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Stuffed Bell Peppers with Turkey Recipe Healthy

Stuffed Bell Peppers With Turkey Recipe

Tender bell peppers are filled with a savory mixture of lean ground turkey, rice, and tomatoes, then topped with bubbly, melted cheddar cheese for a wholesome and satisfying main course.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers a mix of red, yellow, and orange works best
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 500 g lean turkey mince 5% fat is ideal
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 400 g tin of chopped tomatoes
  • 150 g cooked white rice about 75g uncooked
  • 50 ml vegetable or chicken stock
  • 1 tbsp Worcestershire sauce
  • A small handful of fresh flat-leaf parsley chopped
  • Salt and freshly ground black pepper to taste
  • 150 g mature cheddar cheese grated

Method
 

  1. Preheat and Prepare the Peppers: First, preheat your oven to 200°C (180°C fan). Slice the bell peppers in half lengthways and remove the seeds and white membranes. Place them cut-side up in a large baking dish, drizzle lightly with olive oil, and season with a pinch of salt and pepper. Bake for 15 minutes to soften them slightly. This pre-baking step is key to avoiding crunchy peppers.
  2. Sauté the Aromatics: While the peppers are in the oven, heat 1 tbsp of olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Brown the Turkey: Add the turkey mince to the pan. Break it up with a wooden spoon and cook until it's browned all over. According to the Food Standards Agency, it's vital to ensure mince is cooked through until steaming hot with no pink meat.
  4. Build the Filling: Stir in the dried oregano and smoked paprika, and cook for a minute to release their aromas. Pour in the chopped tomatoes, stock, and Worcestershire sauce. Bring the mixture to a simmer.
  5. Simmer and Combine: Reduce the heat and let the filling simmer gently for about 10 minutes, allowing the flavours to meld and the sauce to thicken slightly. Stir in the cooked rice and the chopped fresh parsley. Season generously with salt and pepper. I find this is the most important moment to taste and adjust the seasoning.
  6. Stuff the Peppers: Remove the partially cooked peppers from the oven. Carefully spoon the turkey and rice mixture evenly into each pepper half. Don't be afraid to mound it up a little.
  7. Top and Bake: Sprinkle the grated cheddar cheese generously over the top of each stuffed pepper. Return the dish to the oven and bake for a further 20-25 minutes, or until the peppers are completely tender and the cheese is golden brown and bubbling.
  8. Rest and Serve: Let the stuffed peppers rest in the dish for about 5 minutes before serving. This allows the filling to set a little, making them easier to eat. Serve warm.

Notes

Let the peppers rest for 5 minutes before serving to allow the filling to set. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.