- 1 pound ground turkey
- 1 cup shredded Mexican blend cheese
- 4 bell peppers, halved lengthwise
- 1 medium tomato, chopped
- 2 cups cooked brown rice or quinoa
- 1/2 yellow onion, chopped
- 1/3 cup cilantro loosely packed
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1–2 tablespoons olive oil, for cooking
- 3–4 slices of minced jalapeño (optional)
- Preheat oven to 350° F.
- Cut the bell peppers in half lengthwise, removing the stems and seeds. Set aside.
- Add olive oil to a 12 inch cast iron skillet on medium heat. Combine ground turkey, chopped onion, salt, and pepper and cook until turkey is evenly browned, about 5-7 minutes.
- Stir in the rice, tomato, cilantro, cumin, chili powder, garlic powder, paprika, and optional jalapeño. Let simmer for 3-4 more minutes. Transfer filling to a medium bowl and set aside.
- Spoon the turkey filling evenly into each bell pepper cavity. Arrange peppers back in the skillet, cavity side up and bake for 25 minutes. Remove from the oven, top each pepper with 1-2 tablespoons of cheese, and place back in the oven for 5 more minutes. Garnish with minced cilantro before serving.
Add more spices if you prefer or think it needs it. I tend to start conservative and add more as needed to taste.
Keywords: Bell peppers stuffed with ground turkey, brown rice, cheese, onions, cilantro, and spices—healthy, simple, and delicious.