Orange bell peppers stuffed with black rice and vegetables on a white plate

Stuffed Peppers with Ground Turkey and Black Rice

Course Main Course, Side Dish
Total Time 50 minutes
Servings 6 servings
Calories 324 kcal
Author Lisa Marie Todd


  • 6 large orange bell peppers seeds and veins removed, tops reserved and diced
  • 3 tablespoons olive oil
  • 1 small yellow onion diced
  • 1 lb ground turkey
  • 1 medium zucchini diced small
  • 1 red bell pepper seeded, veins removed and diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes
  • 1 tablespoon Italian parsley
  • 1 cup cooked black rice
  • 1 cup grated Parmesan Cheese


  1. Pre-heat oven to 350 degrees and prepare a 9 x13-inch baking pan with parchment paper.

  2. Wash and dry bell peppers. Cut the tops off of peppers. Remove any seeds and stems from tops and discard. Dice tops of pepper and set aside. 

  3. Clean the inside of the peppers by removing any seeds and veins. Lightly sprinkle the inside of the peppers with salt and place them onto the baking pan. Set aside.

  4. Heat a large skillet over medium heat then add olive oil. 

  5. Add onion to skillet and saute for 1 minute. Add ground turkey and cook for 3 minutes. Add zucchini, diced peppers, garlic, tomatoes, parsley, salt and pepper. Cook until turkey begins to brown and vegetables begin to soften. Add rice and cheese and cook for 1 minute. 

  6. Stuff bell peppers leaving space at the top. Do not overstuff. Cover peppers with foil and bake in the oven for 30 minutes. 

  7. Remove from the oven and sprinkle with additional grated cheese if desired. Serve immediately.