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Comforting Cheesy Ground Turkey Stuffed Peppers

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A quick and easy recipe for cheesy ground turkey and veggie stuffed bell peppers that are hearty, flavorful, and perfect for cozy weeknight dinners.

Ingredients

Scale
  • 4 large bell peppers (any color), hollowed out
  • 1 pound ground turkey
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small zucchini, diced
  • 1 medium carrot, grated
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup shredded mozzarella cheese (about 100g)
  • 1/4 cup grated Parmesan cheese (about 25g)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut off the tops of the bell peppers and carefully remove seeds and membranes. Trim bottoms slightly if needed to stand upright, being careful not to poke holes. Set aside.
  3. Heat olive oil in a medium skillet over medium heat. Add chopped onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add ground turkey to the skillet, breaking it up with a spatula. Cook until no longer pink, about 6-7 minutes. Season with salt, pepper, and Italian seasoning.
  5. Stir in diced zucchini and grated carrot, cooking for another 3-4 minutes until they start to soften. Pour in the canned diced tomatoes with juices and simmer for 5 minutes to blend flavors and reduce excess liquid.
  6. Remove skillet from heat and fold in shredded mozzarella and grated Parmesan cheese until creamy and combined.
  7. Spoon the turkey and veggie mixture into each hollowed pepper, packing gently but not overly tight. Place peppers upright in a baking dish.
  8. Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes to brown the cheese and soften the peppers fully.
  9. Sprinkle chopped fresh parsley over the top before serving.

Notes

If the filling seems too wet before stuffing, drain excess liquid to avoid soggy peppers. Check peppers around 30 minutes if your oven runs hot to prevent over-browning. For a firmer veggie bite, sauté zucchini separately. Use lean ground turkey for a lighter dish or mix with ground pork for juicier stuffing. A quick broil for 1-2 minutes can brown cheese if needed. Leftovers store well refrigerated for up to 3 days and reheat gently in the oven.

Nutrition

Keywords: stuffed peppers, ground turkey, cheesy stuffed peppers, easy dinner, weeknight meal, healthy stuffed peppers, gluten-free, dairy-free option

Find it online: https://milaspoon.com/comforting-cheesy-ground-turkey-stuffed-peppers-recipe-for-easy-dinner/