Ground Turkey Stuffed Peppers

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5 from 1 vote

Ground Turkey Stuffed Peppers

Stuffed Peppers are gorgeous, inexpensive, versatile, and delicious any time of year.

Prep Time25

Cook Time1 10

Total Time1 35

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: People

Calories: 284kcal

Author: Katie Workman

Ingredients

6 large bell peppers (any color)
½ pound ground turkey preferably 85%/15%
½ pound mild or hot turkey sausage casings removed
1 onion finely chopped
1 cup small-diced zucchini
1 ½ cups cooked and cooled rice (white or brown or any rice blend)
1 cup tomato sauce divided
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 teaspoon sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded Monterey Jack cheese (or any other shredding cheese)

Instructions

Cut the tops off the peppers and remove the seeds and membranes from inside.
Preheat the oven to 350°F.Spray a 13 x 9 baking dish, or a baking dish large enough to hold all of the peppers snugly, with nonstick spray, or lightly oil the dish.
Heat a large skillet over medium high heat. Add the turkey, turkey sausage and onion, and stir occasionally for about 8 minutes, until the meat is browned and crumbly (break it up with a spoon as you go). Drain the turkey mixture in a colander and return the meat to the skillet over medium high heat. Add the zucchini and rice and cook, stirring occasionally, for another 3 minutes, until everything is very well combined. Stir in ½ cup of the tomato sauce, parsley, basil, sugar, salt and pepper.
Stuff the mixture into the 6 peppers, dividing it evenly and packing them full but not too tightly. Place the stuffed peppers upright into the prepared baking pan (see intro for tips on keeping peppers upright). Spoon the remaining ½ cup tomato sauce evenly over the filling, and sprinkle the tops evenly with the shredded cheese.
Cover the peppers loosely with aluminum foil. Bake, covered, for 45 minutes. Uncover and bake for 15 minutes longer, or until the peppers are tender and the cheese is golden brown. Let stand for 10 minutes before serving, on a platter or individual plates.

Notes

I like using ground turkey that is labeled 85/15%, which means it has more dark meat than the lean ground turkey, which is 97% fat free. It is a bit more juicy and flavorful, but you can use whichever version appeals to you.

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