Description
Delicious and healthy stuffed bell peppers filled with a savory mixture of lean ground turkey, brown rice, tomatoes, and aromatic herbs, topped with melted mozzarella cheese. This recipe offers a wholesome and satisfying meal perfect for a family dinner or meal prep.
Ingredients
Scale
Vegetables
- 4 large bell peppers (any color)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped, for garnish)
Protein and Dairy
- 1 pound ground turkey (93% lean)
- 1/2 cup low-fat shredded mozzarella cheese
Grains
- 1 cup cooked brown rice
Canned Goods
- 1 can (14.5 oz) diced tomatoes, drained
Oils and Seasonings
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare bell peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes. Set the hollowed peppers aside to be stuffed later.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Cook ground turkey: Add ground turkey to the skillet with the aromatics and cook until browned, breaking it up with a spatula as it cooks to ensure even cooking.
- Add remaining filling ingredients: Stir in the drained diced tomatoes, cooked brown rice, dried oregano, dried basil, salt, and black pepper. Continue cooking the mixture for about 5 minutes, allowing flavors to blend and the filling to heat through.
- Stuff the peppers: Place the prepared bell peppers upright in a baking dish. Fill each pepper generously with the turkey and rice mixture, packing it in well.
- Bake covered: Cover the baking dish with aluminum foil to keep the moisture in and bake the peppers for 30-35 minutes until the peppers are tender.
- Add cheese and finish baking: Remove the foil and evenly sprinkle low-fat shredded mozzarella cheese on top of each stuffed pepper. Return to oven and bake for an additional 5 minutes or until the cheese has melted and is bubbly.
- Garnish and serve: Remove the peppers from the oven, garnish with freshly chopped parsley, and serve warm for a hearty and nutritious meal.
Notes
- Use any color bell peppers according to your preference or availability.
- Drain diced tomatoes well to prevent the filling from becoming too watery.
- Ground turkey can be substituted with lean ground chicken or beef if desired.
- For a vegetarian version, substitute the ground turkey with cooked lentils or textured vegetable protein (TVP).
- Leftover stuffed peppers can be refrigerated for up to 3 days or frozen for up to 2 months.
- To reduce sodium, use low-sodium canned tomatoes and adjust salt to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
