Ingredients
Scale
- 4–6 large bell peppers (red, yellow, or green)
- 1 lb ground turkey (Halal certified)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice (brown rice, white rice, or quinoa)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- Salt to taste
- 1 cup shredded mozzarella cheese (or any cheese of your choice, Halal certified)
- Fresh cilantro, chopped (optional for garnish)
- 1 tablespoon lemon juice (optional)
Ingredient Highlights
- Ground Turkey: Ground turkey is a lean, protein-rich option that’s perfect for stuffing peppers without the excess fat found in other meats. It absorbs the flavors of the spices and vegetables, making it a delicious, nutritious filling.
- Bell Peppers: Bell peppers are not only colorful and visually appealing, but they also provide an excellent source of vitamins, including vitamin C, and add a natural sweetness to the dish.
- Rice or Quinoa: The rice or quinoa acts as the binder in the stuffing, giving the peppers a hearty texture while keeping the dish gluten-free and filling.
- Tomatoes: Diced tomatoes contribute moisture to the filling and add a touch of tangy flavor that complements the turkey perfectly.
- Cheese: Mozzarella cheese adds a creamy, melty texture that tops off the stuffed peppers beautifully.
Instructions
Prepare the Peppers:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers do not sit upright, you can carefully trim the bottoms to level them, ensuring they stay steady during baking. Set aside.
Prepare the Filling:
- Cook the Rice or Quinoa: If you haven’t already, cook the rice or quinoa according to the package instructions. This will be the base for the stuffing.
- Cook the Ground Turkey: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up into small pieces with a spatula, until browned and cooked through. This should take about 7-8 minutes.
- Sauté the Vegetables: Add the chopped onion and minced garlic to the skillet with the turkey and cook for another 3-4 minutes, until the onion is softened.
- Add the Seasonings: Stir in the ground cumin, chili powder, paprika, salt, and pepper. Continue to cook for 1 minute to allow the spices to become fragrant.
- Combine with Rice: Add the cooked rice (or quinoa) and diced tomatoes to the turkey mixture. Stir to combine evenly and cook for another 3-4 minutes, allowing the flavors to meld together.
Stuff the Peppers:
- Fill the Peppers: Carefully spoon the turkey and rice mixture into the hollowed-out peppers, pressing down gently to pack the filling. Be sure to fill each pepper to the top, but avoid overstuffing them to the point of splitting.
- Top with Cheese: Sprinkle the shredded mozzarella cheese on top of each stuffed pepper.
Bake the Peppers:
- Bake the Stuffed Peppers: Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes. This will allow the peppers to soften and the flavors to combine.
- Uncover and Bake: After 25-30 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
Serve:
- Garnish and Serve: Remove the peppers from the oven and let them cool for a few minutes before serving. For added flavor and freshness, drizzle with a little lemon juice and sprinkle with chopped cilantro. Enjoy!
- Prep Time: 20minutes
- Cook Time: 55minutes
Nutrition
- Serving Size: 6
- Calories: 400
- Fat: 14g
- Carbohydrates: 45g
- Protein: 28g