Zesty Stuffed Bell Peppers
The options are endless when it comes to selecting ingredients to stuff bell peppers with. Additionally, you have to choose which color or colors of bell peppers to use: red, yellow, orange, or green? For my zesty stuffed bell pepper recipe, I use a combination of ground turkey, rice, tomato sauce, and cheeses to stuff green bell peppers. This recipe can be made in three steps. I start by cooking the rice and parboiling the bell peppers, then I make my filling before, finally stuffing and baking the bell peppers.
Dinner is ready and it is going to be ZESTY!! Don’t want to make 8 stuffed bell peppers? The filling freezes beautifully. Freeze part of it to use later. Alternately, you can or use part of the delicious filling in a bell pepper stir-fry. Similar to sheet pan dinners and casseroles, zesty stuffed bell peppers are an all-in-one meal. I like to prep this meal on Sunday to serve a day or two later. I hope you will enjoy making this meal!
Zesty Stuffed Bell Peppers made in three steps.
I use a small scoop to place the filling into my parboiled green bell peppers before baking for 25-30 minutes at 350 degrees Fahrenheit.
Step 1: Cook rice according to package directions. Parboil bell peppers.
Sauté onion and bell pepper before browning the ground turkey.
Mix all ingredients together in a skillet before finally stuffing bell the peppers.
Zesty Stuffed Bell Peppers
- 8 green bell peppers
- 1 tbsp butter
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped yellow onion
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1lb lean ground turkey
- 1.5 cups good tomato sauce
- 1/2 cup of shredded Parmesan
- 3 cups of cooked long grain white rice
- 1/2 cup of shredded mozzarella, plus extra
- This recipe calls for 3 cups of cooked white rice. I use basmati rice, and prepare the rice according to the package directions. Once the rice is cooked, set it aside to use in the filling. While the rice is cooking, I prepare my green bell peppers by removing the tops of each bell pepper with a sharp knife. Remove all seeds from the inside of each bell pepper. In a large pot of boiling water, parboil your cleaned bell peppers for 3-4 minutes. Carefully remove your bell peppers with a slotted spoon and allow them to dry on a paper towels. Do not discard the tops of the bell peppers. The filling calls for ½ cup of chopped green bell pepper. Remove the stems from the tops of the bell peppers and chop the tops to yield a ½ cup of chopped bell pepper, then set aside.
- In a large skillet, melt one tablespoon of butter over medium-high heat. Add ½ cup of chopped yellow onion, ½ cup of chopped bell pepper, kosher salt, and freshly ground black pepper and sauté these ingredients for 3-4 minutes. Add the lean ground turkey to the skillet and cook until it is no longer pink. Use a spatula to break up the lumps of ground turkey. Once your ground turkey is lightly browned (this usually takes 6-7 minutes) use a spatula to guide all your ingredients to one side of the skillet, then remove the excess liquid with a large spoon. Over low heat, add 3 cups of cooked rice, 1.5 cups of good tomato sauce, and ½ cup of shredded Parmesan to the skillet. Use a spatula to mix all ingredients until fully combined. Remove the skillet from the heat and stir in a ½ cup of shredded mozzarella cheese.
- Preheat the oven to 350 degrees Fahrenheit. Time to stuff the bell peppers with the prepared filling. Stuff each parboiled bell pepper with the rice filling using a small scoop or spoon. Fill each bell pepper to the top, and top with a hefty pinch of mozzarella cheese. Place each stuffed bell pepper in a baking dish that is filled with 1/8 inch of water. Bake at 350 degrees Fahrenheit for 25-30 minutes. Remove from the oven and allow to cool for 15 minutes before serving.
- The ground turkey I used for testing purposes was Jennie-O’s lean 93/7 lean ground turkey. My tomato sauce of choice is Rao’s Tomato Sauce.
- The filling for the recipe can be served as a meal on its own. Or with a side of stir-fried bell peppers.