Description
Cozy Stuffed Bell Peppers with Turkey & Rice
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
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4 large bell peppers (any color; choose ones that stand upright)
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1 lb lean ground turkey
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1 cup cooked rice (white or brown)
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½ cup black beans, rinsed & drained (optional)
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½ cup diced yellow onion
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2 cloves garlic, minced
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1 tsp chili powder
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Salt & black pepper, to taste
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1 cup shredded cheese (cheddar, Monterey Jack, or blend)
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1 Tbsp olive oil
Instructions
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Prep the peppers: Preheat oven to 375°F (190°C). Slice tops off peppers, remove seeds & ribs. Chop any extra pepper tops to add to filling.
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Sauté aromatics: In a large skillet, heat olive oil. Cook onion 4–5 minutes until soft. Stir in garlic and cook 1 more minute.
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Brown turkey: Add turkey, season with salt, pepper, and chili powder. Cook 6–8 minutes until no longer pink.
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Make filling: Stir in cooked rice, beans (if using), and chopped pepper tops. Mix well and heat through.
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Stuff peppers: Place peppers upright in a snug baking dish. Spoon filling evenly into each pepper, mounding slightly on top.
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Top & bake: Sprinkle with shredded cheese. Cover dish with foil and bake 30 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and peppers are tender.
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Serve: Plate with a side salad, sour cream, or fresh herbs. Enjoy warm!
Notes
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Prep Ahead: Assemble peppers up to 24 hrs in advance, refrigerate, then bake. Add 5–10 minutes to cook time.
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Freezer-Friendly: Freeze stuffed peppers (unbaked) for up to 3 months. Bake from frozen, covered, for 45–60 minutes at 375°F, then uncover and finish.
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Leftovers: Store in the fridge 3–4 days. Reheat in oven or microwave.