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Ground Turkey Stuffed Peppers


  • 6 large bell peppers, any colour
  • 2 cups wild rice, cooked
  • 450g lean ground turkey
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 450g jar crushed tomatoes
  • 1 tsp. Italian seasoning
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 Tbsp. olive oil


  1. Cut off the tops of the peppers, remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly.
  2. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
  3. Preheat oven to 180°C.
  4. In a large skillet add the olive oil, garlic and onion, sauté
    until tender. Add the turkey and brown until thoroughly
  5. Add the crushed tomatoes, rice, Italian seasoning, salt,
    pepper and ½ cup of the shredded cheese and stir until blended.
  6. Fill the peppers evenly with the mixture, place in a
    lightly greased 25cm cast iron skillet. Bake uncovered
    for 25 to 30 minutes.
  7. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until
    the cheese is melted.