Acorn's Delicious Turkey-Stuffed Peppers

Why This Dish Is So Satisfying

This dish combines the sweetness of bell peppers with a savory turkey filling, creating a perfect balance of flavors. It’s a healthy and satisfying meal that’s easy to prepare and packed with nutrients. Plus, it’s colorful and appealing, making it great for family dinners or special occasions.

Step 1

Gently heat some olive oil in a large pan over medium heat. Toss in the ground turkey, chopped onion, and minced garlic. Sprinkle in red pepper flakes, adobo seasoning, and oregano, then cook everything until the turkey is nicely browned and the onions are soft and translucent—this should take about 10 minutes.

Step 2

Set aside half a cup of tomato sauce for later. Add the rest of the tomato sauce, water, and rice to the turkey mixture. Bring it to a gentle simmer, cover the pan, and let it cook, stirring now and then, until the rice is tender—about 30 minutes.

Step 3

While that’s cooking, prepare your peppers by cutting off the stems and tops. Carefully remove all the seeds and ribs, then rinse them out. Pop the peppers on a microwave-safe plate, cover, and microwave for about 3 minutes to soften them up a bit.

Step 4

Preheat your oven to 350°F (175°C). Spread the reserved tomato sauce evenly on the bottom of a baking dish. Arrange the peppers upright in the dish so they stay steady while baking. Fill each pepper halfway with the turkey and rice mixture, then sprinkle about a cup of cheese over the filling. Add the rest of the filling on top and finish with more cheese.

Step 5

Bake the peppers for around 30 minutes until they’re tender. For a nice golden and crispy top, switch to broil for the last 3 minutes. Enjoy!

Perfect Side Pairings

Serve these stuffed peppers with a fresh green salad or steamed vegetables for a complete meal. A side of rice or quinoa also pairs well and helps soak up any extra juices. Garnish with fresh herbs like parsley or cilantro to add a burst of color and freshness.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in the oven to keep the peppers from drying out. You can also freeze the stuffed peppers before baking; just thaw them overnight in the fridge before cooking.