Go Back

Quick Unstuffed Bell Peppers with Ground Turkey

A quick and comforting meal that combines the bold flavors of fresh vegetables, savory ground turkey, and zesty tomatoes in one skillet, served over fluffy rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1.5 tbsp olive oil Use quality extra virgin olive oil for a richer flavor.
  • 1 large onion, diced A sweet onion adds a gentle sweetness; yellow onions are also great.
  • 2 medium bell peppers, cut into 1-inch squares Feel free to mix colors—red, yellow, and green not only taste great but also make your plate pop.
  • 3 cloves garlic, minced Freshly minced garlic profoundly enhances the overall flavor; avoid pre-minced if possible.
  • 1 lb ground turkey Lean ground turkey is a healthier protein choice; you can substitute with chicken or even plant-based crumbles for a veggie version.
  • 1 tsp salt Kosher salt recommended for cooking.
  • 1 tsp black pepper Freshly ground is always best!
  • 28 oz crushed tomatoes A large can of no-salt-added crushed tomatoes is excellent for flavor control.
  • 15 oz diced tomatoes Use fire-roasted diced tomatoes for an extra smoky flavor boost.
  • 1.5 tsp basil Dried Italian basil works, but feel free to use fresh if you have it.
  • 1.5 tsp oregano Adds warmth and earthiness; fresh is a great substitute!
  • 0.25 tsp red pepper flakes Adjust according to spice preference.
  • 1.5 cups water Low-sodium chicken broth can enhance the flavor.
  • 1.5 cups long-grain white rice Jasmine rice adds a fragrant finish.
  • 1.25 cups sharp cheddar cheese Good melting cheese; mix with mozzarella or pepper jack for added zing.
  • 2 tbsp parsley, chopped Fresh parsley brightens the dish.

Method
 

Preparation
  1. Start by dicing the onion into 1/2-inch pieces, cutting the bell peppers into 1-inch squares, and mincing the garlic cloves.
Cooking
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion to the skillet, and sauté for about 2 minutes until it becomes soft and translucent.
  3. Toss in the bell pepper and garlic, cooking them for an additional 1-2 minutes until fragrant.
  4. Push the veggie mixture to the sides of the skillet. Add the ground turkey, season with salt and black pepper, and cook for 5-7 minutes until browned.
  5. Pour in the crushed and diced tomatoes, then follow with the water. Stir to combine.
  6. Stir in the dried basil, oregano, and red pepper flakes.
  7. Add the long-grain rice to the skillet, stirring well. Reduce heat to low, cover, and let it simmer for about 15-18 minutes until the rice is tender.
  8. Remove from heat, then stir in the cheddar cheese until melted and creamy.
  9. Top your unstuffed bell peppers with freshly chopped parsley and serve.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be made a day ahead and reheated. Avoid clumpy rice by rinsing before use.