All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

12 June 2015

More stuffed peppers coming your way. Why? We love chili peppers! The “LOL” is assumed there, except now I just wrote it, so it is no longer assumed.

I’m sure you’ve figured out how much we love chili peppers around here, chili peppers of all types. Chili peppers are ideal for stuffing, especially the thicker walled bell peppers. They stand up to the heat and you can fit a lot into them, making them perfect for dinner sized portions. These made for a big meal in our home.

This particular stuffed pepper recipe incorporates healthy ground turkey and simple white rice as the main body of the stuffing.

I worked in the Homemade Harissa that we whipped up fairly recently, but if you are not so inclined to make that recipe, or can’t find harissa in the supermarket, try a bit of tomato paste instead, but if you do, add in some other seasonings such as a Cajun blend, or some spicy chili powder.

Grilled Turkey and Rice Stuffed Bell Peppers

A Creole mix is nice. We love the harissa, though, as it is great to keep on hand for quick meals.

There are numerous ways to cook your stuffed peppers – baking, broiling, crock pot/slow cooker – but for this one we’ve fired up the grill. I like to get a thin char on the outer skins of the peppers.

The grill adds a smokiness that you won’t get from the oven typically, and it lets you enjoy the outside weather this time of year. I hope the weather is good by you!

Finish it off with a bit of melted pepperjack cheese and you’re onto some awesome goodness!

Patty’s Perspective

So excited to finally be able to enjoy the outdoors. I can sit on the patio and watch Mike go to work on the grill and smell theyumminess I’m about to eat. The smoky char was a very nice touch, as well as the harissa, which made it unique.

Grilled Turkey and Rice Stuffed Bell Peppers
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Juicy bell peppers stuffed with seasoned ground turkey and rice, then grilled to perfection and topped with melty cheese.
Course: Main Course
Cuisine: American
Keyword: stuffed peppers, turkey
Servings: 3
Calories: 408 kcal
Author: Mike Hultquist
  • 3-4 bell peppers
  • 1 small onion chopped
  • 2 jalapeno peppers chopped
  • 1 teaspoon olive oil
  • 12 ounces ground turkey
  • 2 cloves garlic chopped
  • 2 cups cooked white rice
  • 1 tablespoon harissa  or work around with tomato paste and seasonings
  • ½ cup shredded pepperjack cheese
  • Salt and pepper to taste
  • Chopped herbs for serving
  1. Heat a large pan to medium heat. Add olive oil and heat. Add onion and peppers. Cook a couple of minutes, stirring.
  2. Add ground turkey and cook another 5-6 minutes, breaking it apart, until turkey is cooked through.
  3. Add garlic and cook another minute.
  4. Remove from heat and add cooked rice with harissa. Stir to combine.
  5. Slice bell peppers in half lengthwise and remove the innards.
  6. Stuff each pepper with your rice-turkey mixture.
  7. Heat a grill to medium heat and grill the peppers about 20 minutes, or until you get a nice char and the stuffing is nicely warmed.
  8. Top each with cheese and cover. Cook about 1 minute or so to melt the cheese.
  9. Serve with chopped herbs.
Nutrition Facts
Grilled Turkey and Rice Stuffed Bell Peppers
Amount Per Serving
Calories 408 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Cholesterol 79mg26%
Sodium 233mg10%
Potassium 732mg21%
Carbohydrates 42g14%
Fiber 4g16%
Sugar 7g8%
Protein 36g72%
Vitamin A 4035IU81%
Vitamin C 167.1mg203%
Calcium 175mg18%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled Turkey and Rice Stuffed Bell Peppers




This site uses Akismet to reduce spam. Learn how your comment data is processed.