Turkey & Rice Stuffed Bell Peppers

GF NF SF Apr 5, 2025

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These stuffed peppers are filled with ground turkey, brown rice, and taco seasonings. But they're super customizable. This post is more of a guide on how to make stuffed peppers; below are different filling options you can try:

• Replace the ground turkey with either ground beef or ground chicken
• Vegetarian stuffed peppers using either Classic Rice and Beans or Tomato and Bean Couscous as your filling
• Mediterranean stuffed peppers using my Mediterranean Sweet Potato Salad or Mediterranean 3 Bean Salad
• Fill it with just beans, such as Slow Cooker Black Beans, Refried Pinto Beans, or No Added Sugar Baked Beans
  
• Replace the brown rice with red lentils, cauliflower rice, quinoa, or couscous
  
• Mix in some Unsweetened BBQ Sauce or Date Sweetened Ketchup to the filling, or add on top of the peppers

RICE
- 1/2 cup (93 g) Brown rice
- 1 cup (240 g) Water
- 1/2 tsp (3 g) Salt

PEPPERS
- 4 medium (480 g) Bell pepper

FILLING
- 1 lb (453 g) Ground turkey, 93/7
- 2 oz (57 g) Shredded cheddar cheese
- 2 tbsp (30 g) Minced garlic
- 2 tbsp (16 g) Chili powder
- 2 tbsp (16 g) Paprika
- 1 tbsp (10 g) Garlic powder
- 1 tbsp (10 g) Onion powder
- 2 tsp (6 g) Cumin, ground
- 1/2 tsp (3 g) Salt

1. In a small pot, add your rice, water, and salt. Bring to a boil over high heat. Cover, reduce to low, and let simmer for about 20-30 minutes, until fully cooked. Set aside

2. Meanwhile, preheat your oven to 400F, and line a 9x13" pan with parchment paper

3. Cut the peppers in half, and scoop out the ribs and seeds. Rinsing under the sink helps to remove seeds Place cut side up in your pan

4. In a large bowl, mix together the filling - cooked rice, ground meat, cheese, minced garlic, chili powder, garlic powder, onion powder, cumin, and salt

5. Stuff the peppers, about 100 g in each pepper half. Optionally top with more cheese or Unsweetened BBQ Sauce

6. Cover the pan with aluminum foil, and roast at 400F for about 1 hour. The peppers should be tender and the meat fully cooked (at least 165F)

7. To celebrate Halloween, feel free to carve a face into your peppers like Vic did below. I also paired this with my Classic BBQ Meatloaf that I instead shaped into a scary face. I used fresh mozzarella and olives for the eyes, garlic cloves for the teeth, and Date Sweetened Ketchup for the blood

https://www.poormanprotein.com/recipes/stuffed-peppers

Description

 These stuffed peppers are filled with ground turkey, brown rice, and taco seasonings. But they're super customizable. This post is more of a guide on how to make stuffed peppers; below are different filling options you can try:

• Replace the ground turkey with either ground beef or ground chicken
• Vegetarian stuffed peppers using either Classic Rice and Beans or Tomato and Bean Couscous as your filling
• Mediterranean stuffed peppers using my Mediterranean Sweet Potato Salad or Mediterranean 3 Bean Salad
• Fill it with just beans, such as Slow Cooker Black Beans, Refried Pinto Beans, or No Added Sugar Baked Beans
  
• Replace the brown rice with red lentils, cauliflower rice, quinoa, or couscous
  
• Mix in some Unsweetened BBQ Sauce or Date Sweetened Ketchup to the filling, or add on top of the peppers

Time

Prep Time:

30 minutes

Cook Time:

1 hours 30 minutes

Total Time:

2 hours

Cost

Total Cost:

Cost per Serving:

$0.98

Ingredients

Serving(s)

Rice

1/2 cup Brown rice
1 cup Water
1/2 tsp Salt

Peppers

4 medium Bell pepper

Filling

1 lb Ground turkey, 93/7
2 oz Shredded cheddar cheese
2 tbsp Minced garlic
2 tbsp Chili powder
2 tbsp Paprika
1 tbsp Garlic powder
1 tbsp Onion powder
2 tsp Cumin, ground
1/2 tsp Salt

Instructions

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1. In a small pot, add your rice, water, and salt. Bring to a boil over high heat. Cover, reduce to low, and let simmer for about 20-30 minutes, until fully cooked. Set aside


2. Meanwhile, preheat your oven to 400F, and line a 9x13" pan with parchment paper


3. Cut the peppers in half, and scoop out the ribs and seeds. Rinsing under the sink helps to remove seeds Place cut side up in your pan


4. In a large bowl, mix together the filling - cooked rice, ground meat, cheese, minced garlic, chili powder, garlic powder, onion powder, cumin, and salt



5. Stuff the peppers, about 100 g in each pepper half. Optionally top with more cheese or Unsweetened BBQ Sauce



6. Cover the pan with aluminum foil, and roast at 400F for about 1 hour. The peppers should be tender and the meat fully cooked (at least 165F)




7. To celebrate Halloween, feel free to carve a face into your peppers like Vic did below. I also paired this with my Classic BBQ Meatloaf that I instead shaped into a scary face. I used fresh mozzarella and olives for the eyes, garlic cloves for the teeth, and Date Sweetened Ketchup for the blood

Nutrition Facts

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Servings: 8

Serving Size: 1/2 pepper
Calories: 198

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Total Fat: 8.4g (11 %)
 Saturated Fat: 2.8g (14 %)
 Polyunsaturated Fat: 2.1g
 Monounsaturated Fat: 2.6g
Cholesterol: 49mg (16 %)
Sodium: 437mg (19 %)
Total Carbohydrate: 17.8g (6 %)
 Fiber: 3.5g (13 %)
 Net Carbs: 14.3g
 Total Sugar: 3.1g
  Added Sugar: 0.0g (0 %)
Protein: 14.9g (30 %)

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Vitamin B12: 0.76mcg (32 %)
Vitamin D: 0.27mcg (1 %)
------------------------------------------
Calcium: 99mg (8 %)
Iron: 2.48mg (14 %)
Magnesium: 47mg (11 %)
Potassium: 417mg (9 %)

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Glycemic Index:

41.3

Glycemic Load:

7.3

Sources of Inspiration

https://www.allrecipes.com/recipe/8284459/jack-o-lantern-stuffed-peppers/