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Easy Cheesy Ground Turkey Stuffed Bell Peppers with Mexican Rice

ground turkey stuffed bell peppers - featured image
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A quick and easy weeknight dinner featuring lean ground turkey mixed with flavorful Mexican rice and topped with melty cheddar cheese, baked inside colorful bell peppers for a comforting and satisfying meal.

Ingredients

Scale
  • 4 large bell peppers (any color, tops cut off and seeds removed)
  • 1 lb lean ground turkey (preferably 93% lean)
  • 1 cup cooked Mexican rice
  • 1 cup shredded cheddar cheese (sharp)
  • 1/2 cup diced onions (yellow or white)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Fresh cilantro, chopped (optional garnish)
  • For the Mexican Rice:
  • 1 cup long-grain white rice
  • 2 cups chicken broth or vegetable broth
  • 1/2 cup tomato sauce
  • 1/4 cup diced tomatoes (canned or fresh)
  • 1/4 cup diced onions
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt to taste
  • 2 tbsp vegetable oil

Instructions

  1. Prepare the Mexican Rice: Rinse 1 cup of long-grain white rice under cold water until water runs clear.
  2. Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 1/4 cup diced onions and 1 clove minced garlic; sauté for about 2 minutes until fragrant and translucent.
  3. Add the rice and sauté, stirring frequently, for 3-4 minutes until grains are slightly toasted and coated with oil.
  4. Stir in 1/2 cup tomato sauce, 1/4 cup diced tomatoes, 1 tsp ground cumin, 1/2 tsp smoked paprika, and salt to taste. Pour in 2 cups broth and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid absorbed. Remove from heat and fluff with a fork. Set aside.
  6. Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. Rinse and set aside.
  7. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 cup diced onions and 2 cloves minced garlic; sauté about 3 minutes until softened.
  8. Add 1 lb ground turkey, breaking apart with a wooden spoon. Cook until turkey is no longer pink, about 6-8 minutes.
  9. Season with 1 tsp ground cumin, 1 tsp chili powder, salt, and pepper. Stir to combine.
  10. Remove from heat and mix in 1 cup cooked Mexican rice. Adjust seasoning if needed.
  11. Spoon turkey and rice mixture evenly into each bell pepper cavity. Place stuffed peppers upright in a baking dish.
  12. Sprinkle shredded cheddar cheese generously on top of each pepper.
  13. Cover baking dish loosely with foil and bake for 20 minutes.
  14. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and slightly golden.
  15. Remove from oven and let peppers rest for 5 minutes.
  16. Garnish with chopped fresh cilantro if desired before serving.

Notes

Avoid overcooking turkey in skillet to keep filling juicy; slight pink tint is okay as it finishes cooking in oven. Cut bell pepper tops just enough to create an opening but keep base intact to help peppers stand upright. Cheese topping seals in moisture and adds creamy contrast. Can substitute turkey with lentils or tofu for vegetarian version, or use cauliflower rice for low-carb option. Slow cooker method possible by cooking on low 3-4 hours and adding cheese last 15 minutes.

Nutrition

Keywords: ground turkey stuffed peppers, cheesy stuffed peppers, Mexican rice, easy dinner, weeknight meal, healthy comfort food

Find it online: https://elvafood.com/easy-cheesy-ground-turkey-stuffed-bell-peppers-with-mexican-rice-recipe/