stuffed peppers
Stuffed peppers deliver plenty of flavor and health with little effort. Light, filling, and perfect for a quick weekday meal!
Ingredients
Method
- Preheat your oven to 180°C (350°F). Cut the tops off the bell peppers, remove seeds and membranes. Set aside the pepper tops for later use if you wish.
- Drizzle a little olive oil inside the peppers and place them upright in a lightly oiled baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook for 2-3 minutes, then add minced garlic and sauté until fragrant.
- Add the ground turkey to the skillet. Cook, stirring, until it is no longer pink. Season with salt and black pepper.
- Add the diced zucchini and grated carrot. Sauté for 3-4 minutes until slightly softened.
- Stir in the cooked rice, tomato sauce, and chopped parsley. Mix until everything is well combined and heated through. Adjust the seasoning if needed.
- Spoon the filling into the prepared bell peppers, packing gently. Top with shredded light mozzarella cheese if desired.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the peppers are tender and the cheese is melted and golden.
- Serve the stuffed peppers hot, sprinkled with extra parsley if you wish. Enjoy!
Notes
Stuffed peppers are a classic for a reason: they’re endlessly adaptable, beautifully colorful on the plate, and satisfyingly hearty—perfect for lunch or dinner. Whether you’re preparing them as a family meal or making extra for meal prep, this dish always impresses.
Tips for Perfect Stuffed Peppers
- Prevent soggy peppers: Lightly drizzle the inside of your peppers with olive oil and pre-bake them uncovered for 5-10 minutes before stuffing. This helps them hold their shape and adds flavor.
- Rice alternatives: Feel free to swap brown rice for cooked quinoa, bulgur, or cauliflower rice for a low-carb version. Precooking the grains ensures even texture.
- Protein options: Don’t have ground turkey? You can use ground chicken, beef, or plant-based alternatives without missing out on flavor.
- More veggies, more flavor: Sneak in extras like chopped spinach, corn, or mushrooms for added nutrients and taste.
Flavor-Boosting Tricks
- Season as you go: Taste the filling before stuffing the peppers to get the balance of salt and spices just right.
- Cheese choices: While mozzarella is mild and melty, try feta or parmesan for more punch, or opt for a dairy-free cheese if desired.
Preparation Techniques
- Uniform chopping: Dice all veggies finely and evenly for a consistent cook and a pleasant mouthfeel in every bite.
- Stuff firmly but not too tight: Allow a little space for the filling to expand as it bakes—overpacking makes the peppers dense.
