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Cheesy Ground Turkey Stuffed Bell Peppers Recipe with Easy Spanish Rice

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A cozy and satisfying meal featuring ground turkey mixed with cheese and spices, stuffed into bell peppers and baked to perfection, served alongside flavorful Spanish rice.

Ingredients

Scale
  • 4 large bell peppers (any color, red, yellow, or orange preferred)
  • 1 pound (450g) lean ground turkey
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar and Monterey Jack cheese blend
  • 2 cups cooked Spanish rice (about 400g cooked rice) made with tomato sauce, cumin, and garlic
  • ½ cup (120ml) tomato sauce
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and black pepper to taste
  • A handful fresh cilantro, chopped (optional for garnish)
  • Optional: ½ cup black beans or corn kernels

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove seeds and membranes. Rinse and pat dry. Set aside the tops or chop into the filling if desired.
  3. Cook the Spanish rice: Heat 1 tablespoon olive oil in a medium pot over medium heat. Add 1 minced garlic clove and cook until fragrant (about 30 seconds). Stir in 1 cup uncooked rice and toast lightly for 2 minutes. Add 1 ½ cups chicken broth or water, ½ cup tomato sauce, 1 teaspoon cumin, and salt to taste. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes until rice is tender. Fluff with a fork and set aside.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent (about 3 minutes). Add minced garlic and cook 30 seconds more.
  5. Add ground turkey to the skillet, breaking it up with a spatula, and cook until no longer pink (5-7 minutes). Season with smoked paprika, chili powder, salt, and black pepper. Stir occasionally to brown evenly.
  6. Remove skillet from heat and stir in ½ cup tomato sauce, cooked Spanish rice, and half of the shredded cheese. Fold in black beans or corn if using. Mix thoroughly.
  7. Spoon the filling into each bell pepper cavity, pressing gently to fill completely but not overstuff. Top each with remaining cheese.
  8. Place stuffed peppers upright in a 9×13-inch baking dish. Add about ¼ cup water to the bottom of the dish to keep moist. Cover loosely with foil and bake for 25 minutes.
  9. Remove foil and bake another 10 minutes until cheese is bubbly and peppers are tender but still hold shape.
  10. Let peppers rest for 5 minutes before serving. Garnish with chopped fresh cilantro.

Notes

Use fresh shredded cheese for better melting and texture. Cover peppers with foil during baking to keep them tender and moist. Prepping rice a day ahead saves time. For a smoky char, broil peppers 2-3 minutes at the end, watching closely. Leftovers reheat well in oven or microwave. Freeze stuffed peppers before baking for up to 2 months.

Nutrition

Keywords: stuffed bell peppers, ground turkey, cheesy stuffed peppers, Spanish rice, easy dinner, weeknight meal, comfort food, healthy stuffed peppers

Find it online: https://zorbmeal.com/cheesy-ground-turkey-stuffed-bell-peppers-recipe-with-easy-spanish-rice/