Total Time: 25 minutes | Prep: 5 minutes | Cook: 20 minutes
When the dinner clock is ticking but you still want something nutritious and colorful on the table, these quick-prep stuffed peppers deliver all the comfort of the traditional version in half the time.
These stuffed peppers use pre-cooked rice and ground turkey for a protein-packed dinner that comes together in just 25 minutes. The secret to the quick cooking time? Microwaving the peppers before stuffing them cuts the oven time dramatically.
Ingredients:
- 4 bell peppers (any color), halved lengthwise with seeds removed
- 1 pound ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked rice (white or brown)
- 1 can (14.5 oz) diced tomatoes, drained (reserve 2 tablespoons liquid)
- 1 cup shredded cheese (mozzarella or cheddar)
- 2 tablespoons tomato paste
- Optional: ¼ teaspoon red pepper flakes
Instructions:
- Preheat your oven to 400°F.
- Place halved peppers in a microwave-safe dish with 2 tablespoons water. Cover with plastic wrap and microwave for 3-4 minutes until slightly softened. Time-saving tip: This pre-cooking step cuts oven time in half!
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and cook for 2 minutes until softened.
- Add ground turkey and garlic to the skillet. Break up the meat with a spatula and cook until no longer pink, about 5 minutes.
- Stir in tomato paste, Italian seasoning, salt, and pepper. Cook for 1 minute.
- Add drained diced tomatoes and cooked rice. Stir to combine and heat through for 2 minutes.
- Arrange pre-cooked pepper halves in a baking dish. Prevent sogginess by patting the insides dry with a paper towel if needed.
- Spoon turkey mixture into peppers. Top with shredded cheese.
- Bake for 10-12 minutes until cheese is melted and bubbly.
Ingredient Swaps:
Protein options: Use ground beef, chicken, plant-based crumbles, or black beans
- Grain alternatives: Substitute quinoa, cauliflower rice, or couscous for the rice
- Veggie add-ins: Mix in finely chopped zucchini, spinach, or corn to boost nutrition
- Cheese substitutes: Try dairy-free cheese or nutritional yeast for a dairy-free version
- Seasoning twists: Use taco seasoning instead of Italian herbs for a Mexican-inspired version
Serving Ideas:
Serve with a simple green salad
- Add a dollop of sour cream or Greek yogurt on top
- Pack leftovers for lunch the next day—they reheat beautifully!
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Meal prep bonus: These peppers freeze well for up to 2 months. Just thaw overnight in the refrigerator and reheat in the oven at 350°F for 15-20 minutes.
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