Stuffed peppers recipes are ideal for fun family getaways during weekends or even when you’re home alone. For those hectic or lazy nights, this can be your make-ahead dinner. The stuffing can be stored in the fridge for up to three days, which means you can always enjoy a tasty baked dish whenever you like. Dinner will be ready quickly with these turkey stuffed peppers!
Imagine baked bell peppers filled with tasty ground turkey, melty cheese, and your topping of choice. Want to learn how to make this creamy turkey and rice stuffed peppers dish? Read more below.
Creamy Turkey Stuffed Peppers Rice Recipe
Within these turkey stuffed peppers, rice makes the entire dish substantial. You can prepare them in advance, so they’ll be ready when you’re too busy to spend more than 30 minutes in the kitchen.
Place a large nonstick skillet over medium heat and bring water and brown rice to a boil. Reduce heat to medium-low, cover, and cook for 45 to 50 minutes or until the cooked rice is soft and all liquid has been absorbed.
Preheat the oven to 400° F (or 200° C).
For the baked pepper tops, spray the tops with a single layer of cooking spray. Place spray-side down on the baking tray and bake for 10 to 15 minutes.
Over medium heat, warm up a large skillet. Add onion, garlic, and parsley. Cook until the onion is translucent.
Combine the turkey, salt, spices, and herbs in a large bowl. Continue cooking and stir to combine with a wooden spoon until the meat is no longer pink and is slightly cooked.
Add 1 cup chicken broth, cheese, and cream. Stir to combine and cook for 5 minutes on low heat. Add in the cooked grain and the mixture well.
Place in a large bowl and add seasoning/salt to taste.
Fill the large bell pepper shells with the cooked turkey mixture. Continue stuffing peppers until full and place them on a baking dish carefully.
Fill the baking dish with the remaining chicken broth.
Cover the baking dish tightly with a large sheet of aluminum foil and bake for 40 minutes.
Remove the foil, sprinkle shredded cheese on top, and wait for another 5 minutes, or until the cheddar cheese turns brown.
Sprinkle your topping of choice. Serve immediately.
Other grains you can use in this recipe include quinoa, couscous, red beans, and lentils.
You can also use white long grains to make the turkey stuffed peppers rice recipe.
Use ground chicken or beef instead of turkey if you don’t want to use it as filling for the peppers.
Place the meat mixture in a sealed container and refrigerate it for up to 3 days. Heat the stuffing in the oven to 375° F for 10 minutes when you’re ready to make your recipe.
While you remove the tops of the bell peppers and the seeds, keep some of the chopped pepper tops for the filling.
Add a bit of ground red pepper for added spice.
You may simply use leftover cooked grains in this recipe. 2 cups cooked rice should be enough for the recipe above.
You can add Worcestershire sauce for more flavor
If you’re not a fan of sour cream, use tomato sauce. 1 cup for every ½ cup of cream should be enough.
To make this recipe healthier, you can use 2 cups cooked black beans instead of brown rice and vegetables instead of meat.
You can make a tastier version of the stuffed peppers rice by adding spices while boiling the rice.
Add a twist to the dish by making different versions of the recipe filling. Evenly divide the filling, add the ingredients you want to add, e.g tomato sauce, vegetables, blue cheese, etc. Place each filling in a small bowl. Stuff the filling on a specific color of the large bell peppers or randomly fill each one to make it more exciting.
These stuffed bell peppers are a great make-ahead supper if you’re short on time. It’s both simple and tasty.
Having fun cooking? Try out other rice recipes while you’re at it!
Hailing from California, USA. Ji-hyun is a Korean American 🇰🇷🇺🇸 with two growing boys who eat their weight in rice each week. After graduating UCLA & becoming a mom she started We Know Rice as a guide for all the students and moms out there looking to cook healthy and filling meals.