Stuffed Bell Pepper Boats

Servings: 6



For the Brown Rice:

(You may use white rice for quicker cooking)

  • 1 TBSP Butter
  • 1 Cup Brown Rice
  • 2 1⁄4 Cups Water
  • 1⁄2 tsp Kosher Salt
  • Classic Ground Turkey Taco Meat
  • 6 Orange, Yellow & Red Bell Peppers, tops
  • trimmed, halved & veins removed
  • 2 Cups Shredded Yellow Cheese of choice
Stuffed Bell Pepper Boats

Notes* This is a family-friendly version of stuffed bell peppers because less of the peppers are visible and they are parboiled to make them a little more tender and a little less noticeable. The stuffing is the star of this dish.


Step 1:

In a small sauce pot over medium heat, melt the butter and add the rice.

Step 2:

Sauté rice for 2-3 minutes and slowly add water.

Step 3:

Add salt and bring to a boil.

Step 4:

Cover and reduce heat to low and cook for 45 minutes.

Step 5:

Shut off heat and allow to sit covered for 5 minutes.

Step 6:

Remove lid and allow to sit another 5 minutes before fluffing with fork.

Step 7:

While rice cooks, make ground turkey taco meat according to recipe.

Step 8:

Toss rice, taco meat and 1 cup cheese together to form stuffing.

Step 9:

Bring a large pot of salted water to a boil and preheat oven to 375 degrees F.

Step 10:

Carefully add the halved and cleaned bell peppers into boiling water and allow to cook for 5 to 6 minutes or until slightly tender. DO NOT OVERCOOK.

Step 11:

Remove, shaking off excess water and place in 9X13 casserole dish, open side up.

Step 12:

Stuff each pepper with 2-3 heaping TBSP of meat-rice mixture. Peppers will be snug.

Step 13:

Top with remaining cheddar cheese and bake for 15-18 minutes.

Step 14:

Serve immediately.