Turkey Pepper Rice Stuffed Boats

Roasted pepper boats with savory turkey rice and melted mozzarella. Use a snug baking dish so the pepper boats stay upright.

Why you’ll love this recipe

• Roasted pepper boats with savory turkey rice and melted mozzarella.
• Use a snug baking dish so the pepper boats stay upright.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz ground turkey
• 2 bell peppers, halved and seeded
• 1 cup cooked rice
• 3/4 cup marinara sauce
• 1/2 cup mozzarella, shredded
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 400°F

   Heat oven to 400°F. Place pepper halves cut-side up in a baking dish and roast 10 minutes.

2. 02

   Meanwhile heat oil in a skillet

   Meanwhile heat oil in a skillet. Brown turkey for 8–10 minutes until 165°F.

3. 03

   Cook it through

   Stir in cooked rice and marinara, heat until steaming, and spoon into peppers.

4. 04

   Top with mozzarella

   Top with mozzarella. Bake 15–20 minutes until peppers are tender and filling reaches 165°F.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Use a snug baking dish so the pepper boats stay upright.

Make it your own

Use cooked quinoa instead of rice; do not substitute dry grain directly.

What to serve with it

Let the dish settle briefly before dividing into portions. Serve from the baking dish while the top is still warm; extra vegetables alongside are optional groceries.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.