Turkey & Wild Rice Stuffed Peppers

117 min · Medium · Serves 4

420 kcal per serving · 32g protein

Bell peppers packed with seasoned ground turkey, wild rice, and a hidden pocket of melty mozzarella. Lean, satisfying, and built for the week.

Ingredients

• Large bell peppers × 4
• 480 g Ground turkey
• 200 g Wild rice blend
• Onion × 2
• 8 cloves Garlic
• 400 g Chopped tomatoes (canned)
• 160 g Mozzarella (shredded)
• 4 tsp Italian herb blend
• 2 tsp Smoked paprika
• 20 g Flat-leaf parsley
• 2 tbsp Olive oil
• 400 ml Water
• 8 g Salt
• 4 g Black pepper

Method

1. Rinse the rice

   Rinse wild rice blend under cold water. Bring 2x the rice volume of salted water to a boil.

2. Simmer 25-30 minutes

   

   Add rice, reduce to a simmer, cover, and cook for 25-30 minutes until tender.

3. Drain and fluff

   Drain any excess liquid from the rice and fluff. Use a wild rice blend (not pure wild rice — pure wild rice needs 40-50 minutes).

4. Preheat oven

   

   Preheat oven to 200°C.

5. Slice the top off each

   Slice the top off each bell pepper and scoop out seeds and membranes.

6. Trim a thin slice off

   

   Trim a thin slice off the bottom only if needed to help them stand upright — don't pierce through.

7. Arrange

   Arrange in a baking dish.

8. Heat olive oil

   Heat olive oil in a pan over medium-high.

9. Add diced onion

   Add diced onion, cook 3 minutes until translucent.

10. Add ground turkey

    Add ground turkey, breaking it up, and cook 6-7 minutes until no longer pink.

11. Stir in garlic

    

    Stir in garlic, Italian herbs, and smoked paprika for 1 minute.

12. Add chopped tomatoes

    

    Add chopped tomatoes to the pan and simmer for 5 minutes until thickened.

13. Remove from heat

    Remove from heat.

14. Stir in cooked wild rice

    Stir in cooked wild rice, half the mozzarella, and chopped parsley. Season generously with salt and pepper.

15. Spoon filling into each pepper

    

    Spoon filling into each pepper, pressing down gently to pack.

16. Mound the tops

    Mound the tops slightly. Top with remaining mozzarella.

17. Bake the peppers

    

    Cover the dish with foil and bake for 25 minutes. Uncover and bake 10 more minutes until cheese is golden and bubbly.

18. Let stand 5 minutes before

    

    Let stand 5 minutes before serving.

19. For meal prep: cool completely

    For meal prep: cool completely then transfer individual peppers to containers.

20. Reheat covered

    Reheat covered to keep the pepper soft.