This one earned its place because my family loved it. Stuffed peppers sometimes wander into “healthy substitute” territory and forget to taste like dinner. These do not. The turkey is seasoned, the filling stays saucy, and the cheese does its honest work.
Ingredients
- 6 large bell peppers in mixed colors
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1½ cups cooked rice
- 1 can diced tomatoes, 14.5 ounces, drained
- 1 cup tomato sauce, divided
- 1½ cups shredded Monterey Jack or cheddar cheese, divided
- 2 tablespoons chopped parsley
How to make it
- Heat oven to 375°F. Slice the tops from the peppers and remove seeds and membranes. Arrange upright in a baking dish.
- Heat oil in a skillet. Cook turkey and onion until the turkey is browned and the onion is soft.
- Add garlic, salt, pepper, paprika, and Italian seasoning. Cook 1 minute.
- Stir in rice, tomatoes, ½ cup tomato sauce, and 1 cup cheese.
- Spoon the filling into the peppers. Pour the remaining tomato sauce around the bottom of the dish and add ¼ cup water.
- Cover tightly with foil and bake 30 minutes. Uncover, top with remaining cheese, and bake 10 minutes more.
- Finish with parsley and let stand 5 minutes before serving.
From Susannah’s Kitchen
Choose peppers with flat bottoms so they stand up in the baking dish. If one leans, trim the bottom very lightly without cutting through the flesh.
The Book Connection
This recipe is not tied to one Lark Mesa book. It belongs under From Susannah’s Kitchen: a real-life family favorite, simple enough for a weeknight and cheerful enough to look like you planned ahead.
Cook Along with Lark Mesa
The Lark Mesa Inheritance
This kitchen story is paired with Book 1 in the Lark Mesa Romance series. Meet the people, places, and small-town moments behind the recipe.
Explore the Lark Mesa books →