Anti Inflammatory Za'atar-Tahini Stuffed Peppers with Ground Turkey & Brown Rice

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Anti Inflammatory Za'atar-Tahini Stuffed Peppers with Ground Turkey & Brown Rice

These stuffed peppers are the kind of weeknight dinner that looks impressive but comes together with straightforward, purposeful ingredients. The filling layers lean ground turkey and brown rice with a warm spice blend — za'atar, turmeric, cumin, and cinnamon — that does serious flavor work while also being exactly the kind of anti-inflammatory pantry lineup worth leaning into. Turmeric and extra virgin olive oil are two of the most well-researched ingredients in this space, and here they're not afterthoughts; they're built right into the base of the dish. The peppers themselves get tender in the oven thanks to a simple steam trick, so every bite gives you that soft, sweet pepper wall against a savory, spiced filling. What really pulls it all together is the tahini drizzle — just tahini, fresh lemon juice, and a little water whisked into something bright and creamy that cuts through the richness beautifully. This recipe makes four generous servings, so it's a solid choice for meal prep or feeding a hungry table without doubling anything. Finish it with fresh parsley and an extra pinch of za'atar and it looks like something you'd order at a restaurant.

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Ingredients

4 servings

For the filling

1 cup brown rice, uncooked
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2 cups low-sodium chicken broth
2 tbsp extra virgin olive oil, divided
1 lb lean ground turkey
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 tbsp za'atar
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp salt
¼ tsp black pepper
1 can (14 oz) diced tomatoes, drained

For the peppers

4 large bell peppers (any color), halved lengthwise and seeded

For the tahini drizzle

3 tbsp tahini
2 tbsp fresh lemon juice
2–3 tbsp water

For serving

1 tbsp fresh parsley, roughly chopped (optional)
1 tsp za'atar, for garnish (optional)

Instructions

1
Cook the brown rice: combine the rice and chicken broth in a medium saucepan over medium-high heat and bring to a boil. Reduce heat to low, 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 400°F (205°C). Arrange the bell pepper halves cut-side up in a 9x13-inch baking dish. Brush the inside of each pepper half with 1 tbsp of the olive oil and season lightly with salt.

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