Kitchen notes · a little help before you start
Skinny Stuffed Peppers
Tender red peppers make a lovely home for savory turkey and rice. A little cheddar melts over the filling near the end, giving each pepper half a warm, cheesy finish. The peppers soften around everything, so you get a little sweetness with each bite of the filling.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Original yield
- Serves 8
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Turkey
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Cook the rice first
Prepare rice according to its package before mixing it into the cooked turkey filling.
2. Cook turkey before stuffing
Brown the turkey until no longer pink before stirring in rice and filling the peppers.
3. Cover the filled dish
Add the specified water to the bottom of the casserole and cover with foil for baking.
Get to know the ingredients
Pepper halves
Halve and deseed the red peppers before adding the filling.
Long-grain rice
Cook the listed rice separately before stirring it into the turkey mixture.
Shredded cheddar
Keep the cheese for adding after the peppers have baked tender.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Skinny Stuffed Peppers
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cheese after the peppers soften
Add cheddar once the peppers are tender, then return the dish until the cheese melts.
A little more help as you go
Soften aromatics first
Cook onion, garlic and basil until the onion is translucent before adding turkey.
Taste the filling
After stirring rice into the turkey, check the salt and pepper before stuffing.
A few questions you might have
Does uncooked rice bake inside the peppers?
Cook the rice separately first, then mix it with the cooked turkey.
When does the cheddar go on?
Add it after the peppers are tender, then bake briefly until melted.
Should I leave the peppers whole?
The ingredient preparation calls for halved peppers with their seeds removed.
Why is there water in the dish?
The assembly directions put water in the casserole bottom before covering the filled peppers.
Does the turkey cook from raw in the peppers?
Cook it with the aromatics until no longer pink before filling the peppers.
Any more cooking tips?
Transfer the leftovers to an airtight container and store in the fridge up to 4 days. Make sure the peppers have cooled down fully to room temperature before storing. You can also keep the peppers in the baking dish and just wrap it with foil or plastic wrap to store for easy reheating.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
