Peperoni ripieni (stuffed baked peppers with turkey, vegetables and rice)

Turkey and a host of tempting vegetables turn red peppers into a veritable treat in this fabulous recipe from Gino D'Acampo
By Gino D'Acampo
Peperoni ripieni (stuffed baked peppers with turkey, vegetables and rice)
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 45 minutes
  • Effort: easy



  • 5 tbsp Italian olive oil
  • 1 medium onion, chopped
  • 200 g cooked turkey meat, chopped
  • 100 g carrots, cooked and chopped
  • 100 g cooked peas
  • 100 g broccoli, cooked and chopped
  • 3 tbsp flat leaf parsley, chopped
  • 100 g long grain rice, cooked
  • 4 tbsp double cream
  • 1 pinches black pepper
  • 6 large large red peppers


1. Heat half of the olive oil in a large frying pan. Add the onion and fry until golden and brown. 2. Add the turkey, the vegetables and parsley, season with salt and pepper and mix well. Cook for two minutes. 3. Add the rice with the cream and cook for a further two minutes to create a mixture with a creamy risotto texture. Remove from the heat and leave to cool. 4. In the meantime, slice off the top part of the pepper (keeping it as a lid for later) and take out the seeds. 5. Set the oven to 190°C/gas 5. Spoon the risotto mixture into the peppers and cover with the pepper lids created earlier. 6. Stand them in a baking tray, drizzle with the remaining olive oil, season with salt and pepper and cook for about 30 minutes, until soften and coloured. Serve immediately.

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