Stuffed Bell Peppers with Turkey, Rice & Spinach
- Monique Rey
- Sep 1
- 1 min read

Nutrition
Calories 583.75
Fat 30.16 g
Carbs 32.02 g
Protein 48.06 g
Fiber 3.28 g
Sugar 5.44 g
Ingredients
1 medium [114 g] Orange Bell Pepper (Halved)
8 oz [224 g] GroundTurkeyy
2 tbsp [30 g] White Rice (Uncooked)
0.75 cup [22.5 g] Spinach (Chopped)
1 tbsp [14 g] Olive Oil
0.5 tsp [1.4 g] Garlic Powder
1 dash [0.63 ml] Kosher Salt
Directions
01. Preheat oven to 375°F. Line a baking sheet with parchment paper and place the bell pepper halves cut-side up.
02. Cook rice according to package directions. Once cooked, set aside.
03. While rice cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the ground turkey and cook for 5–7 minutes, breaking it up with a spatula, until browned and cooked through.
04. Stir in the chopped raw spinach, garlic powder, and salt to taste. Cook for 2–3 minutes, until the spinach is wilted and everything is well combined and heated through.
05. Remove from heat and mix in the cooked brown rice. Adjust seasoning if needed.
06. Spoon the turkey mixture evenly into the bell pepper halves. Drizzle the tops with the remaining 1 tbsp olive oil.
07. Bake for 25 minutes, until the peppers are tender and the tops are lightly golden. Serve warm.
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