Turkey & Wild Rice Stuffed Peppers

Name: Turkey & Wild Rice Stuffed Peppers
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
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

90 min · Medium · Serves 4

670 kcal per serving · 41g protein

Bell peppers packed with seasoned ground turkey, wild rice and melty mozzarella, inside the filling and bubbling on top. Lean, satisfying, and built for the week.

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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

Rinse the rice

Rinse wild rice blend under cold water. Bring 2x the rice volume of salted water to a boil.
Simmer 25-30 minutes

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

Preheat oven to 200°C.
Hollow out the peppers

Slice the top off each bell pepper and scoop out seeds and membranes.
Level the bases if needed

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

Arrange in a baking dish.
Heat olive oil

Heat olive oil in a pan over medium-high.
Add diced onion

Add diced onion, cook 3 minutes until translucent.
Add ground turkey

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

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

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

Remove from heat.
Stir in cooked wild rice

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

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

Mound the tops slightly. Top with remaining mozzarella.
Bake the peppers

Pour the water into the bottom of the dish, cover with foil and bake for 25 minutes. Uncover and bake 10 minutes more until the cheese is golden and bubbly and the middle of the filling reads 74°C on a food thermometer.
Let stand 5 minutes before serving

Let stand 5 minutes before serving.
For meal prep: cool completely

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

Reheat covered to keep the pepper soft.