Stuffed Bell Peppers

Stuffed Bell Peppers

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Adjust Servings:
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

A classic that's making a come back!

  • 90 minutes
  • Serves 6
  • Medium




Sweet and savory stuffed bell peppers with meat rice and a cheesy top.

These stuffed bell peppers are an elevated comfort food that’s easy to make!

Stuffed peppers is a dish common in many cuisines but its’ roots come from the Spain, Mexico and the Mediterranean Basin.

Growing up, my mom made this dish often and it was always a crowd favorite and to us, it was commonly knows as a Hungarian dish.

Goes to show that food is a common language around the world and we often adopt dishes and make them our own!

This dish is traditionally made with ground beef, however, I prefer to using ground turkey for a healthier spin.

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 required 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.

I love a good mozzarella as it melts beautifully but you can also use cheddar or monterey jack or a blend of shredded cheeses.

Bell peppers are not only visually stunning but are juicy, sweet and packed with nutrition!

Unlike most peppers, bell peppers are not spicy.

The brighter the color, the higher he antioxidants. Bell peppers are also packed with vitamin C.



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.

Set aside.


Make The Meat Filling

To a large bowl, add 1/2 pound ground turkey meat, 1/4 cup finely diced onion, 1 minced garlic clove, 1/2 cup of the tomato sauce, 1/4 cup finely chopped parsley, 1 teaspoon of sea salt, 1/4 teaspoon of black pepper and the cooked rice (about 1/2 cup).

Mix with your hands or a fork.


Stuff The Bell Peppers

Spoon the meat filling into each bell pepper half and smooth the top.

Add 1 cup of tomato sauce to your baking dish, I am using my 10-inch cast-iron skillet which is oven safe, then place the stuffed bell peppers on top.


Top with Mozzarella & Bake

Top each bell pepper with grated mozzarella cheese.

Cover the baking dish with aluminum foil and bake at 350°F for 40 minutes then remove the foil and bake for another 20 minutes or until the cheese is bubbly and light golden.



To serve, garnish the stuffed bell peppers with some fresh parsley.

Leftovers can be kept in an air-tight container in the refrigerator for up tp 3 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. 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 social media via @foodbyjonister. Happy cooking and eating!

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