Basmati Rice and Turkey Stuffed Peppers

What’s better than a delicious, healthy meal that the whole family will enjoy? This Basmati Rice and Turkey Stuffed Peppers recipe is perfect for whipping up in your kitchen tonight! I’ve included a video below to show you how easy it can be. Take a look at this blog to find out all of the ingredients needed and steps involved in preparing this dish. You’ll have no trouble following these instructions because they are so easy! Get cooking today with this simple recipe from our blog!

prep: 20 mins cook: 1 hr 35 mins total: 1 hr 55 mins Servings: 8 Yield: 8 bell pepper halves


1 cup low-sodium chicken broth, divided

2 cloves garlic, minced

¾ cup brown basmati rice (such as Trader Joe’s®)

1 ½ cups water

1 teaspoon garlic powder

2 tablespoons chopped fresh parsley

4 large red bell peppers, halved lengthwise and seeded

1 pound lean ground turkey

½ onion, minced

¼ cup tomato sauce

1 teaspoon kosher salt

½ cup shredded Cheddar cheese

1 tablespoon olive oil


Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Heat a large skillet over medium heat. Add onion, garlic, and parsley; cook for 2 minutes. Add ground turkey, salt, and garlic power. Cook and stir using a wooden spoon until meat is no longer pink and slightly browned, about 5 minutes. Add tomato sauce and 1/2 cup chicken broth. Simmer over low heat for 5 minutes. Add cooked rice and stir stuffing well.

Fill each bell pepper half with stuffing and arrange neatly in a 9×13-inch baking dish. Cover each pepper with a handful of shredded Cheddar cheese. Pour remaining chicken broth into the bottom of the baking dish and cover tightly with aluminum foil.

Bake in the preheated oven for 40 minutes. Remove foil and bake until cheese is browned, about 5 minutes more. Serve right away.

Nutrition Facts:

Per Serving: 216 calories; protein 15.7g; carbohydrates 18.7g; fat 9.2g; cholesterol 49.9mg; sodium 374.5mg.

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