• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Asian Caucasian Food Blog
  • Home
  • All Recipes
  • About Us
  • Subscribe
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Chicken and Turkey

    Stuffed Peppers with Turkey and Rice

    April 1, 2022 · Published: May 11, 2020 By: Asian Caucasian 2 Comments

    stuffed yellow bell peppers with turkey and rice on a wooden board

    Asian Caucasian is all about healthy and flavorful, and these tasty, gluten-free, and easy Stuffed Peppers with Turkey and Rice are no exception. They're a cinch to make!  

    stuffed yellow bell peppers with turkey and rice on a wooden board

    The ground turkey "stuffing" packs a slight punch with Asian spices, jalapeño and shishito peppers, and sambal oelek (red chili paste) for a slight kick.

    yellow bell peppers and shishito peppers on a wooden board with a chefs knife

    Multi-color bell peppers are the perfect vessel for this healthy dish! Pre-bake the peppers to soften before filling them with this super flavorful stuffing!

    You can use red, yellow, or green bell peppers in this gluten-free Stuffed Peppers with Turkey and Rice dish. I also blistered some shishito peppers on my stovetop and chopped them up to include in this mixture! So yummy!

    Ingredients you need for this recipe

    • Brown or white rice. Use leftover rice if you have it!
    • Yellow or red bell peppers. If you like green bell peppers then, by all means, use it.
    • Jalapeño and shishito peppers. I blistered the shishito peppers to bring out more flavor, but you can omit this step.
    • Canola oil. Only a little is needed for sauteing. You can also use vegetable oil.
    • Ground turkey. I like to use 80%+ lean turkey to lower the fat content.
    • Shallots and fresh garlic. You can substitute the shallots for a half an onion.
    • Mushrooms.  I used white button mushrooms, but feel free to use any mushrooms you have on hand.
    • Ginger. Fresh ginger is always best in this dish, but used 1 teaspoon of dried ginger if you don't have fresh.
    • Kale. You can use either frozen or fresh kale.
    • Light coconut milk. Keeping it light again!
    • Thai red curry paste. This is easily found in the Asian section of your grocery store.
    • Sambal oelek. This is a staple in my house. Gives this dish a slight kick!
    • Fresh cilantro and lime juice. The perfect finishing touch!
    stuffed yellow bell peppers with turkey and quinoa in a white oval dish on a wooden board

    I'm a big fan of quinoa so these yellow bell peppers are stuffed with turkey and quinoa, a great option instead of rice!

    How to make the best stuffed peppers

    1. Preheat oven to 375 degrees. In a shallow baking dish, place bell peppers open side up and place in the oven for 20-25 minutes until peppers are just soft.
    2. Meanwhile, lay 3 shishito peppers directly onto your stovetop over high heat and blister all sides, about 3 minutes. Remove from oven and set aside. Repeat with the other 3 peppers. Remove and let cool. Remove stems and chop.
    3. Heat canola oil on medium-high heat in a large sauté pan. Add garlic, chopped bell peppers, jalapeño peppers, shishito peppers, and shallots. Cook until softened, about 3 minutes. Add in the ground turkey and cook until slightly browned. Add in mushrooms and ginger and cook another 2 minutes. Season with salt and stir in brown rice or quinoa, and chopped kale.
    4. In a small saucepan on another burner, heat coconut milk, red curry paste, and sambal oelek on medium-high heat until just boiling. Stir sauce into sauté pan with other ingredients. Sprinkle in cilantro and squeeze of lime juice.
    5. Stuff bell peppers with the mixture and place back in the oven for 25 minutes until the mixture is heated through.
    6. Top with more cilantro. Serve while hot.
    stuffed yellow bell peppers with turkey and quinoa on a white plate with a knife and fork on top of a wooden board

    This gluten-free Stuffed Peppers with Turkey and Rice is great for leftovers! Half of the pepper is plenty for one serving and you can put the rest in the fridge for the next day!

    TIPS & TRICKS

    • Using leftover rice in this dish is perfect! I often freeze my leftover rice and pull it out for the next dish.
    • You can blister the shishito peppers in a pan if you're not comfortable doing it directly on your stovetop.
    • If you don't have ground turkey, you can always use ground chicken, beef, or pork.
    • Sambal oelek is available at most grocery stores now, in the Asian section.

    Want more recipes like this?

    If you liked this stuffed pepper recipe, you’re going to want these recipes too:

    • Delicata Squash Stuffed with Turkey and Brown Rice
    • Asian Spiced Pork Chili with Butternut Squash
    • Chinese Five Spice Pork Tenderloin
    • Stuffed Acorn Squash with Turkey and Rice
    • Asian Turkey Lettuce Wraps

    Update Notes: This post was originally published on October 18, 2016, but was republished with slight text changes and additions, like step by step instructions and tips in March 2020.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    stuffed red and yellow bell peppers on top of a wooden board

    Stuffed Peppers with Turkey and Rice

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Pin Recipe

    Asian Caucasian is all about healthy and flavorful, and these tasty and easy Stuffed Peppers with Turkey and Rice are no exception. They're a cinch to make!

    • Total Time: 1 hour 15 min
    • Yield: 4 1x

    Ingredients

    Units Scale
    • 4 large red and yellow bell peppers, seeded (tops removed and chopped)
    • 2 tablespoons canola oil
    • 4 cloves garlic, minced
    • 2 jalapeño peppers, seeded and chopped
    • 6 shishito peppers
    • 2 shallots, chopped
    • 1 8 oz. package button mushrooms, finely chopped
    • 1 tablespoon fresh ginger, minced
    • Pinch of Kosher salt
    • 1 pound ground turkey
    • ¾ cup cooked brown rice
    • 2 cups frozen or fresh chopped kale
    • ½ cup light coconut milk
    • 1 tablespoon Thai red curry paste
    • 1 teaspoon sambal oelek (red chili paste)
    • ¼ cup fresh cilantro, chopped
    • 1 tablespoon fresh lime juice

    Instructions

    1. Preheat oven to 375 degrees. In a shallow baking dish place bell peppers open side up and place in the oven for 20-25 minutes until peppers are just soft.
    2. Meanwhile, lay 3 shishito peppers directly onto your stovetop over high heat and blister all sides, about 3 minutes. Remove from oven and set aside. Repeat with the other 3 peppers. Remove and let cool. Remove stems and chop.
    3. Heat canola oil on medium-high heat in a large sauté pan. Add garlic, chopped bell peppers, jalapeño peppers, shishito peppers, and shallots. Cook until softened, about 3 minutes. Add in the ground turkey and cook until slightly browned. Add in mushrooms and ginger and cook another 2 minutes. Season with salt and stir in brown rice or quinoa, and chopped kale.
    4. In a small saucepan on another burner, heat coconut milk, red curry paste, and sambal oelek on medium-high heat until just boiling. Stir sauce into sauté pan with other ingredients. Sprinkle in cilantro and squeeze of lime juice.
    5. Stuff bell peppers with the mixture and place back in the oven for 25 minutes until the mixture is heated through.
    6. Top with more cilantro. Serve while hot.

    Notes

    • Using leftover rice in this dish is perfect! I often freeze my leftover rice and pull it out for the next dish.
    • You can blister the shishito peppers in a pan if you're not comfortable doing it directly on your stovetop.
    • If you don't have ground turkey, you can always use ground chicken, beef, or pork.
    • Sambal oelek can be found at specialty Asian markets and select grocery stores.
    • Author: Asian Caucasian
    • Prep Time: 15 min
    • Cook Time: 60 min
    • Category: Dinner
    • Method: Stove Top and Oven
    • Cuisine: Asian Fusion
    • Diet: Low Fat

    Nutrition

    • Serving Size:
    • Calories: 512
    • Sugar: 10.5 g
    • Sodium: 239.9 mg
    • Fat: 24.6 g
    • Carbohydrates: 44.9 g
    • Protein: 30.1 g
    • Cholesterol: 78.2 mg

    Keywords: stuffed peppers rice, best stuffed peppers, stuffed peppers turkey, healthy stuffed peppers with turkey, gluten-free

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

    « Asian-Inspired Chicken Tortilla Soup
    Healthy Banana Bread with Nuts »

    You may also like:

    Matcha chocolate dipped pretzel rods on top of a round black plate with plain pretzel rods on the side, and a small bowl of matcha powder and a glass with a dipped pretzel rod, and a linen napkin on the side.

    Chocolate Matcha Dipped Pretzels

    A large black bowl filled with Chinese chicken salad featuring shredded chicken, shredded carrots, broccoli slaw, scallions, water chestnuts and chow mein noodles, with a pair of brown chopsticks on top and a linen napkin on the side.

    Easy Chinese Chicken Salad

    Two bowls filled with Chinese curry chicken and potatoes with whole red chili peppers on top all placed on a white wooden board with a white spoon on the side.

    25 Easy Chinese New Year Recipes

    Two white bowls with Spicy Thai Salad with Chicken with a fork on top placed on top of a marble surface.

    20 Healthy Asian Salad Recipes

    Reader Interactions

    Comments

    1. Deborah Matix

      May 11, 2020 at 8:51 am

      I adore stuffed peppers! These look so vibrant and so healthy! I love the Asian spices in the turkey and rice. Can’t wait to try!

      ★★★★★

      Reply
      • Asian Caucasian

        May 11, 2020 at 8:53 am

        Can’t wait for you to try this! Team peppers all the way! 🌶

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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

    Primary Sidebar

    Lesli Schwartz.

    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

    Let's Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Reader Favorites!

    Chocolate Matcha Dipped Pretzels

    Matcha chocolate dipped pretzel rods on top of a round black plate with plain pretzel rods on the side, and a small bowl of matcha powder and a glass with a dipped pretzel rod, and a linen napkin on the side.

    Easy Chinese Chicken Salad

    A large black bowl filled with Chinese chicken salad featuring shredded chicken, shredded carrots, broccoli slaw, scallions, water chestnuts and chow mein noodles, with a pair of brown chopsticks on top and a linen napkin on the side.

    25 Easy Chinese New Year Recipes

    Two bowls filled with Chinese curry chicken and potatoes with whole red chili peppers on top all placed on a white wooden board with a white spoon on the side.

    20 Healthy Asian Salad Recipes

    Two white bowls with Spicy Thai Salad with Chicken with a fork on top placed on top of a marble surface.

    Furikake Chex Mix Recipe

    A bowl of Furikake chex mix with a linen napkin on the side and a baking tray in the background.

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact Us
    • Work with Us
    • Featured In

    © 2016-2022 Asian Caucasian

    As an Amazon Associate I earn from qualifying purchases.

    All images & content are copyright protected. Please do not use my images without prior permission.
    If you want to share this recipe, please provide a link back to this post for the original recipe.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
    Cookie SettingsAccept All
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT