Description
Stuffed bell peppers filled with savory turkey, rice, cheese, and zesty tomatoes—baked until melty and garnished with fresh herbs. A comforting, wholesome one-dish meal with bold Italian flavor.
Ingredients
3 medium bell peppers, halved and seeded
2 Tbsp olive oil
1 medium yellow onion, finely diced
1 lb ground turkey (or chicken)
2 tsp Italian seasoning
1 tsp kosher salt
¼ tsp ground black pepper
1 (14.5 oz) can diced tomatoes, undrained
1 cup cooked brown rice
1 cup shredded low‑moisture mozzarella cheese
¼ cup grated Parmesan cheese
1 Tbsp fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat oven to 350 °F (180 °C). Brush pepper halves with 1 Tbsp olive oil, place cut‑side up on a baking sheet, and roast 10 minutes to soften.
- Meanwhile, heat remaining tablespoon olive oil in a skillet over medium. Sauté onion until translucent (3–4 min).
- Add ground turkey, Italian seasoning, salt, and pepper. Cook until browned.
- Stir in diced tomatoes with juices, simmer 5 minutes.
- Remove from heat and mix in cooked rice, mozzarella, and Parmesan until combined.
- Fill roasted pepper halves with the turkey mixture. Add extra mozzarella on top, if desired.
- Bake another 10–15 minutes until peppers are tender and cheese is melted.
- Garnish with chopped basil or parsley and serve hot.
Notes
- Swap ground turkey for beef, Italian sausage, or plant-based meat.
- Make vegetarian by omitting meat and adding black beans or lentils.
- Use quinoa, farro, or cauliflower rice instead of brown rice.
- Substitute mozzarella with cheddar, Monterey Jack, or vegan cheese.
- Add crushed red pepper flakes or cayenne for extra heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baked / Roasted
- Cuisine: Italian
Nutrition
- Serving Size: 1½ pepper halves
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg
