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Discover a delightful fusion of flavors with our Stuffed Banana Peppers Inspired Rice Bowl recipe. This dish combines the natural sweetness of banana peppers with a savory filling of ground turkey (or a plant-based alternative) and rice, all topped with melted mozzarella cheese. It’s an inviting option for weeknight dinners or meal prep, offering both ease of preparation and a colorful presentation. The satisfying taste of this dish is sure to please everyone at the table, making it a versatile staple in your culinary repertoire.

Stuffed Banana Peppers Inspired Rice Bowl

Elevate your weeknight dinners with our Stuffed Banana Peppers Inspired Rice Bowl recipe! This vibrant dish combines the natural sweetness of banana peppers with a savory filling of ground turkey or plant-based alternatives, mixed with rice and topped with melted mozzarella cheese. Perfect for meal prep or family gatherings, each bowl is packed with flavor and nutrition. Discover how easy it is to create a colorful, satisfying meal that everyone will love!
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Ingredients
  

4 large banana peppers

1 cup cooked rice (white, brown, or jasmine)

1 cup ground turkey or plant-based substitute

1 small onion, finely chopped

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon smoked paprika

1 teaspoon cumin

1 tablespoon olive oil

Salt and pepper to taste

1 cup shredded mozzarella cheese (or dairy-free alternative)

Fresh basil or parsley for garnish

1 avocado, sliced (optional)

¼ cup sour cream or Greek yogurt (optional)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully cut the tops off the banana peppers and gently remove the seeds and membranes—be cautious as they can break easily.

    Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion becomes translucent, around 3-4 minutes. Stir in the ground turkey (or substitute) and cook until browned, about 5-7 minutes.

      Add Flavor: Incorporate the diced tomatoes, smoked paprika, cumin, salt, and pepper into the skillet. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together. Remove from heat and mix in the cooked rice, stirring until everything is well combined.

        Stuff the Peppers: Carefully spoon the rice and meat mixture into each of the prepared banana peppers, packing it lightly but leaving a bit of space at the top. Place the stuffed peppers upright in a baking dish.

          Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and sprinkle the shredded mozzarella cheese on top of each pepper. Bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.

            Assemble the Rice Bowl: Once baked, let the peppers cool slightly before slicing them in half (optional, for serving). Prepare bowls with a scoop of cooked rice as a base, then add the stuffed banana pepper halves on top. Garnish with fresh basil or parsley, avocado slices, and a dollop of sour cream or Greek yogurt, if desired.

              Serve & Enjoy: Serve immediately and enjoy this vibrant, comforting dish that’s packed with flavors!

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings