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stuffed bell peppers

Stuffed Peppers with Turkey and Rice

  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1 hour 15 min
  • Yield: 4 1x
  • Category: Main - Poultry
  • Method: Stove Top and Oven
  • Cuisine: Asian Fusion
  • Diet: Low Fat


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!


  • 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
  • 3/4 cup cooked brown rice
  • 2 cups frozen or fresh chopped kale
  • 1/2 cup light coconut milk
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon sambal oelek (red chili paste)
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice


  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.


Sambal oelek can be found at specialty Asian markets and select grocery stores.


  • 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