Here is a recipe for Turkey Stuffed Peppers that involves very little effort but delivers loads of unique flavor. It features perfectly cooked bell peppers that melt in your mouth, and a filling that combines lean ground turkey with rice, olives and flavorful spices. Topped with salty feta and herbs, these easy stuffed peppers are a crowd-pleasing dish you can make on a weeknight or serve to guests on special evenings.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Ingredients
4sweet bell peppers (red, yellow, or orange - can use green bell peppers but they will be less sweet)
2tablespoonsextra virgin olive oildivided
1medium onion,diced
4clovesgarlic,minced
1poundlean ground turkey
1 1/2teaspoonground cumin
1/2teaspoondried oregano
2teaspoonspaprika
¼teaspooncayenne pepper,optional
1½teaspoonskosher salt,plus more to taste
½teaspoonfreshly ground black pepper
1tablespoontomato paste
1 14½-ouncecan diced tomatoes, plus 1/2 cup water(*see notes)
2cupscooked rice, or other cooked grain such as quinoa, brown rice, farro, etc. (**See notes.)
1/2 cup pitted and sliced Kalmata olives,optional
1cupdiced feta, or other cheese such as Monterey jack, pepper jack cheese, mozzarella, or cheddar
¼cupchopped fresh parsley leavesfor garnish (can also use oregano, mint, or dill)
Instructions
Preheat the oven to 425ºF.
Cut bell peppers in half lengthwise and remove seeds and pith but leave the stem attached. Drizzle 1 tablespoon olive oil over the peppers and use your hands to coat the insides and outsides. Arrange peppers cut-side up in a rimmed baking sheet. (Line the baking sheet with parchment paper for easier cleanup.) Roast until tender but not browned, about 15-20 minutes.
Meanwhile, in a large skillet over medium-high heat, warm remaining tablespoon of olive oil until just shimmering. Add onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more.
Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, oregano, paprika, cayenne pepper, salt and pepper. Continue cooking until turkey is evenly browned, about 5 minutes.
Reduce heat to medium and mix in the tomato paste, diced tomatoes, and 1/2 cup water. Cook for another 5 minutes, or until tomatoes have cooked down. Remove from heat and add the cooked rice (or other grain) and Kalamata olives, if using. Mix well to combine. Taste the filling and adjust the seasoning; add more salt and pepper or a bit more spices, if necessary.
Remove the roasted peppers from the oven and stuff peppers with meat mixture. Sprinkle with feta cheese, or other cheese, and transfer the peppers to a baking dish where they will fit snuggly (a 9x13" dish will work great).
Roast for 15-20 minutes, or until the edges of the bell peppers appear slightly charred. Serve warm, or at room temperature, garnished with fresh parsley, if using.
Notes
*You can use fresh tomatoes or any type of canned tomatoes you have on hand. I really like this brand. However, if your canned tomatoes have a thick sauce, add a few tablespoons of extra water to the mix.**Cook the grains ahead of time: The filling for these stuffed peppers comes together fairly fast. Use leftover cooked grains from a previous day, or cook the grains before you start making the filling.Recipe Notes:
You can roast the stuffed pepper in the same baking sheet you used to pre-roast the peppers. However, I like to roast the stuffed peppers in a deeper roasting pan which prevents the filling from drying out.
1 cup of dry rice will yield about 2 1/2 cups of cooked rice. However, depending on the brand and method of cooking, this measurement can vary.
I like to serve two pepper halves per person.
Please check out the full written post for more additional tips.