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Ground Turkey Stuffed Peppers

Dinner
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I came up with the idea for this recipe where I come up with most of my great ideas–the shower. We had just cooked a huge batch of chili for a football party and I was brainstorming (with myself) creative ways to finish the leftovers.

You know I’m all about quick and healthy weeknight recipes, so I decided to re-purpose the chili and some fresh ground turkey into a Monday night meal. Think of this stuffed pepper recipe as a blank canvas for a healthy weeknight dinner. If you have leftover chili, you can literally just add a few scoops to a hollow bell pepper and top it off with some cheese and scallions. Boom. Gluten-free goodness in 30 minutes flat. Find the recipe for ground turkey stuffed peppers, below.

Ingredients:

  • 6 large bell peppers, any color
  • 2 cups wild rice or quinoa, cooked
  • 1 lb. 93% Lean ground turkey
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 tablespoon olive oil
  • Scallions for garnish

Directions: 

  1. Cut off the tops of the peppers and remove the seeds, rinse thoroughly.
  2. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
  3. Preheat oven to 350 degrees.
  4. In a large skillet add the olive oil, garlic and onion, saute until tender. Add the turkey and brown until thoroughly cooked.
  5. Add the wild rice or quinoa, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.
  6. Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet. Bake uncovered for 25 to 30 minutes.
  7. Chop the scallions into small pieces for garnishment
  8. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.
  9. Top with scallions or salsa and enjoy!

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