Description
Delicious and healthy stuffed bell peppers filled with a savory mixture of lean ground turkey, brown rice, diced tomatoes, and aromatic herbs, topped with melted low-fat mozzarella cheese. Perfect for a wholesome family dinner that’s packed with flavor and nutrition.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color)
Filling
- 1 pound ground turkey (93% lean)
- 1 cup cooked brown rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping and Garnish
- 1/2 cup low-fat shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
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 carefully remove the seeds and membranes. Set the hollowed peppers aside for stuffing.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until they become soft and fragrant.
- Cook Ground Turkey: Add the ground turkey to the skillet. Cook it thoroughly until browned, breaking it up with a spatula as it cooks to ensure even browning.
- Combine Filling Ingredients: Stir in the drained diced tomatoes, cooked brown rice, dried oregano, dried basil, salt, and black pepper. Cook the mixture for an additional 5 minutes so the flavors meld and the filling is heated through.
- Stuff the Peppers: Place the prepared bell peppers upright in a baking dish. Carefully fill each pepper with the turkey and rice mixture, pressing down gently to pack the filling.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes to cook the peppers and blend the flavors.
- Add Cheese and Finish Baking: Remove the foil and evenly sprinkle the shredded mozzarella cheese on top of each stuffed pepper. Return the dish to the oven and bake for an additional 5 minutes or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove the stuffed peppers from the oven and garnish with fresh chopped parsley before serving warm.
Notes
- You can use any color bell peppers or a mix for a vibrant presentation.
- Use white or brown rice depending on preference; if substituting, adjust cooking times accordingly.
- For a spicier kick, add red pepper flakes to the filling mixture.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- If you want a dairy-free version, omit the mozzarella cheese or use a plant-based alternative.
