Stuffed Peppers with Mexican Cheese and White Rice

Preperation time
20 m
Skills level

Serving size
6-8
Country of origin

Preparation time: 20 m
Cooking time: 45 m m
Servings: 6-8

Ingredients

  • 1 (16-ounce) package of 93% lean ground turkey
  • 1 cup jarred tomato sauce ( I used Rao's Arabiatta Sauce)
  • 1/2 cup or more finely shredded Mexican cheese (more for topping)
  • 1 tablespoon Calabrian chili pepper sauce
  • 2 1/2 - 3 cups cooked Basmati Rice
  • Salt, pepper & garlic powder to taste
  • 4 medium-sized peppers
  • Garnish, fresh chopped parsley
  • Olive oil
Recipe Type:
Course:

This is a great budget-friendly recipe that your whole family is sure to love. Save time and precook the peppers, then load the filling into the peppers and continue to cook. Here are the super easy directions.

Preheat the oven to 350 degrees.

Slice the peppers in half lengthwise (or widthwise). Place the peppers on a parchment-lined baking sheet. Drizzle the peppers with olive oil. Bake for 15-20 minutes until tender. Allow them to cool a little, then cut out the seeds attach to the stem.  l like to leave the stem itself intact for a decorative impact. The seeds are attached to the flesh, which cuts out easily once cooked. (Feel free to deseed before cooking.)

Next, while the peppers are cooking prepare the filling.

In a nonstick pan, add the ground turkey and break it up into bits using a flat-edge spoon. Keep the heat on medium. Once the meat is cooked through, add the jarred tomato sauce, hot peppers sauce, and cheese. Reserve some cheese for the tops of the peppers. Keep the heat on low. Add salt, pepper, and garlic powder to taste.

Once the peppers are tender and slightly cooled, load in the filling. Sprinkle with more cheese and bake for an additional 20 minutes. Garnish with chopped parsley. These are so nutritious and delicious! Check out my Stuffed Peppers with Kale, Cabbage & Rice under Dinners.