Ground Turkey Stuffed Peppers

Ground turkey stuffed peppers are filled with rice and flavorful spices all stuffed inside sweet bell peppers and topped with melted cheese.

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Course: Main Course

Cuisine: American

Keyword: Ground Turkey Stuffed Peppers

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: serving

1 pound ground turkey
8 bell peppers, various colors or all the same use 4 tops to mince and add into recipe
1/2 medium yellow onion, diced
15 ounce can of corn, drained & rinsed
1 cup wild rice, dry
1 chicken bouillon cube
15 ounce can of tomato sauce
shredded cheese for top I used Monterey Jack
salt & pepper to taste

First, prepare the rice and preheat the oven to 400F. When the water is boiling for the rice, dissolve the chicken bouillon cube in the water before adding the rice in.
Prep all the ingredients. Drain and rinsed the corn and chop the tops from the bell peppers, mince the garlic and dice the onion. Take the tops from the bell peppers and mince them after you have removed the stem. You will use the minced bell pepper later.
On a sheet pan, turn the bell peppers cut side down and bake for 15 minutes. This is a trick I use to get some of the excess water out before adding the filling.
In a pan on medium high heat, add a little oil then cook the ground turkey meat, season lightly with salt and pepper. Once the meat is cooked through remove it from the pan.
Next, add in the dice onion, minced garlic and bell pepper and season lightly with salt and pepper. Cook until the veggies are soft and the onions are translucent.
Then, add in the corn and the cooked turkey. Turn the heat off and add in the tomato sauce and cooked rice. Mix everything together very well and taste for seasoning. If there is a metallic taste from the tomato sauce it will go away during the baking process. This is due to it coming straight from the can.
Now, fill the bell peppers with the mix. Across the tops add the shredded cheese.
Then, place the bell peppers in the oven for 20 minutes or until cheese has melted. Remove and serve but allow to cool a bit because the filling will be hot.