Ground Turkey and Brown Rice Stuffed Peppers

It had been a while since I cooked stuffed peppers for dinner.  I came across this recipe just recently, so thought of making it for dinner last week.  I prefer stuffing the sweet, brightly colored peppers as opposed to the green ones.  It makes for a striking presentation don’t you think?  Like I mentioned in an earlier post, I love it when my plate is colorful, it somehow excites and titillates one’s palate don’t you think?  Well you’re going to love these, there’s a hint of curry powder that I added to bring out the bold taste, then there’s cumin and other spices, topped with cheese and fresh herbs.  Brown rice is also added to the mix.  A healthy, nourishing and versatile dish that’s bound to please all ages.

Ground Turkey and Brown Rice Stuffed Peppers

  • Servings: 6
  • Time: 1hr
  • Print


  • 1 lb lean ground turkey
  • 1 garlic, minced
  • 1/4 onion, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 2 tsp Madras curry powder
  • 1 tsp kosher salt
  • 3 or 4 sweet large peppers, washed
  • 1 cup fat free chicken broth
  • 1/2 cup tomato sauce
  • 1 1/2 cups cooked brown rice
  • olive oil spray
  • 6 tablespoon part skim Mozzarella shredded cheese


  1. Heat oven to 400 degrees F.
  2. Lightly spray olive oil spray in a medium nonstick skillet and heat on medium heat
  3. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and curry powder and cook  meat for 4-5 minutes until meat is completely cooked through.
  4. Add 1/2 cup tomato sauce and 1/2 of chicken broth, mix well and simmer on low for about 5 minutes.
  5. Combine cooked rice and meat together.
  6. Cut the bell peppers in half lengthwise, and remove all seeds.  Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13 inch baking dish.  Top each with 1 tablespoon cheese.
  7. Pour the remainder of the chicken broth on the bottom of the pan.  Cover tightly with aluminum foil and bake for 45 minutes.
  8. Remove the foil and serve right away with additional cheese if desired and garnish with cilantro.

The addition of the  Madras curry powder definitely took it up a notch.  Served with arugula, cucumber and avocado salad.  A healthy and nutritious meal that can be a bit time consuming, but definitely worth the effort for a weeknight meal.


  1. I haven’t cooked stuffed peppers in a long time either and they were always enjoyed when I made them. I need to give brown rice another try – I like it in certain dishes but on its own – no. With all the added spices in your recipe I’m sure we would like it.

    Liked by 1 person

    1. Judi, like you I dislike brown rice too even though it’s a much healthier option. When I do cook it, I add a boatload of spices to drown out the insipid taste of the rice on its own. We really enjoyed the stuffed peppers after ages. I’ll be trying tomatoes stuffed with a tuna salad next perhaps to overcome this awful heatwave.


    1. Liz you’re absolutely right. I grew up with the green stuffed peppers too. I loved the colored ones, as not only do they make for a great presentation, but they also are subtly sweet.


  2. I love stuffed peppers and everything about this recipe Loretta. I’ve never thought to use Curry powder but that’s the trick with turkey, you’ve got to use seasoning! My pepper plant is so sad that I’ll be visiting the farmers market. Enjoy your weekend Loretta!

    Liked by 1 person

  3. Loretta, these look delicious! I’m going to try your recipe…my recipe doesn’t call for Cumin so I’ m interested in that taste! My brother makes stuffed peppers and puts the tops on for presentation and then popped it off like a lid to reveal the yummy filling. thanks for sharing!

    Liked by 1 person

    1. Hello Desley from Down Under…. it’s been a while, I hope you’re doing well. I know what you mean though, we don’t find ground lamb here as often either, but turkey and chicken and beef we do.


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