Grilled Turkey and Rice Stuffed Bell Peppers
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.
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!
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.
- 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
Heat a large pan to medium heat. Add olive oil and heat. Add onion and peppers. Cook a couple of minutes, stirring.
Add ground turkey and cook another 5-6 minutes, breaking it apart, until turkey is cooked through.
Add garlic and cook another minute.
Remove from heat and add cooked rice with harissa. Stir to combine.
Slice bell peppers in half lengthwise and remove the innards.
Stuff each pepper with your rice-turkey mixture.
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.
Top each with cheese and cover. Cook about 1 minute or so to melt the cheese.
Serve with chopped herbs.