Southern Stuffed Peppers

Southern Stuffed Peppers! This non-vegetarian dish features ground turkey combined with a zesty New Orleans-style dirty rice mix, creating a savory and satisfying meal. Perfect for American cuisine lovers, these stuffed peppers are also a great option for those who enjoy a little kick in their dinner.

Rich in protein and packed with essential nutrients, this recipe is a wholesome choice for your family. Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for the best cost per serving.

Get ready to spice up your dinner routine with Spicy Southern Stuffed Peppers!

Recipe Collection: Dinner

Serving Size: 4

Cooking Time: 45 minutes

Overview

These jazzy stuffed peppers are a simplified yet flavorful twist on traditional stuffed peppers. Featuring ground turkey and a New Orleans-style dirty rice mix, this dish offers a delightful balance of spices. Perfect for a cozy dinner, serve these peppers with toasted bread rounds for a complete meal.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

American

Ingredients

• 1 Pound (lb) turkey, ground
• 1 8 Ounces (oz) dirty rice mix, packaged
• 2.5 Cups (cup) water
• 1 Tablespoon (tbsp) avocado oil
• 4 Large bell peppers, sliced
• 14.5 Ounces (oz) stewed tomatoes
• 0.5 Cups (cup) Cheddar cheese, shredded

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat a large skillet over medium-high heat. Cook and stir the ground turkey in the hot skillet until browned and crumbly, about 5 to 7 minutes; drain excess fat.
3. Add the dirty rice mix, water, and vegetable oil to the skillet; bring to a simmer. Reduce the heat and cook until the rice is tender, about 25 minutes.
4. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pepper halves, 4 at a time, and cook until they begin to soften, about 2 to 3 minutes. Remove and drain in a colander.
5. Spread the stewed tomatoes in a 9x13-inch casserole dish. Place the pepper halves on top of the tomatoes, cut side up. Stuff each pepper half with the dirty rice mixture and sprinkle with shredded Cheddar cheese.
6. Bake in the preheated oven until the filling is heated through and the cheese is melted, about 15 minutes.

Enjoy your jazzy stuffed peppers!