Healthy Stuffed Peppers with Ground Turkey or Beef | YumAndJoy

Healthy Stuffed Peppers with Ground Turkey or Beef

These healthy stuffed peppers are a satisfying and nutritious dinner option, loaded with seasoned ground turkey or beef, rice, and Italian herbs. Packed with flavor and topped with melted cheese, they’re perfect for busy nights and freezer-friendly for meal prep!

Why You’ll Love This Recipe

  • Healthy and Hearty: A wholesome mix of protein, veggies, and grains.
  • Customizable: Swap proteins, grains, or toppings to suit your preferences.
  • Freezer-Friendly: Perfect for meal prep or batch cooking.
  • Simple Ingredients: Made with pantry staples and fresh bell peppers.
  • Gluten-Free: Naturally free of gluten, making it great for dietary restrictions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Main Ingredients

  • 6 bell peppers (any color, tops cut off and seeds removed)
  • 1 lb ground beef or ground turkey
  • 3/4 cup cooked brown or white rice
  • 3/4 cup yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup water

Seasonings and Toppings

  • 2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 2 tsp olive oil
  • 1 cup shredded mozzarella or cheddar cheese (4 oz)

Directions

Step 1: Preheat the Oven

  1. Preheat your oven to 375°F (190°C). Arrange the bell peppers upright in a 9×13-inch baking dish. If needed, trim the bottoms slightly to make them stand.

Step 2: Prepare the Filling

  1. In a large skillet, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
  2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Add the ground turkey or beef, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
  4. Stir in the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Let it simmer for 5 minutes.
  5. Remove from heat and mix in the cooked rice.

Step 3: Stuff the Peppers

  1. Spoon the filling evenly into the prepared bell peppers. Pour 1/2 cup of water into the bottom of the baking dish to help steam the peppers as they bake.

Step 4: Bake

  1. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, sprinkle the tops of the peppers with shredded cheese, and bake uncovered for another 10-15 minutes until the cheese is melted and bubbly.

Step 5: Serve

  1. Serve the stuffed peppers hot, garnished with fresh herbs if desired.

Servings and Timing

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes

Variations

  • Low-Carb Option: Substitute the rice with cauliflower rice for a keto-friendly version.
  • Vegetarian: Replace the meat with black beans, lentils, or a plant-based protein.
  • Spicy Kick: Add red pepper flakes or diced jalapeños to the filling for extra heat.
  • Grain-Free: Use quinoa instead of rice for added protein and texture.
  • Cheese Choices: Swap mozzarella for feta, pepper jack, or Parmesan for a different flavor.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until warmed through.
  • Freezing: Freeze unbaked stuffed peppers in an airtight container for up to 3 months. Bake from frozen, adding an additional 10-15 minutes to the cooking time.

FAQs

1. Can I use uncooked rice?

No, the rice should be fully cooked before adding it to the filling.

2. How do I choose the best bell peppers?

Look for peppers that are firm, brightly colored, and free of blemishes.

3. Can I skip the cheese?

Yes, the peppers will still be delicious without cheese, or you can use a dairy-free alternative.

4. Can I use ground chicken instead?

Absolutely! Ground chicken is a great alternative to turkey or beef.

5. How do I prevent the peppers from tipping over?

Trim the bottoms slightly to create a flat surface, but don’t cut too deep to avoid making holes.

6. Can I make this dish ahead of time?

Yes, assemble the stuffed peppers up to 24 hours in advance, cover tightly, and refrigerate until ready to bake.

7. What can I serve with stuffed peppers?

Serve them with a side salad, roasted vegetables, or crusty bread for a complete meal.

8. Are stuffed peppers freezer-friendly?

Yes, both cooked and uncooked stuffed peppers freeze well for up to 3 months.

9. How do I know when the peppers are done?

The peppers should be tender when pierced with a fork, but not overly soft.

10. Can I use fresh tomatoes instead of canned?

Yes, dice fresh tomatoes and cook them down slightly to mimic the texture of canned tomatoes.

Conclusion

Healthy Stuffed Peppers with Ground Turkey or Beef are a wholesome and versatile dinner option that the whole family will love. Whether you’re looking for a nutritious meal, something freezer-friendly, or a customizable dish, these stuffed peppers are sure to hit the spot. Enjoy them fresh out of the oven or save them for later—they’re always delicious!

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Healthy Stuffed Peppers with Ground Turkey or Beef

Healthy Stuffed Peppers with Ground Turkey or Beef


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  • Author: asma
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Satisfying and nutritious, these Healthy Stuffed Peppers are filled with a flavorful mix of ground turkey or beef, rice, and Italian herbs. Perfect for busy nights, they’re gluten-free, easy to make, and freezer-friendly for meal planning!


Ingredients

Units Scale

Meat:

  • 1 lb ground beef or ground turkey

Produce:

  • 6 bell peppers (tops cut off, seeds and membranes removed)
  • 3/4 cup yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 (15-ounce) can diced tomatoes (drained)

Condiments:

  • 1 (8-ounce) can tomato sauce

Pasta & Grains:

  • 3/4 cup cooked brown or white rice

Baking & Spices:

  • 2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt

Oils & Vinegars:

  • 2 tsp olive oil

Dairy:

  • 4 oz (1 cup) shredded mozzarella or cheddar cheese

Liquids:

  • 1/2 cup water

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Peppers:
    • Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.
  3. Cook the Filling:
    • Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened.
    • Add the ground turkey or beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess fat.
    • Stir in garlic, diced tomatoes, cooked rice, tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Cook for 2–3 minutes until well combined and heated through.
  4. Stuff the Peppers:
    • Spoon the filling mixture into the bell peppers, pressing it down gently to fill completely. Top each pepper with shredded cheese.
  5. Bake:
    • Pour 1/2 cup of water into the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil and bake for 30 minutes.
    • Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
  6. Serve:
    • Let cool slightly before serving. Garnish with fresh parsley or additional cheese, if desired.

Notes

  • Use quinoa or cauliflower rice as a substitute for rice for a low-carb option.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • For extra flavor, mix in chopped fresh basil or parsley into the filling.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American-inspired
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