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–+ servings
Colored bell peppers stuffed with ground turkey and orzo pasta tossed with delicious herbs and seasonings.
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5 from 1 vote

Colorful Comfort: Turkey and Orzo Stuffed Bell Peppers

Dinner just got a lot more exciting! These colorful bell peppers stuffed with turkey sausage, orzo pasta, and a medley of seasonings are a feast for the eyes and palate. Best of all, they're ready in 30 minutes and packed with healthy ingredients your whole family will love.
Prep Time12 minutes
Cook Time27 minutes
Total Time39 minutes
Course: Main Course, Main Course Meat
Cuisine: American-Italian
Servings: 6 people
Calories: 468kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

  • 4 large assorted bell peppers halved lengthwise and seeded
  • 3 Tablespoons olive oil divided
  • ¼ teaspoon kosher salt
  • 1 pound ground turkey sausage
  • 2 cups marinara sauce
  • 2 cups orzo cooked according to package directions
  • ⅔ cup whole-milk ricotta cheese
  • 2 Tablespoons freshly shredded mozzarella cheese
  • Garnish: chopped fresh basil chopped fresh Italian parsley

Instructions

  • Preheat oven to 400 ℉.
  • Place bell pepper halves in a large baking dish, cut side up. Drizzle with 1 Tablespoon oil, and sprinkle with salt.
  • Bake for 12 minutes. Leave oven on.
  • Heat the remaining 2 Tablespoons of oil in a large skillet over medium-high heat. Add sausage; cook, breaking up meat, until lightly browned, 5 to 6 minutes. Stir in marinara sauce; remove from heat. Fold in cooked orzo, ricotta, and basil. Place a mounded ½ cup sausage mixture in each bell pepper half. Top with mozzarella.
  • Bake until peppers are tender but firm, about 15 minutes. Let stand for 5 minutes before serving. Garnish with basil and parsley, if desired.

Notes

TIPS:
Bell pepper colors can easily be substituted for one another. Feel free to choose your favorite (they each have a slightly different flavor) or what’s on sale at your market
Buy bell peppers that have a green stem, firm and smooth skin, and feel heavy for their size.
5-MINUTE MORNING PREP — halve and seed bell peppers. Place in a baking dish; cover and refrigerate. Chop basil and refrigerate.

Nutrition

Calories: 468kcal | Carbohydrates: 48g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 993mg | Potassium: 752mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3050IU | Vitamin C: 109mg | Calcium: 124mg | Iron: 3mg