Save These Turkey and Veggie Stuffed Bell Peppers are a vibrant and nutritious solution for a busy weeknight. Packed with lean ground turkey, fresh vegetables like zucchini and carrots, and hearty brown rice, they offer a balanced, protein-packed meal in a beautiful edible container that is as satisfying as it is healthy.
Save With a total time of just 55 minutes, this American-style dish is remarkably easy to prepare. It transforms simple, fresh ingredients into a gourmet-looking meal that the whole family will appreciate, whether you are serving it for a casual dinner or preparing it ahead of time for the week.
Ingredients
- Peppers: 4 large bell peppers (any color), tops sliced off, seeds removed
- Filling:
- 1 tablespoon olive oil
- 1 pound (450 g) lean ground turkey
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium carrot, peeled and diced
- 1 cup baby spinach, chopped
- 1 cup cooked brown rice (or cauliflower rice for low carb)
- 1 (14.5 oz / 400 g) can diced tomatoes, drained
- 1 teaspoon dried Italian herbs
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Topping:
- ½ cup shredded part-skim mozzarella cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1
- Preheat the oven to 375°F (190°C).
- Step 2
- Place the bell peppers upright in a baking dish. If needed, trim the bottoms slightly so they stand upright.
- Step 3
- In a large skillet over medium heat, heat the olive oil. Add the onion and garlic, and sauté until fragrant and translucent, about 3 minutes.
- Step 4
- Add the ground turkey, breaking it up with a spatula. Cook until no longer pink, about 5 minutes.
- Step 5
- Stir in the zucchini, carrot, and spinach. Sauté for 3–4 minutes, until vegetables are softened.
- Step 6
- Add the cooked brown rice, drained diced tomatoes, Italian herbs, smoked paprika, salt, and pepper. Mix thoroughly and cook for 2–3 minutes until heated through.
- Step 7
- Spoon the turkey and veggie mixture evenly into each bell pepper.
- Step 8
- Sprinkle with mozzarella cheese, if using.
- Step 9
- Pour about ½ cup water into the baking dish to help steam the peppers. Cover the dish tightly with foil.
- Step 10
- Bake for 30 minutes. Remove foil and bake for an additional 5 minutes, until cheese is melted and peppers are tender.
- Step 11
- Garnish with fresh parsley before serving.
Zusatztipps für die Zubereitung
For an extra burst of flavor, consider adding a squeeze of fresh lemon juice or a dash of hot sauce to the filling before stuffing. These peppers are excellent for meal prep as they can be stored in the refrigerator and reheated for up to 4 days without losing their delicious texture.
Varianten und Anpassungen
This recipe is highly versatile; you can substitute quinoa or cooked farro for the brown rice to vary the nutrients. For a low-carb version, simply swap the rice for cauliflower rice. If you prefer a dairy-free meal, omit the mozzarella cheese or use your favorite plant-based alternative.
Serviervorschläge
Present these colorful stuffed peppers on a white platter to make the colors pop. They pair wonderfully with a crisp side salad. Don't forget the final touch of fresh, chopped parsley for a bright finish and a professional look.
Save Enjoy this wholesome, gluten-free dish that brings together lean protein and a garden's worth of vegetables in every bite. It is a fantastic way to enjoy a complete meal that is as pleasing to the eye as it is to the palate.
Recipe Guide
- → How long do stuffed bell peppers last in the refrigerator?
These stuffed peppers store well in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave at 30-second intervals or in a 350°F oven until warmed through.
- → Can I make stuffed bell peppers ahead of time?
Yes, you can assemble the peppers up to 24 hours before baking. Keep them covered in the refrigerator and add the water to the baking dish just before putting them in the oven.
- → What other grains work in this filling?
Quinoa, farro, or even cauliflower rice all make excellent substitutes for brown rice. Cauliflower rice works particularly well for a lighter, low-carb version.
- → How do I prevent the peppers from tipping over while baking?
Trim a thin slice off the bottom of each pepper to create a flat, stable base. Pack them snugly into the baking dish so they support one another during cooking.
- → Can I freeze stuffed bell peppers?
Absolutely. Once baked and cooled, wrap individual peppers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What vegetables can I add to the filling?
Mushrooms, bell pepper pieces from the hollowed-out tops, corn, or diced eggplant all blend beautifully. Use whatever fresh vegetables you have on hand for variety.