Community recipe
Cheesy Turkey-Stuffed Peppers with Smoky Tomato Rice
Tender roasted bell peppers cradle a warmly spiced turkey-and-rice filling, finished with bubbling cheddar and fresh parsley. A familiar, hearty weeknight dinner with a little smoky paprika brightness. Serve hot straight from the baking dish.
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 4 bell peppers, halved lengthwise, seeded
- 180 g long-grain white rice
- 360 ml waters
- 0.25 tsp fine salt
- 1 yellow onion, finely chopped
- 2 garlics, peeled and minced
- 1 tbsp olive oil
- 450 g lean ground turkey
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 240 ml tomato sauce
- 120 g sweet corn kernels
- 100 g sharp cheddar cheese, shredded
- 10 g fresh parsleies, finely chopped
Make it
Instructions
- 01
Heat the oven and prepare the peppers
Set a rack in the center of the oven and preheat to 400°F (200°C). Wash and dry 4 each large bell peppers. Slice them in half lengthwise through the stems, remove the seeds and membranes, and arrange the halves cut-side up in a 9-by-13-inch baking dish. | Why: Halving the peppers makes them easy to fill and lets the centers cook evenly.
- 02
Cook the rice
Rinse 180 g long-grain white rice in a fine-mesh sieve under cool water until the runoff is mostly clear. Combine it in a medium saucepan with 360 ml water and ¼ tsp fine salt. Bring to a boil over medium-high heat, cover, reduce the heat to low, and simmer for 15 minutes. Turn off the heat and let it stand, covered, for 5 minutes; the grains should be tender and the water absorbed. Fluff with a fork. | Why: Rinsing removes excess surface starch so the filling stays fluffy rather than gummy.
- 03
Brown and season the turkey filling
While the rice cooks, peel and finely chop 1 medium yellow onion and peel and mince 2 cloves garlic. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring, until softened. Add 450 g lean ground turkey and the garlic; break the meat into small pieces and cook for 6–8 minutes, until no pink remains and the turkey reaches 165°F (74°C). Stir in ½ tsp fine salt, ¼ tsp black pepper, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook for 30 seconds, stirring, until fragrant. | Why: Browning and seasoning the meat first builds savory flavor throughout the filling.
- 04
Finish and taste the filling
Stir 240 ml tomato sauce and 120 g sweet corn kernels into the skillet. Simmer uncovered for 3–4 minutes, until the sauce thickens slightly but the mixture remains moist. Fold in the cooked rice until evenly combined. Taste a small bite and adjust only if needed; the filling should taste savory and gently smoky. | Why: A brief simmer concentrates the tomato flavor while keeping the rice moist enough to bake inside the peppers.
- 05
Fill and bake until tender
Spoon the filling evenly into the pepper halves, mounding it gently. Cover the dish tightly with foil and bake at 400°F (200°C) for 20 minutes. Carefully remove the foil and check one pepper with the tip of a knife: it should be beginning to soften while still holding its shape. | Why: Covered baking steams the peppers so they turn tender without drying the filling.
- 06
Add the cheese and serve
Sprinkle 100 g shredded sharp cheddar cheese evenly over the tops. Return the uncovered dish to the oven for 6–8 minutes, until the cheese is melted and bubbling and the peppers are fork-tender. Let stand for 5 minutes. Meanwhile, wash, dry, and finely chop 10 g fresh parsley. Scatter it over the peppers and serve warm. | Why: A short uncovered finish melts the cheese and lets the peppers settle before serving.
