🍽️ Meal Summary

  • Protein: Ground turkey
  • Carbs: Brown rice
  • Veggies: Bell peppers, onion, spinach, garlic, tomatoes
  • Flavor Boost: Herbs, optional cheese topping

Get ready to crank up the flavor and turn your dinner into a colorful celebration with these Turkey Stuffed Bell Peppers! This dish is a wholesome, vibrant, and protein-packed masterpiece that’s as beautiful on the plate as it is irresistible on the palate. Imagine tender bell peppers—red, yellow, orange, and green—standing proudly like edible cups of joy, overflowing with a savory, aromatic filling that will have your whole kitchen smelling like a five-star restaurant.

📝 Ingredients

  • 2 large bell peppers, halved lengthwise, seeds removed
  • ½ lb ground turkey
  • ½ cup cooked brown rice
  • ½ small onion, finely chopped
  • 1–2 cloves garlic, minced
  • 1 small handful fresh spinach, chopped
  • ½ cup canned diced tomatoes (drained)
  • ½ tsp oregano
  • ¼ tsp cumin or paprika (optional)
  • Salt & pepper to taste
  • ½ cup shredded cheese (optional, for topping)
  • 1 tbsp olive oil

(Makes 4 stuffed pepper halves)

🔪 Instructions

1. Preheat Oven

  • Preheat oven to 375°F (190°C). Lightly oil a baking dish.

2. Prep the Peppers

  • Halve the bell peppers lengthwise and remove seeds and membranes.
  • Place them cut-side up in the baking dish. Drizzle with a bit of olive oil and roast for 10 minutes while you cook the filling.

3. Cook the Filling

  • In a skillet, heat 1 tbsp olive oil over medium heat.
  • Add onion and garlic; sauté until soft (about 3 minutes).
  • Add ground turkey and cook until browned.
  • Stir in spinach, diced tomatoes, and seasonings (salt, pepper, oregano, cumin).
  • Add cooked rice and stir everything together. Let it cook 2–3 more minutes to combine flavors.

4. Stuff and Bake

  • Spoon the turkey mixture evenly into each bell pepper half.
  • Optional: Sprinkle cheese on top.
  • Cover loosely with foil and bake for 15 minutes, then uncover and bake 5 more minutes to melt the cheese and slightly brown the tops.

5. Serve

  • Serve hot, optionally with a small side salad or Greek yogurt drizzle.
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