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.
Ground Turkey and Wild Rice Stuffed Peppers
Print RecipeIngredients
- Sauce Ingredients
- 1 tablespoon of olive oil
- 1 garlic clove, finely chopped
- 2 cups of chopped tomatoes
- ¼ cup of chopped flat-leaf parsley
- Sea salt
- Freshly ground black pepper
- Stuffed Peppers Ingredients
- 2 tablespoons of olive oil, divided, plus more for oiling dish
- ¾ cup of wild rice
- ½ teaspoon of crushed fennel seeds
- 1 cup of chicken broth
- Sea salt
- Freshly ground black pepper
- 1 garlic clove, finely chopped
- 1 small shallot, finely chopped
- 1 pound of ground turkey thigh meat
- ½ teaspoon of dried oregano
- 2 large bell peppers (red, yellow, orange, or green)
- ½ cup of shredded cheddar cheese
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.
- 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.
