Ah, Turkey Stuffed Peppers with Rice and Tomato Sauce! Just saying the name gets my taste buds tingling. This savory dish is a burst of flavors and textures. Whenever I make it, I love to pair it with a fresh garden salad. Picture this: crisp lettuce, juicy cucumbers, and sweet cherry tomatoes tossed in a lemon vinaigrette. It adds a refreshing contrast to the rich and hearty stuffed peppers. Trust me; it’s like a match made in culinary heaven.
Today, I’m excited to share one of my all-time favorite recipes: Turkey Stuffed Peppers with Rice and Tomato Sauce. I’m a registered dietitian, food blogger, and recipe writer with a passion for creating delicious and healthy meals that don’t break the bank or take up your whole day. Ready to dive in?
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What is Turkey Stuffed Peppers with Rice and Tomato Sauce?
Turkey Stuffed Peppers with Rice and Tomato Sauce is a wholesome, flavorful dish where bell peppers are filled with a tasty blend of ground turkey, brown rice, and seasonings, then baked to perfection in a tomato sauce. It’s an all-in-one meal that is satisfying and nutritious, perfect for weeknight dinners or even special occasions.
The Ingredients
Before we get into the nitty-gritty, let’s run through the ingredients:
- 1 lb ground turkey (or ground chicken for a variation)
- 2 cloves garlic, minced or crushed
- ½ medium yellow onion, finely diced
- 1 cup pre-cooked brown rice
- 4 bell peppers of your choice (any color)
- 1 ⅓ cups tomato puree, divided
- ¼ cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1 ½ tablespoons Italian herb blend
- ¼ teaspoon ground cinnamon
- ½ teaspoon coarse sea salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup shredded mozzarella cheese
How to Make Turkey Stuffed Peppers with Rice and Tomato Sauce
Okay, let’s roll up our sleeves and get to it. The process involves some steps, but nothing too complicated. Let’s break it down.
Step 1: Preheat the Oven
First things first, preheat your oven to 375°F (190°C). A hot oven is key to getting those peppers cooked through and slightly caramelized.
Step 2: Prepare the Bell Peppers
Cut the tops off the bell peppers and remove the seeds and membranes. Keep the tops, as you’ll use them as lids later. It’s like creating little veggie pots for your filling.
Step 3: Cook the Turkey Mixture
In a large skillet over medium heat, add the ground turkey, garlic, and onion. Cook until the turkey is browned and the onions are translucent. Add in the cooked rice, 1 cup of the tomato puree, chopped basil, balsamic vinegar, Italian herb blend, cinnamon, sea salt, and black pepper. Stir until well combined.
Step 4: Stuff the Peppers
Spoon the turkey and rice mixture into each hollowed-out bell pepper. Pack it in there but leave a little room at the top.
Step 5: Top with Tomato Sauce and Cheese
Pour the remaining ⅓ cup of tomato puree over the stuffed peppers and sprinkle with mozzarella cheese. Place the pepper tops back on like little hats.
Step 6: Bake
Arrange the stuffed peppers in a baking dish. Cover with foil and bake for 35-40 minutes, then remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is bubbly and golden brown.
Notes
Here are some handy tips to ensure your Turkey Stuffed Peppers turn out perfect:
- Use Pre-cooked Rice: It saves time and ensures the rice is perfectly cooked.
- Color Variety: Use different colored bell peppers for a visually appealing dish.
- Knife Skills: Finely dice the onions so they blend smoothly with the turkey.
- Even Cooking: Make sure the peppers are roughly the same size for even cooking.
- Cheese Substitute: For a different twist, use a mix of Parmesan and mozzarella.
Storage Tips
Leftovers? No problem!
- Refrigerator: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual peppers wrapped in foil and stored in a resealable bag for up to 2 months.
Nutrition Information
Serving Suggestions
Now, let’s talk about making a meal out of your Turkey Stuffed Peppers:
- Green Salad: Crisp and fresh, a good green salad with a zesty lemon vinaigrette complements the richness.
- Garlic Bread: Because a little bit of buttery, garlicky goodness never hurt anyone.
- Roasted Veggies: Think zucchini, mushrooms, and carrots drizzled with olive oil.
- Quinoa Salad: A side of this protein-packed grain adds great texture.
- Cucumber Yogurt Dip: Cool, creamy, and just right for a summer vibe.
What Other Substitute Can I Use in Turkey Stuffed Peppers with Rice and Tomato Sauce?
Want to switch things up?
- Ground Chicken: Swap turkey for chicken; it’s equally delicious and lower in calories.
- Quinoa: Use quinoa instead of rice for a protein boost.
- Cauliflower Rice: For a low-carb option, stuff your peppers with cauliflower rice.
- Cheddar Cheese: Trade mozzarella for sharp cheddar for a different flavor.
- Marinara Sauce: If you’re out of tomato puree, marinara sauce works wonders.
Equipment
- oven
- large skillet
Ingredients
- 1 lb ground turkey or ground chicken for a variation
- 2 cloves garlic minced or crushed
- ½ medium yellow onion finely diced
- 1 cup pre-cooked brown rice
- 4 bell peppers of your choice any color
- 1 ⅓ cups tomato puree divided
- ¼ cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1 ½ tablespoons Italian herb blend
- ¼ teaspoon ground cinnamon
- ½ teaspoon coarse sea salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup shredded mozzarella cheese
Instructions
Step 1: Preheat the Oven
- First things first, preheat your oven to 375°F (190°C). A hot oven is key to getting those peppers cooked through and slightly caramelized.
Step 2: Prepare the Bell Peppers
- Cut the tops off the bell peppers and remove the seeds and membranes. Keep the tops, as you’ll use them as lids later. It’s like creating little veggie pots for your filling.
Step 3: Cook the Turkey Mixture
- In a large skillet over medium heat, add the ground turkey, garlic, and onion. Cook until the turkey is browned and the onions are translucent. Add in the cooked rice, 1 cup of the tomato puree, chopped basil, balsamic vinegar, Italian herb blend, cinnamon, sea salt, and black pepper. Stir until well combined.
Step 4: Stuff the Peppers
- Spoon the turkey and rice mixture into each hollowed-out bell pepper. Pack it in there but leave a little room at the top.
Step 5: Top with Tomato Sauce and Cheese
- Pour the remaining ⅓ cup of tomato puree over the stuffed peppers and sprinkle with mozzarella cheese. Place the pepper tops back on like little hats.
Step 6: Bake
- Arrange the stuffed peppers in a baking dish. Cover with foil and bake for 35-40 minutes, then remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is bubbly and golden brown.
Notes
- Use Pre-cooked Rice: It saves time and ensures the rice is perfectly cooked.
- Color Variety: Use different colored bell peppers for a visually appealing dish.
- Knife Skills: Finely dice the onions so they blend smoothly with the turkey.
- Even Cooking: Make sure the peppers are roughly the same size for even cooking.
- Cheese Substitute: For a different twist, use a mix of Parmesan and mozzarella.
Nutrition
FAQs
Q: Can I use frozen bell peppers?
A: Yes, you can, though fresh bell peppers will provide a better texture. Frozen peppers tend to be softer upon cooking.
Q: Can I make this dish vegetarian?
A: Absolutely! Substitute the ground turkey with a mix of chopped mushrooms and lentils.
Q: How do I know when the peppers are cooked?
A: The peppers should be tender when pierced with a fork and the filling should be thoroughly heated.
Q: Can I prep these ahead of time?
A: Yes, you can stuff and assemble the peppers up to a day in advance. Just cover and refrigerate, then bake when you’re ready.
Q: Do I need to cook the peppers before stuffing them?
A: No, the peppers will soften and cook through in the oven. Pre-cooking isn’t necessary.
Conclusion
Turkey Stuffed Peppers with Rice and Tomato Sauce is one of those dishes that checks all the boxes—healthy, flavorful, and easy to make. Whether you’re serving it for a family dinner or meal-prepping for the week, this recipe is sure to please.
So grab those bell peppers and let’s get stuffing! Remember, cooking should be fun, so don’t stress, just enjoy the process and the delicious results. Happy cooking, friends!