Spicy Turkey and Rice Stuffed Bell Peppers with Pickled Jalapeños

These stuffed bell peppers are a comforting, flavor-packed dinner that brings a little heat to the table. A creamy rice and turkey filling, seasoned with a bold Southwest spice blend, is stuffed into roasted bell pepper halves, topped with cheddar cheese and baked until bubbly. Quick-pickled jalapeños add a tangy kick that cuts through the richness.

Perfect for a weeknight meal, these peppers are easy to prepare and sure to please. Serve them with a dollop of sour cream for a cool, creamy finish. Leftover filling can be served alongside the peppers for extra heartiness.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

8 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 jalapeños (remove ribs and seeds for less heat). Halve bell peppers lengthwise; remove stems and seeds.
2. In a small microwave-safe bowl, combine jalapeños, vinegar, ¼ tsp sugar (½ tsp for 4 servings) and a pinch of salt. Cover tightly with plastic wrap and microwave for 1 minute. Set aside to pickle, stirring occasionally.
3. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a 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 to coat. Season with salt and pepper. 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 ground turkey and season with Southwest spice blend, salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in stock concentrates, cream cheese and ⅓ cup water (½ cup for 4 servings). Reduce heat to medium low and cook until mixture has slightly thickened, 1-2 minutes.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Stir rice and half the pickled jalapeños and their liquid into pan with filling until thoroughly combined; season with salt and pepper to taste.
7. Once bell peppers are done, remove from oven. Carefully flip and stuff pepper halves with as much filling as will fit (save the rest for serving). Transfer stuffed peppers to pan with remaining filling. (If your pan isn’t ovenproof, transfer stuffed peppers and remaining filling to a baking dish now.) Evenly sprinkle with cheddar. Bake on top rack until cheese melts, 4-5 minutes.
8. Divide remaining filling between plates. Top with stuffed peppers and as many remaining pickled jalapeños (draining first) as you like. Dollop with sour cream and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

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

Can I make these stuffed peppers ahead of time?

You can prepare the filling and roast the peppers in advance. Assemble and bake just before serving for best results.

What can I use instead of ground turkey?

Ground chicken, pork or beef work well in this recipe. Adjust seasoning as needed.