Stuffed Bell Peppers with Turkey, Rice and Smoky Crema

Bell peppers are mild, earthy and perfect for stuffing. In this recipe, we combine saucy spiced ground turkey with fluffy rice for a protein-packed twist on a classic dish. Once filled, the peppers get a sprinkle of melty Mexican cheese that turns ooey and gooey as they bake.

Out of the oven, the peppers get a scattering of tangy pickled onion and a dollop of smoky red pepper lime crema. These packed peppers are sure to satisfy.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Halve, peel and thinly slice ¼ of the onion; dice remaining onion. Quarter lime. Halve bell peppers lengthwise; remove stems and seeds. Peel and mince garlic.
2. In a small microwave-safe bowl, combine sliced onion, juice from half the lime (whole lime for 4 servings), ¼ tsp sugar (½ tsp for 4) and a pinch of salt. Microwave until onion is bright pink, about 30 seconds. Set aside.
3. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
4. While rice cooks, place bell peppers on a baking sheet and drizzle each half with oil; rub all over to coat. Season with salt and pepper, then arrange cut sides down. Roast on top rack until browned and softened, 15-18 minutes.
5. Meanwhile, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add diced onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add ground turkey, garlic and Southwest Spice; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. Stir in tomato paste, stock concentrates and ⅓ cup water (½ cup for 4 servings). Reduce heat to medium low and simmer until mixture has slightly thickened, 1-2 minutes.
6. Fluff rice with a fork; stir in 1 TBSP butter. Stir rice into pan with filling until thoroughly combined; season with salt and pepper. Once bell peppers are done, remove sheet from oven. Carefully flip and stuff halves with up to half the filling (save the rest for serving). Nestle each stuffed pepper in pan with remaining filling. Tip: If your pan isn’t ovenproof, transfer stuffed peppers and filling to a baking dish now. Evenly sprinkle with Mexican cheese. Return to top rack until cheese melts, 3-4 minutes.
7. Divide remaining filling between plates. Top with stuffed peppers and as much pickled onion (draining first) as you like. Dollop with smoky red pepper crema and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice. Adjust cooking time and water amount according to package instructions.

Can I make this recipe vegetarian?

Absolutely! Replace the ground turkey with a plant-based ground meat substitute or cooked lentils. Use vegetable stock concentrate instead of chicken.

How do I store leftovers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.