Description
A wholesome, protein-packed stuffed pepper recipe made with lean ground turkey, brown rice, savory seasonings, and melted cheese. Perfect for meal prep and easy weeknight dinners.
Ingredients
6 large bell peppers, tops removed and seeds discarded
1 tablespoon olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 pound (450 g) lean ground turkey
1 cup (185 g) uncooked brown rice
2 cups (480 ml) low-sodium chicken broth
1 can (14.5 ounces / 410 g) diced tomatoes, drained
1 cup (240 ml) tomato sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
1 cup (100 g) shredded mozzarella cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat oven to 375°F (190°C).
Cook brown rice with chicken broth for 35–40 minutes until tender.
Heat olive oil in a skillet. Sauté onion for 3–4 minutes, then add garlic.
Add ground turkey and cook until browned, about 6–8 minutes.
Stir in cooked rice, diced tomatoes, tomato sauce, salt, pepper, paprika, oregano, Italian seasoning, and red pepper flakes. Simmer 5 minutes.
Spoon mixture into prepared bell peppers placed upright in a baking dish.
Cover with foil and bake for 25–30 minutes.
Remove foil, sprinkle mozzarella cheese on top, and bake another 10–15 minutes until melted.
Garnish with parsley and serve.
Notes
For a low-carb option, substitute brown rice with 2 cups (200 g) cauliflower rice.
Stuffed peppers can be refrigerated for up to 4 days or frozen for up to 3 months.
Pre-bake peppers for 10 minutes if you prefer softer texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes