Roasted Turkey and Stuffed Peppers is a deliciously simple family meal that is also great for a casual get-together. Turkey isn’t just for Thanksgiving. This meal can be enjoyed anytime of the year and is an especially comforting dish during these cooler months. If you’re sharing Thanksgiving with a smaller group, this meal would be perfect.
I easily get bored with food, and am always trying to come up with different ideas for dinnertime. For the longest time, I only cooked turkey for holidays. Until I realized how easy it is to cook a turkey breast in the slow cooker. But there are times when I want that crispy skin you get when you roast something. When preparing this roasted turkey, try adding some melted butter to the turkey to help make the skin extra crispy.
You can never go wrong with stuffed peppers as a side dish. This simple recipe is perfect for a weeknight, and it’s an easy way to sneak a vegetable into the meal. Peppers have a lot going for them. They’re low in calories and are loaded with good nutrition.
Roasted Turkey and Stuffed Peppers
Ingredients:
4 Boneless turkey breasts
1 Cup rice
4 Red bell peppers
2 Tbsps olive oil
1 Carrot
1 Onion chopped
2 Tbsps salt
2 Tbsps pepper
1 Cup chicken broth
Rosemary sprigs for garnishing
Directions:
Preheat oven to 375 degrees.
Cover bell peppers in foil and bake for 30 minutes.
Remove from oven and cut off the tops.
In a small pot add 1 cup rice to 1 1/2 cups of water.
Cover with lid and cook until water is absorbed.
In a small sauce pan sauté the onion and carrots.
Mix together with the rice adding in 1 tbsp of salt and pepper.
Stuff the bell peppers and put back in oven for another 20 minutes.
Remove and let cool.
Cut each turkey breasts into 3 slices.
Increase oven to 450 degrees.
Rub salt and pepper into the turkey breasts.
Pour in 1 cup of chicken broth to the roasting pan.
Add in turkey and cook on each side for 15 minutes.
Remove and serve along side the stuffed peppers.
Garnish with rosemary on top.
Serve and enjoy.
Roasted Turkey and Stuffed Peppers
Ingredients
- 4 Boneless turkey breasts 1 Cup rice 4 Red bell peppers 2 Tbsps olive oil 1 Carrot 1 Onion chopped 2 Tbsps salt 2 Tbsps pepper 1 Cup chicken broth Rosemary sprigs for garnishing
Instructions
- Preheat oven to 375 degrees.
- Cover bell peppers in foil and bake for 30 minutes.
- Remove from oven and cut off the tops.
- In a small pot add 1 cup rice to 1 1/2 cups of water.
- Cover with lid and cook until water is absorbed.
- In a small sauce pan sauté the onion and carrots.
- Mix together with the rice adding in 1 tbsp of salt and pepper.
- Stuff the bell peppers and put back in oven for another 20 minutes.
- Remove and let cool.
- Cut each turkey breasts into 3 slices.
- Increase oven to 450 degrees.
- Rub salt and pepper into the turkey breasts.
- Pour in 1 cup of chicken broth to the roasting pan.
- Add in turkey and cook on each side for 15 minutes.
- Remove and serve along side the stuffed peppers.
- Garnish with rosemary on top.
- Serve and enjoy.
My goodness, this looks absolutely delicious and mouth watering. We love anything that involves turkey breasts and chicken broth, and being a stuffed recipe my husband is going to love this so much right away!
Looks delicious. I am going to try this recipe
We love stuffed peppers, and this is a new and delish way to make them, I’m excited to try it!
Looks like some kind of meat in the peppers,but I didn’t see any meat other than the turkey listed. Is the meat hamburger or ground turkey?
The sliced turkey breast is served alongside the stuffed peppers which are filled with a rice mixture. I think some ground turkey in the peppers would be great, but I haven’t tried it that way.
I need to pin this. I’m always looking for a stuffed pepper dish that doesn’t use a tomato sauce. I like the tomato sauce ones but sometimes you just want something different.