Ingredients
Scale
- 4 large bell peppers (red, yellow, or orange for sweetness)
- 1 pound ground turkey (preferably lean)
- 1 cup cooked long-grain white rice (substitute with quinoa for a gluten-free option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1/2 cup grated Parmesan cheese (or Pecorino Romano for a sharper flavor)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup low-sodium chicken broth or water (to keep peppers moist)
- 1/2 cup shredded mozzarella or fontina cheese for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). While it heats, prepare your bell peppers by slicing off the tops and carefully removing the seeds and membranes. Set aside the tops—they make for beautiful lids if you want to use them.
- Bring a large pot of salted water to a boil. Blanch the hollowed peppers in the boiling water for 3-4 minutes until slightly softened but still firm enough to hold their shape. Drain and place them upright in a baking dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté for about 5 minutes until translucent and fragrant. Add the minced garlic and cook for another minute, making sure it doesn’t burn.
- Add the ground turkey to the skillet, breaking it up with a spoon. Cook it until it’s no longer pink, about 6-7 minutes. Season with salt, pepper, dried oregano, smoked paprika, and red pepper flakes if using.
- Stir in the cooked rice, diced tomatoes, and half of the Parmesan cheese. Mix well and cook for another 2-3 minutes to let the flavors meld together. Taste and adjust seasoning if needed.
- Remove the skillet from heat and fold in the fresh parsley. This bright herb adds a fresh note reminiscent of Nonna Rosa’s garden.
- Fill each bell pepper generously with the turkey mixture, pressing it down gently but not overstuffing. Pour the chicken broth or water into the bottom of the baking dish to keep the peppers moist during baking.
- Sprinkle the remaining Parmesan and shredded mozzarella or fontina cheese over the tops of the stuffed peppers for a golden, melty finish.
- Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly browned.
- Let the peppers rest for 5 minutes before serving. This little pause lets the flavors settle and makes them easier to handle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
