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Savory Stuffed Bell Peppers with Ground Turkey Taco Rice

stuffed bell peppers with ground turkey taco rice - featured image
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A flavorful and comforting stuffed bell pepper recipe featuring lean ground turkey taco rice and melted cheddar cheese, perfect for quick weeknight dinners.

Ingredients

Scale
  • 4 large bell peppers (any color, red or yellow preferred for sweetness)
  • 1 pound lean ground turkey (93% lean recommended)
  • 1 cup cooked long grain white rice (about 185 grams cooked)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomato sauce (120 ml)
  • 1 tablespoon taco seasoning (blend of cumin, chili powder, smoked paprika, oregano)
  • 1 cup shredded cheddar cheese (about 100 grams)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: fresh cilantro for garnish
  • Optional: diced jalapeño for heat
  • Optional: black beans for added protein and texture

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut tops off bell peppers and remove seeds and membranes. Rinse and set aside. Trim bottoms slightly if needed for stability, but do not cut through the base.
  3. If not using leftover rice, cook 1/3 cup (60 grams) uncooked long grain rice according to package instructions to yield about 1 cup cooked. Set aside to cool slightly.
  4. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 3-4 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.
  5. Add ground turkey to skillet, breaking it up with a spatula. Cook 6-7 minutes until no longer pink. Season with salt, pepper, and taco seasoning, stirring well.
  6. Stir in tomato sauce and cooked rice. Cook 2-3 minutes until heated through and flavors meld. Adjust seasoning if needed.
  7. Spoon turkey taco rice mixture into each prepared bell pepper, pressing gently to pack filling without bursting.
  8. Sprinkle shredded cheddar cheese generously on top of each stuffed pepper.
  9. Place stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes.
  10. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and golden brown.
  11. Let peppers rest for 5 minutes after baking. Garnish with fresh cilantro or sliced jalapeños if desired before serving.

Notes

Do not pre-boil peppers; bake raw with filling to keep them firm. Use day-old rice to prevent sogginess. Adjust taco seasoning and cheese type to taste. Cover with foil during baking to retain moisture and prevent drying out. For a dairy-free option, substitute cheddar with plant-based cheese or nutritional yeast. Leftovers store well in fridge for 3 days or freeze up to 2 months.

Nutrition

Keywords: stuffed bell peppers, ground turkey, taco rice, easy dinner, weeknight meal, healthy, cheesy, gluten-free

Find it online: https://lucastable.com/savory-stuffed-bell-peppers-with-ground-turkey-taco-rice-recipe/