Delightful Ground Turkey and Wild Rice Stuffed Peppers

This wild rice stuffed peppers recipe has colourful bell peppers filled with lean ground turkey and nutritious wild rice to deliver a satisfying dinner with great flavour—that’s also good for you. The fresh tomato sauce is easy to make, and real tomatoes‘ rich, natural sweetness is unbeatable.

Delightful Ground Turkey and Wild Rice Stuffed Peppers

Gretel Shaw

Try this yummy recipe for ground turkey and wild rice stuffed peppers when you want something quick yet healthy and delicious snack you can munch on.

5 from 1 vote

Print Recipe Share by Email Pin Recipe Share on Facebook

Prep Time 15 mins

Cook Time 1 hr 40 mins

Total Time 1 hr 55 mins

Course Appetizer

Cuisine Spanish

Servings 4 people

Calories 458 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Sauce Ingredients

• 1 tablespoon olive oil
• 1 clove garlic - finely chopped
• 2 cups tomatoes - chopped
• ¼ cup parsley - chopped
• 1 teaspoon Sea salt
• 1 teaspoon ground black pepper

Stuffed Peppers Ingredients

• 2 tablespoons olive oil - divided, plus more for oiling dish
• ¾ cup white rice - wild
• ½ teaspoon fennel seeds - crushed
• 1 cup chicken stock (chicken broth or chicken bouillon)
• 1 teaspoon Sea salt
• 1 teaspoon ground black pepper
• 1 clove garlic - finely chopped
•  
  1 small shallot - finely chopped
• 1 pound ground turkey (minced turkey) - thigh meat
• ½ teaspoon dried oregano
• 2 large yellow bell peppers (yellow capsicum) - red, yellow, orange, or green
• ½ cup cheddar cheese - shredded

Instructions

 

Tomato Sauce Instructions

• Heat a saucepan over medium heat, then coat with olive oil. Add the garlic and cook, frequently stirring for 1 minute. Add the tomatoes and parsley and season with salt and pepper.
• Let it simmer, reduce the heat to low, and cover the pan. Cook slowly until your tomatoes break down and the sauce thickens a bit, 20 to 25 minutes. (Set lid ajar to help thicken, if needed.) Remove from the heat.

Stuffed Peppers Instructions

• Heat a nonstick skillet over medium heat, then coat with 1 tablespoon of oil. Add the wild rice and fennel seed and sauté for 1 minute. Add the chicken broth and season with salt and pepper.
• Allow it to boil, reduce the heat to low, and cover the pan. Simmer 35 to 40 minutes until the grains are tender but still firm and a bit chewy. Remove the wild rice to a bowl. Do not wipe out the skillet.
• Preheat the oven to 350 degrees Fahrenheit.
• Re-heat the skillet over medium heat, then coat with 1 tablespoon of oil. Add the garlic, shallot, ground turkey, and oregano and season with salt and pepper.
• Cook, crumbling the turkey as it browns until the shallot is soft and the turkey is just cooked through for 7 to 8 minutes. Remove from the heat and stir the cooked wild rice into the ground turkey mixture.
• Meanwhile, fill a wide, deep pot about halfway with water and bring to a boil. Place the halved bell pepper in the water and boil until slightly softened. Drain and cool until easy to handle.
• Lightly oil an 8×8-inch baking dish and place the pepper halves in the dish. Divide the turkey mixture and stuff each pepper half with it. (Each pepper will have a heaping mound of stuffing.)
• Spoon the tomato sauce over the peppers and sprinkle the cheese on top. Allow it to bake uncovered for 20 to 25 minutes until the cheese begins to brown.
• To serve, place 1 stuffed pepper on each of 4 plates and serve right away.

Nutrition

Calories: 458kcalCarbohydrates: 40gProtein: 35gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 78mgSodium: 1542mgPotassium: 838mgFiber: 3gSugar: 3gVitamin A: 1304IUVitamin C: 187mgCalcium: 155mgIron: 2mg

Have you tried this recipe?Please leave a rating and comment.