Turkey and Rice Stuffed Peppers

There’s something about stuffed peppers that instantly transports me back to cozy Sunday dinners at my grandma’s house. The smell of bell peppers roasting in the oven, mingling with seasoned turkey and fluffy rice—it’s pure comfort wrapped in a vibrant package. This recipe has that perfect balance: juicy ground turkey, tender rice, and sweet peppers with a little zing from tomato sauce. Plus, it’s a hands-on dish that feels like a warm kitchen hug at the end of any day. Whether you’re making a weeknight meal or something special to share, these stuffed peppers bring that satisfying, home-cooked feeling you just can’t beat.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Ingredients

For the Main Dish:

• 4 large bell peppers (any color you like)
• 1 lb ground turkey
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded mozzarella or cheddar cheese (optional, for topping)
• 1 tbsp olive oil

How I Make It

Step 1:

Start by preheating your oven to 375°F. While it warms up, slice the tops off the bell peppers and carefully remove the seeds and membranes. Give them a quick rinse and set aside to drain. This helps them stay sturdy but tender after baking.

Step 2:

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onions and sauté until soft and translucent, about 3–4 minutes. Next, toss in the minced garlic and cook for 30 seconds until fragrant—trust me, that smell will get you excited!

Step 3:

Add the ground turkey to the skillet, breaking it up with your spatula. Cook until no longer pink, about 6–7 minutes. Then stir in your diced tomatoes, oregano, smoked paprika, salt, and pepper. Let it simmer for 5 minutes so the flavors marry up nicely.

Step 4:

Remove the skillet from heat and stir in the cooked rice, mixing until everything is well combined. This filling should be flavorful but not too wet, so the peppers don’t get soggy in the oven.

Step 5:

Carefully spoon the turkey and rice mixture into each bell pepper, packing it in but not overstuffing. Place the stuffed peppers upright in a baking dish. If you prefer, you can add a little water or broth to the bottom of the dish to keep them moist during baking.

Step 6:

Bake uncovered for about 35 minutes, until the peppers are tender but still hold their shape. If using cheese, sprinkle it on top during the last 5 minutes of baking so it melts beautifully and turns golden. Let them cool for a few minutes before digging in!

Variations & Tips

• Swap ground turkey for lean ground beef or chicken for a different flavor profile.
• Use quinoa instead of rice for a nuttier texture and extra protein.
• Add chopped spinach or mushrooms to the filling for more veggies and depth.
• Stir in a little hot sauce or crushed red pepper flakes if you like a spicy kick.
• Try different cheeses like feta or pepper jack to mix up the taste.
• If peppers are too large, cut them in half lengthwise for smaller, quicker bites.

How I Like to Serve It

These stuffed peppers pair perfectly with a crisp green salad or roasted vegetables, especially in cooler months when you crave something warm and satisfying. They make great leftovers for lunch the next day, too—just pop one in the microwave and you’re set. Serve them on a casual weeknight or dress them up for a family dinner where everyone can dig in and enjoy.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in the microwave or oven to keep the peppers tender and prevent drying out.

Closing: This turkey and rice stuffed peppers recipe always hits the spot with its cozy flavors and easy prep, making it one of my go-to weeknight wins.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.