Hydration Blog

Chef Vishal: Stuffed Peppers

By Vishal Patel, Chief Nutritionist

We all want to eat better, but let's face it: sometimes our busy schedule gets in the way. The good news: this stuffed pepper is super easy to make, and you can substitute another protein for the ground turkey. The filling provides a great ‘burrito bowl’ base for lunch during the work week!


  • 1/2 cup Jasmine rice (brown)
  • 1 lb ground turkey
  • 1 zucchini (medium)
  • 2-3 Bell Peppers
  • 1/4 cup Salsa
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp chili pepper
  • ½ garlic powder
  • ½ onion powder
  • Salt and pepper to taste


  1. Pre-heat oven to 400 F.
  2. Wash and Dry produce: dice zucchini into small bite-sized pieces, and remove the tops of from the bell peppers and core.
  3. In a small bowl, combine spices and set aside.
  4. Cook rice to package instruction
  5. In a medium sized pan, begin cooking ground turkey. Add seasoning mix, salt and pepper.
  6. Add zucchini to pan, cook for an additional 5-7 minutes.
  7. Add rice and salsa to pan. Mix thoroughly.
  8. In a deep baking dish, arrange bell peppers side by side and begin filling with turkey and rice mix. Add a bit of water to dish prior to placing in oven.
  9. Bake 25-30 minutes. Remove from oven, sprinkle with cheese and broil for a few minutes prior to serving.


POSTED IN Hydration HQ, Nutrition

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