Stuffed peppers are one of my favorite dishes of all time. However, I’ve grown up eating these stuffed peppers, which is a traditional Romanian recipe, but I wanted to make a version that’s a bit healthier with turkey and rice instead of good old fat ground pork. Don’t get me wrong, ground pork that is high in fat is what makes those stuffed peppers delicious, but sometimes we want healthier alternatives. And that’s what I’ve done here.
I love stuffed peppers because for me they are a true comfort food, and they’re very satisfying, you eat one of these babies and you’re full, trust me.
I decided to use bell peppers here, and I had red bell peppers and yellow bell peppers, but really the color doesn’t really matter, whatever you happen to have in the fridge should be fine. Clean them up and cut the tops off, but don’t throw them out, just chop them up and we’ll use them in the stuffing.
You’ll need a medium onion chopped and about 4 or 5 cloves of garlic minced.
In a large skillet, add a tablespoon of olive oil and add the onion, garlic and pepper and saute. Also season with salt and pepper.
Add the ground turkey to the skillet and mix it up a bit. I also added some dry basil. Saute until the turkey is no longer pink.
Next you can use leftover cooked rice, but I didn’t have any so I cooked half a cup of dry basmati rice, you could also use brown rice instead. Add the rice to the skillet and mix. Season with a bit more salt and pepper.
You should have enough stuffing to stuff 4 large bell peppers. I had a bit left over which my dog was more than happy to finish off. Place the peppers in a dutch iron pot or any pot that is oven proof.
Pour about 1/2 cup of water in the bottom of the pot, cover and place in the oven and cook at 350 F degrees for about 2 to 2 1/2 hours, or until the peppers are tender. Remove the pot from the oven and sprinkle some cheddar cheese over the peppers if you prefer and place in the oven for another 5 minutes or until the cheese melts.
And that’s all there is to it. I only added cheddar cheese on 2 of my stuffed peppers, either way they are still delicious.
- 4 red bell peppers
- 1 tbsp olive oil
- 1 medium onion chopped
- 5 cloves garlic minced
- 1/2 cup dry long grain rice
- 1 lb ground turkey
- salt and pepper to taste
- 1 tbsp dry basil
- 1/2 cup cheddar cheese shredded
- 1/2 cup water
Preheat oven to 350 F degrees.
Cook rice according to package instructions.
Cut the top off the peppers and chop the tops up. Clean the inside of the peppers. Set aside.
Chop up the onion and mince the garlic.
Heat the olive oil in a large skillet. Add chopped peppers, onion and garlic. Season with salt, pepper and basil. Cook the onions until translucent. Add ground turkey and cook until turkey is no longer pink. Add rice and season with more salt and pepper if needed.
Stuff the peppers with the turkey and rice stuffing. Place them in a cast iron pot or an oven proof pot. Pour about 1/2 cup of water in the bottom of the pot, cover and place in the oven and cook for about 2 to 2 1/2 hours, or until the peppers are tender. Remove the pot from the oven and sprinkle some cheddar cheese over the peppers if you prefer and place in the oven for another 5 minutes or until the cheese melts.