Stuffed Bell Peppers

Stuffed Bell Peppers


  • ¾ lb. ground turkey meat (dark and white meat)          
  • ¼ lb. ground pork sausage
  • 1 cup white rice, cooked                       
  • 2 cloves of garlic, minced
  • 2 Roma tomatoes, chopped
  • 1 (8 oz.) can tomato sauce                                 
  • 1 medium onion, diced
  • 6 large bell peppers (assorted colors), cleaned
  • 1 teaspoon Worcestershire sauce           
  • 2 tablespoons canola oil
  • Salt and pepper to taste
  • Pinch of red pepper flakes
  • 1½ cup Monterey jack cheese, shredded           
  • 3 tablespoons unsalted butter
  • 2 tablespoons flat-leaf parsley, minced


Prep the bell peppers by cutting off the tops and remove and discard the stems, seeds and membranes so that each pepper is hallow inside. Place the peppers, cut-side up, in a baking dish so they are stand upright.

Next, in a large skillet or Dutch oven, heat oil over medium-high heat. Add diced onion and cook for 2-3minutes. Add ground turkey, sausage and break up the meat into small crumbles. Season the meat with salt, pepper, Worcestershire sauce and a pinch of red pepper flakes. Cook until no longer pink, about 10 minutes. Add in minced garlic and chopped tomatoes. Continue to cook for 3-4 minutes until tomatoes start to soften. Turn off the heat. Drain any excess fat from the pan.

In the same pan/pot you cooked the meat, add cooked rice and tomato sauce. Stir well to combine all ingredients. Add in 2 tablespoons of minced parsley and 1 cup shredded Monterey jack cheese. Season with additional salt and pepper. Stir again and set aside till ready to use.

Fill peppers with meat and rice mixture. Top each pepper with remaining ½ cup of shredded cheese.

Pour a little bit of water into the bottom of the baking dish, about ¼ of the way up the peppers. Divide the butter among each pepper and place on top of each one (about ½ tablespoon per pepper).

Cover with foil and bake for 30 minutes. Then, remove foil and bake uncovered for an additional 15 minutes until the peppers are soft and the cheese has melted and is lightly browned.

Makes 6 stuffed peppers.


Tasty Cooking Tip: 

Allow your child to taste the filling after it has cooled down. This is a great way to help keep their focus on the task at hand and feel like they are part of the cooking process from start to finish!


Kitchen Activities for Budding Chefs

Little Chef

  • Have your little chef gather the different colored peppers. Ask them to identify each color. Let them go on a hunt around the kitchen and find other items with the same colors as the peppers.
  • Have them remove whole flat-leaf parsley leaves from the stems. Let them smell and even taste a leaf. See what they think!
  • With adult supervision, have them try and stuff a pepper using clean hands. They can also help top each pepper with shredded cheese.

Kid Chef

  • Using a teaspoon, gently scoop out the seeds and membranes inside each pepper once the tops have been cut off.
  • Introduce a cheese grater (also known as a box grater) and with adult supervision, allow your child to grate the cheese for the recipe.
  • With adult supervision, allow your kitchen helper to stuff the peppers using a teaspoon and fill each pepper to the top. Place the peppers in your cooking dish. Kids can also top the stuffed pepper with the shredded cheese.
  • With adult supervision, they can help prepare the filling by browning the turkey and sausage, stirring in the rice and tomato sauce and adding part of the cheese to the pan.


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