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Turkey Stuffed Roasted Peppers. - harvestandnourish.com

Turkey Stuffed Roasted Peppers

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Prep Time:30 minutes
Cook Time:30 minutes
Course: Main Course
Keyword: bell peppers, brown rice, stuffed peppers, tomatoes, turkey
Servings: 6 to 12

Equipment

Ingredients

  • 6 bell peppers cored and halved lengthwise
  • 1 lb ground turkey
  • 2 cups cooked brown or wild rice
  • 1 cup shredded mozzarella or provolone cheese
  • 2 tablespoons extra-virgin olive oil
  • ½ onion sliced
  • 2 cloves garlic finely chopped
  • 3 pre-roasted Roma tomatoes roughly chopped
  • 2/3 cup tomato sauce (homemade or store-bought)
  • 1 teaspoon dried oregano
  • ¼ teaspoon smoked paprika
  • kosher or fine sea salt and freshly ground pepper to taste
US Customary - Metric

Instructions

  • Heat oil on medium heat in a cast iron skillet. Reduce heat to medium-low and cook turkey until lightly browned and it reaches an internal temperature of 165ºF (75ºC), breaking it up as you go.
  • Stir in onion, tomatoes and garlic and continue cooking until fragrant and the onion is translucent (about 5 minutes).
  • Reduce heat and add rice, tomato sauce, oregano and paprika and continue stirring until warmed through. Season with salt and pepper to taste and remove from heat.
  • Place pepper halves in a 9×13-inch baking dish and fill them with turkey and rice mixture. Sprinkle cheese evenly across the tops of the peppers. Drizzle with a little bit of oil and add 1/3 cup (80 ml) filtered water to bottom of baking dish.
  • Bake at 375ºC (190ºC) for 30 minutes until the cheese is lightly browned and the peppers pierce easily with a fork. Remove from oven and serve!

Notes

Slicing the peppers: I recommend slicing the peppers in half from top to bottom. They can tip over more easily if sliced crosswise and I find that it reduces food waste too!
Serving size: Serve two pieces for 1 serving or pair half a stuffed pepper with more veggies or a side salad.
Make ahead: This meal can be prepared in advance and kept covered in the refrigerator for up to 2 days for a quick, oven-ready weeknight meal. Freeze leftovers in a well-sealed container for up to 1 month. To reheat, bring to room temperature then place on a baking sheet and warm in 350ºF (177ºC) oven for 5 minutes until heated through.