Stuffed Bell Peppers

Bell peppers filled with a savory ground turkey and rice mixture, baked until tender and flavorful for a comforting and complete meal.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 1
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.58/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• bake
• comfort food
• healthy
• savory

Ingredients

• 1 bell pepper (large, halved lengthwise, seeds removed)
• 4 ounce ground turkey
• 0.25 cup white rice
• 0.5 cup water
• 0.25 cup diced tomatoes (undrained)
• 0.25 yellow onion (small, finely chopped)
• 1 teaspoon olive oil
• 0.5 teaspoon chili powder
• 0.25 teaspoon ground cumin
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper (ground)

Instructions

1. Preheat oven to 375°F. Place bell pepper halves cut-side up in a small baking dish.
2. Heat 1 teaspoon olive oil in a small skillet over medium heat. Add chopped yellow onion and cook until softened, about 3-4 minutes.
3. Add ground turkey to the skillet and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
4. Stir in uncooked white rice, 1/4 cup diced tomatoes (undrained), 1/2 cup water, chili powder, ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a simmer, then reduce heat, cover, and cook for 10 minutes, or until rice is partially cooked and most liquid is absorbed.
5. Carefully spoon the turkey and rice mixture into the bell pepper halves.
6. Bake for 20-25 minutes, or until the bell peppers are tender and the filling is heated through. If desired, you can broil for the last 1-2 minutes for a slightly browned top.
7. Serve hot.

Notes

For an even quicker version, use pre-cooked rice. Adjust cooking time accordingly until bell peppers are tender.

Nutrition (per serving)

• Calories: 425
• Protein: 35.8 g
• Carbohydrates: 44.5 g
• Fat: 13.5 g
• Fiber: 6.8 g
• Sodium: 750 mg
• Saturated Fat: 3.5 g
• Sugar: 5.1 g
• Cholesterol: 78 mg