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Stuffed Peppers with Ground Turkey and Rice


These are so flavorful and good for you. There are never leftovers in my house! There is always plenty of leftover filling, so I use 4 more peppers to make another batch a couple of days later!

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Rate this recipe 4.4/5 (10 Votes)


  • 4 large bell peppers (any color)
  • Salt and pepper
  • 1 T. EVOO plus more for drizzling
  • 1- 1 1/4 lbs. ground turkey
  • 6 plum tomatoes
  • 4 cloves garlic
  • 1 fresh red chile pepper
  • 1 red or yellow onion
  • 2 T. finely chopped fresh thyme
  • 3 T. butter
  • 1/2 cup orzo
  • 1 cup long grain white or brown rice
  • 2 cups chicken stock
  • 1 cup Parmigiano-Reggiano


Preparation time 20mins
Cooking time 90mins
Adapted from


Step 1

Preheat the oven to 400. Halve the peppers lengthwise and remove seeds and stems. Drizzle with olive oil and sprinkle with salt and pepper.
Meanwhile, brown the ground turkey with 1 t. salt and 1/2 t. pepper. Set aside.
In a mixing bowl, grate the tomatoes on the large holes of a box grater and discard skins. Grate the garlic, chile pepper and onion into the bowl and season with 1 t. salt and 1/2 t. pepper. Add a drizzle of EVOO and the thyme.
In the same pan used for the meat, heat the butter and 1 T. EVOO over med. heat. Add the orzo and toast until golden. Add half the tomato sauce and the rice and stir for 2 minutes. Add the stock and bring to boil. Reduce to a simmer, cover and cook 17 to 18 minutes.
Combine the rice mixture, meat, and 3/4 cup Parmasean. Spoon the filling into the peppers and top with remaining tomato sauce. Bake 45 minutes on a rimmed baking sheet. Serve with remaining cheese.

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