If you’re craving all the wonderful flavors of stuffed bell peppers but want something faster and less fussy, the Quick Unstuffed Bell Peppers with Ground Turkey Recipe is going to be your new weeknight superstar. This dish captures the hearty, comforting essence of the classic stuffed peppers but skips the hollowing out and stuffing process, making it both super simple and incredibly tasty. Featuring lean ground turkey, vibrant bell peppers, and a rich tomato base seasoned perfectly with herbs and spices, this recipe comes together quickly and offers a delightful mix of textures and flavors in every bite.
Ingredients You’ll Need
The magic behind this Quick Unstuffed Bell Peppers with Ground Turkey Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each component brings something special to the table, whether it’s the savory base, the fresh crunch of peppers, or the melty cheese topping that ties it all together.
- 1.5 tbsp olive oil: Use a good-quality extra virgin olive oil like Bertolli for a flavorful and smooth sauté.
- 1 onion, diced: Adds sweetness and depth to the dish as it cooks down.
- 2 bell peppers, cut into 1-inch squares: Keeps a nice texture and color contrast—don’t skimp on the freshness here!
- 3 garlic cloves: Provides a fragrant, savory backbone that elevates the whole meal.
- 1 lb ground turkey: A lean, protein-packed choice that keeps the dish light without sacrificing heartiness.
- Salt: Essential to season and balance all the flavors.
- Black pepper: Adds a gentle kick and warmth.
- 28 oz crushed tomatoes: I prefer Hunt’s for their smooth consistency that creates a luscious sauce.
- 15 oz diced tomatoes: These keep the sauce chunky and vibrant.
- 1.5 tsp basil: Brings a sweet, herbal aroma.
- 1.5 tsp oregano: Adds an earthy, slightly bitter note that’s classic in tomato sauces.
- 0.25 tsp red pepper flakes: Just enough to gently wake up the taste buds without overpowering.
- 1.5 cups water: Helps cook the rice to tender perfection within the sauce.
- 1.5 cups rice (long-grain white): This variety prevents mushiness and keeps each grain distinct.
- 1.25 cups cheddar cheese: Sharp cheddar is my go-to for that bold, melty finish.
- 2 tbsp parsley: Adds a fresh, bright touch when sprinkled on top.
How to Make Quick Unstuffed Bell Peppers with Ground Turkey Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium heat. Toss in the diced onions and garlic, letting them soften until the onions become translucent and fragrant. This base infuses the entire dish with a warm, savory aroma that’s impossible to resist.
Step 2: Cook the Ground Turkey
Add the ground turkey to the skillet, breaking it up with a spoon as it browns. Season it with salt and black pepper. Cook until the turkey is no longer pink, ensuring it builds a savory layer that anchors the dish.
Step 3: Add the Peppers and Tomatoes
Stir in the bell peppers, crushed tomatoes, diced tomatoes, basil, oregano, and red pepper flakes. This is where the dish really starts to come alive with vibrant color and complex flavors. The bell peppers soften just enough while still holding a slight crunch, adding fantastic texture.
Step 4: Incorporate Rice and Water
Pour in the water and stir in the long-grain white rice. Cover the skillet and reduce the heat to low, letting the rice cook gently in the tomato sauce and broth. This step melds all the flavors as the rice absorbs the herbs and juices, becoming tender yet firm.
Step 5: Finish with Cheese and Parsley
Once the rice is cooked through and most of the liquid is absorbed, sprinkle the sharp cheddar cheese evenly over the top. Cover again just until the cheese melts into a gooey, irresistible layer. Finally, scatter fresh parsley over the dish for a pop of color and freshness before serving.
How to Serve Quick Unstuffed Bell Peppers with Ground Turkey Recipe
Garnishes
Extra parsley or a dollop of sour cream brightens the dish wonderfully. For a little more zing, try sprinkling some crushed red pepper or a squeeze of fresh lemon juice right before serving.
Side Dishes
This recipe shines on its own but pairs beautifully with a light green salad or some crusty bread to scoop up every last bit of savory sauce. Roasted vegetables or steamed greens can add more color and nutrition to your plate.
Creative Ways to Present
Serve this dish family-style straight from the skillet or portion it into pretty bowls topped with extra cheese and herbs. For a fun twist, turn it into a stuffed pepper filling to spoon into roasted bell pepper halves, giving you a hybrid that’s both quick and impressive.
Make Ahead and Storage
Storing Leftovers
After the meal, transfer leftovers to an airtight container and store in the refrigerator. They will stay fresh and flavorful for up to 3 days, making for quick next-day lunches or dinners.
Freezing
This dish freezes beautifully. Portion into freezer-safe containers and freeze for up to 3 months. When thawed, the flavors remain just as vibrant, making it a fantastic make-ahead option for busy weeks.
Reheating
Reheat on the stovetop over low heat with a splash of water to revive the sauce’s moisture, or microwave in short bursts, stirring in between to distribute heat evenly without drying out the turkey and rice.
FAQs
Can I use ground beef instead of ground turkey?
Absolutely! Ground beef will add a richer flavor and slightly more fat, which can make the dish even more indulgent. Just adjust cooking time as needed to brown the beef thoroughly.
Is it possible to make this gluten-free?
Yes! This recipe is naturally gluten-free if you use plain rice and ensure your crushed and diced tomatoes don’t contain any gluten additives. Always double-check labels to be safe.
What type of rice works best?
Long-grain white rice is ideal as it holds up well without turning mushy. You can experiment with brown rice, but keep in mind it will require a longer cooking time and more water.
Can I add other vegetables?
Definitely! Diced zucchini, mushrooms, or corn would all complement the flavors nicely. Just add them along with the peppers to keep the cooking times balanced.
How spicy is this dish?
This recipe has a gentle warmth from the red pepper flakes without being overwhelming. You can always adjust the amount or omit it entirely if you prefer a milder dish.
Final Thoughts
There’s nothing quite like a comforting, colorful, and fuss-free dinner to lift your spirits and satisfy hunger, and this Quick Unstuffed Bell Peppers with Ground Turkey Recipe does just that. It’s perfectly balanced, easy to whip up after a busy day, and guaranteed to become one of those go-to meals you’ll want to make again and again. Trust me, once you try it, this tasty, wholesome dish will earn a permanent spot in your recipe box.
Print
Quick Unstuffed Bell Peppers with Ground Turkey Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Quick Unstuffed Bell Peppers recipe offers a speedy, flavorful way to enjoy the classic stuffed pepper experience without the hassle of hollowing out each pepper. Ground turkey, aromatic vegetables, and a medley of spices come together in a savory tomato sauce with rice and melty cheddar cheese, making for a comforting, family-friendly meal ready in just 20 minutes.
Ingredients
Vegetables and Aromatics
- 1 onion, diced into 1/2-inch pieces
- 2 bell peppers, cut into 1-inch squares
- 3 garlic cloves, minced
Protein
- 1 lb ground turkey
Liquids and Base
- 28 oz crushed tomatoes
- 15 oz diced tomatoes
- 1.5 cups water
Seasonings and Herbs
- 1.5 tbsp olive oil (preferably Bertolli Extra Virgin)
- Salt, to taste
- Black pepper, to taste
- 1.5 tsp dried basil
- 1.5 tsp dried oregano
- 0.25 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
Grains and Dairy
- 1.5 cups long-grain white rice
- 1.25 cups sharp cheddar cheese, shredded
Instructions
- Prepare the Ingredients: Dice the onion into 1/2-inch pieces, cut the bell peppers into 1-inch squares, and mince the garlic cloves to ensure even cooking and flavor distribution.
- Sauté the Aromatics and Turkey: In a large skillet, heat 1.5 tablespoons of olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes. Add the ground turkey, breaking it up with a spoon, and cook until browned, about 5 minutes.
- Add Vegetables and Seasonings: Stir in the chopped bell peppers, crushed tomatoes, diced tomatoes, water, basil, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly to combine all ingredients.
- Incorporate Rice and Simmer: Pour in the long-grain white rice, stirring it into the mixture. Bring everything to a boil, then reduce heat to low. Cover the skillet and let it simmer for about 15 minutes, or until the rice is fully cooked and has absorbed the liquid.
- Add Cheese and Parsley: Once the rice is cooked, sprinkle the shredded sharp cheddar cheese evenly over the top. Cover again and let the cheese melt for 2-3 minutes. Finally, garnish with freshly chopped parsley before serving.
Notes
- Use long-grain white rice to prevent the dish from becoming mushy.
- Sharp cheddar cheese adds a robust flavor; feel free to substitute with your favorite cheese.
- Adjust red pepper flakes to control the heat level.
- This recipe works well with ground chicken or beef as alternatives to turkey.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
