Turkey Stuffed Peppers
I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!
Stuffed Peppers are my jam! You may have tried my Sante Fe Turkey Stuffed Peppers, Chicken Taco Chili Stuffed Peppers, and of course the popular Stuffed Pepper Soup!
This stuffed pepper recipe is an oldie, and one that I’ve always loved which I first published back in 2008. They kind of remind me of a burrito only stuffed in a pepper instead. One half with a salad on the side is very filling for me, my husband Tommy enjoyed two. Madison is 6, so peppers aren’t her thing so I scooped it out for her and she loved it. Make extra so you can have leftovers for lunch!
How To Make Turkey Stuffed Peppers
Turkey Stuffed Peppers
I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!
Ingredients:
- 1 lb 93% lean ground turkey
- 1 garlic, minced
- 1/4 onion, minced
- 1 tbsp chopped fresh cilantro or parsley
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp kosher salt
- 3 large sweet red bell peppers, washed
- 1 cup reduced sodium chicken broth, divided
- 1/4 cup tomato sauce
- 1 1/2 cups cooked brown rice
- Olive oil spray
- 6 tbsp part skim shredded cheddar cheese*
Directions:
- Heat oven to 400°F.
- Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
- Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
- Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
- Combine cooked rice and meat together.
- Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
- Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
- Carefully remove the foil and serve right away.
*check labels for gluten-free
Nutrition Information
Yield: 6 servings, Serving Size: 1/2 pepper
- Amount Per Serving:
- Freestyle Points: 5
- Points +: 6
- Calories: 221 calories
- Total Fat: 3g
- Saturated Fat: g
- Cholesterol: 61mg
- Sodium: 248mg
- Carbohydrates: 19g
- Fiber: 3g
- Sugar: 1g
- Protein: 18g
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I really loved the recepie. I used Turkey sausage instead and added Buffalo rub into the meat. I also used queso molido cotija (aged part skim milk cheese) on top of pepper. And I used wild blend rice instead because I had it left over. It was the best stuffed peppers I ever tried. Thank you so much.
My family LOVES stuffed peppers, but I’m not a fan of ground turkey. We do like southwestern tastes, so loved your idea of the Buffalo rub–I often add diced green chilis to the rice stuffing along with the garlic, onion–and cilantro! Another way to create a southwestern version is add a handful of corn kernels and/or leftover beans of any sort. For a meat or protein, I usually chop up leftover cooked meat instead ground meat–although if I have chorizo in the house, that’s yummy, too. It’s a great way to use up rotisserie or leftover grilled chicken. We enjoy soy crumbles as a ground beef substitute, and when my vegetarian daughter is present, those star in our stuffed peppers.
These are absolutely amazing! Very delicious. Looked up a recipe to use ground turkey in and found this. You made my day! The family loved them!
This recipe is incredible! I used pre-made Mexican seasoning instead of measured spices, used Rao’s marinara sauce instead of just any marinara sauce, and I used quinoa instead of rice. So delicious!