Turkey Stuffed Peppers

These Turkey-Stuffed Sweet Peppers are the kind of satisfying bake you can assemble quickly and pop in the oven while you tidy the kitchen. Juicy turkey mince is sautéed with onion, garlic, tomato, and warm spices, then mixed with cooked rice (or quinoa) and tucked inside sweet bell peppers. A sprinkle of cheese melts on top for just the right amount of comfort. Serve with a simple green salad or steamed veg for a balanced, high-protein dinner.

Servings: 2–3

Prep: 10 min – Cook: 30–35 min – Total: ~40–45 min

Ingredients

• 2 large sweet bell peppers (tops trimmed, cores removed)

• ½ cup cooked rice (white, brown, or quinoa all work)

• 250 g lean turkey mince

• 1 tsp olive oil

• ½ small onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp tomato purée (tomato paste)

• 200 g tinned chopped tomatoes,

• ½ tsp dried oregano

• ½ tsp smoked paprika

• ¼ tsp ground cumin

• Fine salt & freshly ground black pepper, to taste

• 25 g Cheddar or mozzarella, grated

• 1 tbsp fresh parsley, chopped (to garnish)

Instructions

Preheat & prep

Heat the oven to 190 °C (170 °C fan) / 375 °F. Lightly oil or line a small baking dish. Trim the tops from the peppers, remove seeds and membranes, and set the peppers upright in the dish.

Cook the filling

Warm the olive oil in a frying pan over medium heat. Add the onion and cook 3 minutes until translucent. Stir in the garlic and cook 30 seconds. Add the turkey mince, breaking it up with a spoon; cook ~5 minutes until no pink remains. Stir in the tomato purée and cook 1 minute. Add the drained tomatoes, cooked rice, oregano, smoked paprika, cumin, salt and pepper. Cook 3 minutes, stirring, until the mixture is thick and cohesive. Taste and adjust seasoning.

Stuff & top

Spoon the turkey–rice mixture into the peppers, packing gently to the top. Sprinkle with the grated cheese. Cook’s tip: Add 2 tbsp water to the baking dish to create a little steam and help soften the peppers.

Bake

Cover the dish loosely with foil and bake 20 minutes. Remove the foil and bake a further 5–10 minutes, until the peppers are tender and the cheese is melted and lightly golden. (Pop under a hot grill for 1–2 minutes if you want extra colour.)

Tips & Tricks

✅ Pick the right peppers: Choose peppers with flatter bottoms so they stand upright and cook evenly.

✅ Grain flex: Swap the rice for quinoa or bulgur. Using leftover cooked grains makes this even quicker.

✅ Make-ahead friendly: Cook the filling and prep peppers up to 24 hours ahead; stuff and bake when ready.

✅ Freezer option: Bake, cool completely, then freeze individually (without parsley). Reheat from frozen at 180 °C until piping hot.

✅ Veg boost: Stir in a handful of sweetcorn, finely diced courgette, or chopped spinach with the tomatoes.

✅ Cheese choices: Cheddar for punch, mozzarella for melt; use a vegetarian Italian-style hard cheese if preferred.

✅ Spice it your way: Add a pinch of chilli flakes or swap paprika for smoked hot paprika for gentle heat.