Reverse Stuffed Peppers and Brown Rice Bowl
I’m finally sharing one of my families favorite meals, Reverse Stuffed Peppers and Brown Rice Bowl! This is an easy 30-minute meal that comes together beautifully! If you crave Mexican style flavors and you love food with great texture, then this Reverse Stuffed Peppers and Brown Rice Bowl is your match made in heaven.
If you’re like me, then you don’t have a full hour to spend making dinner. Nope. That’s just not real life. Life is busy! Whether you work, stay at home, have kids, don’t have kids, married, single, life can be hectic. With that being said, I’ve come to rely on this reverse stuffed pepper recipe numerous times.
The ingredients needed to make this dish aren’t bizarre in any way! So chances are you might have everything you need to make this tonight.
Not only are the ingredients quite common, but the steps to make this are so simple. Scroll to the recipe real quick and you’ll see what I’m talking about!
Can you make this into a regular stuffed pepper recipe?
Rather than chopping up the bell peppers, cut the tops off of the bell peppers and stuff the ground turkey and rice mixture into the bell peppers. Top that with cheese and then place in the oven to bake at 350°F-375°F for 10-12 minutes.
We prefer chopping the peppers and adding them to the meat and rice mixture because of 3 reasons:
- The bell pepper cooks better. When you make them stuffed peppers, the peppers are a bit more raw.
- It’s easier to eat!
- It’s just ALL AROUND EASIER to chop the peppers and follow the recipe as written 🙂
If you’re looking for another great 30 minute meal be sure to try my Sausage and Pepperoni Pizza Noodles. It’s another great recipe that adults AND kids love!!
An easy dinner that takes only 30 minutes to make! It's healthy and delicious!
- 3 bell peppers, chopped
- 1 onion, chopped
- 16 oz lean ground turkey
- 4 garlic cloves, minced
- 1/2 tablespoon chili powder
- 1 tablespoon cumin
- 2 cups salsa
- 3 cups brown rice, cooked any kind of rice will work
- cheddar cheese
- sour cream
In a 4 Q (or bigger) size pot over medium heat, brown the turkey and onion until the turkey is fully cooked. Drain any excess liquid.
Add the garlic, cumin, and chili powder. Stir to combine.
Add the chopped bell peppers. Cook until semi-soft about 5 minutes.
Add the cooked rice and salsa. Stir to combine. Add salt and pepper to taste.
Serve with sour cream, cheese, avocado, cilantro. Or whatever you like!
Recipe Source: Salt & Baker