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stuffed peppers

stuffed peppers

Stuffed peppers deliver plenty of flavor and health with little effort. Light, filling, and perfect for a quick weekday meal!
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Total Time 1 hour 1 minute
Servings: 4 servings
Course: Lunch/Dinner
Cuisine: Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 4 units bell peppers use red, yellow, or green
  • 1 cup cooked brown rice or cooked quinoa for a low-carb version
  • 250 g lean ground turkey can substitute with chicken or plant-based protein
  • 0.5 cup tomato sauce unsalted
  • 0.5 unit onion chopped
  • 2 cloves garlic minced
  • 0.5 unit zucchini diced small
  • 1 unit carrot grated
  • 0.25 cup parsley chopped
  • 1 tablespoon olive oil
  • 0.5 teaspoon salt adjust to taste
  • 0.25 teaspoon black pepper
  • 0.5 cup shredded light mozzarella cheese optional for topping

Method
 

  1. 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.
  2. Drizzle a little olive oil inside the peppers and place them upright in a lightly oiled baking dish.
  3. 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.
  4. Add the ground turkey to the skillet. Cook, stirring, until it is no longer pink. Season with salt and black pepper.
  5. Add the diced zucchini and grated carrot. Sauté for 3-4 minutes until slightly softened.
  6. Stir in the cooked rice, tomato sauce, and chopped parsley. Mix until everything is well combined and heated through. Adjust the seasoning if needed.
  7. Spoon the filling into the prepared bell peppers, packing gently. Top with shredded light mozzarella cheese if desired.
  8. 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.
  9. 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.

Serving and Variation Ideas

Serve these stuffed peppers with a crisp green salad, roasted potatoes, or simply with a dollop of tangy Greek yogurt on the side. For a Mediterranean twist, mix in olives and fresh herbs. For spice lovers, stir a little harissa or chili flakes into the filling. These are equally delightful reheated, making them perfect for lunchboxes or next-day dinners. Enjoy exploring your own favorite combos!