Entrée: United States – Classic Stuffed Bell Peppers with Turkey
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
4 large bell peppers, tops cut and seeds removed 1 lb (450 g) ground turkey 2 shallots, minced 2 cloves garlic, minced 1 tbsp (15 ml) unsalted butter 1 cup (240 ml) cooked rice 1 cup (240 ml) canned diced tomatoes, drained 1 tsp (5 ml) Italian seasoning 1 / 2 cup (60 g) shredded cheese (optional) Salt and pepper to taste 1 / 2 cup (120 ml) chicken stock (for baking)
Show original ingredient measurements
4 large bell peppers, tops cut and seeds removed 1 lb (450 g) ground turkey 2 shallots, minced 2 cloves garlic, minced 1 tbsp (15 ml) unsalted butter 1 cup (240 ml) cooked rice 1 cup (240 ml) canned diced tomatoes, drained 1 tsp Italian seasoning 1 / 2 cup (60 g) shredded cheese (optional) Salt and pepper to taste 1 / 2 cup (120 ml) chicken stock (for baking)
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Preheat oven to 375°F (190°C). Melt unsalted butter in a skillet and sauté shallots and garlic until softened. 2. Add ground turkey and cook until no longer pink. Stir in cooked rice, diced tomatoes, Italian seasoning, salt and pepper; remove from heat. 3. Stuff each bell pepper with the turkey mixture and place upright in a baking dish. Pour chicken stock into the dish to come about 1/4 inch (0.635 cm) up the sides. 4. Cover with foil and bake 30 minutes. Remove foil, sprinkle cheese on top if using, and bake uncovered 10–15 minutes until peppers are tender and cheese is golden. 5. Let cool briefly and serve. ---
Show original instructions
1. Preheat oven to 375°F (190°C). Melt unsalted butter in a skillet and sauté shallots and garlic until softened. 2. Add ground turkey and cook until no longer pink. Stir in cooked rice, diced tomatoes, Italian seasoning, salt and pepper; remove from heat. 3. Stuff each bell pepper with the turkey mixture and place upright in a baking dish. Pour chicken stock into the dish to come about 1/4 inch up the sides. 4. Cover with foil and bake 30 minutes. Remove foil, sprinkle cheese on top if using, and bake uncovered 10–15 minutes until peppers are tender and cheese is golden. 5. Let cool briefly and serve. ---
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.