Easy Stuffed Peppers With Ground Turkey
These delish stuffed peppers with ground turkey will fill you up without weighing you down! Full of veggies and cheesy goodness, for balance.
Servings: 6 servings
Calories: 297kcal
Ingredients
- 1 lb ground turkey 93/7 lean-to-fat is good blend for this.
- 4 large bell peppers, halved and gutted
- 1 TBSP olive oil
- 1 cup diced yellow onion
- 3 cloves of garlic, minced
- 1 tsp sea salt
- 1/2 tsp cracked pepper
- 1 cup diced tomatoes, fresh
- 1 cup diced mushrooms
- 1 cup tomato sauce
- 1/2 cup rice, uncooked
- 1.5 cups shredded mozzarella cheese
- 3 TBSP grated Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- With a rack positioned in the middle, preheat the oven to 425º F.
- Place the gutted peppers onto a baking sheet and roast them in the oven for about 20 minutes, or until tender. Remove them from the oven and set them aside.
- Cook the rice as per the package instructions, but instead of cooking the rice in water, cook it in chicken or vegetable broth if you can, for bigger flavor.
- While the rice cooks, heat olive oil in a deep skillet. Sauté the onions and mushrooms for about 3-4 minutes, then stir in the garlic and sauté for about 30 seconds.
- Add the ground turkey to the skillet and cook, breaking it down into crumbles with a spatula or spoon, until the meat is about halfway cooked, about 5 minutes; season with salt and pepper.
- Transfer the diced tomatoes and tomato sauce to the pan and bring to a simmer, stirring often. Once it's simmering, stir in the cooked rice and 1/2 cup of the shredded mozzarella; remove from the heat.
- Spoon the mixture into the hollowed out peppers on the baking sheet, packing them as much as you can. Press down with a spoon to make sure everything is packed in tight. Sprinkle the remainder 1 cup of the cheese on top, followed by the Parmesan cheese, about 1/2 TBSP per pepper. (More if you prefer.)
- Bake the peppers in the oven for 10-15 minutes, or until the cheese is melted and bubbly. For a nice golden crisp on your cheese, turn the broiler on for a minute or two before removing the peppers. (Keep a close eye on them.)
- Garnish with freshly chopped parsley and serve.
Notes
Scroll up to the blog post for recipe tips, storage suggestions, and serving ideas!
Nutrition
Serving: 1serving | Calories: 297kcal | Carbohydrates: 17g | Protein: 25g | Fat: 15g