Turkey stuffed Peppers










for 4 portions

32oz / 900g

bell peppers, any color (7-8 pieces)

7oz / 200g

leftover turkey meat or ground turkey

3oz / 80g

instant/quick cooking rice (in bag)

3oz / 80g


4oz / 120ml

diced tomatoes in tomato juice

1 clove







Italian seasoning

3.5-5oz / 100-150ml

broth (optional)


grated parmesan

  1. Preheat oven to 375°F (190°C).
  2. Cook instant rice as per instructions on the packaging. (Regular rice can also be used for this recipe, it will just add 10 minutes of cooking time at the beginning.)
  3. While rice is cooking, remove stems and white parts from bell peppers and if they do not stand up properly cut bottom flat. Standing up put them into an oven safe dish. Dice onions and press garlic and cut leftover turkey meat into small cubes.
  4. Heat oil in a pan to medium high heat, add onions and garlic and sauté for 1-2 minutes until they become translucent. Add turkey pieces and sauté for a minute to slightly brown it. (If ground turkey is used increase time to 3-4 minutes.) Season with a small part of the salt and pepper depending on how well the turkey was seasoned in the beginning. Add diced tomatoes and continue simmering for 1-2 minutes.
  5. Once the rice is cooked, add it into the pan with the meat and the tomatoes. Add remaining salt, pepper and Italian seasoning and mix everything well.
  6. Scoop pan content into the bell peppers. Get as much in as possible and add a scoop at the top. If some of the mixture is left, you can put it next to the peppers into the oven dish. Scatter grated parmesan on top of each pepper. Pour broth into the oven dish to cover the ground, if desired (it adds a little bit of flavor).
  7. Put peppers into the oven and roast for about 30 minutes until they get slightly soft and the cheese gets brown on top.

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