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These Turkey Stuffed Bell Peppers are delicious and easy to prep ahead for a quick weeknight meal. This recipe is a healthy dinner to feed the family without skipping on flavor!

Ingredients for Turkey Stuffed Bell Peppers:

1 package (16 oz) ground turkey
1 jar of marinara sauce
1 tablespoon of olive oil
½ teaspoon fresh thyme or ⅛ teaspoon dried thyme
½ teaspoon fresh oregano or ⅛ teaspoon dried oregano
½ teaspoon minced garlic
½ teaspoon salt
⅛ teaspoon black pepper
¾ cup of uncooked basmati rice
½ cup diced yellow onion
3 large Bell Peppers, color doesn't matter (Cut in half long ways and remove seeds and stem)
1 cup mozzarella cheese (It used sliced fresh mozzarella, but shredded works good, maybe even better)
½ cup parmigiano-reggiano cheese, shredded finely *If you don’t know it already, this is my favorite cheese. It is ALWAYS in my refrigerator.
1 cup of water + water to cook the rice
9×13 casserole dish and a dutch oven or large pot

How to Make It:

Cook the rice according to directions on package & set aside. I go ahead and start moving through the steps below when my rice is cooking to save time, but it is up to you. I also use a rice cooker, so it's super easy*
Preheat oven to 350 degrees
Cut the bell peppers in half length wise and remove seeds. Place the bell peppers in a glass 9×13 casserole dish, open side up and pour 1 cup of water into the bottom of the dish, not into the actual peppers, just under them. Bake for 20 minutes to soften the peppers.

Time to make the filling:

While your bell peppers are cooking, let’s start the filling on your stovetop with the dutch oven on medium heat.
Drizzle 1 tablespoon of olive oil into your dutch oven/large pot.
Add onion and a ¼ teaspoon salt. Allow onion to cook for about 3 minutes, stirring every minute. If they are getting crispy, turn your heat down a bit. We just want them softened and clear, not brown. Add garlic, stir, and allow to cook about 30 seconds.
Add the ground turkey, and break up a bit with wooden spoon while it is cooking until no longer pink (about 6-7 minutes)
Toss in the thyme, oregano & remaining salt and pepper. Stir.
Pour in 1 cup of marinara sauce (Save the remaining sauce in jar, we need it later)
Stir the cooked rice into the turkey mixture.
Turn off the heat & sprinkle in the parmigiano-reggiano cheese. Give it a good stir. You just finished the filling. Good job, you are doing great!

Assemble the turkey stuffed bell peppers:

The bell peppers should be about finished. Remove the peppers to a plate, dump the water carefully because it's hot, and allow the casserole dish and bell peppers to cool for a few minutes.
Take your empty casserole dish (the one we just used for bell peppers, no extra dishes here) and pour ¼ cup of marinara sauce in the bottom and spread to cover bottom of dish.
Fill each bell pepper with the turkey filling you created, and top each bell pepper with mozzarella cheese.
Cover the casserole dish with foil and bake at 350 for 30 minutes. Remove foil and cook for 5 more minutes in the oven, uncovered.
Allow the peppers to cool for at least 10 minutes before serving.

That’s it. You created an amazing dish that everyone will love! Heat the remaining marinara sauce up and use for serving. I love a ton of marinara sauce on these bad boys.

Turkey Stuffed Bell Peppers

★★★★★

5 from 1 reviews

Author: Tara Smithson
Total Time: 1 hr, 25 minutes
Yield: 3 to 4 servings 1x

Print Recipe

Description

These Turkey Stuffed Bell Peppers are delicious and easy to prep ahead for a quick weeknight meal. This recipe is a healthy dinner to feed the family without skipping on flavor!

Ingredients

Scale

1 package (16 oz) ground turkey
1 jar of marinara sauce
1 tablespoon olive oil
½ teaspoon fresh thyme or ⅛ teaspoon dried thyme
½ teaspoon fresh oregano or ⅛ teaspoon dried thyme
½ teaspoon minced garlic
½ teaspoon salt
⅛ teaspoon black pepper
¾ cup of uncooked basmati rice
½ cup diced yellow onion
3 large Bell Peppers, doesn’t matter what color. (Cut in half lengthwise and remove seeds and stem)
1 cup mozzarella cheese, shredded
½ cup parmigiano-reggiano cheese, shredded finely
1 cup of water
9×13 casserole dish and a dutch oven or large pot

Instructions

Cook the rice & set aside. I like to get started with the following steps when the rice is cooking to save time, but totally up to you! I also use a rice cooker, so it's easy peasy.
Preheat oven to 350 degrees
Cut the bell peppers in half lengthwise and remove seeds. Place the bell peppers in a glass 9×13 casserole dish, open side up and pour 1 cup of water into the bottom of the dish, not into the actual peppers, just under them. Bake for 20 minutes to soften the peppers.
While your bell peppers are cooking, let’s start the filling on your stovetop with the dutch oven on medium heat.
Drizzle 1 tablespoon of olive oil into your dutch oven/large pot.
Add onion and a ¼ teaspoon salt. Allow onion to soften for about 3 minutes, stirring every minute. If they are getting crispy, turn your heat down a bit. We just want them softened and clear, not brown. Add garlic, stir, and allow to cook about 30 seconds.
Add the ground turkey, and break up a bit with a wooden spoon while it is cooking until no longer pink (about 6-7 minutes)
Toss in the thyme, oregano & a remaining salt and pepper. Stir.
Pour in 1 cup of marinara sauce (Save the remaining sauce in jar, we need it later)
Stir the cooked rice into the turkey mixture.
Turn off the heat & sprinkle in the parmigiano-reggiano cheese. Give it a good stir. You just finished the filling. Good job, you are doing great!
The bell peppers should be about finished. Remove the peppers to a plate, dump the water carefully because it's hot, and allow the casserole dish and bell peppers to cool for a few minutes.
Take your empty casserole dish (the one we just used for bell peppers) and pour ¼ c. of marinara sauce in the bottom and spread to cover bottom of dish.
Fill each bell pepper with the turkey filling you created, and top each bell pepper with mozzarella cheese.
Cover casserole dish with foil and bake at 350 for 30 minutes. Remove foil and cook for 5 more minutes in the oven, uncovered.
Allow the peppers to cool for at least 10 minutes before serving.