Turkey & Rice Stuffed Peppers for Two
Two bell peppers filled with seasoned ground turkey, rice and tomato, baked under melted cheese.
Pan: Small baking dish (8×8-inch) and a skillet
Why it works for two
Stuffed peppers are naturally portioned — one pepper per person — and half a pound of ground turkey fills two large peppers perfectly. Microwaving the peppers briefly first shortens the baking time.
Method
- Heat the oven to 375°F. Cut the tops off the peppers and scoop out the seeds. Place cut-side up in a microwave-safe dish with 2 tbsp water, cover and microwave for 3 minutes to soften slightly.
- In a skillet over medium-high heat, cook the turkey and onion for 6–7 minutes, breaking it up, until no pink remains. Add the garlic and seasonings for 30 seconds.
- Stir in the rice and half the tomatoes. Spoon the filling into the peppers and stand them upright in the baking dish.
- Spoon the remaining tomatoes over the tops, cover with foil and bake for 20 minutes.
- Uncover, sprinkle with cheese and bake 8–10 minutes more until melted and the filling reaches 165°F.
Skill spotlight: Par-cooking vegetables
Par-cooking — partially cooking an ingredient ahead — helps dense vegetables like peppers finish at the same time as the filling.
📏 Scaling & planning
- Use leftover rice from takeout or a previous meal to save a step.
- The filling can be made a day ahead and refrigerated.
🥡 If there's any left
- Chop a leftover pepper and fold it into a burrito with a little salsa.
- Keeps for 3 days refrigerated or 2 months frozen.
Want to learn more techniques? Visit our kitchen skills guide.
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