Anti Inflammatory Cilantro-Lime Turkey & Brown Rice Stuffed Peppers

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Anti Inflammatory Cilantro-Lime Turkey & Brown Rice Stuffed Peppers

These vibrant stuffed peppers are the kind of weeknight dinner that looks impressive but comes together with straightforward, wholesome ingredients. Lean ground turkey and nutty brown rice form a hearty base, while cumin, smoked paprika, and turmeric bring warm, layered flavor that also happens to be exactly what an anti-inflammatory eating pattern calls for. Turmeric in particular is a standout here — folded right into the filling so every bite carries that golden, earthy depth. Fresh lime juice and a generous handful of cilantro brighten the whole dish at the end, cutting through the richness and keeping things lively. The peppers are steamed and then roasted in the same baking dish, so they turn perfectly tender without getting mushy. This recipe makes 4 generous servings, which means leftovers are practically guaranteed — and these reheat beautifully for lunch the next day. It's the kind of meal that makes eating well feel genuinely satisfying rather than like a compromise.

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Ingredients

4 servings

For the rice

1 cup long-grain brown rice
2 cups low-sodium chicken broth
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For the peppers

4 large bell peppers (any color), halved lengthwise, seeds and ribs removed

For the filling

2 tbsp extra-virgin olive oil, divided
1 lb lean ground turkey
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 tsp ground cumin
½ tsp smoked paprika
½ tsp ground turmeric
½ tsp salt
¼ tsp black pepper
2 tbsp fresh lime juice (from about 1 lime)
½ cup fresh cilantro, roughly chopped

For baking

¼ cup water

For serving

1 lime, cut into wedges (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Combine the brown rice and chicken broth in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook until the rice is tender and the broth is fully absorbed, about 40–45 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Brush the cut edges and inner surfaces lightly with 1 tbsp of the olive oil.

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