Healthy Dinner Recipe: Turkey Stuffed Peppers

If you are looking for a comforting dinner recipe to cook this weekend, I recommend Turkey Stuffed Peppers. Besides being a complete meal with protein, whole grains and veggies, it will also become a family favourite recipe. Here’s what you need for this recipe:


1 and a half cups of cooked brown rice
450g of ground turkey
6 bell peppers
¾ cup of finely chopped onion
425g of diced tomatoes (use good quality tomatoes from can)
220g of good quality tomato sauce
3 cloves of minced garlic
2 teaspoons of Italian seasoning
Half of teaspoon of salt
¼ teaspoon of pepper
2 teaspoons olive oil
110g of shredded cheddar or mozzarella cheese


Start by preheating the oven to 200° C.

Cut the tops off the peppers and clean the insides by removing the seeds and membranes.

Heat olive oil in a large skillet over medium heat. Cook the onion for 2-3 minutes, until it starts to soften. Add the ground turkey to the pan and cook, stirring from time to time, until it changed the colour to a light brown and it is no longer pink. Add the garlic and cook, stirring for 30 seconds.

Add the diced tomatoes, tomato sauce, Italian seasoning, salt and pepper to the pan. Reduce heat to low and simmer. Continue stirring for 2-3 minutes. Remove pan from the heat and add in the mixture the cooked rice and half of the cheese. Stir everything together.
Pour half a cup of water into a deep baking dish. Fill each bell pepper with the mix of meat you made earlier and place in the baking dish (the open side of the pepper should be facing upwards). Add the remaining cheese on top of each bell pepper. Cover with a piece of aluminium foil which you have lightly sprayed before with cooking spray, to prevent from sticking to the bell peppers. Bake for 30 minutes, then remove the aluminium foil and bake for another 5 minutes until cheese is lightly browned and filling is hot. Enjoy!

Tips to prepare the stuffed peppers and freeze for later

If you don’t want to cook 6 stuffed peppers in one go, you can also prepare the peppers and freeze them separately (into preferred portions). Here’s what you need to do:

  • Prepare the peppers by following the above recipe (up till the point you should place these in the baking dish – so don’t do any baking)
  • Let the peppers cool completely (the mix of turkey and rice will still be hot when you stuff the peppers) 
  • Place your preferred portion into a zip-top plastic freezer bag and store in freezer for up to 3 months.
  • When you want to cook the peppers, take them out of the freezer and from the bag, place the peppers in a bowl and leave in the fridge until they defrost (it can take up to 12 hours to defrost). Once defrosted, bake the peppers as per the above recipe.
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