These Ground Turkey Stuffed Peppers fill the comfort food need but keep health in mind at the same time!
The cold temperatures that we have been experiencing lately have made me looking for some new “comfort food” creations.
There is nothing quite like tucking into a hearty meal when you are chilled to the bones.
But for tonight, I am looking for more of a heart healthy option, so I chose ground turkey as the base of my stuffing mixture.
These Ground Turkey Stuffed Peppers have the most amazing flavor. I used Jasmine rice and coconut to give my savory ground turkey and vegetable mixture a hint of sweetness and it worked BIG TIME!
It’s time to make these Ground Turkey Stuffed Peppers!
These stuffed peppers take a while to cook so this is a good weekend meal. Believe me, it’s worth the time for the flavor that you will get!
Look at what is going into these Ground Turkey Stuffed Peppers
I started by combining my Jasmine rice and shredded coconut in a rice cooker. It just cooked it’s merry little way while I made the rest of the stuffing. If you have never tried a rice cooker, you should!
I don’t know how I did without one for so long. It makes perfect rice every single time!
While the rice was cooking, I got going on the rest of my recipe. First, chop the top off the peppers and scoop out the seeds and then place them in a 9 x 9″ casserole dish with some water in the bottom.
TIP: If you cut off a bit of the bottom of the peppers, they will sit better in the dish and will present better when you serve them.
Be sure to use the bottom bits and the top of the peppers to add to your filling mixture for a bit of sweetness.
I like to use colored bell peppers in this stuffed pepper recipe. They are so vibrant!
Brown the ground turkey in a bit of extra virgin olive oil a non stick frying pan until it is cooked and no longer pink.
Ground turkey keeps the calories lower than ground beef and gives these stuffed peppers a lighter feel. Your heart will thank you for the substitution!
Next, add the diced pepper pieces and onions. Cook until they are softened, for a few more minutes. Toss in the chopped mushrooms and cook another minute or two.
My rice is cooked now, and it’s time to chop the fresh herbs. You can use dried (substitute 1/3 the amount of the fresh herbs) but most grocery stores sell fresh herbs now and they really make a difference to the flavor, so it is worth buying them.
Stir in the drained diced tomatoes and add the Jasmine coconut rice. You won’t believe the flavor that the coconut gives to this dish. It was a last minute addition to my recipe and I’m so glad I thought of it.
The coconut ties the flavors together and adds just a hint of sweetness to the dish.
Stuff the peppers with the turkey/rice mixture and cover them with foil and bake in the preheated oven for 40 minutes. The water in the pan will soften the peppers and steam them nicely.
The last step is to add the cheese and place back in the oven for about 10 minutes to melt the cheese. I used a smoked Gruyere cheese. It is apple wood smoked and adds the perfect finishing touch to the dish.
The cheese will melt on the top and you only need a bit to give the extra flavor, so it won’t add to many extra calories.
These Ground Turkey Stuffed Peppers have a subtle savory taste with just a hint of sweetness from the coconut rice.
Every bite of them gives you a bit of the subtle flavor profile. Don’t you just love it when “hearty comfort food” can also equal healthy comfort food?
If you enjoyed these stuffed peppers but can’t eat rice or cheese, be sure to check out my Paleo Ground Turkey Stuffed Peppers.
They taste great and are dairy free and low carb.
For the coconut rice:
- 2 cups of water
- 2/3 cups of Jasmine rice
- 1/4 cup of shredded coconut
For the Turkey filling:
- 4 Bell peppers, with the tops sliced off (use the tops to add to the turkey mixture)
- 2 cups of the cooked rice
- 1 lb, ground turkey breast
- 3/4 cup sliced mushrooms
- chopped tops and bottoms of the bell peppers
- 3/4 cup chicken stock
- 14 ounce can of diced tomatoes (drained)
- 3 cloves of garlic, finely chopped
- 2 tsp fresh thyme
- 2 tsp fresh chives
- 2 tsp fresh rosemary
- ¼ tsp smoked paprika
- ½ tsp sea salt
- 1 tsp cracked black pepper
- 1 1/2 tbsp olive oil
- 3/4 cup water