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Dinner recipe · from the recipe book

Turkey and Brown Rice Stuffed Peppers

Sweet, tender red peppers packed with savory cumin-and-oregano turkey, nutty brown rice and juicy tomatoes under a golden cap of melted mozzarella.

Turkey and Brown Rice Stuffed Peppers

Ingredients

  • ⅔ cup120 gLong-grain brown rice, dryrinsed
  • 1¼ cups300 gWater
  • 4 medium476 gRed bell peppertops cut off, seeds removed
  • 1¼ lb600 gGround turkey, 93% lean
  • 2¼ tsp10 gOlive oil
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 14 oz400 gDiced tomatoes, canned
  • 1½ tsp3 gGround cumin
  • 2 tsp2 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 oz60 gPart-skim mozzarellashredded
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Bring the water to a boil in a small pot, add the brown rice, cover and simmer on low for 40 to 45 minutes until tender and the water is absorbed. Fluff with a fork.
  2. Meanwhile, heat the oven to 375°F (190°C). Stand the peppers upright in a baking dish just big enough to hold them.
  3. Heat the olive oil in a large skillet over medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 30 seconds.
  4. Add the ground turkey and cook, breaking it up, until no longer pink, about 7 minutes.
  5. Stir in the cumin, oregano, paprika, salt and black pepper, then half of the diced tomatoes with their juice. Simmer 3 minutes, then stir in the cooked rice.
  6. Pack the filling into the peppers, mounding it on top. Spoon the remaining tomatoes around the peppers in the dish.
  7. Cover with foil and bake 35 minutes, until the peppers are tender and the filling reaches 165°F (74°C) in the center.
  8. Uncover, top with the mozzarella and bake 10 minutes more until melted and golden in spots.
  9. Rest 5 minutes, sprinkle with parsley and serve with the tomatoes from the dish spooned over.

Contains: Milk.

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Saved in the Every Helping recipe book on October 19, 2026.

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