Description
This Easy Mini Stuffed Peppers recipe features tender mini bell peppers filled with a delicious mixture of ground turkey, cooked rice, and fresh green onions, all simmered in a flavorful tomato and chicken broth sauce. Topped with a dollop of sour cream and fresh dill, this hearty and healthy dish is perfect for a comforting weeknight dinner.
Ingredients
Scale
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 the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed peppers.
- Make the Sauce Base: In a heavy bottom braiser pan that’s oven-safe, heat the olive oil over medium-low heat. Add the diced onion, grated carrot, and 1 teaspoon kosher salt, then sauté for about 5 minutes until the vegetables soften and become fragrant.
- Add Tomato Paste and Broth: Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor. Pour in the chicken broth, bring the mixture to a boil, then reduce the heat and simmer for 3 minutes to let the flavors meld.
- Prepare the Peppers: While the sauce is cooking, cut off the stem ends of the mini bell peppers and carefully scoop out the seeds with a small spoon, creating hollow shells for the stuffing.
- Mix the 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 all ingredients.
- Stuff the Peppers: Transfer the meat mixture into a large ziplock bag. Cut a corner of the bag to create an opening, then gently squeeze the mixture out to fill each pepper evenly. Place all stuffed peppers gently into the sauce in the braiser pan.
- Bake the Peppers: Cover the pan with foil or a lid and bake in the preheated oven for 25 to 30 minutes. Check the softness of the peppers at 25 minutes; if peppers are larger, bake an additional 5 minutes until tender and cooked through.
- Serve: Remove from oven and plate the stuffed peppers with some sauce spooned over. Add a dollop of sour cream and sprinkle fresh chopped dill on top for a creamy, herbaceous finish.
Notes
- You can substitute ground turkey with ground chicken or lean beef if preferred.
- If you want to make this dish gluten-free, ensure that the chicken broth is certified gluten-free and use gluten-free rice.
- For a vegetarian version, replace the meat with cooked lentils or crumbled firm tofu.
- Adjust the amount of salt according to your taste and dietary preferences.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 2 stuffed peppers)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
Keywords: mini stuffed peppers, ground turkey recipe, easy dinner, healthy stuffed peppers, baked stuffed peppers, low fat recipe
