Mini peppers filled with Cajun turkey, rice, and vegetables, baked for a vibrant, flavorful main dish.
# What You'll Need:
→ Peppers
01 - 12 mini sweet peppers, halved and seeded (or 4 large bell peppers as substitute)
→ Filling
02 - 1 pound lean ground turkey
03 - 1 cup cooked brown rice
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 celery stalk, finely diced
07 - 1/2 cup diced tomatoes, canned or fresh
08 - 2 tablespoons Cajun seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon cayenne pepper (optional)
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons olive oil
14 - 2 tablespoons chopped fresh parsley
→ Optional Topping
15 - 1/2 cup shredded cheddar or Monterey Jack cheese (omit for dairy-free variation)
# Method Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a casserole dish.
02 - Place halved and seeded peppers cut-side up on the prepared pan.
03 - Heat olive oil in a large skillet over medium heat. Add onion, celery, and garlic; sauté 3 to 4 minutes until softened.
04 - Add ground turkey to the skillet. Cook, breaking it up, until browned and cooked through, approximately 5 to 6 minutes.
05 - Stir in diced tomatoes, Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 2 minutes to blend flavors.
06 - Remove from heat. Mix in the cooked brown rice and chopped parsley.
07 - Spoon the turkey mixture evenly into each pepper half. If desired, sprinkle cheese over the tops.
08 - Bake for 20 to 25 minutes, until peppers are tender and cheese is golden if used.
09 - Garnish with extra parsley and serve hot.
