Italian Turkey and Rice Stuffed Peppers
Bell pepper halves are packed with seasoned ground turkey, rice, and marinara, then baked until tender and finished with bubbly mozzarella. It's a cozy, family-friendly weeknight dinner that also reheats well.
50 mins
4 servings
Ingredients
- 1 pound Ground Turkey Meat
- 4 Bell Peppers
- 3 cloves of Garlic
- 1 Yellow Onion
- 1 ½ cups Cooked Brown Rice
- 1 cup Mozzarella Cheese
- ¼ cup Parmesan Cheese
- ¾ teaspoon Kosher Salt
- 1 ½ cups Marinara Sauce
- 2 tablespoons Basil (Fresh)
- ¼ teaspoon Black Pepper
- 1 ½ teaspoons Italian Seasoning
- 1 tablespoon Olive Oil
Directions
- Heat the oven to 400°F. Halve the peppers lengthwise through the stems, scoop out the seeds and ribs, and set them cut-side up in a large baking dish.
- Add a splash of water to the dish, cover tightly with foil, and bake for 10 minutes to soften the peppers while you make the filling.
- Meanwhile, warm the olive oil in a large pan over medium-high heat. Add the turkey and onion and cook, breaking up the meat, until no pink remains and the onion is soft, about 7 minutes.
- Stir in the garlic, Italian seasoning, salt, and pepper and cook until fragrant, about 1 minute. Take the pan off the heat.
- Stir in the rice, Parmesan, and most of the marinara, saving a few spoonfuls for the tops.
- Uncover the peppers, carefully pour off any water, and pack the filling into the halves. Spoon the reserved marinara over the tops.
- Cover with foil and bake for 15 minutes. Uncover, sprinkle with the mozzarella, and bake for 10 to 12 minutes more, until the peppers are tender and the cheese is melted and bubbly.
- Let rest for 5 minutes, then sprinkle with basil or parsley and serve.
