Turkey & Rice Stuffed Peppers Recipe

Name: Turkey & Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 1/2 cups Cherry Tomato; 3 cloves Garlic; 1 bulb Shallot; 2 Tablespoons Italian Seasoning; 4 sprigs Fresh Oregano; 2 leaves Fresh Bay Leaves; 1 teaspoon Salt; 1 teaspoon Pepper; 1 cup Rice; 2 cups Vegetable Stock, Divided Use; 1 pound Ground Turkey; 2 whole Green Peppers; 2 whole Red Peppers

Servings: persons

3 Tablespoons Olive Oil
1/2 cups Cherry Tomato
3 cloves Garlic
1 bulb Shallot
2 Tablespoons Italian Seasoning
4 sprigs Fresh Oregano
2 leaves Fresh Bay Leaves
1 teaspoon Salt
1 teaspoon Pepper
1 cup Rice
2 cups Vegetable Stock, Divided Use
1 pound Ground Turkey
2 whole Green Peppers
2 whole Red Peppers

1
Heres what you need... skillet, small roasting pan, oven temp 375 degrees (F), bake time 50 minutes.
2
Preheat oven 375 degrees.
3
Turn stove top to medium heat.
4
In the skillet add olive oil, whole cherry tomatoes, minced garlic, chopped shallot, Italian seasoning, fresh oregano sprigs, bay leaves, salt and pepper and saute for 10 minutes or until golden brown.
5
Add rice and 1 cup of vegetable stock and simmer for 10 minutes.
6
Add the raw ground turkey and the remaining 1 cup of vegetable stock and saute for 20 minutes until turkey has browned.
7
While turkey and rice stuffing is sauteing begin preparing the peppers.
8
Cut the top of peppers and save to use again for roasting.
9
De-seed and de-vein the inside of peppers.
10
Fill with turkey and rice stuffing to the top.
11
Place the top of pepper atop again, snugly place the peppers in a small roasting pan.
12
Tent the peppers with foil and bake covered for 25 minutes then remove the foil for remaining 25 minutes allowing peppers to get a charred color.
13
Remove from oven and serve immediately.
14
Enjoy!

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 1/2 cups Cherry Tomato, 3 cloves Garlic, 1 bulb Shallot, and more.

Yes, Turkey & Rice Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey & Rice Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions