Simple and easy turkey stuffed peppers filled with healthy ingredients like turkey, rice, and zucchini. These turkey stuffed peppers are not only super filling but they’re also insanely quick to make. That’s right I found a hack so that you don’t have to wait 45 minutes for dinner.
What’s the trick? Well I guess I can share it with you now, steam the peppers first! This cuts the cooking time basically in half of compared to the traditional recipe. Hopefully by no you know that we are big fans of batch cooking early in the week and having staple items on hand, ready to be thrown into a dish. If you aren’t familiar with this concept, this means we make it big servings of rice, quinoa, lentils, and ground beef or ground turkey so that dinner can be ready in just a few minutes each night. I try to make the actual dinner preparation process more like an assembly of ingredients with the addition of flavor.
This recipe is no different. By the time the zucchini is done cooking, the peppers had time to steam and everything is ready to get all cozy in the oven for just about 10 minutes, long enough for the flavors to mingle a bit and for everything to come up to temperature.. Don’t worry if you’re not a batch cooker like me , you can still have dinner on the table in about 30 minutes! Ground turkey is ready in just minutes. Use white basmati rice or quick cooking rice, both of which are ready in 20 minutes or less, but don’t require any real attention paid to them during their cooking process. You could also use quinoa which cooks up in about 15 minutes (just be sure to rinse it first).
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If you are practicing paleo or Whole30 challenge, that’s okay! Just add more zucchini and ground turkey. You can always get creative with the veggies you want to add as well. Celery, broccoli or even shredded Brussels sprouts would be delish in this stuffed pepper dish.
Once everything is done cooking, just mix everything together and stuff the peppers as full as possible. You can add cheese to the top or leave the turkey stuffed peppers in their glorious smokey spicy state ready for enjoyment. I’m pretty sure that Dave immediately devoured at least 2 of these as soon as they were cool enough to eat. Maybe you reminisce about having turkey stuffed peppers as a kid but can’t seem to find the time in your busy schedule to recreate an old favorite? With these easy hacks, you can make stuffed peppers anytime of the week no more waiting for that free Sunday afternoon to babysit the oven checking to see if the peppers are done. These gluten free, low fat, turkey stuffed peppers are a quick and easy dinner idea with only a few ingredients and a ton of flavor.
Turkey Stuffed Peppers Recipe Tips
To make this dish insanely easy, place a steamer basket in the bottom of a large soup pot that has a lid. Fill the bottom of the pot with water (about 1/2 inch). Remove the tops of the peppers and remove the white ribs and seeds with your hands (you can run these under water to help remove the seeds). Place the peppers in the steamer basket 2-3 at a time and cover with the lid. Let steam for 5-7 minutes. Remove with a slotted spoon and place in a dish to cool. Make the renaming peppers at these peppers cool off.
Simple Turkey Stuffed Peppers
- 4-6 red yellow or orange bell peppers - tops, seeds and ribs removed
- 1 lb. ground turkey
- 1/2 cup jasmine or brown jasmine rice - uncooked (or about 1- 1 1/2 cups cooked)
- 1 cup water
- 1-2 zucchini squash - chopped
- 1 cup favorite salsa
- 1 12 tsp. cumin
- pinch salt
- 1/4-1/2 cup cheddar cheese - or So Delicious Dairy Free Cheese
- , Preheat oven to 425F.(If you already have the rice and turkey from meal prep, go right to step 4.)
- Start the rice in a saucepan by combining the rice with the water. Start over medium high heat, once boiling, stir rice, reduce the heat to low and cook covered for 15-20 more minutes.
- While the rice is cooking, place a large skillet over medium heat. Spray the pan with coconut oil or other nonstick spray and add ground turkey. Break apart the ground turkey and let cook for 3-4 minutes. Continue to move the turkey around and break it up. Cook until no longer pink *about 3-4 more minutes). Reduce heat to low and add salsa and cumin. Stir and cook 5 more minutes.
- Add water to the pot with the steamer basket and allow to come to simmer over medium heat. Place a lid over the pot to trap the steam.
- While turkey is cooking, remove the stem from the peppers. Clean out the ribs and seeds with your hands (or run under cold water). Place peppers in the steamer as described above.
- Steam until peppers soften, about 5-7 minutes.
- Remove the peppers carefully from the steamer. Use a large slotted spoon and be careful, things are hot! Allow to cool for 5 minutes while zucchini is cooking.
- While peppers are steaming, cut zucchini into small cubes. Add the ground turkey to the rice mixture. Place the zucchini to the large skillet the turkey was in, and saute zucchini for 5 minutes over medium high heat. Be sure to add some nonstick spray to the skillet before you add the zucchini.
- Once zucchini is done, add it to the turkey and rice mixture, add a pinch of salt and stir everything together. Taste and add additional cumin, salt or salsa.
- Spoon the mixture into the slightly cooled peppers. Stack peppers upright in a casserole dish. Add cheese (optional) and bake at 425F for 10 minutes.
- Remove from oven and serve
- Note that if you already had the rice and turkey ready, the cooking time is reduce to about 20 - 25 minutes.
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What about you?
- Stuffed peppers, what’s your favorite filling?
- What’s a childhood favorite you wish you had time to make during the week?
- Do you meal prep? What do you make big batches of?