Stuffed Bell Peppers

September 30, 2019


Stuffed Bell Peppers

Stuffed Bell Peppers

Prep Time: 10 Minutes
Cook Time: 1 Hour 20 minutes
Total: 1 Hour 30 Minutes
Servings: 6


  • 1/2 cups uncooked rice or quinoa
  • 2 tbsp.extra-virgin olive oil, plus more for drizzling
  • 1medium onion, chopped
  • 1 tbsp. San Remo tomato paste
  • 3 cloves garlic, minced
  • 1 lb. ground turkey
  • 1 (14.5-oz.) can diced tomatoes
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 6 bell peppers, tops and cores removed
  • 1 c. shredded Monterey jack or Red Barn’s Own Smoked Jalapeño Monterey
  • 1 1/2 tsp chili peppers
  • Freshly chopped parsley, for garnish


  • Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground turkey and cook, breaking up meat with a spoon, until no longer pink, 6 minutes.
  • Stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes. Wash Peppers, cut a hole around the stem and remove. Scoop out seeds.
  • Place peppers cut side-up in a baking dish and drizzle with oil. Spoon turkey mixture into each pepper then cover baking dish with foil.
  • Bake until peppers are tender, about 30 minutes. Uncover and top with Monterey Jack. Cake until cheese is melted and browned 10 minutes more.
  • Garnish with parsley before serving.