Turkey-Stuffed Bell Peppers: A Delicious and Hearty Meal

Turkey-Stuffed Bell Peppers are an easy and flavorful way to turn leftover turkey into a wholesome, satisfying meal. These stuffed peppers are filled with a savory combination of turkey, rice, cheese, and aromatic spices, all baked together to create a warm, comforting dish. Whether you’re using leftover turkey from a holiday meal or just looking for a healthy dinner option, these stuffed bell peppers are sure to please your taste buds.

This recipe is customizable, making it perfect for a variety of dietary preferences, including low-carb, gluten-free, and even keto-friendly options. If you enjoy meals that are both delicious and packed with nutrients, Turkey-Stuffed Bell Peppers will quickly become one of your go-to dishes.

For similar recipes and ideas, check out Healthy Stuffed Bell Peppers and Leftover Turkey Recipes.

Basic Recipe: Ingredients and Instructions

Turkey-Stuffed Bell Peppers: A Healthy and Flavorful Meal

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• Author: Jennifer Mitchell
• Total Time: 40 minutes
• Yield: 4 servings (1 stuffed pepper per person) 1x
• Diet: Gluten Free

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Description

Turkey-Stuffed Bell Peppers are a delicious and hearty dish made with leftover turkey or chicken, mixed with rice, spices, and cheese, then baked inside tender bell pepper shells. These stuffed peppers are a great way to use up leftover protein while enjoying a comforting, flavorful meal. The blend of cumin, smoked paprika, and marinara or enchilada sauce makes them perfectly seasoned and easy to prepare. This is an ideal dish for a quick dinner or a satisfying lunch!

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Ingredients

Scale 1x2x3x

• 4 medium bell peppers (any color)
• 2 tsp olive oil
• Sea salt and ground pepper, to taste
• 2 cups (280g) leftover turkey or chicken, chopped
• 1 cup (186g) cooked rice
• 1 cup (112g) shredded cheddar cheese, divided
• 4 green onions, chopped
• 2 cloves garlic, pressed
• 1 tsp ground cumin
• 2 tsp smoked paprika
• 1 cup (240ml) marinara sauce or enchilada sauce

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Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle olive oil over the peppers and season with sea salt and pepper. Place the peppers in a baking dish.

3. Cook the Filling: In a large bowl, combine the leftover turkey or chicken, cooked rice, half of the shredded cheddar cheese, chopped green onions, pressed garlic, ground cumin, and smoked paprika. Add marinara or enchilada sauce and stir to combine, ensuring the mixture is well-coated.

4. Stuff the Peppers: Spoon the turkey mixture into each bell pepper, packing it down gently as you go.

5. Top with Cheese: Sprinkle the remaining shredded cheddar cheese on top of each stuffed pepper.

6. Bake: Cover the baking dish with foil and bake for 20-25 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5 minutes to allow the cheese to melt and brown.

7. Serve: Remove from the oven and let the stuffed peppers rest for a few minutes. Serve hot, garnished with extra green onions if desired.

Notes

You can use cooked quinoa, couscous, or cauliflower rice as a substitute for regular rice to make the dish lower in carbs.
For extra flavor, consider topping the stuffed peppers with a dollop of sour cream, guacamole, or salsa.
If you don’t have leftover turkey or chicken, you can use freshly cooked ground turkey or shredded rotisserie chicken.
If you prefer a spicier dish, add some chopped jalapeños or a pinch of chili flakes to the filling.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Dish, Comfort Food, Leftover Makeover
• Method: Baking, Sautéing (if preparing fresh meat)
• Cuisine: American, Mexican

Nutrition

• Serving Size: 1 stuffed bell pepper
• Calories: 370
• Sugar: 6g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 50mg

Keywords: Turkey-Stuffed Bell Peppers

Instructions

1. Prepare the Bell Peppers
   Preheat your oven to 375°F (190°C). Slice the tops off of the bell peppers and remove the seeds and membranes. Set the peppers aside. You can also slice the peppers in half if you prefer smaller portions.
2. Sauté the Filling
   In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the chopped turkey or chicken, breaking it up into smaller pieces. Season with salt and pepper to taste. Stir occasionally, cooking for about 5-7 minutes until the turkey or chicken is heated through and slightly browned.
3. Add the Rice and Spices
   Add the cooked rice to the skillet along with the pressed garlic, ground cumin, and smoked paprika. Stir everything together, ensuring the rice and turkey are well coated with the spices. Cook for an additional 2-3 minutes, allowing the flavors to meld.
4. Combine with Sauce and Cheese
   Pour in the marinara sauce (or enchilada sauce if you want a spicier flavor). Stir to combine and cook for another 2-3 minutes, allowing the mixture to heat through. Remove from heat and stir in half of the shredded cheddar cheese (about 1/2 cup) and the chopped green onions.
5. Stuff the Peppers
   Carefully spoon the turkey and rice mixture into the prepared bell peppers, filling them generously. Place the stuffed peppers upright in a baking dish. If you have any leftover filling, you can spoon it around the peppers in the baking dish.
6. Top with Cheese
   Sprinkle the remaining shredded cheddar cheese (about 1/2 cup) over the top of each stuffed pepper.
7. Bake
   Cover the baking dish with foil and bake in the preheated oven for about 20 minutes. After 20 minutes, remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly, and the peppers are tender.
8. Serve
   Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Garnish with additional chopped green onions, cilantro, or a dollop of sour cream for added flavor.

Advanced Techniques

Using Other Protein Sources

While this recipe calls for leftover turkey or chicken, you can easily substitute the poultry with ground beef, turkey, or even plant-based protein like lentils or quinoa. If you use ground meat, be sure to cook it fully and drain excess fat before adding the rice and spices.

Make it Spicy

For those who enjoy heat, add diced jalapeños, red pepper flakes, or a dash of hot sauce to the turkey and rice mixture. Alternatively, you can use a spicy enchilada sauce instead of marinara sauce for an extra kick.

Cheese Variations

If you’re not a fan of cheddar cheese, feel free to use a different cheese like Monterey Jack, mozzarella, or a spicy pepper jack for added flavor. For a dairy-free option, use a plant-based cheese alternative, or simply omit the cheese for a lighter dish.

Add More Veggies

Boost the nutrition of your stuffed peppers by adding extra veggies to the filling. Finely diced zucchini, mushrooms, spinach, or even corn can be stirred in with the rice and turkey. These vegetables add more texture, vitamins, and fiber, making the dish even more satisfying.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Storing Leftovers

Store leftover Turkey-Stuffed Bell Peppers in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, place the stuffed peppers in the microwave or reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Freezing for Later

To make a large batch of stuffed peppers, consider freezing them for future meals. After baking, let the peppers cool completely. Wrap each pepper individually in plastic wrap, then place them in a freezer-safe container or zip-top bag. They will keep in the freezer for up to 3 months. To reheat, simply thaw overnight in the refrigerator and bake at 350°F (175°C) for 20-25 minutes, or until heated through.

Maintaining Freshness of Bell Peppers

If you’re preparing the bell peppers ahead of time, store the cut peppers in a container in the fridge for up to 2 days. However, it’s best to stuff them just before baking to preserve the freshness and texture of the peppers.

Dietary Adaptations and Substitutions

Low-Carb and Keto-Friendly

If you’re following a low-carb or keto diet, consider replacing the rice with cauliflower rice or another low-carb grain alternative like quinoa or shirataki rice. These substitutions will help keep the carbs low while still providing the texture and substance you need in your stuffed peppers.

Gluten-Free

This recipe is naturally gluten-free as long as you use gluten-free marinara sauce or enchilada sauce. Be sure to check the labels for any hidden gluten ingredients, particularly in pre-made seasonings or sauces.

Dairy-Free

For a dairy-free version of this dish, simply omit the cheese or use a dairy-free cheese substitute like cashew cheese or nutritional yeast for a cheesy flavor. The dish will still be delicious without cheese or with a dairy-free alternative.

Vegetarian or Vegan Option

To make this dish vegetarian or vegan, swap the turkey for a plant-based protein like crumbled tofu, tempeh, or even beans. Replace the cheese with a dairy-free or vegan cheese alternative, or omit it altogether for a lighter, plant-based meal.

FAQs About The Recipe

Can I make this dish ahead of time?

Yes! You can prepare the stuffed peppers ahead of time by assembling them and storing them in the fridge for up to 24 hours before baking. This is perfect for meal prepping or when you want to save time. Just bake them when you’re ready to eat.

Can I use frozen bell peppers?

While it’s best to use fresh bell peppers for this recipe, you can use frozen bell peppers if you don’t have fresh ones on hand. Keep in mind that frozen peppers may release more moisture during baking, so you may need to reduce the amount of marinara sauce used.

Can I use other types of cheese?

Yes! Feel free to experiment with different types of cheese like mozzarella, provolone, or pepper jack. Each will add its own unique flavor to the stuffed peppers.

How do I make the stuffed peppers spicier?

To make your Turkey-Stuffed Bell Peppers spicier, add diced jalapeños, a sprinkle of chili flakes, or use a spicier marinara sauce or enchilada sauce. You can also top the peppers with a drizzle of hot sauce for extra heat.

Conclusion & Final Thoughts

Turkey-Stuffed Bell Peppers are a tasty, easy, and healthy meal that makes great use of leftover turkey or chicken. With a combination of lean protein, rice, cheese, and spices, this dish offers a well-balanced meal that is both filling and flavorful. It’s versatile enough for different dietary preferences and can be easily adapted to suit your taste.

Whether you’re preparing this dish for a family dinner, meal prepping for the week, or using up leftovers, Turkey-Stuffed Bell Peppers will quickly become one of your go-to recipes. They’re simple to make, easy to store, and even better when enjoyed the next day. Try them today for a nutritious and satisfying meal that everyone will love!