Stuffed Bell Peppers That Reheat Like a Dream
Stuffed bell peppers with ground turkey and rice that come together with a simple sauté-and-stuff method and plenty of tomato sauce to keep the filling moist, making them ideal for leftovers and reheating.
Equipment
- 9×13-inch (23×33 cm) baking dish
- Aluminum foil
- Large skillet
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 large bell peppers (any color) about 500–600 g total
- 1 tbsp olive oil 15 ml
- 1 small yellow onion finely chopped (about 120 g)
- 2 cloves garlic minced
- 1 lb ground turkey about 450 g; 93% lean recommended
- 1 cup cooked rice (white or brown) about 240 g cooked
- 1 1/4 cups tomato sauce or marinara about 300 g, plus 1/4 cup (60 ml) for the baking dish
- 1 can diced tomatoes (canned) drained lightly (about 400 g / 14–15 oz)
- 1 tsp dried oregano
- 1 tsp smoked paprika or regular paprika
- 1/4 tsp red pepper flakes optional
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 3 oz shredded mozzarella about 85 g (about 3/4 cup)
- 2 tbsp Parmesan optional; finely grated (about 15 g)
- 2 tbsp fresh parsley optional; chopped
- 1/4 cup water for pre-baking peppers (60 ml)
Instructions
- Heat the oven to 190°C / 375°F.
- Prep the peppers: Slice each bell pepper in half lengthwise (stems optional) and remove seeds and ribs.
- Give the peppers a head start (recommended): Set pepper halves cut-side up in a 23×33 cm / 9×13-inch baking dish. Add 60 ml / 1/4 cup water, cover tightly with foil, and bake for 15 minutes (10 minutes if you prefer firmer peppers).
- Start the filling while the peppers bake: Heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 4–6 minutes, until softened.
- Add garlic and spices: Stir in garlic, oregano, paprika, and red pepper flakes (if using) for 30–60 seconds, just until fragrant.
- Brown the turkey: Add ground turkey and break it up. Cook 6–8 minutes, until no longer pink (let some bits brown for more flavor).
- Stir in tomato and rice: Add tomato sauce/marinara and drained diced tomatoes. Simmer 2–3 minutes, then stir in cooked rice. Taste and adjust salt and pepper.
- Sauce the dish and stuff: Remove peppers from oven and drain any excess water. Spread 60 ml / 1/4 cup tomato sauce across the bottom of the baking dish, then fill each pepper half generously.
- Top with cheese: Sprinkle mozzarella over each pepper half and add Parmesan if using.
- Bake until bubbly: Cover with foil and bake 15 minutes, then uncover and bake 8–12 minutes more, until cheese is melted and peppers are tender.
- Rest, then finish: Let sit 5 minutes before serving, then top with chopped parsley if desired.
Nutrition
Calories: 430kcalCarbohydrates: 33gProtein: 34gFat: 18gSaturated Fat: 7gCholesterol: 105mgSodium: 780mgPotassium: 980mgFiber: 5gSugar: 10gVitamin A: 2200IUVitamin C: 160mgCalcium: 220mgIron: 3.4mg
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