Cheesy Ground Turkey Stuffed Peppers
Hollowed bell peppers filled with seasoned ground turkey, diced tomatoes, cooked rice, and sharp cheddar cheese, then baked until tender. The filling incorporates sautéed onion and garlic, with cheese melted throughout for richness. Topped with remaining cheddar and baked pepper caps for a complete, comforting one-dish meal.
Ingredients
Instructions
- 1
Lightly grease a 9 x 13-inch baking dish and preheat oven to 350 degrees.
- 2
Wash and dry the peppers. Cut off the tops and set aside. Remove all seeds and membranes from pepper bodies.
- 3
Cook ground turkey over low-medium heat in a large skillet, breaking it apart into small pieces. When about half cooked, add diced onion and stir occasionally.
- 4
Add minced garlic when turkey is nearly browned and cook for 30 seconds more.
- 5
Drain excess grease from the pan. Add diced tomatoes, cooked rice, and 1 cup cheddar cheese. Cook over low heat until incorporated and cheese melts.
- 6
Taste and add salt and pepper as desired. If filling is too dry, add reserved tomato juice one tablespoon at a time until desired consistency.
- 7
Line prepared peppers in baking dish. Fill each with equal amounts of turkey mixture. Top with remaining cheese.
- 8
Replace pepper tops and bake for 35 minutes.
- 9
Remove from oven and serve hot.
Tips
Reserve tomato juice from the can to adjust filling consistency if needed.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days.
Prepare filling and fill peppers up to 8 hours ahead. Cover and refrigerate. Bake from cold, adding 5-10 minutes to baking time.
Serve hot directly from the baking dish.
Common Mistakes
Do not skip draining excess turkey grease to avoid an oily, separated filling.
Do not skip removing pepper seeds and membranes to avoid bitter flavor and unpleasant texture.
Do not use uncooked rice to avoid crunchy, undercooked grain in the filling.