Peppers Stuffed with Herbed Ground Turkey and Rice


Prep 30 min

Cook 1 hour 30 min

Serves 4


  • cooking spray  1 spray(s)
  • uncooked bell pepper(s)  4 item(s), medium, any color
  • uncooked onion(s)  1 large, finely chopped, divided
  • garlic clove(s)  3 medium clove(s), finely chopped, divided
  • fresh parsley  1⁄4 cup(s), finely chopped
  • dill  1 Tbsp, finely chopped
  • canned crushed tomatoes  15oz, divided
  • uncooked white rice  1⁄2 cup(s)
  • uncooked 93% lean ground turkey  3⁄4 pound(s)
  • table salt  1 tsp (or to taste)
  • black pepper  1⁄4 tsp
  • olive oil  1 Tbsp
  • water  3⁄4 cup(s)


  1. Preheat oven to 375°F. Coat a baking dish just large enough to hold peppers with cooking spray.
  2. Slice tops off peppers; reserve tops. Carefully remove seeds and ribs from peppers; trim a thin sliver off bottoms if peppers don’t stand upright (being careful not to cut through into cavity).
  3. To make filling, in a large mixing bowl, combine half the onion, half the garlic, parsley, dill, 1/4 c tomatoes, rice, turkey, 3/4 tsp salt, and black pepper; set aside.
  4. To make sauce, in a medium nonstick skillet, heat oil over medium heat. Add remaining onion; cook, stirring occasionally, until translucent, about 3 minutes. Add remaining garlic; cook, stirring, 30 seconds. Stir in remaining tomato, remaining 1/4 tsp salt, and water; bring to a boil over high heat. Reduce heat to medium low; simmer 1 minute.
  5. Loosely stuff peppers with filling (leaving enough room for rice to expand – about 3/4 c in each) and nestle peppers in baking dish; replace pepper tops. Spoon tomato sauce around peppers in baking dish.
  6. Cover dish tightly with foil; bake until peppers are tender, and rice is cooked, 75-90 minutes.
  7. Serving size: 1 stuffed pepper and 1/2 c sauce.

Peppers stuffed with herbed ground turkey and rice

1 hour 30 minutes

30 minutes

There's enough moisture in the stuffed pepper that you don't need to cook the rice first.



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