Italian Turkey Stuffed Peppers
Delicious Italian style stuffed peppers made with ground turkey, brown rice, and lots of tomato sauce and cheese!
- 4 large bell peppers, any colour (choose peppers all roughly the same size)
- 2 tsp olive oil
- 1/2 medium yellow onion, diced (about 1/2 cup diced)
- 225g lean ground turkey (1/2 a standard 450g package)
- 3 cloves garlic, minced
- 1/4 tsp salt
- Pinch black pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 ½ cups cooked brown rice
- 3 cups (675ml) tomato sauce, divided
- 1/4 cup chopped fresh parsley
- 3/4 cup shredded fresh parmesean, divided
- 1/2 cup shredded mozzerella
Parboil the Peppers
Start by parboiling the peppers. Slice just the tops off the peppers (the part with the stem), remove and discard the core, stem and large white pieces. Save the coloured pieces that have been sliced off and small dice them to be added to the stuffing later. Slice a small piece bottom of the pepper to create a flat surface being careful not to create a hole in the bottom.
Place the peppers in a large pot and fill the insides of the peppers with water so they stay right side up, then fill the pot with water to just above the peppers. Cover and bring to a boil over high heat. Once boiling, allow the peppers to cook for 3 minutes. Remove from the boiling water and set aside to cool while you prepare ther rest of ther recipe.
Prepare the Filling
Heat a large skillet over medium heat with the 2 tsp of olive oil. Once hot add the diced onion and sauté for about 3 minutes. Move the onions to one side of the pan then add in the ground turkey in chunks. Allow the turkey to cook on one side for 3-4 minutes until browned the flip and repeat.
Use the tip of your spoon or spatula to break up the turkey pieces, add the garlic, salt, pepper, spices and the small diced tops of the peppers and saute just until no more pink meat is remaining. Remove from heat.
Mix in the cooked rice, 2 cups of the tomato sauce, fresh parsley and 1⁄2 cup of the parmesan cheese.
Stuff the Peppers & Bake
In the greased baking dish place the peppers right side up and stuff each pepper with the turkey rice mixture. Mine were each filled about 1-2cm from the tops.
Top with remaining tomato sauce, about 1/4 cup per pepper but you don't need to be precise. Since I had a 1-2 cm gap, I filled them to the top with tomato sauce- this lets the sauce bake right in while in the oven! If your peppers are smaller and you dont have a gap to hold the sauce, that is totally ok. Just pour the tomato sauce right on top.
Place in the oven and bake uncovered for 30 minutes. Remove from the oven and top with the remaining 1/4 cup of parmesan and 1/2 cup of mozzarella. Return to the oven and bake for an additional 10 minutes. Enjoy!
Enjoy immediately or store refrigerated in an airtight container for up to 4-5 days.
Reheat in the microwave or if you prefer reheating in the oven, bake covered so they don't dry out using either tin foil or a dutch oven with a lid.
Serve with a fresh side salad or baked veggies. Enjoy!