Skip to main content

Stuffed Peppers with Turkey and Vegetables

Colorful bell peppers filled with ground turkey, fresh vegetables and delicious Italian flavors.
Platter of multicolored baked bell peppers stuffed with ground turkey, vegetables and mushrooms.
Prep time: 10 minutes
Cook time: 90 minutes
Makes: 6 Pepper Halves
Nutrition Facts: View label

Ingredients

1 cup cooked rice (white or brown)
3 bell peppers (green, red, or yellow)
10 ounces ground turkey 
1 teaspoon Italian Seasoning (or basil and oregano leaves)
1 teaspoon garlic powder or 4 cloves garlic, minced
¼ teaspoon each salt and black pepper
½ cup chopped onion (any type)
1 cup sliced mushrooms
1 chopped zucchini (about 1 cup)
1 can (14.5 ounces) diced tomatoes with liquid

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Preheat oven to 350 degrees F.
  4. Cook the rice or prepare instant rice according to package directions. Preheat oven to 350 degrees F.
  5. Cut the peppers in half from top to bottom. Remove the stem and seeds. Place pepper halves with cut sides up into a baking dish large enough to hold all.
  6. In a large skillet over medium heat (300 degrees F in an electric skillet), cook the turkey until no longer pink. Add seasonings during last few minutes.
  7. Add onion, mushrooms and zucchini to the skillet. Add a small amount of water or oil, if needed, to keep mixture from sticking. Cook and stir until vegetables are tender.
  8. Mix in the tomatoes and rice. Remove from heat.
  9. Fill the pepper halves with the skillet mixture.
  10. Cover the baking dish with foil. Bake for 40 to 50 minutes or until peppers are tender when poked with a fork.
  11. Refrigerate leftovers within 2 hours.

Notes

  • Try chicken, beef or pork instead of turkey.
  • Add a sprinkle of cheese near the end of the baking time.
  • If there is extra filling, try it in a wrap for another meal.
  • No basil or oregano? Try chopped cilantro or other herbs.

Comments

These were a great dinner!  I made some with meat and some with beans for the protein.  And i topped with some feta cheese.

You might also like...

Recipes A to Z (without photos)

Fruit Smoothie 1 (with yogurt)
Bright orange smoothies in glasses with straws.

Fruit Smoothie 1 (with yogurt)

A delicious homemade fruit-flavored shake for breakfast, snack or on the go!
Prepare:
5 minutes
Makes:
4 cups
Spicy Rice and Ground Beef Casserole
Casserole dish with rice, beef and vegetables with melted cheddar cheese.

Spicy Rice and Ground Beef Casserole

A hearty and tasty dish that combines filling rice, lean ground beef, southwest-style veggies and creamy cheddar cheese.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 cups
Wontons
Bowl of wontons with a chicken and vegetable filling.

Wontons

Fresh flavors of ginger, sesame, and green onion in this fun and healthy meal.
Prepare:
30 minutes
Cook:
10 minutes
Makes:
36 wontons
Orange Delight
Footed glass filled with a frothy orange juice drink.

Orange Delight

Cool, refreshing, and sure to hit the spot on a hot day.
Prepare:
5 minutes
Makes:
5 cups
Slow Cooker Mushroom and Red Lentil Stew
bowl of Slow Cooker Mushroom and Red Lentil Stew

Slow Cooker Mushroom and Red Lentil Stew

Enjoy a bowl of this slow cooker stew that is full of vegetables and umami flavors.
Prepare:
15 minutes
Cook:
3 to 8 hours
Makes:
10 cups
Peach Sundae
Small bowls of yogurt with a soft peach topping.

Peach Sundae

A 5-minute yogurt peach sundae with juicy peaches, sweet brown sugar and warm cinnamon.
Prepare:
10 minutes
Cook:
5 minutes
Makes:
5 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.