Stuffed Peppers with Turkey
4 servings
80 minutes
Stuffed peppers with turkey are a light and aromatic dish inspired by American cuisine. Sweet red pepper becomes a tender shell for a juicy filling of turkey, rice, and vegetables, creating an amazing combination of textures and flavors. The light acidity of tomatoes, the creamy softness of natural yogurt, and the freshness of herbs highlight the tenderness of the meat. This dish is not only nutritious and healthy but also versatile — perfect for family dinners or festive tables. The secret to its flavor lies in the harmony of simple ingredients and gentle baking that gives the peppers a tender yet slightly crispy texture. Each bite is infused with the aromas of spices and herbs, making it a true culinary delight.
1
We boil the rice.
- Brown rice: 80 g
2
Chop the onion, grate the carrot, and fry in a pan with any cooking oil.
- Onion: 1 piece
- Carrot: 1 piece
- Olive oil: 50 ml
3
We prepare turkey mince in a frying pan.
- Turkey mince: 800 g
4
Slightly boil the peppers (optional, I don't boil them, I like them a bit crunchy and fresh).
- Red sweet pepper: 4 pieces
5
We are preparing the sauce. We mix tomatoes and natural yogurt (I have Finnish) in a blender.
- Tomatoes: 2 pieces
- Plain (natural) yoghurt: 5 tablespoon
6
Chop the greens and add them to the sauce.
- Parsley: 1 bunch
- Dill: 1 bunch
7
We mix the minced meat with onion and carrot, add salt and pepper.
- Onion: 1 piece
- Carrot: 1 piece
- Salt: 1 g
- Mixed peppercorns (four peppers): 1 g
8
We place the peppers in a deep baking dish, stuff them with filling, and pour sauce over them.
- Turkey mince: 800 g
9
Bake the peppers in the oven for 15 - 30 minutes at 200 degrees, covered with foil (depending on how well you like them cooked).
- Red sweet pepper: 4 pieces