Stuffed bell peppers are a classic comfort food, but waiting for raw rice and ground meat to simmer inside the oven can take upwards of an hour. This Turkey & Rice Stuffed Peppers recipe solves that problem, bringing wholesome, oven-baked goodness to your dinner table in a fraction of the time.

The secret to pulling this dish together without spending all evening in the kitchen? Using Regganic Organic Whole Grain Brown Rice. This high-quality, ready to eat rice is perfectly steamed and ready in 1.5 minutes, which means you can mix it straight into your skillet filling without waiting forty minutes for traditional grains to boil. It adds a wonderful, nutty flavor and a hearty texture to the lean ground turkey, giving you a clean, protein-packed filling that is entirely organic.

Ingredients

• 2 pouches (8.8 oz each) Regganic Organic Whole Grain Brown Rice
• 4 large bell peppers (any color), tops removed and cored
• 1 lb lean ground turkey
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp Italian seasoning or garlic powder
• 1 cup shredded mozzarella or cheddar cheese, divided
• Salt and black pepper, to taste

Introduction

1.Pre-Soften the Peppers:
 5 min.Preheat your oven to 400°F (200°C). Bring a large pot of water to a rolling boil. Carefully submerge the cored bell peppers and blanch them for 3 minutes—this gives them a head start so they become perfectly tender in the oven. Drain well and stand them upright in a lightly greased baking dish.

2.Brown the Turkey & Aromatics:
 8 min.Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 2 minutes until translucent. Add the ground turkey, breaking it apart with your wooden spoon. Season lightly with salt and pepper, and cook until the meat is thoroughly browned and no longer pink.

3.Simmer the Savory Rice Filling: 
 3 min.Reduce the heat to medium. Squeeze the pouches of Regganic Organic Whole Grain Brown Rice gently to loosen the grains, tear them open, and add the ready-to-eat rice directly into the skillet. Pour in the undrained diced tomatoes, Italian seasoning, and garlic powder. Stir everything together thoroughly and let it simmer for 3 minutes until the liquid reduces slightly and the flavors meld.

4.Stuff, Top, and Bake to Perfection:
 15 min.Remove the skillet from the heat and stir in half of the shredded cheese until it melts into the hot filling. Spoon the savory turkey-rice mixture generously into each blanched pepper. Top them evenly with the remaining cheese. Cover the dish loosely with foil and bake for 10 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is beautifully melted, golden, and bubbling.

Nutrition Facts

• Calories: 420 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 540mg
• Total Carbohydrates: 42g
• Dietary Fiber: 6g
• Sugars: 5g
• Protein: 32g