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    Home » Recipes » Chicken and Turkey

    Stuffed Peppers with Turkey and Rice

    January 20, 2024 · Published: May 11, 2020 By: Asian Inspired Eats 2 Comments

    Jump to Recipe·Print Recipe

    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
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    stuffed red and yellow bell peppers on top of a wooden board

    Stuffed Peppers with Turkey and Rice

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    Print Recipe
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    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

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag #AsianCaucasianEats

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    Reader Interactions

    Comments

    1. Deborah Matix says

      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 says

        May 11, 2020 at 8:53 am

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

        Reply

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