Peppers Stuffed with Herbed Ground Turkey and Rice
- Total Time
There's enough moisture in the stuffed pepper that you don't need to cook the rice first. The tomato mixture is fantastic - make sure to cut open the pepper and dip its contents into the sauce.
cooking spray1 spray(s)
uncooked bell pepper(s)4 item(s), medium, any color
uncooked onion(s)1 large, finely chopped, divided
garlic clove(s)3 medium clove(s), finely chopped, divided
fresh parsley¼ cup(s), finely chopped
dill1 Tbsp, finely chopped
canned crushed tomatoes15 oz, divided
uncooked white rice½ cup(s)
uncooked 93% lean ground turkey¾ pound(s)
table salt1 tsp, (or to taste)
black pepper¼ tsp
olive oil1 Tbsp
- Preheat oven to 375°F. Coat a baking dish just large enough to hold peppers with cooking spray.
- Slice tops off peppers; reserve tops. Carefully remove seeds and ribs from peppers; trim a thin sliver off bottoms if peppers don’t stand upright (being careful not to cut through into cavity).
- To make filling, in a large mixing bowl, combine half the onion, half the garlic, parsley, dill, 1/4 c tomatoes, rice, turkey, 3/4 tsp salt, and black pepper; set aside.
- To make sauce, in a medium nonstick skillet, heat oil over medium heat. Add remaining onion; cook, stirring occasionally, until translucent, about 3 minutes. Add remaining garlic; cook, stirring, 30 seconds. Stir in remaining tomato, remaining 1/4 tsp salt, and water; bring to a boil over high heat. Reduce heat to medium low; simmer 1 minute.
- Loosely stuff peppers with filling (leaving enough room for rice to expand – about 3/4 c in each) and nestle peppers in baking dish; replace pepper tops. Spoon tomato sauce around peppers in baking dish.
- Cover dish tightly with foil; bake until peppers are tender and rice is cooked, 75-90 minutes.
- Serving size: 1 stuffed pepper and 1/2 c sauce