Turkey and Rice Stuffed Bell Peppers – Highland Mill Landing

Prep: 20 minutesCook: 40–50 minutesServes: 4 servings (2 pepper halves per person)

Allergy reminder: This recipe is not a guarantee of safety. Check every label, account for cross-contact, and use substitutions appropriate to your needs.

Prep: 20 minutes • Cook/chill: 40–50 minutes • 4 servings (2 pepper halves per person)

Important recipe and allergy disclosure
These recipes are starting points, not guarantees of safety. Adjust each recipe for your own dietary needs and individual tolerances. Check and verify every ingredient, label, manufacturer/source, processing aid, and cross-contact risk before preparing or eating a recipe. Packaged products and formulations can change. For Alpha-Gal Syndrome and severe allergies, follow your clinician’s guidance and your own management plan.

Ingredients

4 large bell peppers, approximately 700 g total
500 g (1.1 lb) ground turkey
300 g (1½ cups) cooked rice
400 g (1¾ cups) diced tomatoes
100 g (1 small) onion, diced
8 g (2 cloves) garlic, minced
15 mL (1 tablespoon) olive oil
2 g (1 teaspoon) dried oregano
2 g (½ teaspoon) salt, or to taste
1 g (½ teaspoon) black pepper

Instructions

Preheat the oven to 190°C (375°F).
Slice the peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a baking dish.
Heat the olive oil in a skillet. Cook the onion for 4 minutes, then add the garlic.
Add the ground turkey and cook, breaking it apart, until browned and cooked through.
Stir in the cooked rice, tomatoes, oregano, salt, and pepper.
Spoon the mixture evenly into the pepper halves.
Add approximately 60 mL (¼ cup) water to the bottom of the baking dish and cover with foil.
Bake for 25 minutes. Remove the foil and bake another 10–15 minutes, until the peppers are tender and the filling is steaming hot.
Verify that the turkey mixture reaches 74°C (165°F) before serving.

Allergy Notes & Substitutions

Turkey: Use ground chicken or cooked lentils.
Rice: Use cooked quinoa or millet.
Bell peppers: Use halved zucchini or small baking squash, adjusting the cooking time.
Oregano: Substitute thyme or Italian-style herbs with verified suitable ingredients.