Mini sweet peppers filled with Cajun turkey, brown rice, and veggies. Oven-baked for a hearty, vibrant main dish.
# Components:
→ Peppers
01 - 12 mini sweet peppers or 4 large bell peppers, halved lengthwise and seeds removed
→ Filling
02 - 1 pound lean ground turkey
03 - 1 cup cooked brown rice
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 celery stalk, finely diced
07 - 1/2 cup diced tomatoes
08 - 2 tablespoons Cajun seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon cayenne pepper, optional
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 2 tablespoons olive oil
14 - 2 tablespoons chopped fresh parsley
→ Optional Topping
15 - 1/2 cup shredded cheddar or Monterey Jack cheese
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a casserole dish. Arrange halved and seeded peppers cut side up.
02 - Heat olive oil in a large skillet over medium heat. Add onion, celery, and garlic. Sauté for 3 to 4 minutes until vegetables are softened.
03 - Add ground turkey to skillet. Cook, breaking up meat with a spoon, until evenly browned and cooked through, about 5 to 6 minutes.
04 - Add diced tomatoes, Cajun seasoning, smoked paprika, cayenne pepper if desired, salt, and black pepper. Cook mixture for 2 additional minutes to blend flavors.
05 - Remove skillet from heat. Stir in cooked brown rice and chopped parsley until fully combined.
06 - Evenly spoon the turkey mixture into prepared pepper halves. Sprinkle shredded cheese on top if using.
07 - Bake stuffed peppers in preheated oven for 20 to 25 minutes, until peppers are tender and cheese is golden.
08 - Garnish with additional parsley before serving. Serve hot.
