- 3 Bell Peppers
- 0.5 pound Ground Turkey
- 0.25 cup, finely diced Onion
- 1 minced Garlic Clove
- 1 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 0.5 cup, cooked Rice
- 1.5 cup, divided Tomato Sauce
- 1 cup, grated Mozzarella Cheese
- 0.25 cup, chopped Fresh Curly Parsley
Stuffed bell peppers is elevated comfort food that’s easy to make!
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 parsley for color and rice to make this a complete and filling meal.
Other than cooking the rice, there is no stove top cooking as the meat and peppers cook in the oven.
You can also add quinoa instead of rice or skip it all together for a lower carb option.
For the tomato sauce, look for a high-quality sauce. Pasta sauce works great for this recipe as it is already seasoned.
Cook The Rice
Use leftover cooked rice or cook rice according to package instructions.
Add 1/4 cup of uncooked rice to a large bowl and rinse with cold water and drain. Repeat until the water is clear.
Add the rinsed rice to a pot and cover with 1/3 cup + 1 Tablespoon of water then cover and bring to a low simmer.
Cook on low heat until all of the water has been absorbed by the rice and the rice is tender.
Since you are only cooking 1/4 cup of rice, this will happen pretty quickly, about 10 minutes.
Prep The Bell Peppers
Preheat your oven to 350°F.
While the oven is preheating, wash and prep your bell peppers.
Cut the bell peppers in half lengthwise and remove all seeds and membrane.
Make The Meat Filling
Stuff The Bell Peppers
Top with Mozzarella & Bake