Italian Stuffed Bell Peppers With Ground Turkey and Rice

WHAT RICE IS BEST TO USE IN THE FILLING?

Long grain white rice can be used in the filling but brown rice is so much more nutrient rich. Brown rice retains the outer layer of the grain called the bran, so this means that it’s 100% wholegrain. It has a slightly nutty flavor and is more filling. The rice that I used in the pictures is a Brown Rice Blend of aromatic red, purple, and traditional brown rice from Ralston Family Farm. I love this blend because it is a whole grain, high in antioxidants, and a good source of complex carbohydrates containing fiber. What I like most of all it tastes so good! Other rice blends containing wild rice are a great nutritional choice as well. Wild rice is high in antioxidants. Some common brands are Lundberg Wild Blend Rice, Uncle Ben’s Long Grain Rice Wild Blend, Trader Jose’s Brown Rice Medley, or Rice Select Blend Royal Blend.

FRESH BELL PEPPER NUTRITION

All bell peppers, green, red, orange, and yellow, are full of great health benefits. They are packed with vitamins and low in calories! Bell peppers are an excellent source of vitamin A, vitamin C, and potassium. They also contain a healthy dose of fiber, folate, and iron.

INGREDIENTS TO MAKED ITALIAN STUFFED BELL PEPPERS WITH GROUND TURKEY AND RICE

• Bell peppers, any color
• Cooked rice (brown rice blend, wild rice blend, or plain rice)
• Ground turkey
• Olive oil
• Onion
• Garlic cloves
• Canned petite diced tomatoes
• Canned tomato sauce
• Dried basil
• Dried oregano
• Fresh parsley, chopped and divided
• Mozzarella, shredded and divided
• Salt
• Ground black pepper
• Marinara sauce, I prefer Rana Marinara (found in the refrigerator section next to Rana pasta) or any marinara sauce you like

HOW TO MAKE ITALIAN STUFFED BELL PEPPERS WITH GROUND TURKEY AND RICE

• Preheat the oven to 350°F.
• Prepare the wild rice blend according to the package instructions; set aside.
• Meanwhile, fill a large stockpot halfway with water and bring to a simmer.
• Wash and cut bell peppers in half, removing the seeds and ribs but leaving the stems.
• Place half of the peppers in the stock pot and boil for 5-7 minutes.
• Using tongs remove peppers from the water and place on a towel to dry.
• Repeat with the other half of the peppers.
• In a large 12-inch skillet, sauté the onions in the olive oil until tender, about 4 minutes.
• Add the garlic; sauté for a minute.
• Add the ground turkey, 1 tsp salt, and ½ tsp ground black pepper, cook until turkey is no longer pink.
• Add rice, diced tomatoes, tomato sauce, dried basil, and dried oregano; heat through.
• Remove from heat.
• Stir the fresh chopped parsley and 1 cup shredded mozzarella cheese.
• Taste for salt and pepper.

• Arrange the prepared bell peppers on a sheet pan or baking dish.
• Fill the peppers evenly with the turkey-rice mixture and top each pepper generously with the remaining shredded mozzarella cheese.
• Bake for 25 minutes or until the cheese is melted.
• Serve over warm marinara sauce and top with chopped fresh parsley.

NOTES

• If using a baking dish, the marinara sauce can be added to the bottom of the dish with the filled bell peppers placed on top and baked. 
• When I’m in a hurry and need a store-bought marinara sauce I like the Giovanni Rana Marinara Sauce located in the refrigerator section next to the Rana pastas. It’s made in Italy and has the most delicious Italian vegetable flavors of fresh tomatoes, chunks of fresh garlic, and herbs. It’s fabulous!
• Make your own Marinara Sauce from scratch with Roma tomatoes, fresh garlic, and herbs! My recipe for homemade Marinara Sauce is coming soon.

OTHER SIMILAR DELICIOUS RECIPES TO TRY:

• Baked Sausage Ziti
• Philly Cheesesteak Stuffed Peppers
• Pan Seared Salmon with Cherry Tomatoes
• Instant Pot Creamy Tuscan Chicken Pasta
• One Pan Creamy Sausage Tomato-Basil Gnocchi
• One-Pot Italian Sausage, Kale, and White Beans
• Boursin Chicken Lasagna
• Chicken Lasagna Stuffed Zucchini