Mini Stuffed Bell Peppers Turkey (Printable Version)
Mini peppers filled with savory ground turkey, tomatoes, and herbs. Healthy, flavorful, and great for sharing.
# What You'll Need:
→ Vegetables
01 -
6 mini bell peppers, halved lengthwise, seeds removed
02 -
2–3 green onions, chopped, for garnish
03 -
2 tablespoons chopped fresh parsley or cilantro
→ Protein
04 -
225 grams ground turkey
→ Aromatics
05 -
2 cloves garlic, minced
06 -
1/2 onion, finely chopped
→ Fats & Oils
07 -
1 tablespoon olive oil
→ Other
08 -
1/2 cup diced tomatoes, drained
09 -
1/2 teaspoon smoked paprika
10 -
1/4 teaspoon ground cumin, optional
11 -
Salt and freshly ground black pepper, to taste
12 -
1/4 cup shredded cheese, optional
# Steps To Follow:
01 -
Preheat the oven to 190°C. Lightly oil or line a baking tray or ceramic dish.
02 -
Halve the mini bell peppers lengthwise and remove seeds. Arrange cut-side up on the prepared tray and drizzle lightly with olive oil.
03 -
Heat olive oil in a non-stick pan over medium heat. Add the chopped onion and minced garlic; sauté until softened, about 3 minutes. Add ground turkey and cook, breaking up with a spoon, until browned, approximately 6–8 minutes. Stir in diced tomatoes, smoked paprika, cumin, salt, and black pepper. Simmer for 3–5 minutes. If desired, fold in shredded cheese and remove from heat.
04 -
Fill each bell pepper half with the ground turkey mixture. Transfer to the oven and bake for 15–20 minutes, or until peppers are softened yet still hold their shape. For a light golden crust, finish under a hot broiler for 2–3 minutes, watching carefully.
05 -
Sprinkle the stuffed peppers with chopped green onions and fresh herbs. Serve warm.
# Notes and Tips:
01 -
For a dairy-free version, omit the cheese or use a plant-based alternative.
02 -
Choose vibrant, firm mini bell peppers for the best presentation and texture.