If you love a little heat and bold flavors, these peppers are sure to satisfy your cravings. Packed with spicy ingredients and a delicious filling, they make a perfect meal for any time you want something comforting and exciting.
Start by preheating your oven to 375°F (190°C). Rinse the rice and put it in a saucepan with some water. Bring it to a boil, then lower the heat to medium-low, cover, and let it simmer until the rice is just partially cooked, about 20 minutes. Once done, take it off the heat.
While the rice is cooking, heat a large skillet over medium-high heat. Add the ground turkey and cook it, breaking it up as it browns, for about 3 to 4 minutes until it’s partially cooked. Drain off any grease.
In a big bowl, mix together the turkey, the partially cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion and garlic powders, salt, pepper, and all the herbs. Give everything a good stir so it’s all well combined.
Next, cut the tops off the peppers and carefully scoop out the seeds and membranes. If they’re a bit wobbly, slice a small piece off the bottom so they stand up straight. Place the peppers upright in a deep baking dish.
Fill each pepper with the turkey and rice mixture, packing it in nicely. If you have any leftover filling, just spoon it around the peppers in the dish. Cover everything with foil.
Pop the dish into your preheated oven and bake for about 50 minutes, until the filling is cooked through and piping hot. Let them cool slightly before serving.
- Use gloves when handling hot peppers to avoid skin irritation.
- Pre-cook the filling slightly to ensure all ingredients are well combined before stuffing.
- Cover the peppers with foil while baking to keep them moist and prevent burning.
These peppers are packed with bold flavors and just the right amount of heat. They bring a satisfying mix of spice and savory ingredients that make every bite exciting. Plus, they’re a colorful and nutritious meal that feels homemade and comforting.
Serve with a side of cooling sour cream or a fresh green salad to balance the heat. A simple rice dish or crusty bread also pairs nicely to soak up any flavorful juices.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the peppers tender and the filling warm. For longer storage, freeze them wrapped tightly for up to two months.
