Stuffed Bell Peppers with Ground Turkey and Arugula

Bell peppers make great stuffing vessels, and they’re easy to prepare with light, fresh ingredients. For this recipe, I chose lean ground turkey, juicy stem tomatoes, and peppery arugula to make the filling. I used Jarlsberg cheese (originating in Norway and immensely popular in the United States as a "melting" cheese) to top the stuffed peppers, but any buttery, easily melted cheese will work.

Arugula isn’t just for salads. This hearty, slightly bitter green with a wonderful hint of ground black pepper brings a new dimension to cooked dishes as well. Here, it gives the mild turkey mixture a deep, earthy flavor—and adds a pleasant, unexpected bite to the overall dish.

Arugula

Typical green bell peppers are great for stuffing, but, if you can, choose from a variety of colors—red, yellow, orange, purple—to prepare this dish. Color adds not only visual appeal but nutrients as well. (Be aware: If you buy a dark purple pepper, it will turn green when boiled.)

Serves 4

Ingredients

• 2 large bell peppers, any color(s), halved through the stem ends, seeds removed (keep the halved stems in tact, if desired)
• 1 tbsp olive oil, plus more for oiling  
• 1 lb ground turkey
• 2 garlic cloves, finely chopped
• 1 large shallot, finely chopped
• 2 large stem tomatoes, coarsely chopped
• sea salt
• freshly ground black pepper
• 2 cups lightly packed chopped arugula
• 1 cup crushed tomatoes, from a 28-oz can
• 1 tsp dried oregano or rosemary
• 2/3 cup shredded Jarlsberg cheese (or other soft cheese)
• chopped Italian parsley, for garnish

Stuffed Pepper Ingredients

Peppers Ready to Boil

Preparation

1. Preheat the oven to 350° F.
2. Bring a large pot of water to a boil and add the pepper halves. Boil 5 minutes to soften. Remove to a work surface and let cool.

Peppers Beginning to Boil

1. Heat a large skillet over medium heat and add the olive oil. Add the ground turkey, garlic, and shallot and cook, breaking up the turkey, until just cooked through, 7-8 minutes.

Ground Turkey Beginning to Cook

1. Add the chopped tomatoes and season with salt and pepper. Cook, stirring frequently, until the tomatoes soften, about 3 minutes.

Ground Turkey with Tomatoes

1. Add the arugula and cook until wilted and most of the liquid is absorbed, 2-3 minutes. Remove the turkey mixture from the heat and let cool 10 minutes.

Cooked Ground Turkey, Tomatoes, and Arugula

1. Meanwhile, place the crushed tomatoes in a small saucepan and season with salt, pepper, and dried oregano or rosemary. Warm gently over low heat, about 5 minutes.
2. Lightly oil an 8 X 8 baking dish and place the peppers cut-side up in it.
3. Divide the turkey mixture and spoon into the cavities of the peppers. Divide the crushed tomatoes and spoon on top of the filling. Sprinkle each with shredded cheese and bake, uncovered, until the cheese has melted and begins to brown, about 20 minutes.

Peppers Stuffed with Turkey Mixture

Peppers with Crushed Tomatoes

Peppers with Cheese Added

To serve, place 1 stuffed pepper on each of 4 plates and garnish with chopped parsley.