0 0
Stuffed Bell Peppers

Share it on your social network:

Or you can just copy and share this url


4 Bell Peppers
1 lb Ground Turkey
The perfect breakfast for two using only one skillet! Onion
1 tbsp Kosher Salt
1/2 tbsp Ground Black Pepper
2 tsp Smoked Paprika Powder
2.5 ounces Spinach
1/4 cup, uncooked Short Grain Brown Rice
15 ounces Tomato Sauce
7 ounces Crushed Tomatoes
1 tsp Dried Oregano
Fresh Curly Parsley

Stuffed Bell Peppers

A classic that's making a come back!

    • 70 minutes
    • Serves 4
    • Medium


    I’ve been eating and loving stuffed bell peppers since I was little. My mom used to make it all the time. Traditionally, ground beef, I prefer to use turkey for a healthier option. I also add spinach for color and nutritional value. The trick to this dish it roasting the bell peppers twice. Once before they are stuffed and a second time with the filling. This ensures a soft and well roasted bell pepper dish!



    Cook The Rice

    Follow the package instructions but if you are using short grain brown rice, simply add 1/4 cup of the uncooked rice to a sauce pot with 1/2 cup of water. Cover and let it come up to a boil. Once it is at a boil, lower the heat to medium and let it cook until all of the liquid has disappeared. This takes about 30-40 minutes.


    Roast Bell Peppers

    Preheat your oven to 350F. While the oven is preheating, wash and prep your bell peppers. Cut off the tops and remove all seeds and membrane. Also cut off a bit of the bottom so the bell peppers can stand on their own.

    Place the bell peppers inside a baking dish with high sides and drizzle with 1 tbsp of olive oil.

    Roast the bell peppers for 15 minutes.


    Make the Ground Turkey Filling

    While the bell peppers are roasting. Grab a large skillet and add 1 tbsp of olive oil. Add the onion and sauté for about a minute. Next, add the ground turkey, salt, pepper, and paprika powder. Cook on medium heat until the turkey is almost fully cooked.

    Add the spinach leaves and stir until the spinach is wilted.

    Lastly, add the cooked rice and stir to combine.


    Fill up the Bell Peppers

    Remove the roasted bell peppers and move to a plate. To the same baking dish, add the tomato sauce, crushed tomatoes, dried oregano and give it a quick mix.

    Now place the bell peppers back into the dish with the tomato sauce and spoon the rice and turkey mixture into the bell peppers.


    Bake for 20-25 minutes

    Bake the stuffed bell peppers at 350F for 20-25 minutes. To serve, scoop one bell pepper onto your plate, spoon over some of that luscious tomato sauce and top with parsley and parmesan cheese if desired!


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

    Tex Mex Breakfast Skillet
    Chia Jam

    Add Your Comment