Baked Bell Peppers with Rice and Turkey
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Source: https://recipheon.com/en/recipes/main-dishes/baked-bell-peppers-with-rice-and-turkey
About this recipe
Turkey and rice stuffed bell peppers are a filling oven meal with a mixture of ground turkey, rice, tomato passata, and onion. Rice absorbs the tomato sauce, turkey provides tender meat, and the peppers become soft and sweeter as they bake. Each pepper forms a complete individual portion without a separate side dish. The recipe is simple but has a polished presentation.
Ingredients
Servings: 4
4 bell peppers
300 g ground turkey
120 g rice
300 ml tomato passata
1 onion
1 tablespoon olive oil
100 g shredded mozzarella
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 190°C and position a rack in the middle. Cut off the tops of the peppers, remove the seed cores, and place the peppers in a baking dish. Cook the rice for 8–10 minutes, until slightly firm, then drain.
Heat the olive oil in a skillet over medium-high heat. Cook the finely chopped onion for 2 minutes, add the ground turkey, and cook for 6–8 minutes, breaking it up into crumbles. Add the tomato passata and rice, then cook for 5 minutes, until the filling thickens. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix thoroughly.
Divide the filling among the 4 peppers, cover the dish tightly with aluminum foil, and place it in the oven.
Bake covered for 20 minutes. Uncover, sprinkle each pepper with 25 g mozzarella, and bake for 10 minutes more, until the cheese melts and browns, the peppers are tender, and the filling is hot and fully cooked through.
Let stand for 5 minutes and serve 1 pepper per portion.
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