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Mexican stuffed bell peppers with turkey and rice fully mediterranean
Course Dinner, Main Course
Servings 4
Cuisine Mediterranean, Mediterranean Diet, Mexican
Diet Gluten Free


  • 4 bell peppers any color
  • 1-3 Tablespoons olive oil
  • 1 pound lean ground turkey breast
  • 1 onion finely diced
  • 1 medium zucchini finely diced
  • 2 cloves garlic minced or pressed
  • 1 teaspoons Italian seasonings
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1 15-oz can fire-roasted diced tomatoes with juices
  • 1 cup brown rice cooked
  • ½ cup sharp cheddar or pepper jack cheese shredded
  • ¼ - ½ cup low sodium chicken broth
  • Jalapenos sliced – fresh or pickled
  • Garnish: Cilantro


  • Preheat oven to 350°F.
  • Cut the tops of the peppers. Remove the seeds and membranes as much as you can. Place peppers in a baking dish.
  • Heat 1 Tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the turkey and onion and cook, breaking up the turkey into small pieces. Cook until the turkey is almost cooked.
  • Add the zucchini, garlic, Italian seasoning, cumin, red pepper flakes, salt and pepper. Stir and cook for 1 minute. Taste and adjust seasonings.
  • Stir in the tomatoes. Cook for 1-2 minutes.
  • Add the rice and combine. Cook until all is heated through and remove from heat.
  • Fill the peppers with the rice mixture and top with cheese and a jalapeno if desired.
  • Pour the chicken broth into the bottom of the baking dish and drizzle the peppers with olive oil.
  • Bake the peppers uncovered for 30-40 minutes until the peppers are soft and the cheese is melted.
  • Garnish with cilantro and enjoy!
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