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)

Any Berry Sauce
A serving bowl of Any Berry Sauce is shown with a plate of 3 pancakes that have sauce spread on top and a few fresh berries on the side.

Any Berry Sauce

This easy make-ahead sauce is perfect for pancakes, oatmeal or yogurt any time of year.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
2 ¼ cups
Ramen Cabbage Salad
Cabbage and vegetable mix on a bed of ramen noodles.

Ramen Cabbage Salad

Fresh veggies, crispy crunchy noodles, and a flavor-packed dressing make this a unique and delicious salad.
Prepare:
15 minutes
Makes:
8 Cups
Stovetop Teff
Bowl of fine textured teff.

Stovetop Teff

Teff has a mild and nutty flavor with a soft texture.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
2 ½ cups
Wild Rice with Salmon Stew
Bowl of rice with a salmon and vegetable topping.

Wild Rice with Salmon Stew

Filling and flavorful meal combining fish and whole grains with herby dill and tangy lemon.
Prepare:
20 minutes
Cook:
30 to 40 minutes
Makes:
8 Servings
Baked Cauliflower Tots
Baked rounds of chopped cauliflower and cheese are shown on a platter.

Baked Cauliflower Tots

Simple and healthy appetizer, snack, or side dish!
Prepare:
10 minutes
Cook:
20 minutes
Makes:
15 tots
Sikil Pak (Mayan Pumpkin Seed Dip)
bowl of dip with vegetables

Sikil Pak (Mayan Pumpkin Seed Dip)

Enjoy this Mayan-inspired dip with fresh veggies or whole-grain chips.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 ½ 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.