Stuffed Roasted Red Peppers

I’ve always been a fan of stuffed peppers. When I decide to make them, I always try and think of something complimentary to serve them with – For some reason, it seems the stuffed pepper won’t be enough for a meal. Let me tell you, these peppers are stuffed to the brim with hearty and healthy goodness that really need nothing else. You’ve got protein, grain, and vegetables all encased on one beautiful cherry-colored vessel. Oh and the best part? The vessel is edible too!

I really love the seasoning and flavors in this recipe. The cumin and cinnamon, tomatoes and golden raisins all work really well together. You will probably have quite a bit of stuffing leftover, so I would suggest using it to make empanada’s, arancini, or just freezing it to use the next time you make stuffed peppers.

Stuffed Bell Peppers

Recipe from Disney


  • 6 medium-sized bell peppers any color you prefer
  • 2 tablespoon olive oil plus more for drizzling
  • 1 large yellow onion diced
  • 3 clove garlic minced
  • 1 1/4 pound ground turkey
  • 2 cup cooked brown rice
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 14 ounce can Italian stewed tomatoes chopped
  • 1/2 cup golden raisins


Preheat oven to 425 degrees.

Heat olive oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, 5 minutes. While the onions are cooking, wash the bell peppers and slice off a bit of the bottom so they sit flat, taking care not to cut into the interior. Cut off the tops about one half inch down from the stem and carefully remove the seeds and white membrane. Set aside.

Add the turkey to the pan and break apart with a spatula. When fully cooked through, add cooked rice, cumin, cinnamon, salt and pepper. Stir well to combine. Add the canned tomatoes and the raisins and stir well. Remove from heat.

Place the peppers in a 9 x 13 inch baking dish and stuff with the meat mixture, mounding slightly. Drizzle tops and sides of each pepper with olive oil. Return the peppers’ tops and cover tightly with foil.

Bake for 25-30 minutes or until peppers are tender.


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