Stuffed Bell Peppers with Ground Turkey and Rice

Name: Stuffed Bell Peppers with Ground Turkey and Rice
Cook time: 35 min
Yield: 6 servings
Ingredients: 450 ml water for cooking rice; 180 g long-grain white rice uncooked; 2 g kosher salt divided; 10 ml olive oil divided; 150 g yellow onion small dice; 12 g garlic minced; 680 g ground turkey plain; 4 g kosher salt divided; 1 g black pepper freshly ground, divided; 2 g dried oregano dried; 2 g smoked paprika ground; 400 g crushed tomatoes canned; 30 g tomato paste canned; 1 g black pepper freshly ground, divided; 4 g kosher salt divided; 6 each bell peppers tops cut off, seeds and membranes removed; 5 ml olive oil divided; 120 g mozzarella cheese shredded; 30 g parmesan cheese finely grated; 10 g fresh parsley chopped, for garnish

Colorful bell peppers are filled with a seasoned mixture of ground turkey, rice, tomato, onion, and melted cheese, then baked until the peppers are tender and the filling is hot and cohesive. This makes an easy weekend dinner for a small crowd because the peppers can be assembled ahead and finished in the oven with minimal last-minute work. Featured protein: turkey.

By Julienne

Stuffed Bell Peppers with Ground Turkey and Rice

Cook time: 35 minutes

Servings: 6

Ingredients

450 ml water for cooking rice
180 g long-grain white rice uncooked
2 g kosher salt divided
10 ml olive oil divided
150 g yellow onion small dice
12 g garlic minced
680 g ground turkey plain
4 g kosher salt divided
1 g black pepper freshly ground, divided
2 g dried oregano dried
2 g smoked paprika ground
400 g crushed tomatoes canned
30 g tomato paste canned
1 g black pepper freshly ground, divided
4 g kosher salt divided
6 each bell peppers tops cut off, seeds and membranes removed
5 ml olive oil divided
120 g mozzarella cheese shredded
30 g parmesan cheese finely grated
10 g fresh parsley chopped, for garnish

Instructions

Preheat the oven to 200°C. Set a 9x13-inch baking dish aside. Bring the 450 ml water to a boil in a medium saucepan, stir in the 180 g rice and 2 g of the kosher salt, cover, reduce to low, and cook until the water is absorbed and the rice is tender, about 15 minutes. Fluff and set aside. Rice is tender and no liquid remains in the saucepan.
While the rice cooks, heat 10 ml of the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened and lightly golden, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Onion is softened and garlic smells aromatic, not browned.
Add the ground turkey to the skillet along with 4 g of the kosher salt, 1 g of the black pepper, the oregano, and the smoked paprika. Cook, breaking up the meat, until no pink remains and the turkey reaches 74°C in the center, about 6 to 8 minutes. Turkey is fully cooked with no pink remaining and has reached 74°C.
Stir in the crushed tomatoes and tomato paste, then fold in the cooked rice. Cook for 2 minutes over medium heat until the mixture is thick and cohesive. Taste and adjust the seasoning with the remaining salt and pepper if needed. Filling is thick enough to mound on a spoon and not watery.
Brush the cut surfaces of the peppers and the inside of the baking dish with the remaining 5 ml olive oil. Stand the peppers upright in the dish and spoon the filling evenly into them, packing it gently but not compressing it hard. Top each pepper with the shredded mozzarella, and add the parmesan if using. Peppers are filled to the top and cheese is evenly distributed.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake 10 more minutes, until the peppers are tender at the edges, the filling is hot throughout, and the cheese is melted and lightly browned in spots. If needed, rest 5 minutes before serving and finish with chopped parsley. Pepper walls yield easily to a knife tip and cheese is melted with light browning.