This colorful stuffed bell pepper recipe is an instant classic! Fresh ground beef, rice, tomato sauce, and a balanced blend of spices bring this unique dish together perfectly. The baked cheese on top really makes these delicious!
- 6 large bell peppers
- 2 tbsp olive oil
- 1 1/4 cup yellow onion (finely chopped)
- 2 tbsp garlic (minced)
- 1 1/4 lbs lean ground turkey
- salt (to taste)
- black pepper (to taste)
- 14 oz can petite diced tomatoes
- 4 oz can tomato sauce
- 1 cup Basmati rice (cooked)
- 2 tbsp fresh parsley (chopped)
- 2 tsp onion powder
- 3 tsp Italian seasoning
- 2 tsp thyme
- 1 1/4 cup shredded mozzarella
Preheat the oven to 385F and cook the Basmati rice according to instructions.
Prepare the bell peppers. Trim the tops off of the peppers and remove the ribs and seeds from sides. Place the trimmed peppers upside down in a baking dish and fill it with about 1/2 inch to 1 inch of water and cover with foil. Bake the peppers for about 20 minutes—this eliminates the additional step of boiling the peppers separately.
While the peppers bake, heat a large nonstick skillet on medium-high heat. Once heated, add the olive oil and heat that up as well. Once the oil is hot, add the onion and saute until slightly softened. Once softened, move to one edge of the skillet. Add the ground turkey to the skillet and season with salt and pepper and lightly brown. Toss the ground turkey and onion together and add in the garlic, tomatoes, half of the tomato sauce, rice, ½ of the parsley, and Italian seasoning. Season with additional salt and pepper.
Once the peppers have finished baking, remove from the oven and reduce the temperature to 350F. Drain the water from the baking dish. Turn the peppers right side up and fill with the ground turkey and rice filling. Pour the remaining ½ of the tomato sauce over the peppers and cover again with foil. Bake for 20-22 minutes.
Once the peppers have finished baking, remove the dish from the oven and sprinkle the peppers with mozzarella cheese. Return the dish to the oven uncovered and bake for an additional 10-15 minutes, until the peppers are fork tender and the cheese is bubbly. Sprinkle the peppers with the remaining parsley and serve hot.
Calories: 416kcal | Carbohydrates: 44g | Protein: 33g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 391mg | Potassium: 929mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4293IU | Vitamin C: 166mg | Calcium: 198mg | Iron: 3mg