An ultra cheesy turkey stuffed peppers recipe that is ready and on the table in 30 minutes! This easy dinner recipe is a quick and delicious way to satisfy everyone at the dinner table tonight.
When I first started my blog almost two years ago (I can’t believe it’s been that long already!), one of the first recipes I made for the blog, but never made it to the site, was this cheesy turkey stuffed peppers recipe.
It is one of my favorite go-to weeknight meals to make for my family and I couldn’t wait to share it with you. Of course, the recipe never made it to the blog because, well, the photos were awful. I almost don’t want to tell you this, but I took the photos on a $1 plastic plate…. outside on an old glass patio table…. at about 6pm on a cloudy day.
Yeah. It wasn’t pretty.
But I’m glad that I decided to wait to make the recipe for you because I’ve made changes to the recipe and now it’s even better than before! (and it looks a lot better than those first photos!)
One of the biggest difference is that I changed up the brand of diced tomatoes I use in my recipe. I use a can of diced tomatoes to add more depth of flavor and moisture to the stuffing. This time I added Redpack Tomatoes (petite diced) and it made all the difference in the world.
Redpack, a family owned and family farmed company, specializes in just tomatoes and pride themselves on being non-GMO verified and uses the safest non-BPA/BPS lined cans. The attention to detail to their product is so apparent. The petite diced tomatoes taste so fresh and vibrant. When you open the can, they look so fresh, you’d almost believe that someone just handed you freshly diced tomatoes. And best of all – they taste that way.
My whole family is in love with these cheesy turkey stuffed peppers. Whenever they find out it is on the menu for that night, everyone somehow makes sure they are home for dinner. Even my daughter, who’s become quite the picky eater will gobble up the filling inside and ask for more! Of course she won’t touch the peppers, but she can eat two huge bowls of the filling on its own!
To pair with the turkey and tomatoes, I added a mix of grains. Namely, farro, wild rice, and quinoa. You can make up your own blend, or use just rice or quinoa. I’ve done it both ways and it is still just as delicious!
For the cheese, I used sharp cheddar, a touch of Parmesan, and just a bit of Monterey jack cheese for extra stringiness. It is simply seasoned and the whole thing is finished in 30 minutes which means more time sitting down with your family! And let’s be honest, that’s a whole lot better than slaving over a hot stove all night, ammiright?
The trick is to precook the peppers while you are making everything. What I do is turn on the oven, Cut the tops and clean the insides of the peppers, then immediately throw them in the oven while it is still preheating.
Once the oven is preheated, I let the peppers bake for about another 10 minutes while I am working on the filling. It cuts down on time and leaves you with a pepper that is cooked, but still has a little bit of bite to it.
- 6 bell peppers
- ½ cup grains (rice or quinoa or a mix of both) uncooked
- 1¼ cups chicken broth
- 2 tablespoons extra virgin olive oil
- ½ onion, finely diced
- 2 cloves garlic, finely diced
- ½ lbs ground turkey
- 1 14oz can Redpack petite diced tomatoes
- salt and pepper
- ¼ teaspoon crushed red peppers
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 1 cup shredded cheese, divided
- Preheat the oven to 350 degrees F. Cut off the tops of the bell peppers and clean out the insides. Place in a baking dish, cut side up. Place the peppers in the oven while it is preheating. Once the oven is finished preheating (it's reached 350 degrees F), keep the peppers in the oven for about 10 - 15 minutes longer, then remove. Do not turn off the oven.
- While the peppers are roasting, cook the grains (I used a mix of wild rice, quinoa, and farro) and cook in the chicken broth until cooked through.
- Heat the extra virgin olive oil in a large skillet and add the onion and garlic. Cook until fragrant. Add in the ground turkey and cook until all the pink is gone. Add in the diced tomatoes and it's juice, salt and pepper, crushed red peppers, oregano, and basil and heat through.
- Fold in ⅔ of the cheese into the turkey mixture. Stuff the peppers with the filling and top with the remaining cheese. Bake for another 10 minutes.