I love Stuffed Peppers. I’ve prided myself on having the best stuffed peppers recipe in the world, but this recipe developed by my mom is a close runner up. I love this ground turkey stuffed peppers recipe because it’s no-fuss and always a hit with my family.
I made these ground turkey stuffed peppers in a cast iron skillet, but honestly, you can put them any old sort of pan that works for you. I’ve gotta admit that I love how they look coming out of the oven in that pretty cast iron skillet, though!
I think I’ve mentioned before that I don’t like my stuffed peppers swimming in red sauce. This recipe has just the right amount of sauce inside, and you can certainly add extra to the skillet or pan before you pop it into the oven.
Ground Turkey Stuffed Peppers Recipe
In an effort to reduce the amount of red meat we consume, we’ve been eating a lot of ground turkey. It’s a great way to reduce some of the fat in the dish, and frankly, I think my kids must prefer the taste of ground turkey to ground beef because these always go down the hatch without any complaints.
That’s saying a lot when it comes to my kids.
This ground turkey stuffed peppers recipe is great because it’s so versatile. If you would prefer ground beef, it’s an easy swap. You can also easily add more veggies to the mix or change the cheese.
You can lighten this recipe up even more by cutting back on the cheese or using a reduced fat cheese!
I hope you enjoy this ground turkey stuffed peppers recipe. You can print the recipe below!
Ground Turkey Stuffed Peppers
Yield: 6 large stuffed peppers
- 6 large bell peppers, any color
- 2 cups wild rice, cooked
- 1 lb. 93% Lean ground turkey
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 16 oz. jar crushed tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 tablespoon olive oil
- Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
- Preheat oven to 350 degrees
- In a large skillet add the olive oil, garlic and onion, saute until tender. Add the turkey and brown until thoroughly cooked.
- Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.
- Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.
The post Ground Turkey Stuffed Peppers appeared first on Dear Crissy.