Stuffed Red Peppers with Brown Rice and Turkey

Stuffed Red Peppers are a simple, healthy meal combining ground turkey and brown rice with spices then baked in a sweet red pepper for an ultra flavorful, healthy dinner or lunch.

Stuffed Red Peppers

My family is in love with these stuffed peppers.   It’s another clean eating recipe that is so easy to make and tastes so darn good.  I’m sure I have said it before but clean eating does not have to be boring.

To be honest, using any veggies and lean meats along with spices, and my all time favorite, sauteed onions and garlic, makes of fabulous flavors in an otherwise boring dish.

I made these peppers stuffed with ground turkey meat but you could use another ground meat too if you prefer.  If you prefer a lower carb option, use cauliflower rice. It is an fabulous replacement for rice if needed.

These are an Italian spiced variety but making them more of a Mexican dish is an alternative by using a couple of tablespoons of homemade taco seasoning as well.

I actually could have used 5 red peppers but I just ate the left over stuffing for lunch with some roasted vegetables.

If you are short on time, put them together the night before, refrigerate them covered and and then bake them when you get home.  They will be fine for a day in the refrigerator.

Stuffed Red Peppers Ingredients

1 cup long-grain brown rice

4 large red bell peppers, bottom trimmed, cap cut off and seeds removed

1 large onion, diced

2 cloves of garlic

2 TBSP coconut oil

1 lb of 99% fat free Ground turkey meat

2 medium sized fresh tomatoes, diced

2-3 tsp of dried basil

1/2 tsp of dried oregano

1/4 cup grated Parmesan cheese

pepper to taste

Grated cheddar cheese (optional)

How to Make Stuffed Red Peppers

Cook brown rice according to package directions, or using a rice cooker.

Preheat oven to 375F.

Cut the top of each bell pepper and remove seeds and whites.

Trim bottom of bell peppers so they have a little flat surface to stand up on.

Place cleaned out peppers in a baking dish lined with parchment paper.

Heat coconut oil in a large skillet, add the onion and garlic and saute for 5 minutes

Add the ground turkey in the same skillet and brown.

Add the tomatoes, dried spices and pepper.

Mix well cook for an additional 4-5 minutes to blend.

Add the cooked rice and parmesan cheese to the turkey mixture and blend together.

Stuff the rice / turkey mixture into the cleaned out peppers so it’s tightly packed into the pepper shell.

Bake the peppers for 30 minutes

Remove from oven and sprinkle with a little shredded cheddar cheese if you wish.

If so, place them back in the oven and bake for an additional 5-10 minutes until cheese is melted and lightly browned.

ENJOY!!

Try these other Mexican inspired recipes too:

Southwest Quinoa Salad

Barbacoa Beef

corn salsa

Mexican Chicken Zucchini Skillet

Stuffed Red Peppers

Cilantro Lime Chicken Fajitas

Stuffed Red Peppers with Brown Rice and Turkey

These Stuffed Red Peppers are an easy, healthy meal full of flavor. 

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 4

Calories: 329kcal

Author: Sherri Hagymas

Ingredients

• 1 cup long-grain brown rice
• 4 large red bell peppers bottom trimmed, cap cut off and seeds removed
• 1 large onion diced
• 2 cloves of garlic
• 2 TBSP coconut oil
• 1 lb of 99% fat free Ground turkey meat
• 2 medium sized fresh tomatoes diced
• 2-3 tsp of dried basil
• 1/2 tsp of dried oregano
• 1/4 cup grated Parmesan cheese
• pepper to taste
• Grated cheddar cheese optional

Instructions

• Cook brown rice according to package directions, or using a rice cooker.
• Preheat oven to 375F.
• Cut the top of each bell pepper and remove seeds and whites.
• Trim bottom of bell peppers so they have a little flat surface to stand up on.
• Place cleaned out peppers in a baking dish lined with parchment paper.
• Heat coconut oil in a large skillet, add the onion and garlic and saute for 5 minutes
• Add the ground turkey in the same skillet and brown.
• Add the tomatoes, dried spices and pepper.
• Mix well cook for an additional 4-5 minutes to blend.
• Add the cooked rice and parmesan cheese to the turkey mixture and blend together.
• Stuff the rice / turkey mixture into the cleaned out peppers so it's tightly packed into the pepper shell.
• Bake the peppers for 30 minutes
• Remove from oven and sprinkle with a little shredded cheddar cheese if you wish.
• If so, place them back in the oven and bake for an additional 5-10 minutes until cheese is melted.

Notes

Nutritional information does not include cheese.

Nutrition

Calories: 329kcal | Carbohydrates: 24g | Protein: 32g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 165mg | Potassium: 801mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4320IU | Vitamin C: 162.9mg | Calcium: 109mg | Iron: 2.2mg

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