Description
These stuffed peppers are filled with ground turkey, brown rice, and taco seasonings. But they're super customizable, see notes below
Time
Prep Time:
30 minutes
Cook Time:
1 hours
30 minutes
Total Time:
2 hours
Cost
Total Cost:
Cost per Serving:
$0.98
Ingredients
Serving(s)
Rice
- 1/2 cup Brown rice
- 1 cup Water
- 1/2 tsp Salt
Peppers
- 4 medium Bell pepper
Filling
- 1 lb Ground turkey, 93/7
- 2 oz Shredded cheddar cheese
- 2 tbsp Minced garlic
- 2 tbsp Chili powder
- 2 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tsp Cumin, ground
- 1/2 tsp Salt
Instructions
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- In a small pot, add your rice, water, and salt. Bring to a boil over high heat. Cover, reduce to low, and let simmer for about 20-30 minutes, until fully cooked. Set aside
- Meanwhile, preheat your oven to 400F, and line a 9x13" pan with parchment paper
- Cut the peppers in half, and scoop out the ribs and seeds. Rinsing under the sink helps to remove seeds Place cut side up in your pan
- In a large bowl, mix together the filling - cooked rice, ground meat, cheese, minced garlic, chili powder, garlic powder, onion powder, cumin, and salt
- Stuff the peppers, about 100 g in each pepper half. Optionally top with more cheese or Unsweetened BBQ Sauce
- Cover the pan with aluminum foil, and roast at 400F for about 1 hour. The peppers should be tender and the meat fully cooked (at least 165F)
Notes
- This post is more of a guide on how to make stuffed peppers; below are different filling options you can try
- Replace the ground turkey with either ground beef or ground chicken
- Vegetarian stuffed peppers using either Classic Rice and Beans or Tomato and Bean Couscous as your filling
- Mediterranean stuffed peppers using my Mediterranean Sweet Potato Salad or Mediterranean 3 Bean Salad
- Fill it with just beans, such as Slow Cooker Black Beans, Refried Pinto Beans, or No Added Sugar Baked Beans
- Replace the brown rice with red lentils, cauliflower rice, quinoa, or couscous
- Mix in some Unsweetened BBQ Sauce or Date Sweetened Ketchup to the filling, or add on top of the peppers
- To celebrate Halloween, feel free to carve a face into your peppers like Vic did below. I also paired this with my Classic BBQ Meatloaf that I instead shaped into a scary face. I used fresh mozzarella and olives for the eyes, garlic cloves for the teeth, and Date Sweetened Ketchup for the blood
Nutrition Facts
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Total Fat: 8.4g (11 %)
Saturated Fat: 2.8g (14 %)
Polyunsaturated Fat: 2.1g
Monounsaturated Fat: 2.6g
Cholesterol: 49mg (16 %)
Sodium: 437mg (19 %)
Total Carbohydrate: 17.8g (6 %)
Fiber: 3.5g (13 %)
Net Carbs: 14.3g
Total Sugar: 3.1g
Protein: 14.9g (30 %)
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Vitamin B12: 0.76mcg (32 %)
Vitamin D: 0.27mcg (1 %)
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Calcium: 99mg (8 %)
Iron: 2.48mg (14 %)
Magnesium: 47mg (11 %)
Potassium: 417mg (9 %)
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