Stuffed Bell Peppers Without Rice
These stuffed bell peppers without rice are filled with tender ground turkey, savory veggies, and melty mozzarella—all tucked inside sweet bell peppers and oven-baked to perfection. A colorful, cozy meal that's full of flavor and totally satisfying.
Equipment
- Large skillet
- Cutting board & knife
- Spoon or spatula
- 9x13-inch baking dish
- Aluminum Foil
- Oven
Ingredients
- 4 large bell peppers any color
- 1 lb ground turkey
- ½ cup diced onion
- 3 garlic cloves minced
- 1 cup shredded zucchini squeezed dry
- 1 cup canned diced tomatoes drained
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt and pepper to taste
- ¼ cup low-sodium chicken broth
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley
Optional Add-Ins:
- Red pepper flakes for a bit of spice
- Grated carrot for extra sweetness
- Chopped mushrooms for earthier depth
Instructions
- Slice off pepper tops, remove seeds, and place upright in a greased baking dish.
- Brown turkey in a skillet; add onion and garlic, cook until softened.
- Stir in zucchini, tomatoes, tomato paste, seasonings, and broth. Simmer to thicken.
- Spoon hot filling into each pepper. Cover with foil.
- Bake at 375°F for 30 minutes.
- Uncover, top with mozzarella, and bake 10–12 minutes more until cheese is melted and golden.
- Let rest 5 minutes, garnish with parsley, and serve warm.
Notes
Squeeze excess moisture from the zucchini before cooking to keep the filling rich and scoopable. Great for make-ahead or freezer meals.