Turkey Stuffed Bell Peppers

Turkey Stuffed Bell Peppers

Turkey-Stuffed Peppers inspired by tacos, packed with ground turkey and brown rice, flavored with cumin and spices, and finished with cheese are my favorite! 

Turkey-Stuffed Bell Peppers 

Stuffed bell peppers are my favorite! This nutritious Ground Turkey-Stuffed Bell Pepper recipe is a classic that I have always adored. They are inspired by tacos, similar to a burrito but with the filling packed inside a pepper instead of a tortilla and garnished with cheese. You might enjoy trying some additional stuffed pepper recipes such as my Santa Fe Turkey-Stuffed Peppers, Chicken Taco Chili Stuffed Peppers, or my well-loved Stuffed Pepper Soup. 

Components 

Bell peppers: You can use bell peppers of any color; I prefer multi-colored or red bell peppers. 

Ground Turkey: Opt for 93% lean ground turkey, as 99% may become overly dry. Ground chicken may also be utilized. 

Cheese: I enjoy adding cheddar cheese on top. 

Spices: I utilized garlic powder, cumin, and salt. You can also substitute taco seasoning for it. 

Fresh Herbs: Minced fresh cilantro or fresh parsley, along with extra for decoration. 

Rice: whole grain rice or long-grain rice 

Tomato: I utilize 1 can of tomato puree. 

Broth: alternatively, you may add water to the bottom of the pan. 

How To Prepare the Finest Turkey-Stuffed Peppers 

These are my preferred turkey stuffed peppers, the recipe I prepare most at home because it’s delicious! 

Begin by browning ground turkey and sauté it with onions, garlic, and cilantro in a spacious skillet. 

Incorporate cumin and spices, stir in the tomato sauce, and let it simmer with chicken broth until the flavors combine. 

Combine it with brown rice and fill the peppers. Sprinkle cheese on top and bake at 400F covered with foil until the peppers are soft, approximately 45 minutes. 

How to Present Stuffed Peppers 

One half of a bell pepper and a large green salad alongside makes for a satisfying lunch for me, but my husband requires two to feel content. 

For selective children: When my younger daughter Madison was small, she wasn’t fond of bell peppers, so I provided her with a filling covered in cheese, and she enjoyed it. She enjoyed having the turkey mixture wrapped in a small tortilla with cheese, similar to a mini burrito. 

Ways to Prepare and Freeze Stuffed Peppers 

These simple turkey-filled peppers are perfect for meal prep and can be enjoyed as leftovers, staying good in the fridge for as long as four days. There are several methods to prepare the peppers for meals: 

Fill the peppers and place them in the refrigerator overnight until you're prepared to cook. 

Prepare the stuffing and then freeze it. When it's time to eat, defrost it overnight in the refrigerator and fill the peppers before baking. 

Roast the bell peppers and put any leftovers in the freezer. To heat again, use the microwave or oven. 

Variations of Stuffed Peppers with Turkey: 

Meat: Replace ground turkey with lean ground chicken or beef. 

Italian seasoning: Replace the cumin with Italian seasoning, the tomato sauce with marinara, and the cheddar with mozzarella cheese. 

Grains: Replace quinoa or white rice with brown rice or cauliflower rice for a lower-carb choice. 

Bell Peppers: If red bell peppers are unavailable, any color pepper can be used. 

Vegetables: Incorporate diced zucchini, riced cauliflower, or squash into the filling for added vegetables. 

Sauce: To achieve a more saucy filling, use the entire can of tomato sauce. 

Spice: Incorporate chopped jalapeños into the turkey blend and pair with hot sauce for a fiery flavor. 

Additional Ground Turkey Recipes: 

• Avocados Stuffed with Turkey Tacos 
• Turkey Sausage 
• Cheesy Turkey Meatballs in a Skillet 
• Turkey Burger Sliders 
• Jalapeño Popper Nachos 

I love these stuffed peppers filled with ground turkey and brown rice, seasoned with spices and cumin, and finished with cheese! 

Fixings

• olive oil splash
• ½ cup minced onion
• 1 teaspoon minced garlic
• 1 (16-ounce) bundle JENNIE-O Extra Lean Ground Turkey Breast
• 1 teaspoon ground cumin
• ¼ cup pureed tomatoes
• ½ cup low sodium chicken stock, separated
• 1 tablespoon hacked new cilantro
• 3 huge sweet red chime peppers
• ¼ cup destroyed decreased fat cheddar

Bearings

Shrimp-gumbo.

Heat stove to 400°F. Delicately cover non-leave skillet with splash; heat over medium hotness. Add onion and garlic; sauté 2 minutes or until mellowed. Add ground turkey and cumin. Split meat up and cook over medium hotness 14 to 16 minutes, or until all around good, 165°F as estimated by a meat thermometer.

Add pureed tomatoes and ¼ cup stock. Diminish hotness to low and stew 5 minutes. Add cilantro. Slice peppers down the middle longwise and eliminate seeds and stem. 

Strawberry-banana-pineapple-smoothie.

Place in baking dish. Spoon ⅓ cup turkey blend into each pepper half. Pour remaining ¼ cup chicken stock in baking dish. Cover with foil. Prepare 35 minutes. Sprinkle with cheddar. Appreciate it!

Turkey Stuffed Bell Peppers VIDEO

VEGETARIAN STUFFED PEPPERS WITH CAULIFLOWER RICE

VEGETARIAN STUFFED PEPPERS WITH CAULIFLOWER RICE

These low-carb Vegetarian Stuffed Peppers filled with Cauliflower Rice are an excellent substitute for traditional rice. They’re tasty and scrumptious, and no one will ever find out! 

I shared something about it, and we will utilize it this week! Even though they’re baked, these Vegetarian Stuffed Peppers are ideal for summer since they’re filled with fresh tastes, and you can truly add anything to them! 

I wasn't joking when I mentioned that ever since we began consuming cauliflower rice here, I can't recall the last time I had regular rice. I like rice, but it can be dense and substantial, so I appreciate that cauliflower rice offers the same texture yet is considerably lighter. 

Reasons Your Body Will Appreciate Riced Cauliflower 

Cauliflower provides numerous health advantages, such as sulforaphane, an excellent compound for skin health. It aids in diminishing the visibility of wrinkles, encourages collagen synthesis, and might assist in shielding the skin from damaging UV rays. Sulforaphane is recognized for its ability to reduce cholesterol levels, helping to maintain arteries free of fatty deposits. This helps reduce blood pressure and decreases the risk of heart disease. 

Receipe de poivrons farcis Ingrédients 

Cauliflower – In this dish, cauliflower serves as the “rice.” You can prepare a recipe for cauliflower rice or purchase frozen riced cauliflower from the store. 

Bell pepper – Select your favorite color of pepper or a mix of different colors for variety. 

Black beans – utilized canned beans that I drained and rinsed. 

Tomatoes – For this recipe, medium-sized tomatoes were utilized and chopped into pieces. 

Cheese – utilized shredded cheese. 

Onion – Similar to the tomatoes, I chopped the onion. 

Salsa – Feel free to use your preferred enchilada sauce or salsa. 

Spices – This recipe includes cumin, paprika, garlic powder, onion powder, salt, and black pepper. 

Minced cilantro 

Olive oil 

Advice for This Vegetarian Stuffed Peppers Recipe 

Stuffed peppers are quite simple to prepare! Combine a delicious stuffing, fill it into carved peppers, and bake them in the oven until warmed. Here are some suggestions for preparing the finest vegetarian stuffed peppers. 

Choosing the appropriate bell peppers: Feel free to select any color of bell peppers you prefer. Green peppers have a bit more bitterness, while red, yellow, and orange peppers are sweeter. I selected the sweeter varieties for this recipe as they complement summer flavors well. 

Should you cook the peppers beforehand? The decision is entirely yours. I’ve prepared stuffed peppers in both methods, and I feel I favor blanching them for 30 seconds to 1 minute prior to stuffing. Boiling them in hot water (blanching) beforehand will make them slightly more tender and less crunchy when consumed. These are vegetarian stuffed peppers, so you don’t need to bake them for an extended period since all the ingredients are already cooked, but they may be a bit firm if you don’t boil them beforehand. Ultimately, the decision is yours! 

Is it possible to exclude the cheese? 

Certainly! 

         Yes! I don’t include a lot of cheese in my dishes, but I added some to this recipe because I believed it would serve as a good binder for the filling since we’re using cauliflower instead of standard rice. You can choose to omit it completely or replace it with a vegan cheese. 

How To Prepare These Stuffed Bell Peppers with Cauliflower Rice 

What I truly enjoy about vegetarian stuffed peppers is that the serving dish can be eaten! If you aren’t a fan of bell peppers, you can place the filling into a tomato or zucchini instead. The cooking duration may vary a little, but likely not significantly. If you prefer not to stuff anything, you can have it in a bowl accompanied by some chips on the side! The filling is excellent and can be utilized in various ways 🙂 

Heat the oven to 400 degrees F. Remove the tops of each pepper and take out all the seeds and white inner membrane. For a milder pepper, bring a large pot of water to a boil and add the peppers for approximately 1 minute. Take out of the water and put in a baking pan. 

Heat a large pan, add olive oil, and rice the cauliflower. Cook until the cauliflower is soft, approximately 7 minutes. 

Combine the cauliflower rice with all the other ingredients (leaving out 1/4 cup of cheese) in a large bowl and stir until blended. Fill each pepper with the stuffing; the quantity of stuffing will vary based on the size of your pepper. Finish with a small dusting of cheese. Add approximately 1/3 cup of water to the base of the baking dish and cook the peppers until the filling is warmed and the cheese has melted, roughly 20 minutes. 

Vegetarian Stuffed Bell Peppers for Meal Preparation 

These filled peppers are perfect for meal preparation. Every week, my husband brought the leftovers for lunch and liked them. I suggest placing them in an airtight container and warming them up before consumption. I advise against storing them for more than four days. 

These stuffed peppers are amazing since you can prepare the filling in advance, then fill and bake the peppers when it’s mealtime. Nowadays, I enjoy any dish that includes an element that can be prepared in advance. These are also suitable for children! My child wouldn’t eat the actual bell pepper, but he truly liked the filling, and I’ll accept what I can get. 

Searching For Additional Recipes Featuring Cauliflower Rice? 

Fixings

• 3 cups riced cauliflower
• 1 teaspoon olive oil
• 6-8 chime peppers, any shading you like
• 1 (15 oz) can dark beans, depleted and washed
• 2 medium measured tomatoes, diced
• 1 1/4 cup ground cheddar, isolated
• 1/4 cup diced onion
• 1/2 cup enchilada sauce, or salsa
• 2 tablespoons cleaved cilantro
• 1 1/2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dark pepper

Directions

Garlic-shrimp-alfredo-pizza.

Pre-heat stove to 400 degrees F. Remove the top from each pepper and scoop out every one of the seeds and white layer. Assuming you lean toward a gentler pepper: heat a huge pot of water to the point of boiling and spot peppers in for around 1 moment. Eliminate from water and spot in a baking dish.

Heat a huge skillet and add olive oil and riced cauliflower. Sautee until cauliflower is delicate, around 7 minutes.

Add the cauliflower rice and every one of the leftover fixings (with the exception of 1/4 cup cheddar) to an enormous bowl and blend until joined. Load each pepper with the filling, how much filling will rely upon the size of your pepper. Top with a little sprinkle of cheddar. Pour around 1/3 cup of water in the lower part of the baking dish and prepare peppers until combination is warmed through and cheddar is softened, around 20 minutes. Cool. Appreciate it!Strawberry-spinach-smoothie.

VEGETARIAN STUFFED PEPPERS WITH CAULIFLOWER RICE VIDEO

Best Stuffed Peppers

Best Stuffed Peppers

Traditional stuffed peppers filled with flavorful ground beef, rice, tomato sauce, and gooey cheese—satisfying, popular, and simple enough for a weekday evening. 

Nearly every culinary tradition features its own take on stuffed peppers—bell peppers packed with various mixtures of meat, tomato sauce, vegetables, rice, and cheese. In the U.S., the dish is unmistakably vintage (the most sought-after recipe online remains the one from Betty Crocker!). In this version of the classic recipe, I've made a slight enhancement by swiftly tenderizing the beef prior to cooking and adding Southwestern spices, which complement the sweetness of the bell peppers beautifully. That being noted, the recipe is incredibly adaptable—you can change the meat, spices, grain, or cheese to create an entirely different variation. I enjoy serving this variation alongside cornbread. 

The peppers require some time in the oven to ensure they are fully cooked. Many recipes suggest boiling them initially, but I favor roasting—better taste, easier cleanup! Simply cut the peppers in half lengthwise, remove the seeds and membranes, and roast them until they're tender-crisp. 

"These stuffed peppers are so delicious that I was asked to prepare them for dinner two times in one week!" And there were remnants in the middle!" 

Ingredients Required for Preparing Stuffed Peppers 

Choose bell peppers that are vibrant, glossy, and solid. They must not display wrinkled skin, soft areas, or moldy stems. I favor red, orange, or yellow peppers; green ones are immature and possess an undesirable, slightly bitter flavor. If allowed to fully mature, green peppers will eventually change to a different color, and their taste will grow progressively sweeter. Bell peppers can last for as long as a week in the refrigerator's crisper drawer. 

Guidelines to Follow 

Step 1: Soften the beef. In a medium-sized bowl, mix the beef with 1 teaspoon of salt and the baking soda. Combine it with your hands until well blended, then allow it to rest for 20 minutes while you prepare the other parts of the recipe. The baking soda performs its function during this period—it increases the pH, aiding the beef in remaining tender and moist as it cooks. I apply this tenderizing method in various ground beef dishes, such as beef enchiladas, beef chili, and shepherd’s pie. 

Step 2: Get the peppers ready. Cut the peppers in half lengthwise, then remove the seeds and membranes using your hands or a small knife. 

Step 3: Pre-cook the peppers. Arrange the pepper halves with the cut sides facing up in a 9×13-inch baking dish. Pour 1 tablespoon of the oil and add the rest of the salt. Bake for approximately 20 minutes, until they begin to brown and are soft yet still maintain their form. Don’t be concerned if some liquid accumulates in the peppers—that’s perfectly normal. 

Paso 4: Preparar el relleno. In the meantime, warm the other 2 tablespoons of oil on medium heat in a big nonstick frying pan. Incorporate the onion and sauté, stirring often, until it becomes soft and translucent, about 3 to 4 minutes. Incorporate the garlic and sauté for an additional minute; avoid browning. 

In the skillet, combine the ground beef mixture with chili powder, cumin, and oregano, then raise the heat to medium high. 

Cook, using a wooden spoon to break up the meat, until it is browned and nearly cooked through, approximately 5 minutes. Incorporate the tomato sauce and allow it to reach a boiling point. 

Lower the heat to medium low and simmer, uncovered, for 2 to 3 minutes until the meat is fully cooked. Incorporate the cooked rice along with 3/4 cup of the cheese. 

Mix until dissolved and take the skillet off the heat. 

Step 5: Stuff the peppers. Remove the peppers from the oven and distribute the meat filling evenly inside each one. Dust the surfaces with the leftover ¾ cup of cheese. 

Step 6: Cook in the oven. Place the stuffed peppers back in the oven and bake for 10 to 15 minutes, or until the filling is warm and the cheese is melted and bubbly. Serve heated and savor! 

Hearty, satisfying, and consistently popular—these filled peppers are simple to prepare, ideal for leftovers, and suitable for freezing as well. 

Gluten-Free Modifiable Note 

As far as I know, every ingredient in this recipe is either gluten-free or commonly found in gluten-free alternatives. Many foods contain hidden gluten; if you’re on a gluten-free diet or preparing meals for someone with gluten allergies, always check the ingredient labels to ensure they are gluten-free. 

Explore additional recipes: 

Beef, Lamb, Veal & Pork Supper Gluten-Free Adjustable Tex-Mex 

Fixings

• 1/2 c. uncooked rice
• 2 tbsp. extra-virgin olive oil, in addition to something else for sprinkling
• 1 medium onion, slashed
• 1 tbsp. tomato glue
• 3 cloves garlic, minced
• 1 lb. ground hamburger
• 1 (14.5-oz.) can diced tomatoes
• 1 tsp. dried oregano
• Fit salt
• Newly ground dark pepper
• 6 ringer peppers, tops and centers eliminated
• 1 c. destroyed Monterey jack
• Newly slashed parsley, for decorate

Guidelines

Low-carb-keto-burger.

Preheat broiler to 400°. In a little pan, plan rice as indicated by bundle guidelines. In a huge skillet over medium hotness, heat oil. Cook onion until delicate, around 5 minutes. Mix in tomato glue and garlic and cook until fragrant, around brief more. Add ground hamburger and cook, separating meat with a wooden spoon, until as of now not pink, 6 minutes. Channel fat.

Return hamburger blend to skillet, then, at that point, mix in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let stew until fluid has decreased marginally, around 5 minutes.

Place peppers cut side-up in a 9"- x-13" baking dish and sprinkle with oil. Spoon hamburger blend into each pepper and top with Monterey jack, then cover baking dish with foil.

Heat until peppers are delicate, around 35 minutes. Reveal and prepare until cheddar is effervescent, 10 minutes more. Shrimp-and-garlic-pizza.

Decorate with parsley before serving.Cool. Appreciate it!

Best Stuffed Peppers VIDEO

MEXICAN STUFFED PEPPERS

MEXICAN STUFFED PEPPERS

Fixings

8-10 medium size chime peppers, pick between red, yellow and orange

2 teaspoons legitimate salt

½ teaspoon ground dark pepper

To make the filling:

1 tablespoon vegetable oil (I utilized grapeseed oil)

1 medium-sized onion, hacked

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon legitimate salt

½ teaspoon ground dark pepper

1 pound ground meat (I utilized 85% lean)

3 cloves of garlic, minced

1 (15 oz) diced tomatoes, juices depleted

1 (15 oz) can dark beans

1 cup new corn

1 cup cooked white rice (or quinoa)

½ cup new cilantro or parsley, hacked

1 cup water

1 cup destroyed cheddar

Directions

Resky-hijabers-surabaya-jadi-juara.

Set up the peppers. Utilize a little blade to remove the highest point of each chime pepper. Season within each pepper with salt and pepper. Place peppers into an enormous baking dish (or a cast iron skillet as I did), wedging them together depending on the situation to fit in one layer. Put away.

Tenderly, cut the stems from the tops and dispose of them. Hack the tops to use in the filling.

Pre-heat the broiler 375 F degrees.

To make the filling: 

Heat oil in a huge pot over medium hotness. Include the onion, hacked peppers, ground cumin, ground coriander, salt and pepper. Cook, blending habitually, until onions and peppers are relaxed, 5-7 minutes.

Include the meat. Utilizing a wooden spoon break huge pieces and cook until everything is joined and meat is cooked, 6-8 minutes.

Mix in the garlic and cook for 30 seconds.

Mix in the tomatoes, dark beans, and corn. Put the top on, heat it to the point of boiling, and afterward let it stew for 3-4 minutes. Taste for preparing and add in if necessary.

Off the hotness include the cooked rice and slashed cilantro. Give it a delicate mix.

To gather the peppers: 

Divide the filling among the peppers. Top each pepper with a liberal measure of destroyed cheddar.

Fill the lower part of the skillet with some water and cover the peppers with aluminum foil (or parchement paper).

Prepare in the broiler until the peppers are mellowed and the filling is warmed through for around 50-55 minutes.Easy-shrimp-and-broccoli-stir-fry.

Whenever liked, decorate with cilantro and serve. Appreciate.

MEXICAN STUFFED PEPPERS VIDEO

Spanish Rice Stuffed Bell Peppers

Spanish Rice Stuffed Bell Peppers

Fixings

4 huge chime peppers (any tone or a blend of tones) - cored, cultivated, tops saved

4 ounces chorizo, finely slashed

1 cup new corn portions or defrosted frozen corn

8 ounces lean ground meat

1 (5.6 ounce) bundle Knorr® Fiesta Sides™ - Spanish Rice

1 cup destroyed Mexican cheddar mix or Monterey Jack cheddar, separated

Directions

Creamy-honeydew-kiwi.

Stage 1

Preheat stove to 375 degrees. Splash 8-or 9-inch square baking dish with no-stick cooking shower; put away. Finely cleave pepper tops; put away.

Stage 2

Heat huge nonstick skillet over medium-high and cook chorizo and corn until corn starts to become brilliant and chorizo starts to brown, around 5 minutes. Add ground meat and cook until sautéed.

Stage 3

Mix 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and hacked pepper tops into skillet and cook as per bundle headings. Mix in 3/4 cup cheddar and let stand 2 minutes. Equitably stuff peppers with rice combination and organize in pre-arranged baking dish. Add 2 tablespoons water to baking dish and cover firmly with foil.

7-busana-ala-korea-yang-cocok-untuk.

Stage 4

Prepare 45 minutes or until peppers are delicate; sprinkle peppers uniformly with staying 1/4 cup cheddar and heat 2 minutes or until cheddar liquefies. Appreciate it !!

Spanish Rice Stuffed Bell Peppers Video :

CLASSIC BEEF STUFFED PEPPERS

CLASSIC BEEF STUFFED PEPPERS

Fixings:

1 pound Ground Beef (93% lean or less fatty)

4 medium red, yellow or green ringer peppers

1/2 cup minced onion

2 teaspoons minced garlic

1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, depleted

1/2 cup cooked white or earthy colored rice

3 tablespoons tomato glue

2 teaspoons dried parsley leaves

1/2 teaspoon salt

1/4 teaspoon dark pepper

Hacked new parsley leaves

Guidance:

7-inspirasi-hijab-style-simple-untuk.

Cover a huge baking dish with cooking shower; put away. Heat stove to 475°F. Remove tops chime peppers; put beat away. Utilizing a paring blade, cautiously eliminate the layers and seeds from chime peppers. Orchestrate peppers around 2 inches separated in pre-arranged baking dish. Put tops on void peppers. Cover baking dish firmly with aluminum foil; heat 15 minutes. Eliminate from broiler; cool marginally.

In the mean time, heat enormous nonstick skillet over medium hotness until hot. Add ground hamburger, onion and garlic; cook 3 to 4 minutes, breaking meat into 1/2 inch disintegrates and blending at times. Mix in tomatoes, rice, tomato glue, dried parsley, salt and dark pepper; cook 3 to 4 minutes until warmed through, blending sporadically.

Baked-shrimp-risotto.

Eliminate pepper tops. Partition hamburger blend equitably among peppers; supplant tops. Heat in 475°F broiler 17 to 22 minutes until moment read thermometer embedded into focal point of meat combination registers 160°F and ringer peppers are delicate. Decorate with parsley, if desired.Cool. Appreciate it!

Exemplary BEEF STUFFED PEPPERS VIDEO :

Easy Cheese-Stuffed Jalapenos

 Easy Cheese-Stuffed Jalapenos

Fixings

24 medium new jalapeno peppers

1 bundle (8 ounces) cream cheddar, mellowed

3 cups finely destroyed cheddar

1-1/2 teaspoons Worcestershire sauce

4 bacon strips, cooked and disintegrated

Bearings

Triple-berry-smoothie.

Preheat stove to 400°. Slice jalapenos down the middle longwise; eliminate seeds and films. In a huge pan, bubble peppers in water for 5-10 minutes . Channel and wash in chilly water; put away.

In a little bowl, beat the cream cheddar, cheddar and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into every jalapeno; sprinkle with bacon. Orchestrate on lubed baking sheets.

The-best-hamburger.

Prepare until filling is warmed, 3-5 minutes. Cool. Partake in the Easy Cheese-Stuffed Jalapenos plans !!!

Simple Cheese-Stuffed Jalapenos Video :