Ground turkey stuffed peppers are a favorite traditional Italian-style meal turned healthy! This easy stuffed bell pepper recipe uses under 10 simple ingredients and is a beloved go-to gluten-free family dinner!
fresh basil leavesOptional for garnish, chopped or torn
Prepare the green bell peppers by rinsing them off then slicing them in half horizontally and removing the pith and seeds. They should appear open-faced. Set aside until ready to use.
Cook the rice in boiling salted water according to package directions, about 20 minutes.
In a large saute pan on medium-high heat, add the olive oil, garlic, chopped mushrooms and diced onions. Add the ground turkey meat to the pan. Using a wooden spatula, chop up the meat into very fine pieces while it is cooking. Cook for about 10 minutes or until the turkey meat is cooked through. If the meat seems dry or starts to stick during cooking, add more olive oil (or avocado oil).
When the meat is not pink colored anymore, add the pasta sauce to the meat and vegetable mixture, cooked rice and shredded mozzarella cheese. Stir to combine and turn of the heat.
Preheat the oven 350 degrees F. Lay the green bell peppers upright and a large scoop of the stuffing inside. There will be extra stuffing which can be placed around the filled peppers. Top with extra cheese.
Bake uncovered for 40-45 minutes or until the peppers are tender. Remove from the oven and serve right away garnished with fresh basil.
*Cook the rice ahead of time for convenience. *This dish can also be made and baked in advance, then reheated. To reheat, heat the oven to 350 degrees F, cover and bake for about 20 minutes or until the centers are warm. *For extra filling, added it around the ground turkey stuffed peppers and cooked together. *The peppers can also be prepared and cooked whole. To do so, slice off the tops and scoop out the seeds and insides. Stuff it with the filling, top with extra cheese and cook according to directions.