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I’m thrilled to share my favorite healthy dinner recipe with you! These ground turkey stuffed peppers are the perfect blend of lean protein and comfort food. I love whipping up a batch for easy make-ahead meals during busy weeks.
Picture this: colorful bell peppers filled with savory ground turkey, fluffy rice, and melty cheese. It’s a dish that’ll warm your heart and satisfy your taste buds. The best part? These stuffed peppers are totally freezer-friendly, so you can always have a delicious meal ready to go.
Get ready to fall in love with this simple yet impressive recipe. It’s sure to become a staple in your kitchen, just like it has in mine!
5 Reasons You’ll Love This Recipe
I’m excited to share why this ground turkey stuffed peppers recipe is a game-changer. It’s my go-to dish for many reasons!
This recipe is super easy to make. You’ll have a tasty dinner ready fast. It uses common ingredients and simple steps.
It’s also a healthy choice that tastes great. Lean ground turkey is full of protein but low in fat.
This recipe is super flexible. You can change the rice, add various veggies, or try different cheeses. It’s great for picky eaters or those with special diets.
- Easy to make
- Healthy option
- Customizable
- Make-ahead friendly
- Freezer-friendly
This recipe is perfect for busy weeks. You can prep it on Sunday and eat it all week. It also freezes well, so you can cook in bulk. Just bake them when you’re hungry!
These stuffed peppers have become my secret weapon for stress-free dinners. They’re nutritious, delicious, and so versatile!
With all these perks, it’s clear why this recipe is a favorite in my kitchen. Try it out, and I’m sure you’ll enjoy it just as much as I do!
Exact Ingredients List (+ Possible Substitutes)
This recipe is super versatile! Let’s look at what you’ll need for these tasty ground turkey stuffed bell peppers. Here’s the list:
- 4-6 bell peppers (mix of colors)
- 1 pound ground turkey
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 cup shredded mozzarella cheese
- 1 diced onion
- 2 minced garlic cloves
- 1 tablespoon Italian seasoning
- 1/4 cup fresh Italian parsley
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Don’t have all these ingredients? No worries! You can change things up. Use ground chicken or beef instead of turkey. For less carbs, try cauliflower rice. And feel free to pick any melty cheese you like!
Want to add more veggies? Go for it! Zucchini, spinach, or carrots are great choices. Cooking is all about making it your own. Have fun and try different things to make your stuffed peppers perfect!
Instructions
I start by preheating my oven to 375°F. Then, I brown the ground turkey in a skillet. After, I add diced onions and minced garlic and sauté until they smell good.
Next, I mix in diced tomatoes, Italian seasoning, cooked rice, chopped parsley, and some mozzarella cheese. I season it with salt and pepper to taste.
For the peppers, I cut them in half and take out the seeds. I drizzle them with olive oil for flavor. Then, I fill each pepper with the mix.
The baking steps are easy. I put the peppers in a dish and add water to the bottom. I cover them with foil and bake for 30-35 minutes.
Then, I take off the foil and add more cheese on top. I bake them for another 10-12 minutes. Finally, I broil them for a few minutes to get them golden brown.
Before serving, I add fresh parsley on top. These steps make delicious, cheesy turkey-stuffed peppers that everyone will love!
Tips, Tricks & Storing
I love meal prep, and these stuffed peppers are perfect for it! Pick bell peppers that are about the same size. This makes them cook evenly in the oven.
Don’t worry about pre-cooking the peppers. They’ll get nice and soft while baking.
You can make the filling up to two days before. Keep it in the fridge. For freezer storage, stuff the peppers and freeze for up to two months.
When you’re ready to eat, thaw them overnight in the fridge before baking.
If you’re cooking from frozen, add about 20 extra minutes to the baking time. Leftover stuffed peppers will keep in the fridge for 3-4 days.
For reheating, use the microwave for a quick fix or the oven for that fresh-baked taste. Just heat until they’re piping hot all the way through!