If you’ve been searching for a delightful, crowd-pleasing dish that’s both flavorful and fun to eat, this Easy Mini Stuffed Peppers with Turkey, Rice, and Tomato Sauce Recipe is exactly what you need in your dinner rotation. Tender mini bell peppers filled with a savory blend of ground turkey, aromatic rice, and fragrant green onions, simmered in a luscious tomato sauce, make every bite a comforting celebration of tastes and textures. It’s a fantastic way to sneak in some veggies, enjoy a wholesome meal, and impress family or friends without spending hours in the kitchen.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this dish shine. Each component plays an important role, from the vibrant mini peppers adding color and crunch, to the rich tomato paste that deepens the sauce’s flavor, creating a perfectly balanced meal.
- 4 tablespoons olive oil: Provides a rich base to sauté your vegetables and adds a lovely depth to the sauce.
- 1 small onion (diced): Brings sweetness and aroma that makes the dish inviting from the start.
- 1 small carrot (grated): Adds subtle sweetness and texture in the sauce without overpowering the flavors.
- 1 teaspoon kosher salt (plus 1 teaspoon more): Essential for seasoning both the sauce and the turkey mixture just right.
- 4 tablespoons tomato paste: Intensifies the tomato flavor, making the sauce vibrant and packed with umami.
- 2 cups chicken broth: Adds moisture and a savory background note that brings the whole dish together.
- 2 pounds mini bell peppers: The star of the show, each pepper holds a delicious filling that’s as fun to eat as it is tasty.
- 1 pound ground turkey: A lean protein that keeps the filling hearty yet light and tender.
- 1 cup cooked rice: Perfect for bulk and fluffiness, ensuring every stuffed pepper feels satisfying.
- 4 green onions (finely chopped): Adds a fresh, mild onion flavor that brightens the filling.
- 1 teaspoon garlic powder: Offers a warming, savory punch to the mixture without overpowering the other flavors.
- ½ cup sour cream (for serving): A cool, creamy finish that contrasts beautifully with the rich tomato sauce.
- 1 tablespoon dill (chopped for serving): Brings a burst of herbaceous freshness to each serving.
How to Make Easy Mini Stuffed Peppers with Turkey, Rice, and Tomato Sauce Recipe
Step 1: Preheat and Prepare Your Ingredients
Start by heating your oven to 400°F so it’s perfectly hot by the time your peppers are ready. Preparing everything ahead of time will make the cooking smoother and the end result more spectacular.
Step 2: Sauté the Vegetables
In a heavy-bottom braiser pan, gently heat your olive oil and add the diced onion, grated carrot, and 1 teaspoon of kosher salt. Sauté them over medium-low heat for about five minutes until they soften and release their natural sweetness. This forms the flavorful base for your tomato sauce.
Step 3: Build the Tomato Sauce
Stir in the tomato paste and let it cook for two minutes to deepen its flavor. Then pour in the chicken broth, bringing it all to a gentle boil. After that, reduce the heat and continue cooking for another three minutes. This rich, savory sauce will cradle your stuffed peppers perfectly.
Step 4: Prepare the Mini Peppers
While the sauce simmers, carefully cut the tops off each mini bell pepper and scoop out the seeds. This makes room for the delicious filling and lets each pepper shine when it’s served.
Step 5: Mix the Filling
In a large mixing bowl, combine the ground turkey, cooked rice, finely chopped green onions, the remaining teaspoon of kosher salt, and garlic powder. Mix everything well to evenly distribute the flavors. This filling is what makes the Easy Mini Stuffed Peppers with Turkey, Rice, and Tomato Sauce Recipe so delightfully hearty and tasty.
Step 6: Stuff the Peppers
Transfer the turkey mixture into a ziplock bag, then snip off one corner to create a piping bag. This trick makes filling the peppers easy and mess-free—just squeeze the mixture into each pepper until they’re all filled. Arrange your stuffed peppers into the simmering tomato sauce in the braiser, so they soak up even more flavor while baking.
Step 7: Bake to Perfection
Cover the pan with foil or a lid and bake the peppers for 25 to 30 minutes. After 25 minutes, check the peppers’ tenderness—you want them soft but still holding their shape. If some peppers are larger, give them an extra 5 minutes to ensure they cook through beautifully.
Step 8: Serve and Enjoy
When your peppers are perfectly cooked, serve them warm with a generous spoonful of the sauce, a dollop of sour cream, and a sprinkle of fresh dill. This final touch adds creaminess and brightness, elevating the dish to pure comfort food bliss.
How to Serve Easy Mini Stuffed Peppers with Turkey, Rice, and Tomato Sauce Recipe
Garnishes
Adding sour cream and fresh dill is a game changer. The creamy sour cream complements the tangy tomato sauce, creating a lovely contrast of textures and flavors, while dill brings a fresh, herbaceous note that lifts the entire dish.
Side Dishes
Serve these mini stuffed peppers alongside a crisp green salad or some roasted potatoes for a complete meal. A simple side of garlic bread or a light couscous salad also pairs wonderfully, soaking up any extra sauce with delicious effect.
Creative Ways to Present
For a fun dinner party twist, arrange the stuffed peppers on a large platter garnished with extra herbs and sliced green onions. You can also serve them in individual ramekins for a personalized touch, making guests feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers reheat beautifully and make fantastic next-day meals. Store them in an airtight container in the refrigerator for up to 3 days, keeping the sauce and peppers together to preserve the flavor and moisture.
Freezing
You can freeze these stuffed peppers if you want to save them for longer. Place the cooled peppers and sauce in a freezer-safe container or bag, removing as much air as possible. They’ll stay delicious for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For the best texture and taste, reheat the stuffed peppers gently in the oven at 350°F for about 15-20 minutes until warmed through. Alternatively, microwave them on medium power, covered, stirring the sauce occasionally to prevent drying out.
FAQs
Can I substitute the ground turkey with another protein?
Absolutely! Ground chicken, beef, or even plant-based crumbles work wonderfully. Just be mindful of adjusting seasonings slightly to suit the protein’s flavor.
Do I need to precook the rice before mixing it into the filling?
Yes, the rice should be cooked before mixing. Using pre-cooked rice ensures the filling cooks evenly inside the peppers without leftover hardness.
What if I can’t find mini bell peppers?
You can use regular-sized bell peppers cut into smaller sections or even sweet mini sweet peppers. Just adjust the filling amount and cooking times accordingly.
Is this recipe suitable for meal prep?
Definitely! This Easy Mini Stuffed Peppers with Turkey, Rice, and Tomato Sauce Recipe stores well and reheats nicely, making it perfect for planning lunches or quick dinners throughout the week.
Can I make this recipe vegetarian?
Yes, try swapping the ground turkey with cooked lentils, chickpeas, or a plant-based meat substitute for a delicious vegetarian version that still has great texture and flavor.
Final Thoughts
There’s something truly comforting and satisfying about this Easy Mini Stuffed Peppers with Turkey, Rice, and Tomato Sauce Recipe. It’s a crowd-pleaser that balances wholesome ingredients with bold, homey flavors, and it’s easy enough to whip up any night of the week. I encourage you to try making it soon—you might just find it becoming a staple in your kitchen as much as it is in mine!
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Easy Mini Stuffed Peppers with Turkey, Rice, and Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Easy Mini Stuffed Peppers are a delightful and savory dish featuring mini bell peppers filled with a flavorful mixture of ground turkey, rice, and fresh herbs, cooked gently in a rich tomato and chicken broth sauce. Perfect as a comforting meal, these stuffed peppers are baked to perfection and served with a dollop of sour cream and dill for added freshness.
Ingredients
For the Sauce:
- 4 tablespoons olive oil
- 1 small onion, diced
- 1 small carrot, grated
- 1 teaspoon kosher salt (or more to taste)
- 4 tablespoons tomato paste
- 2 cups chicken broth
For the Stuffed Peppers:
- 2 pounds mini bell peppers
- 1 pound ground turkey
- 1 cup cooked rice
- 4 green onions, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
For Serving:
- ½ cup sour cream
- 1 tablespoon fresh dill, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the stuffed peppers.
- Sauté Vegetables: In a heavy-bottomed braiser pan that can be transferred to the oven, heat the olive oil over medium-low heat. Add the diced onion, grated carrot, and 1 teaspoon kosher salt. Sauté for about 5 minutes until the vegetables soften and the flavors meld.
- Add Tomato Paste and Broth: Stir in the tomato paste and cook for an additional 2 minutes to develop its rich flavor. Then pour in the chicken broth, bring the mixture to a boil, reduce the heat, and simmer gently for 3 minutes.
- Prepare Peppers: While the sauce is simmering, trim the stem ends off the mini bell peppers and scoop out the seeds carefully using a small spoon or your fingers to create a hollow cavity for stuffing.
- Make Filling: In a mixing bowl, combine the ground turkey, cooked rice, finely chopped green onions, 1 teaspoon kosher salt, and garlic powder. Mix thoroughly to evenly distribute the seasonings.
- Stuff Peppers: Transfer the meat mixture into a ziplock bag and cut a corner off to create a piping bag effect. Gently squeeze the filling into each hollowed mini pepper until all are stuffed evenly.
- Assemble and Bake: Place the stuffed peppers into the sauce in the braiser pan, making sure they are nestled comfortably. Cover the pan with foil or a lid and bake in the preheated oven for 25 to 30 minutes. Check the peppers at 25 minutes for tenderness and bake longer if the peppers are larger.
- Serve: Remove the peppers from the oven and serve warm, spooning some of the tomato and broth sauce over them. Garnish with a dollop of sour cream and sprinkle freshly chopped dill on top for a refreshing finish.
Notes
- You can substitute ground turkey with ground chicken or lean beef, depending on preference.
- For a vegetarian version, replace ground turkey with cooked lentils or crumbled tofu.
- If mini bell peppers are not available, use small sweet peppers and adjust baking time accordingly.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
- Adjust salt quantity to taste based on your dietary needs.
