Description

These turkey stuffed peppers are a hearty, wholesome dinner packed with lean protein, fiber-rich brown rice, and vegetables. Each bell pepper is filled with a flavorful turkey mixture, then baked to perfection for a satisfying and nutritious meal.

Ingredients

4 large bell peppers, any color

1 tablespoon olive oil

1 pound lean ground turkey

1 small onion, chopped

2 cloves garlic, minced

1 zucchini, finely diced

1 (15 oz) can diced tomatoes

1 cup cooked brown rice

1 teaspoon dried oregano

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup shredded mozzarella cheese (optional)

Fresh parsley or basil for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic for 2–3 minutes until softened.
Add the ground turkey and cook until browned and cooked through.
Stir in zucchini, diced tomatoes with juice, cooked rice, oregano, salt, and pepper. Simmer for about 5 minutes.
Spoon the turkey mixture into each bell pepper, pressing down gently to pack.
Sprinkle mozzarella cheese on top of each pepper, if using.
Cover the dish with foil and bake for 30 minutes.
Remove foil and bake for another 10–15 minutes, until peppers are tender and cheese is melted and slightly golden.
Garnish with fresh parsley or basil before serving.

Notes

Swap brown rice with quinoa or cauliflower rice for a low-carb option.

Add red pepper flakes or jalapeño for extra heat.

Mix in chopped spinach or kale for more greens.

Use feta and olives for a Mediterranean twist.

Omit cheese or use a dairy-free alternative for a dairy-free version.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Reheat in the microwave or oven until warmed through.

Trim the bottoms of the peppers if they don’t sit flat.

Prepare ahead and refrigerate until ready to bake.

Can be made with ground chicken, lean beef, or lentils as a protein substitute.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 310
Sugar: 6g
Sodium: 520mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 26g
Cholesterol: 70mg