Jerk Turkey & Jamaican Yellow Rice Stuffed Bell Peppers

If you’re looking for a meal that checks every box its flavorful, colorful, nutritious, and easy to reheat, these jerk turkey & yellow rice stuffed peppers deserve a spot in your weekly rotation. They pack lean protein, fiber rich veggies, and bold Caribbean spices into a single grab and go package that holds up beautifully over several days.

Why They’re Meal-Prep Gold

• Built In Portions: Each pepper is a tidy, single serving container. No extra weighing or scooping just grab a pepper and you’re ready to eat.

• Stays Juicy: The combination of cooked yellow rice, ground turkey, and a jerk sauce locks in moisture, so the filling doesn’t dry out when reheated.

• Flexible & Freezer Friendly: Make a big batch, enjoy a few fresh, then freeze the rest. They reheat well in the oven or microwave without losing their texture.

Storage & Reheating Tips

• Cool completely before packing into airtight containers.

• Store in the fridge for up to 4 days or freeze for up to 2 months.

• To reheat, microwave 2–3 minutes (covered) or bake at 350°F for 15 minutes until heated through.

With smoky jerk spices, naturally sweet bell peppers, and coconut scented rice, these peppers deliver island warmth even on your busiest weekday. Meal prep doesn’t have to be boring and this recipe is proof.

Ingredients (4–6 servings)

For the Peppers

• 4–6 large bell peppers (red, orange, or yellow for sweetness)

• 1 lb ground turkey (93% lean works well)

• 2 tbsp jerk seasoning (wet paste or dry rub)

• 1 tbsp olive oil

• 1 small onion, diced

• 3 garlic cloves, minced

• 1 small Scotch bonnet or habanero pepper, minced (optional for heat)

• 1 cup cooked Jamaican yellow rice (see below)

• ½ cup black beans or kidney beans (optional, for more texture)

• ¼ cup chopped scallions

• ½ cup shredded cheese (optional pepper jack or mozzarella for a creamy finish)

• Salt & pepper to taste

• Lime wedges, for serving

For the Jamaican Yellow Rice

• 1 cup long-grain rice (jasmine or basmati works)

• 1 ½ cups chicken or veggie broth

• ½ cup coconut milk

• 1 tsp turmeric or 1 packet Sazón with saffron (for color)

• 1 clove garlic, smashed

• 1 bay leaf

• ½ tsp allspice (optional for that Jamaican note)

• 1 tbsp butter or coconut oil

• Pinch of salt

For the Browning Sauce (or get store brought)

(This gives you that dark, slightly bitter caramel flavor you find in Jamaican stews and gravies.)

• ½ cup coconut sugar (or brown, dark is best)

• ¼ cup water

• Pinch of salt

Method:

1. In a heavy saucepan over medium-low, melt the brown sugar, stirring constantly until it becomes a dark, almost black syrup (careful not to burn, because it goes from perfect to bitter fast).

2. Slowly whisk in the water (stand back, it will steam and bubble!) and pinch of salt.

3. Stir until smooth and glossy. Set aside.

Jerk Sauce Components

• 2 tbsp browning sauce (from above)

• 1–2 tbsp jerk seasoning paste (like Walkerswood)

• 2 tbsp soy sauce or tamari

• 2 tbsp ketchup (for balance)

• 1 tbsp lime juice or apple cider vinegar

• 1–2 tsp brown sugar or honey (optional if you like it slightly sweet)

• 1 tsp fresh grated ginger

• 1 garlic clove, minced

• 1–2 tbsp pineapple juice or orange juice (for a fruity Jamaican note)

• 1 tbsp oil (olive or coconut)

Mix it Up:
Stir all ingredients until smooth. Taste and adjust heat by adding more jerk paste or a dash of hot sauce if you want it spicier.

🍚 Make the Jamaican Yellow Rice

1. Rinse rice until water runs clear.

2. In a pot, sauté garlic in butter or coconut oil for 1 min.

3. Add broth, coconut milk, turmeric (or Sazón), bay leaf, allspice, and salt.

4. Stir in rice, bring to a boil, then cover and simmer 15–18 mins until fluffy.

5. Remove garlic and bay leaf; fluff with a fork.

🥘 Make the Jerk Turkey Filling

1. Heat olive oil in a skillet over medium heat.

2. Season meat with smoked paprika, garlic and onion powder, seasoning salt, black pepper.

3. Mix in diced red onion, red and orange bell pepper, habanero peppers, minced garlic and jerk seasoning.

4. Sauté and cook thoroughly

5. Stir in cooked yellow rice. mix in the jerk sauce that we made.

🫑 Assemble & Bake

1. Preheat oven to 375°F (190°C).

2. Cut tops off bell peppers and remove seeds. Lightly drizzle with oil and sprinkle with salt.

3. Stuff peppers with jerk turkey& rice mixture. Top with cheese if using.

4. Place in a baking dish with a splash of water or broth at the bottom to keep them moist.

5. Cover with foil and bake 25–30 mins, then uncover and bake another 10 mins until peppers are tender and cheese is bubbly.

✨ Serving Ideas

• Garnish with fresh cilantro, lime juice, and extra jerk sauce.

• Serve with a side of plantains, a small salad, or my Caramelized sweet potatoes for a fuller meal.