Español Grow This

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

Submitted by tierrabonita on Thu, 08/06/2015 - 14:53

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)

Skillet Lasagna
Skillet full of noodles, beef and vegetables under a layer of melted mozzarella cheese.

Skillet Lasagna

A fun twist on traditional lasagna that uses one skillet. Cheesy, hearty and filling.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 cups
Cucumber Salad with Tomatoes
Fluffy couscous mixed with chopped vegetables.

Cucumber Salad with Tomatoes

Make ahead salad that combines fresh veggies, couscous or your favorite grain, and tangy Italian dressing.
Prepare:
15 minutes
Makes:
5 cups
Berry Blast Off
A sundae glass filled with layers of sliced strawberries, granola, blueberries and creamy yogurt.

Berry Blast Off

This parfait combines granola, berries and yogurt for the perfect breakfast, snack or dessert!
Prepare:
5 minutes
Makes:
4 cups
Jack-O-Lanterns (Pumpkin Pancakes)
Stack of pumpkin shaped pancakes with raisins.

Jack-O-Lanterns (Pumpkin Pancakes)

Brown sugar, pumpkin and warming spices make this a fun and delicious recipe that the whole family will enjoy.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
16 pancakes (4-inch)
Spaghetti Squash
Spaghetti squash strands served with red sauce and grated parmesan cheese.

Spaghetti Squash

Learn how to bake or microwave spaghetti squash, then top with your favorite sauces or seasonings!
Prepare:
5 minutes
Cook:
45 minutes
Makes:
4 cups
Broccoli Raisin Salad
A bowl is filled with crunchy salad featuring broccoli, raisins and sunflower seeds.

Broccoli Raisin Salad

A quick and delicious salad that will be a hit at home or at a party.
Prepare:
20 minutes
Makes:
6 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.