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Ground turkey stuffed bell peppers

This recipe combines the best elements from various traditions to create a stuffed bell pepper that is both original and delicious. Ground turkey is used as a lean protein, seasoned with a unique blend of spices, and combined with rice and vegetables.


6 pepper (large bell peppers, top cut and seeds removed)
1 1⁄2 lb turkey (ground turkey)
1 1⁄2 c rice (optional, cooked rice)
1 onion (large, finely chopped)
3 clv garlic (or to taste, minced)
1 cn tomato (diced tomatoes, drained, 14oz can)
1 t paprika (or to taste)
1 t cumin (or to taste, ground cumin)
1 1⁄2 c cheese (optional, shredded cheese)
4 T olive oil (or enough to cover the bottom of the pan)
  seasoning (salt and ground pepper to taste)


Heat the oven to 375°F.

In a skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.

Add ground turkey to the skillet and cook until browned.

Stir in the cooked rice, diced tomatoes, paprika, cumin, and cinnamon. Season with salt and pepper.

Spoon the turkey mixture into the halved bell peppers.

Place the stuffed peppers in a baking dish and cover with aluminum foil.

Bake for 30-40 minutes. Remove the foil and sprinkle shredded cheese on top, if using.

Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

6 servings
Cooking time
Preparation time
Total time
1 hour, 15 minutes


Serve hot, garnished with fresh herbs like parsley or cilantro. A side of steamed vegetables or a light salad complements the dish well.


Vegetarian: Replace turkey with a plant-based protein like lentils or chickpeas.

Low-Carb: Use cauliflower rice instead of regular rice.

Spicy: Add a chopped jalapeño or some red pepper flakes to the turkey mixture.