Turkey Veggie Stuffed Peppers

There's something truly special about colorful bell peppers transformed into edible vessels for a hearty, nutritious filling. These Turkey and Veggie Stuffed Bell Peppers bring together lean protein, wholesome vegetables, and satisfying brown rice in a dish that's as beautiful as it is delicious. The combination of savory ground turkey, sweet bell peppers, and a medley of fresh vegetables creates a perfect balance of flavors and textures that will satisfy the whole family.

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These stuffed peppers are a family favorite that brings vibrant color and nutrition to the dinner table. The tender bell peppers provide the perfect edible container for a savory mixture of ground turkey and vegetables, all topped with just enough melty cheese to make everyone smile. It's a complete meal in one beautiful package, combining lean protein, vegetables, and whole grains.

Ingredients

• 4 large bell peppers (any color), tops sliced off, seeds removed
• 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
• ½ cup shredded part-skim mozzarella cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions

Prepare the peppers

Preheat the oven to 375°F (190°C). Place the bell peppers upright in a baking dish. If needed, trim the bottoms slightly so they stand upright.

Start the filling

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.

Cook the turkey

Add the ground turkey, breaking it up with a spatula. Cook until no longer pink, about 5 minutes.

Add vegetables

Stir in the zucchini, carrot, and spinach. Sauté for 3–4 minutes, until vegetables are softened.

Complete the filling

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.

Fill the peppers

Spoon the turkey and veggie mixture evenly into each bell pepper. Sprinkle with mozzarella cheese, if using.

Prepare for baking

Pour about ½ cup water into the baking dish to help steam the peppers. Cover the dish tightly with foil.

Bake

Bake for 30 minutes. Remove foil and bake for an additional 5 minutes, until cheese is melted and peppers are tender.

Serve

Garnish with fresh parsley before serving.

Zusatztipps für die Zubereitung

The key to perfectly baked stuffed peppers is ensuring they're tender but not mushy. Adding water to the baking dish and covering with foil creates a gentle steaming environment that cooks the peppers perfectly. If you prefer your peppers with a bit more bite, reduce the covered baking time to 25 minutes. For a make-ahead option, you can prepare the filling and stuff the peppers up to a day in advance, then refrigerate until you're ready to bake them.

Varianten und Anpassungen

This versatile recipe welcomes many adaptations. For a lower-carb version, substitute cauliflower rice for the brown rice. To make it dairy-free, either omit the cheese entirely or use a plant-based alternative. Feel free to experiment with different protein sources as well - ground chicken, beef, or a plant-based ground meat substitute all work beautifully. You can also adjust the spice level by adding a pinch of red pepper flakes or a dash of your favorite hot sauce to the filling.

Serviervorschläge

These stuffed peppers are a complete meal on their own, but they pair wonderfully with a simple side salad dressed with lemon vinaigrette. For a heartier meal, serve alongside a slice of crusty whole grain bread to soak up the flavorful juices. These peppers also make excellent leftovers - simply reheat in the microwave or oven for a quick and nutritious lunch the next day. For an elegant presentation, serve each pepper on an individual plate with a sprinkle of fresh herbs and a lemon wedge.

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These Turkey and Veggie Stuffed Bell Peppers are more than just a delicious meal - they're a nutritional powerhouse that brings together lean protein, vegetables, and whole grains in one beautiful package. The vibrant colors of the bell peppers brighten your table, while the savory filling satisfies hunger and provides essential nutrients. Whether you're cooking for a family dinner or meal prepping for the week ahead, this versatile recipe deserves a regular spot in your cooking rotation.

Recipe FAQs

→ Can I substitute brown rice with other grains?

Yes, quinoa or cooked farro work well as alternatives to brown rice, maintaining the dish's texture and nutrition.

→ Is it possible to make a dairy-free version?

Absolutely. Simply omit the mozzarella cheese or replace it with a plant-based alternative to keep it dairy-free.

→ How do I ensure the bell peppers stay upright while baking?

Trim the bottoms slightly so they stand steadily in the baking dish, preventing tipping during cooking.

→ What spices enhance the filling's flavor?

Italian herbs and smoked paprika add a savory depth, complementing the turkey and vegetables perfectly.

→ Can leftovers be stored and reheated?

Yes, these stuffed peppers store well and can be reheated within four days for convenient meals.