Turkey-Stuffed Bell Peppers

Colourful bell peppers filled with seasoned ground turkey, rice, and tomatoes then baked until tender. A complete, satisfying meal all in one edible bowl — no dairy needed.

What You Need

• 4 large bell peppers, any colour, tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cooked rice
• 1 can (15 oz) diced tomatoes, drained
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste

Method

1. Preheat oven to 375°F. Place peppers cut-side up in a baking dish; drizzle with a little olive oil.
2. Heat olive oil in a skillet; cook onion until soft, about 4 minutes. Add garlic, cook 30 seconds.
3. Add turkey; cook until browned. Season with Italian seasoning, paprika, salt, and pepper.
4. Stir in tomatoes and cooked rice; cook 2 minutes more. Taste and adjust seasoning.
5. Fill each pepper generously with the turkey mixture.
6. Cover with foil and bake 30 minutes, then uncover and bake another 10 minutes until peppers are tender.

Tips & Notes

• Stand the peppers in a muffin tin to keep them upright while baking if they are wobbly.
• Any colour pepper works — red and orange are sweeter, green is slightly more savory.

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