey.
- Add the Italian seasoning, canned diced tomatoes and cooked rice. Mix evenly. Season with salt and pepper to taste. Stir in the chopped parsley and ½ cup of the mozzarella cheese and combine. Remove from heat and set aside.
Assemble and bake
- Cut each pepper in half, from top to bottom. Remove the seeds and stem. Drizzle the inside of the peppers with a little bit of olive oil and sprinkle with a few pinches of salt and pepper.
- Fill the peppers with the prepared filling evenly. Arrange them on a 9x13 inch baking dish (filling side up). Add a little bit of water to the bottom of the pan, about ⅓ cup. Cover the pan tightly with aluminum foil.
- Bake, covered, for 30 to 35 minutes or until the peppers are tender.
- Uncover, and top the peppers with the remaining mozzarella and the parmesan cheese. Return to the oven (uncovered) and bake for another 10-12 minutes until melted. Broil for 1-2 minutes until golden brown on top.
- Garnish with parsley. Serve immediately. Enjoy!
Notes
The filling can be made up to 2 days ahead and refrigerated. You can also assemble the peppers with the filling and refrigerate for up to 2 days. Bake for an extra 5 minutes or so. Freezing: Assemble the peppers with the filling (do not top with cheese yet) and store in freezer-friendly bags or containers for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding an extra 5 minutes or so to the baking time.
Nutrition
Serving: 1stuffed pepperCalories: 318kcalCarbohydrates: 21gProtein: 28gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 67mgSodium: 388mgPotassium: 573mgFiber: 3gSugar: 5gVitamin A: 2472IUVitamin C: 89mgCalcium: 227mgIron: 2mg
Tried this recipe?Let us know how it was!