Stuffed Bell Peppers

Well, the craziness continues…

Stuffed Bell Peppers recipe and images by Lacey Baier, a sweet pea chef

Dustin has returned to California to continue working for a bit while Jordan and I remain in Austin after a long trek back from Arkansas.  Jordan and I will be returning to California tomorrow for a couple more weeks to help facilitate the move and then we will be permanent Austin residents. Crazy.

Stuffed Bell Peppers

It’s hard being away from Dustin–especially with Jordan always asking about him (breaks my heart), but it is just for a short while.  In the meantime, I figured I’d make a dish I know Dustin doesn’t like: Stuffed Bell Peppers.

Not that he wouldn’t like it if he tried it now, but he has this thing with bell peppers.  Just doesn’t care for ‘em.  So, I figured this would be the perfect time to make this meal, as it is a childhood favorite of mine I rarely get to enjoy.

Stuffed Bell Peppers

I chose to make the stuffed bell peppers with ground turkey for two reasons: (1) That’s how my mom used to do it and (2) I had some ground turkey in the freezer.  Simple enough, right?

Stuffed Bell Peppers

1 tbsp. olive oil
1 1/4 lb. ground turkey
1 medium onion, diced
2 cloves garlic, minced
1 tbsp. Worcestershire sauce
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. dried oregano
1/4 cup plus 2 tbsp. grated parmesan cheese
1/2 cup long grain rice
1 can (14 1/2 oz.) diced tomatoes
1/4 cup water (if needed)
1/4 cup tomato sauce
4 large (green) bell peppers

Directions

Preheat oven to 350 degrees.

In a large, deep skillet, heat olive oil over medium-high heat.  Once hot, add ground turkey, onion, garlic, Worcestershire sauce, kosher salt, pepper, chili powder, oregano and paprika and stir to combine.  Cook until meat is evenly browned, about 15-20 minutes.

In a medium pot, heat rice and can of diced tomatoes over medium high heat.  Simmer, covered, for about 20 minutes or until rice is mostly tender.  If more liquid is necessary, add water as needed.

Carefully slice off the tops of each bell pepper, leaving as much of the pepper as possible.  Clean out each pepper and wash thoroughly.  Place each pepper in an oven-safe baking dish.  It may be necessary to slice off some of the bottom of the pepper if it will not stand up on its own.  Peppers should be placed so the hollowed-out opening is facing upward.

Combine cooked rice with turkey mixture in large skillet.  Add 1/4 cup tomato sauce and 1/4 cup grated parmesan cheese.  Stir to combine.  Taste for seasonings.  Add more kosher salt and/or pepper as needed.

Gently spoon mixture into hollowed-out peppers.  If there is extra stuffing, you can spread it around the peppers in the baking dish.

Cover with tented aluminum foil and bake for 45 minutes.  Remove aluminum foil tent and sprinkle with remaining 2 tbsp. parmesan cheese.  Bake for an additional 15 minutes, or until peppers are tender and parmesan is sufficiently melted.

 

Enjoy!

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As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!

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Comments

  1. Diana says

    I have been trolling the internet for stuffed bell pepper recipes this fall because we have had a bumper crop of bell peppers. This is hands down the best one I have tried! We loved them and your recipe! The only variations I made was to par-boil the bell peppers before stuffing so they don’t take so long to bake, and my husband added 1/2 lb of ground sausage. I don’t think either one of these variations made a substantial difference in the final product. Thank you for this delicious recipe!

  2. Janna Tolla says

    I love stuffed bell peppers, but takes a bit long in the oven for an after work meal. I think I’ve seen it before as a hash type dish. Could I just cut and cook the peppers separately and add it to the meat, rice tomato part? What would be the best way to do that?
    Thanks, Janna

    • says

      Hi Janna! My mom actually used to make it this way for a quick weeknight dinner. Tastes the same and saves time, too! You could definitely cook the peppers separately if you’d like, but I think she used to just throw them all in together (large-chopped, of course) while the meat was browning so they cooked along with the rest of the goodies to get the most flavor. If you try it out, I’d love to know how it turns out for you. Good luck!

  3. Kim says

    Wow does this look great! Can’t wait to make it for my husband. This is one dish he has been asking for. Do you have any recipes for cabbage rolls? I would love to see you try them if you haven’t. Thanks again! Love your blog :-)

    • says

      Hi Kim! So glad you’re gonna make these peppers! I hope you and your husband enjoy them. I actually have made cabbage rolls a LONG time ago, but I have not in a while. They sound good and I will look into posting about them. Thanks for the idea!

  4. says

    Stuffed bell peppers was one of my favorite things to eat as a kid, and I’ve been looking for a good recipe. Thanks for sharing. Good luck with all the craziness!

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