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3 Way Stuffed Peppers


12 mixed color Peppers (Yellow, Orange, and Red) (No green Peppers)

Long grain rice

1½ lbs. of Ground Turkey

Tomato Sauce

Chopped onion

Salt and black pepper to taste

Mozzarella and or Yellow Cheddar Cheese, or Parmesan cheese

Goya Sazon Con Culantro Y Achiote

Salt and Pepper


  1. Cook the rice and make it yellow with Goya Achiote

  2. In a pan, cook the ground Turkey and don’t forget to season it.

  3. Season the tomato sauce

  4. After Turkey is cooked, add some of the seasoned tomato sauce to it.

Have a large cookie sheet ready lined with Parchment papers

  1. Cut the top off peppers and dig out the insides.

  2. Make sure the peppers can stand up by itself. If peppers don’t stand up, cut it flat on the bottom, but make sure you don’t put a whole in it.

  3. Cut some of the pepper in half the long way. They should lay flat on the cookie sheet.

  4. Lay the Pepper on its side and cut into 1 ½ inch rings.

Stuffing the Peppers

  1. Place the peppers on the cookie sheet, sprinkle lightly with olive oil, and bake for about 2 minutes and add a little salt and pepper.

  2. After the peppers are done, you can start stuffing them.

  3. Start stuffing by adding a spoon full of rice.

  4. Stuff the next level with the cheese of your choice.

  5. Stuff the next level with the Turkey sauce.

  6. Add some of the seasoned Tomato sauce.

  7. Add shredded cheese on the top layer.

  8. Repeat the process if you have enough room.

  9. Drizzle with a good Olive Oil

  10. Place in oven until the cheese on top melts and serve


Add two Peppers and serve with a salad.

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