Ground Turkey Stuffed Peppers With Rice

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Turkey · gluten-free, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb ground turkey, 93/7
• 2 large bell peppers, halved and seeded
• 1/2 cup long-grain white rice
• 1 15 oz can canned tomato sauce
• 1 medium yellow onion, diced
• 2 oz shredded sharp cheddar cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1.5 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Heat oven to 400F and simmer the rice covered in 1.75 cups salted water for 18 minutes, then let it stand 5 minutes and fluff it.
2. Arrange the pepper halves cut side up in a baking dish, add a half inch of water to the dish, and bake 15 minutes until they slump slightly but still hold their shape.
3. Meanwhile, heat the oil in a skillet over medium-high and brown the turkey 7 minutes, breaking it up, until no pink remains and some crumbles have caught color.
4. Add the onion, garlic, and Italian seasoning and cook 4 minutes until the onion is soft.
5. Stir in two-thirds of the tomato sauce, the cooked rice, salt, and pepper and simmer 3 minutes until the mixture is thick and holds together on a spoon.
6. Pour off any water from the baking dish, mound the filling into the peppers, and spoon the remaining sauce over the tops.
7. Cover with foil and bake 15 minutes, then uncover, scatter the cheddar, and bake 5 minutes more until the cheese is fully melted and bubbling at the edges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook