Enjoy the Italian version of stuffed peppers with ground turkey, rice, seasonings, and gooey cheese!
Most people equate Italian cuisine with pasta. But while pasta is a significant part of Italian cuisine, there are plenty of other options, including stuffed peppers. Of course, many different regions and cultures have their own take on this dish. I’ve always had a great fondness for the Italian version of stuffed peppers, which is less known than other versions but just as tasty. This Italian stuffed peppers recipe delivers a wide range of tastes and textures that lovers of Italian food will find familiar. In fact, once you try it, this might become your new favorite way of cooking stuffed peppers.
A dish like this is only as good as what you stuff the peppers with. This recipe relies on a filling of ground turkey and brown rice for a tasty and nutritious combination. The oregano, Italian seasoning, and onion powder add to the depth of flavors and help to give these stuffed peppers a true Italian feel. The diced tomatoes also add a key element of Italian cuisine, calling to mind the red sauce that’s often served on pasta. And it wouldn’t be a truly Italian dish without a layer of gooey cheese on top!
The best part, though, is that this dish comes together in just under an hour. That all makes it an easy, savory, and unforgettable meal for both weeknight dinners and special occasion gatherings.
Tips for stuffing peppers
Stuffing peppers can be tricky, but a few practical tips will help you achieve the best results. First, be careful not to pierce the pepper’s flesh when cutting and cleaning them—keeping the peppers intact helps them hold their shape and prevents the filling from spilling out while they bake. Next, avoid overstuffing. It’s better to gently spoon the filling in and leave a little space at the top for the ingredients to expand as they cook. After filling, give the peppers a gentle tap or press down lightly with the back of a spoon to help the filling settle and eliminate air pockets. If you have extra filling, use additional peppers rather than trying to squeeze it all in. For peppers that don’t stand upright, you can trim a thin slice off the bottom to stabilize them.
How do I store leftovers?
Let any leftover stuffed peppers cool to room temp, then transfer them to an airtight container or wrap them individually in foil. Store in the fridge for up to 3 days. Reheat in a baking dish in a 350°F oven until heated through, or microwave on medium power until hot. You can also freeze stuffed peppers for up to 3 months. Wrap each pepper individually in plastic wrap and foil, then place in a freezer-safe container or zip-top bag. Thaw overnight in the fridge before reheating. Note that the texture of the peppers and rice may be softer after freezing and thawing.
Serving suggestions
Serve these Italian stuffed peppers with a crusty loaf of Italian bread or some homemade Garlic Toast. I would also suggest a vegetable side dish like Garlic Brussels Sprouts or Instant Pot Butternut Squash. Make it a true Italian meal with an Italian Salad and this Easy Italian Salad Dressing Recipe, or lean more Italian-American with an imitation of the famous Olive Garden Salad.
Ingredients
- 4 large red bell peppers halved and seeded
- 1 1/2 teaspoons olive oil plus more for brushing peppers
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 pound ground turkey
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15-ounce can no-salt-added diced tomatoes (with juices)
- 1 1/2 cups cooked brown rice
- 3/4 cup mozzarella cheese shredded, divided
- 1/3 cup Parmesan cheese grated, divided
- Fresh basil chopped, for garnish
Instructions
- Preheat the oven to 375°F. Lightly brush the insides of the peppers with a bit of olive oil.
- In a large nonstick skillet, heat olive oil over medium-high heat. Sauté the chopped onion and minced garlic until they are soft and translucent, about 3-4 minutes. Then, add the ground turkey along with onion powder, Italian seasoning, oregano, salt, and pepper.
- Cook until the turkey is browned and no longer pink, breaking it apart as it cooks, about 5-6 minutes. Stir in the diced tomatoes with their juices and let simmer for 1-2 minutes.
- Remove from heat. Stir in the cooked brown rice with 1/2 cup of the mozzarella and 3 tablespoons of the Parmesan cheese. Mix well.
- Spoon the turkey and rice mixture generously into each pepper half. Sprinkle the remaining mozzarella and Parmesan cheeses on top of the stuffed peppers.
- Place the peppers in a baking dish. For extra moisture, you may add a few tablespoons of water to the bottom of the dish.
- Bake uncovered for 30-35 minutes until peppers are tender and cheese is melted.
- Remove from the oven and garnish with chopped basil, if desired. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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