How to make scrumptious and satisfying stuffed bell peppers!
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When I need to whip up a satisfying and savory meal for my family, one of my favorite recipes to pull out is this one for Stuffed Bell Peppers. These stuffed peppers are absolutely scrumptious and very satisfying for hungry bellies! And the best part? Since I use ground turkey instead of beef, these stuffed peppers are actually a healthy dinner option!
From the roasted pepper exterior to the flavorful rice and turkey stuffing, these peppers are guaranteed to make mouths water and make taste buds sing! I especially love to make these during the autumn and winter months for a tasty pick-me-up, but you can enjoy this recipe whenever you get a craving for it. From my family to yours, this recipe will make dinner exciting, flavorful, satisfying, and savory!
Easy Baking Equipment
For my scrumptious stuffed pepper recipe, I only need the help of a few common kitchen tools. Here’s what I use to make and bake these satisfying stuffed peppers:
Scrumptious Stuffed Pepper Ingredients
Now let me go over my ingredient list along with some of my favorite garnishes. One thing that stands out about my stuffed pepper recipe is that I prefer to use ground turkey instead of beef. Turkey contains way less fat and is overall much healthier than beef, but still tastes fantastic in recipes like this. Here’s what I use:
Stuffed Peppers:
- 6 Bell Peppers
- 4 Tsp Olive Oil
- 2 cloves of garlic – chopped
- 1 small yellow onion – chopped
- 16 oz. ground turkey
- 2 tbsp tomato paste
- ½ cup cooked rice
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp ground pepper
- ¼ tsp salt
- 1 cup vegetable broth
Garnishes:
How to Make Scrumptious Stuffed Bell Peppers
Now let’s move on to the process of making these satisfyingly stuffed peppers! This process is pretty easy overall but it does take a little while to cook everything so let’s get started! Here’s how I make scrumptious stuffed bell peppers:
- First, preheat the oven to 400°F. Then, prepare the bell peppers by cutting the tops off evenly and removing the core and the seeds. Do not discard the tops, set them aside for later.
- Next, in a large nonstick skillet over medium heat, heat the olive oil. Add the chopped onion and cook just until soft, about 5 minutes. Add in the tomato paste and chopped garlic and continue to cook until fragrant, about 1 minute more. Drop in the ground turkey and cook while breaking up the meat for about 6 minutes, or until there’s no more pink. Drain out the fat.
- After draining, return the turkey mixture to the skillet and stir in the cooked rice. Season with oregano, cumin, salt, and pepper. If needed, let the mixture simmer just until the liquid has reduced slightly, about 5 minutes.
- Then, transfer the prepared peppers to an 8×8 baking dish and drizzle each one with olive oil. Spoon the turkey mixture into each pepper, then cover each pepper with its pepper top. Then, pour the vegetable broth, or stock, in the bottom of the dish.
- This will add extra flavor and help the peppers stay moist while baking and create a yummy sauce to use later.
- Bake the stuffed peppers in the preheated oven for 35 minutes, or until the desired softness is reached.
- Finally, transfer the hot peppers to serving plates and garnish with sour cream, parsley, grated parmesan, or any of your favorite garnishes!
Storing Stuffed Bell Peppers
To store baked stuffed peppers: first, transfer the peppers to an airtight container and seal with the lid. Then, transfer the peppers to the fridge and store them for up to 4 days. Always label the date on the outside of the container to keep up with freshness. Reheat in the oven.
More Fall recipes
Stuffed and Scrumptious Serving Ideas
If you’re a busy parent like me then you’re probably always on the hunt for tasty, fun, and simple recipes to keep dinnertime exciting. If you need some more scrumptious suggestions, check out some more of my favorite delectable dinner recipes:
- Quick Chicken Alfredo
- One-Pot Pasta
- French Onion Soup
- Homemade Tomato Soup
- Spicy Cornbread Muffins
- Baked Chicken Breasts
- Baked Bratwurst
- Turkey Chili and Cornbread Muffins
- Zucchini Cakes and Herb and Sour Cream Spread
Stuffed bell peppers
Ingredients
Stuffed peppers
- 6 Bell pepper
- 4 Tsp Olive Oil
- 2 Cloves of Garlic chopped
- 1 Yellow Onion small, chopped
- 16 Oz ground turkey
- 2 Tbsp tomato paste
- ½ Cup rice cooked
- 1 Tsp dried oregano
- ½ Tsp ground cumin
- ¼ Tsp Ground Pepper
- ¼ Tsp salt
- 1 Cup vegetable broth
Instructions
- First, preheat the oven to 400°F. Then, prepare the bell peppers by cutting the tops off evenly and removing the core and the seeds. Do not discard the tops, set them aside for later.
- Next, in a large nonstick skillet over medium heat, heat the olive oil. Add the chopped onion and cook just until soft, about 5 minutes. Add in the tomato paste and chopped garlic and continue to cook until fragrant, about 1 minute more. Drop in the ground turkey and cook while breaking up the meat for about 6 minutes, or until there’s no more pink. Drain out the fat.4 Tsp Olive Oil, 2 Cloves of Garlic, 1 Yellow Onion, 2 Tbsp tomato paste, 16 Oz ground turkey
- After draining, return the turkey mixture to the skillet and stir in the cooked rice. Season with oregano, cumin, salt, and pepper. If needed, let the mixture simmer just until the liquid has reduced slightly, about 5 minutes.½ Cup rice, 1 Tsp dried oregano, ½ Tsp ground cumin, ¼ Tsp Ground Pepper, ¼ Tsp salt
- Then, transfer the prepared peppers to an 8×8 baking dish and drizzle each one with olive oil. Spoon the turkey mixture into each pepper, then cover each pepper with its pepper top. Then, pour the vegetable broth, or stock, in the bottom of the dish.This will add extra flavor and help the peppers stay moist while baking and create a yummy sauce to use later.6 Bell pepper, 1 Cup vegetable broth
- Bake the stuffed peppers in the preheated oven for 35 minutes, or until the desired softness is reached.
- Finally, transfer the hot peppers to serving plates and garnish with sour cream, parsley, grated parmesan, or any of your favorite garnishes!sour cream, Parsley, Grated Parmesan Cheese
Notes
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