Stuffed Peppers with Panko Topping | This recipe for stuffed bell peppers is easy, filling, kid-friendly, and ideal for weeknight dinners. The ground turkey is rich with umami flavor and complements the sweetnes of the peppers beautifully. Brown rice is full of healthy nutrients like fiber and protein for a balanced family meal. Enjoy them for lunch with a light side salad. Stuffed peppers are easy to freeze for later, making them a great recipe for your weekly meal prep day.
3 large bell peppers 1 pound lean ground turkey ½ cup chopped white onion ½ cup peeled and chopped carrots 1 cup chopped cremini mushrooms 1 cup cooked brown rice ¼ cup Kikkoman® Panko Bread Crumbs Cooking oil spray 2 tablespoons chopped cilantro
For Sauce ½ cup Kikkoman® Soy Sauce ¼ cup water ¼ cup brown sugar 2 tablespoons Kikkoman® Rice Vinegar 1 teaspoon minced garlic 1 teaspoon minced ginger ½ teaspoon red pepper flakes (optional)
Stir together ingredients for sauce in a small bowl. Set aside.
Preheat oven to 400ºF and cut bell peppers in half lengthwise. Remove seeds. Place bell peppers on a baking sheet lined with parchment paper or an oven safe baking dish, cut side down. Bake for 15 minutes.
While peppers bake, heat a large nonstick skillet over medium heat and add ground turkey. Brown for 6-7 minutes, using a spatula to break up turkey into small crumbles. Drain any liquid from pan and return to stove. Add mushrooms, onion, and carrots. Cook 5 minutes longer. Add brown rice. Stir sauce once more and pour into skillet. Cook for 4-5 minutes longer. Turn heat off.
Turn bell peppers over using tongs. Spoon turkey mixture into bell peppers, overfilling them slightly. Sprinkle with panko and spray with cooking oil spray. Return to oven for 12-15 minutes longer, until panko is toasted. Serve hot, topped with cilantro.