Savory Stuffed Bell Peppers with Ground Turkey and Mushrooms

Mushrooms and ground turkey make a fantastic pairing in this stuffed bell pepper recipe. The earthy flavor of mushrooms complements the lean protein of turkey, creating a dish that is both light yet hearty. This combination is not only nutrient-dense but also budget-friendly, making it a great choice for weeknight dinners.

In this recipe, the mushrooms enhance the umami profile of the ground turkey, resulting in a satisfying meal that appeals to both healthy eaters and comfort food lovers. The stuffed bell peppers are baked until tender, allowing all the flavors to meld beautifully.

Easy Stuffed Bell Peppers Recipe

These stuffed bell peppers are filled with a delicious mixture of ground turkey, mushrooms, and spices. The recipe takes about 1 hour from start to finish and serves 4 people. You can easily customize the ingredients based on your preferences or dietary needs.

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground turkey
• 1 cup mushrooms, finely chopped (button, cremini, or shiitake work well)
• 1 cup cooked rice or quinoa (or cauliflower rice for a low-carb option)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1 cup shredded cheese (optional, for topping)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. Cook the Filling: In a large skillet over medium heat, add a bit of oil and sauté the chopped onion and garlic until translucent (about 2-3 minutes). Add the chopped mushrooms and cook until they release their moisture and start to brown (about 5 minutes).
4. Add the Turkey: Stir in the ground turkey, Italian seasoning, salt, and pepper. Cook until the turkey is browned and cooked through (about 7-10 minutes).
5. Mix in Rice: Remove the skillet from heat and stir in the cooked rice or quinoa until well combined.
6. Stuff the Peppers: Spoon the turkey and mushroom mixture into each bell pepper, packing it in gently. If using, sprinkle cheese on top of each stuffed pepper.
7. Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted.
8. Serve: Garnish with fresh parsley if desired and serve hot.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Nutrition Information

• Servings: 4 peppers
• Calories: 320kcal
• Fat: 10g
• Protein: 30g
• Carbohydrates: 25g