Turkey Stuffed Bell Peppers

Hearty homestyle bell peppers stuffed with ground turkey make great comfort food.
Turkey Stuffed Bell Peppers

Turkey Stuffed Bell Peppers

by Sue Lau | Palatable Pastime


Turkey Stuffed Bell Peppers

  • Servings: 4
  • Difficulty: easy
  • Print

Turkey Stuffed Bell Peppers

  • 4 large bell peppers, seeds and stem removed
  • 1 pound lean ground turkey
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon celery seed
  • 12 fl. ounces V-8 Spicy Hot Vegetable Juice, divided
  • 8 fl. ounces tomato sauce
  • 1 cup uncooked Minute rice or Instant rice
  • 1/4 cup soft bread crumbs
  • 1/4 cup shredded Asiago cheese


  1. Cut off tops of bell peppers just below stem; remove seed pod and white membranes, reserve extra bits of pepper surrounding the stem (cut the extra pepper bits off and chop for use later.)
  2. Place the peppers cut side down in a microwavable-safe glass baking dish; add 1/2 cup water to the pan and cover with plastic wrap.
  3. Microwave peppers on high for 3 minutes; lift plastic and turn peppers on their sides. Cover and microwave another three minutes; lift plastic and place peppers upright. Cover and microwave three minutes more. Drain any excess water from the pan.
  4. Preheat your oven to 375°F.
  5. In a large nonstick skillet, brown the ground turkey and onion with the extra bits of peppers.
  6. Stir in the garlic, salt, pepper, celery seed, and poultry seasoning, along with one cup of the V-8 juice and the tomato sauce.
  7. Bring the saucy mixture to a boil then stir in the uncooked Minute Rice and simmer for 2 minutes before removing from heat.
  8. In a small bowl, stir together 1/4 cup soft bread crumbs with 1/4 cup shredded Asiago cheese and set aside for later.
  9. Fill peppers with the saucy mixture. If you have any extra, you can put it into a small ramekin and cover with foil or just put it between the peppers. Depending on the size of your peppers you may need to do this. Perhaps for the first time in my life, my mix came out just right! Go figure!
  10. Once you have filled the peppers, add the last 1/2 cup of V-8 juice around the peppers and cover the pan tightly with foil.
  11. Bake at 375°F. for about 30 minutes. Uncover peppers and top with the bread crumb and cheese mixture. Bake another 15 minutes or so or until the crumbs are lightly browned and golden.

Recipe from palatablepastime.com

You might also like:

Sauerkraut Cabbage Rolls

Sue’s “Almost Famous” Meatballs

Delicious Sloppy Joes

Can’t Find a Recipe? | Help
Recipe Index A-M | Recipe Index N-Z | Home

2 responses

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: