I love a weeknight win that feels bright and homey. This ground turkey and peppers recipe keeps things simple and kind. We brown turkey with warm spices, tuck the mix into sweet bell peppers, then bake until tender and steamy. The kitchen smells like tomatoes and roasted pepper. Dinner lands fast, and we all sit down without a fuss. We reach for it when we want ground turkey recipes that taste like comfort and still feel light. I lean on pantry rice, a can of tomatoes, and a little cheese. It fits Ground Turkey Recipes For Dinner, it plays nice with turkey recipes ground, and it works well for ground turkey and rice recipes when I need a make ahead plan. Leftovers pack well and reheat soft, not rubbery. This might be one of my best ground turkey recipes. My family asks for it often, and I still enjoy making it. If you track what you eat, it fits ground turkey recipes for dinner healthy with ease. Spoon a little extra sauce in the pan, and swipe it with warm bread. The pepper shell stays tender, the filling stays juicy, and every bite tastes like we cooked with care.
Table of Contents
- 1) Key Takeaways
- 2) Easy Ground Turkey Stuffed Peppers Recipe
- 3) Ingredients for Ground Turkey Stuffed Peppers
- 4) How to Make Ground Turkey Stuffed Peppers
- 5) Tips for Making Ground Turkey Stuffed Peppers
- 6) Making Ground Turkey Stuffed Peppers Ahead of Time
- 7) Storing Leftover Ground Turkey Stuffed Peppers
- 8) Try these Main Course next
- 9) Ground Turkey Stuffed Peppers
- 10) Nutrition
1) Key Takeaways
- Soft peppers hold a juicy filling that tastes bright and cozy
- Simple steps help a busy night feel calm and steady
- Rice brings tender body and keeps the mix light
- Cheese melts over the top and adds gentle pull
2) Easy Ground Turkey Stuffed Peppers Recipe
I am Elena from Elena Cooks on www dot elenacooks dot com and I love a dish that works hard without noise. This ground turkey and peppers recipe brings color and comfort to a busy night. This ground turkey and peppers recipe slides from skillet to oven with a clear path and soft patience.
We brown turkey and fold in rice and tomato. We spoon the mix into bell peppers that sit tall. Heat softens the walls and keeps the filling moist. The smell fills the hall and draws people to the table.
When I test a new pan I ask a simple thing. Does it feed us with ease. This recipe says yes. It reads like a kind note. It tastes like home. It suits a weeknight and it still feels special.
3) Ingredients for Ground Turkey Stuffed Peppers
Bell peppers six large I pick firm peppers that stand tall on their own and I like mixed colors for a bright tray
Olive oil two tablespoons A light brush on the peppers keeps the skins supple and adds a soft gloss
Yellow onion one medium A fine chop gives gentle sweetness and blends with the meat
Garlic three cloves A quick mince wakes the pan and lifts the filling
Ground turkey one pound Lean meat cooks fast and holds spice well
Kosher salt one teaspoon The base note that carries the whole bite
Smoked paprika one teaspoon Warm color and a hint of campfire
Dried oregano one teaspoon A clean herb that ties tomato and pepper
Black pepper half teaspoon A small push of heat keeps each fork lively
Cooked rice one cup White or brown both work and bring soft body to the mix
Diced tomatoes one can I drain well so the filling stays thick and rich
Tomato sauce half cup It binds the pan and gives a smooth finish
Shredded mozzarella three quarters cup Half stirs in and half melts on top for a tender pull
Fresh parsley quarter cup A bright chop at the end adds a green pop
4) How to Make Ground Turkey Stuffed Peppers
Step one prep the peppers Heat the oven to four hundred F. Oil a baking dish. Trim the tops and scoop the seeds. Brush the outsides with oil and a pinch of salt.
Step two build the base Warm oil in a skillet on medium. Soften onion for five minutes. Stir in garlic for half a minute and keep it pale.
Step three cook the turkey Crumble in the meat. Stir until no pink shows. Season with salt smoked paprika oregano and black pepper.
Step four finish the filling Fold in rice diced tomatoes and tomato sauce. Simmer until thick and steamy. Pull off the heat and stir in half the cheese and most of the parsley.
Step five fill and bake Pack the peppers with the warm mix. Set them upright in the dish. Cover with foil and bake twenty five minutes. Uncover top with the rest of the cheese and bake ten minutes more.
Step six rest and serve Let the peppers sit for five minutes. Sprinkle the last parsley. Serve hot and smile at the clean plates.
5) Tips for Making Ground Turkey Stuffed Peppers
Pick peppers that sit flat. A steady base keeps the filling snug and helps even heat. If one leans shave a thin slice from the bottom so it stands tall.
Pack the filling gently. Press too hard and the pepper can split. Spoon with care and dome the top a bit so the cheese hugs the mound.
Use cooked rice that is cool and fluffy. Warm rice can steam the mix and make it loose. Cold rice holds shape and gives a tidy scoop.
6) Making Ground Turkey Stuffed Peppers Ahead of Time
Cook the filling and cool it. Store it in a tight box in the fridge. It will sit well for two days and the spices mellow in a kind way.
Prep the peppers and chill them empty. On the day of dinner fill and bake. The step saves time and keeps the color bright.
For a freezer plan bake the peppers without the top cheese. Cool wrap and freeze. Reheat and add cheese near the end for a fresh melt.
7) Storing Leftover Ground Turkey Stuffed Peppers
Leftovers sit well in the fridge for four days. A sealed box keeps the peppers tender and the rice soft.
Warm in a moderate oven until hot in the center. The walls stay intact and the cheese relaxes again.
For lunch I slice a pepper and lay it over greens. A little pan juice makes a quick dressing and lunch feels set.
8) Try these Main Course next
9) Ground Turkey Stuffed Peppers
Ground Turkey And Peppers Recipe Stuffed Bell Peppers
Ingredients
For the Peppers
- 6 bell peppers any color tops trimmed seeds removed
- 1 tablespoon olive oil for brushing
- Pinch of salt
For the Filling
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 pound ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 cup cooked rice white or brown
- 1 can diced tomatoes 14.5 ounces drained
- 0.5 cup tomato sauce
- 0.75 cup shredded mozzarella or Monterey Jack
- 0.25 cup chopped fresh parsley plus more for serving
Instructions
Prep the Peppers
- Heat oven to 400 F. Lightly oil a baking dish that fits the peppers standing upright.
- Brush pepper outsides and rims with olive oil. Sprinkle with a pinch of salt. Set aside.
Make the Filling
- Warm olive oil in a large skillet over medium heat. Add onion and cook until soft and sweet about 4 to 5 minutes. Stir in garlic for 30 seconds.
- Crumble in the ground turkey. Cook and stir until the turkey loses its pink color. Season with salt smoked paprika oregano and black pepper.
- Fold in cooked rice diced tomatoes and tomato sauce. Simmer until thick and saucy about 3 to 4 minutes. Pull off the heat and stir in half of the cheese and the parsley.
Stuff and Bake
- Spoon the warm filling into the peppers. Pack it down gently and mound a little on top.
- Set peppers upright in the baking dish. Cover the dish loosely with foil. Bake 25 minutes.
- Uncover. Sprinkle the rest of the cheese over the peppers. Bake until the cheese melts and the peppers feel tender when pierced about 10 minutes more.
- Let rest 5 minutes. Top with parsley and serve hot.
10) Nutrition
One pepper brings about three hundred twenty calories with a steady balance of protein carbs and fat. The bite lands clean and light.
Sodium sits near six hundred twenty milligrams and sugar near seven grams. Fiber rests at four grams and helps the meal feel complete.
Protein reaches twenty seven grams and supports a long afternoon. I pair it with a crisp salad for a calm plate.
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