These Italian stuffed peppers are a hearty, flavorful meal with a perfect balance of savory turkey, cheese, and aromatic herbs. Easy to make and perfect for weeknight dinners or meal prep.
Ingredients
- 3 medium bell peppers, any color
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, finely diced
- 1 pound (450 g) ground turkey or chicken
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 14.5 oz (400 g) can diced tomatoes, undrained
- 1 cup cooked brown rice (from about ⅓ cup uncooked rice)
- 1 cup shredded low‑moisture mozzarella cheese (½ cup for stuffing, ½ cup for topping)
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh basil or parsley, chopped, for garnish
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (180°C). - Prepare the Bell Peppers:
Slice the bell peppers in half and remove the seeds and membranes. Brush lightly with olive oil, inside and out. Roast in the oven for about 10 minutes until slightly tender but still undercooked. - Cook the Filling:
In a non-stick skillet, heat olive oil and sauté the diced onion until soft and translucent. Add the ground turkey, Italian seasoning, salt, and pepper. Brown the meat while breaking it apart with a wooden spoon or spatula. - Add Tomatoes and Cheese:
Stir in the diced tomatoes and cook for a few minutes. Add the cooked rice, ½ cup mozzarella, and Parmesan cheese. Mix until the cheese melts and the filling is evenly combined. Taste and adjust seasoning if needed. - Stuff the Peppers:
Remove the bell peppers from the oven. Spoon the turkey and rice mixture into each pepper half. Top each stuffed pepper with the remaining ½ cup mozzarella. - Bake to Finish:
Return the stuffed peppers to the oven and bake for 10 minutes. The peppers will fully cook, and the cheese will melt. - Garnish and Serve:
Sprinkle with fresh basil or parsley before serving.
Why You’ll Love This Recipe
- A wholesome, all-in-one meal with protein, vegetables, and grains.
- Simple ingredients with bold Italian flavors.
- Easily customizable to suit dietary preferences.
- Perfect for weeknight dinners or meal prep.
Tips
- Roast the peppers slightly underdone so they finish cooking with the filling without becoming mushy.
- Use a non-stick skillet for easy browning of the meat and cheese mixture.
- Let the stuffed peppers rest for a few minutes before serving so the flavors meld.
Variations and Substitutions
- Protein: Swap ground turkey or chicken for ground beef, pork, or plant-based meat.
- Grains: Use quinoa, cauliflower rice, or white rice instead of brown rice.
- Cheese: Try provolone, fontina, or a vegan cheese alternative.
- Add-ins: Incorporate spinach, mushrooms, or zucchini into the filling.
FAQs
Can I make these ahead of time?
Yes, prepare the filling and peppers in advance and bake when ready to serve.
Can I freeze stuffed peppers?
Yes, assemble and freeze before baking. Bake from frozen, adding extra cooking time.
Are these gluten-free?
Yes, as long as the Italian seasoning and canned tomatoes contain no gluten additives.
Serving Suggestions
- Serve with a fresh green salad or roasted vegetables.
- Drizzle with extra tomato sauce for added moisture and flavor.
- Pair with garlic bread or a simple side of steamed vegetables for a complete meal.
Italian Stuffed Peppers
6
servings10
minutes30
minutesIngredients
3 medium bell peppers, any color
2 tablespoons (30 ml) olive oil
1 medium yellow onion, finely diced
1 pound (450 g) ground turkey or chicken
2 teaspoons Italian seasoning
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 14.5 oz (400 g) can diced tomatoes, undrained
1 cup cooked brown rice (from about ⅓ cup uncooked rice)
1 cup shredded low‑moisture mozzarella cheese (½ cup for stuffing, ½ cup for topping)
¼ cup grated Parmesan cheese
1 tablespoon fresh basil or parsley, chopped, for garnish
Directions
- Preheat the Oven:
- Preheat your oven to 350°F (180°C).
- Prepare the Bell Peppers:
- Slice the bell peppers in half and remove the seeds and membranes. Brush lightly with olive oil, inside and out. Roast in the oven for about 10 minutes until slightly tender but still undercooked.
- Cook the Filling:
- In a non-stick skillet, heat olive oil and sauté the diced onion until soft and translucent. Add the ground turkey, Italian seasoning, salt, and pepper. Brown the meat while breaking it apart with a wooden spoon or spatula.
- Add Tomatoes and Cheese:
- Stir in the diced tomatoes and cook for a few minutes. Add the cooked rice, ½ cup mozzarella, and Parmesan cheese. Mix until the cheese melts and the filling is evenly combined. Taste and adjust seasoning if needed.
- Stuff the Peppers:
- Remove the bell peppers from the oven. Spoon the turkey and rice mixture into each pepper half. Top each stuffed pepper with the remaining ½ cup mozzarella.
- Bake to Finish:
- Return the stuffed peppers to the oven and bake for 10 minutes. The peppers will fully cook, and the cheese will melt.
- Garnish and Serve:
- Sprinkle with fresh basil or parsley before serving.
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