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Ground Turkey Stuffed Peppers - Image 2

Ground Turkey Stuffed Peppers

A wholesome and delicious meal featuring bell peppers stuffed with seasoned ground turkey, rice, and vegetables, baked until tender and flavorful.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers Any color, tops removed and seeds discarded
  • 1 pound ground turkey 93% lean preferred
  • 1 cup cooked rice White or brown rice works
  • 1 small onion Finely chopped
  • 2 cloves garlic Minced
  • 1 can diced tomatoes 14.5 oz, drained
  • 1 cup frozen corn kernels Thawed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 cup shredded cheese Cheddar or Mexican blend

Equipment

  • Baking dish
  • Large skillet
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with cooking spray or oil.
  2. In a large skillet over medium heat, cook the ground turkey until browned, breaking it apart with a spatula as it cooks, about 8-10 minutes. Drain any excess fat.
  3. Add the chopped onion and minced garlic to the skillet with the turkey. Sauté until the onion is translucent, about 5 minutes.
  4. Stir in the cooked rice, drained diced tomatoes, thawed corn, chili powder, cumin, paprika, salt, and pepper. Mix well and cook for another 2-3 minutes to let the flavors meld.
  5. Arrange the bell peppers in the prepared baking dish, standing upright. Spoon the turkey and rice mixture into each pepper, filling them evenly.
  6. Top each stuffed pepper with shredded cheese. Cover the dish with aluminum foil and bake for 30 minutes.
  7. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  8. Let the peppers cool for a few minutes before serving. Garnish with fresh cilantro and serve warm.

Notes

Chef's Tips:
• For a spicier version, add diced jalapeños or a dash of cayenne pepper to the filling.
• Avoid overfilling the peppers to prevent them from toppling over during baking.
• Serve with a dollop of Greek yogurt or sour cream for added creaminess.
Food Safety:
• Ensure ground turkey is cooked to an internal temperature of 165°F (74°C) to kill any harmful bacteria.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.