Recipes · Dinner

Turkey & Rice Stuffed Peppers

Bell peppers baked full of seasoned turkey, rice, and tomatoes under a light cheese lid.

55 minmedium4 servings$$north americanGluten-freeHigh proteinMeal prep
Why it earns its place. A complete plate in an edible bowl — protein, grains, and two vegetables per pepper.

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Ingredients · 4 servings

  • 4 largebell peppers — halved, seeds out
  • 500 glean ground turkey
  • 2 cupscooked rice — day-old is fine
  • 1 smallonion — diced
  • 2 clovesgarlic — minced
  • 1 x 400 ml cancanned diced tomatoes — drained
  • 2 tspsmoked paprika
  • 1 tspdried oregano
  • 1 tbspolive oil
  • 60 gmozzarella — grated

Contains: dairy. Always check labels — brands vary.

Method

  1. Roast the empty pepper halves at 200°C so they get a head start.
    10 min
  2. Brown turkey with onion and garlic in oil; stir in rice, tomatoes, spices.
    10 min
  3. Fill peppers, top with a light layer of cheese, bake until bubbling.
    20 min
  4. Rest 5 minutes before serving.

Nutrition per serving

450calories
34 gprotein
40 gcarbs
16 gfat
6 gfiber
4.5 gsat fat
470 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 5 different plants toward your weekly variety.

Make it yours

cultureLentils and mushrooms for a meat-free filling
allergySkip cheese, finish with fresh herbs
availabilityQuinoa or cauliflower rice under the filling

Storage. Fridge 4 days; freeze filled peppers 2 months. Great meal-prep lunch.

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