Get a delicious dinner on the table with ease with this dish that looks as good as it tastes.
I now understand why I never liked stuffed peppers growing up. They were always made with green peppers. Had someone let me try a stuffed peppers recipe using red or orange peppers, which are much sweeter than green, I probably would have loved it as much as I love stuffed cabbage. To this day, I’m still not a big fan of green peppers, although I will eat them sparingly when cooked in other dishes. My tastes definitely run more towards sweet than bitter. Surprisingly, neither of my children inherited that taste from me, although my daughter seeks out chocolate as happily as I do.
Today, you will easily find me making some form of stuffed peppers at least twice a month. I also add yellow peppers to the mix, as I find them equally delicious, though not quite as sweet as the riper red peppers. You may also have come across some of the other similar recipes I’ve shared here on FoodFaithFitness, such as soup, taco, and casserole versions, not to mention ones that look like jack-o’-lanterns. This recipe offers unparalleled taste with its many savory seasonings that flavor the ground turkey and rice filling. The melty cheddar cheese is like the icing on the proverbial cake. I like to use a sharp cheddar for maximum flavor.
One of the best things about making stuffed peppers is how easy it is to swap the protein. Ground beef, chicken, pork, or lamb can easily replace ground turkey, with each alteration providing a slightly different flavor profile. You can also substitute cooked quinoa for the rice for a lower-carbohydrate option. Cauliflower rice is another excellent choice, as it also increases the vegetable composition of this dish. I like to add a cup or two of chopped spinach to my skillet along with the tomatoes, as the spinach cooks down very quickly and supplies more color and vitamins to the filling.
Who invented stuffed peppers?
With all the stuffed peppers recipes that I’ve shared, I started thinking about the history of the dish. As with many foods, you’ll likely find a bit of controversy over the origins of these tasty peppers. The term “bell peppers” goes back to the late 1600s, and the first known printed reference to them comes from a 1683 pamphlet by Captain John Poyntz titled The Present Prospect of the Famous and Fertile Island of Tobago.
However, peppers have been cultivated in Central and South America for over 6,000 years, and possibly for up to 9,000 years. Stuffing peppers in these regions has been in practice nearly that long. These versatile gems weren’t introduced to Europe until the 15th century. Some say that Christopher Columbus was the one who introduced bell peppers to Europe, where they later became especially popular in the Mediterranean region. Here in the US, one of the earliest recipes for this tasty dish dates back to The Boston Cooking School Cook Book from the 1890s.
How do I store leftovers?
Allow leftovers from this stuffed peppers recipe to cool to room temperature before refrigerating them in an airtight container for up to 4 days. Do not let the peppers sit out for longer than 2 hours. Although many recipes advise against freezing stuffed peppers because of a change in texture as they thaw, I have frozen them every time I make them. Yes, you will need to drain some liquid from the container after they thaw, but they still taste great after reheating. I recommend reheating them in a 350°F oven until warmed throughout for the best texture. Microwaving defrosted stuffed peppers tends to leave them too soggy.
Serving suggestions
This stuffed peppers recipe is ideal with a salad on the side. Some of my favorite pairings include Carrot Salad, Avocado Caprese Salad, and Ensalada Rusa. Each of these options is a delightful change of pace from the traditional lettuce-based salad. You don’t really need much else other than a tasty dessert. I offer some of my favorites, such as a decadent Fruit Tart, Strawberry Cheesecake, or this chocolatey French Silk Pie Recipe. YUM!
Stuffed Peppers Recipe
Ingredients
- 5 bell peppers any color
- 2 teaspoons olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 pound lean ground turkey
- 1 14.5-ounce can fire-roasted tomatoes (or diced tomatoes)
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1 teaspoon chili powder
- 1 1/2 teaspoons smoked paprika
- Kosher salt and black pepper to taste
- 1 cup cooked brown rice
- 1 cup shredded cheddar cheese
- Fresh cilantro chopped (optional, for garnish)
Instructions
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Preheat your oven to 425°F. Wash the bell peppers, cut off the tops, remove the seeds and membranes. Blanch the peppers in a pot of boiling water for 5 minutes to lightly soften them, then drain and set aside.
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Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for about 5 minutes until softened. Add the minced garlic and cook for 1 minute.
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Add the ground turkey and cook until browned. Stir in the fire-roasted tomatoes, dried oregano, dried thyme, dried basil, chili powder, paprika, salt, pepper, and cooked brown rice. Let the mixture simmer for 5 minutes.
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Spoon the meat and rice mixture into each pepper. Top each filled pepper with shredded cheddar cheese.
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Place the stuffed peppers in a baking dish and bake for 15-20 minutes until the peppers are tender and the cheese is melted and bubbly. Garnish with fresh cilantro if desired, and serve warm.
Nutrition
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