Classic Stuffed Peppers Recipe (Step-by-Step) | HowToCook.Recipes

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lower in fat and calories, or more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

More nutritious or a cheaper alternative.

Preheat the oven to 385°F (196°C) and cook the Basmati rice according to instructions.

Prepare the bell peppers. Trim the tops off of the peppers and remove the ribs and seeds from sides. Place the trimmed peppers upside down in a baking dish and fill it with about 1/2 inch to 1 inch of water and cover with foil. Bake the peppers for about 20 minutes.

While the peppers bake, heat a large nonstick skillet on medium-high heat. Once heated, add the olive oil and heat that up as well. Once the oil is hot, add the onion and sauté until slightly softened. Once softened, move to one edge of the skillet. Add the ground turkey to the skillet and season with salt and pepper and lightly brown. Toss the ground turkey and onion together and add in the garlic, tomatoes, half of the tomato sauce, rice, ½ of the parsley, and Italian seasoning. Season with additional salt and pepper.

Once the peppers have finished baking, remove from the oven and reduce the temperature to 350°F (177°C). Drain the water from the baking dish. Turn the peppers right side up and fill with the ground turkey and rice filling. Pour the remaining ½ of the tomato sauce over the peppers and cover again with foil. Bake for 20-22 minutes.

Once the peppers have finished baking, remove the dish from the oven and sprinkle the peppers with mozzarella cheese. Return the dish to the oven uncovered and bake for an additional 10-15 minutes, until the peppers are fork tender and the cheese is bubbly. Sprinkle the peppers with the remaining parsley and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens