Description
Ground turkey stuffed peppers made with ground turkey, brown rice, cheese, onions, cilantro, and spices—healthy, simple, and delicious.
Ingredients
Scale
- 1 pound 85-93% lean ground turkey
- 1 cup shredded Mexican blend cheese (microbial-rennet)
- 4 red or green bell peppers (halved lengthwise)
- 2 roma tomatoes (chopped)
- 1 cup dry brown rice
- 1/2 white or yellow onion (diced)
- 1 jalapeño (diced)
- 1/3 cup cilantro loosely packed
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1–2 tablespoons olive oil
- 1/4 cup sour cream or plain greek yogurt
- 1/2 lime juice squeezed
Instructions
- Step: Preheat oven to 350°F. Prepare rice according to the instructions on the package. Set aside.
- Step: Cut the bell peppers in half lengthwise, removing the stems and seeds. Mix creamy lime sauce ingredients in a small bowl and keep in the fridge. Add more lime juice if too thick.
- Step: Heat oil in a 12-inch cast iron skillet over medium heat. Add onions and jalapeno and cook until tender, about 3-5 minutes. Add ground turkey and season generously with salt. Use the tip of a spatula to break the turkey into small granular chunks. Cook until turkey is no longer pink, about 5-7 minutes.
- Step: Stir in the cooked rice, cumin, chili powder, garlic powder, paprika, tomato, and cilantro. Heat for 3-4 more minutes, mixing well so spices incorporate evenly. Taste the filling—if it tastes bland, add a bit more salt to help the spices pop.
- Step: Using a large spoon or spatula, pack each pepper to the brim with the turkey filling. Set filled peppers aside on a plate or counter until the skillet is empty. Spoon any leftover filling evenly on each pepper.
- Step: Arrange the peppers back in the skillet, cavity side up, and bake for 25-30 minutes uncovered. Remove from the oven, top each pepper with 1-2 tablespoons of cheese, and place back in the oven for 5 more minutes or until cheese is melted. Serve topped with fresh cilantro, creamy lime sauce, guacamole, and optional hot sauce or salsa.
Notes
You can use ground beef or chicken in place of turkey. 85% or 93% lean turkey is recommended to prevent dryness. Poblano peppers can also be used as a substitute for bell peppers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 394 kcal
- Sugar: 8.2 g
- Sodium: 219 mg
- Fat: 7.1 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4.6 g
- Trans Fat: 0 g
- Carbohydrates: 50.6 g
- Fiber: 5 g
- Protein: 34.4 g
- Cholesterol: 71 mg
Keywords: ground turkey, stuffed peppers, Mexican, dinner, healthy, skillet meal