Stuffed Bell Peppers with Ground Turkey

Why You’ll Love This Recipe

This recipe is a classic comfort food made lighter and more nutritious with ground turkey. It’s easy to make, packed with protein, and customizable to suit your preferences. The vibrant bell peppers add natural sweetness and a beautiful presentation, while the filling is rich and flavorful without being heavy. Plus, it’s a great way to use pantry staples and sneak in extra vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bell peppers (red, yellow, green, or orange)
• Ground turkey
• Cooked rice (white or brown)
• Onion, chopped
• Garlic, minced
• Diced tomatoes (canned or fresh)
• Tomato sauce or marinara
• Olive oil
• Italian seasoning or dried oregano
• Salt
• Black pepper
• Shredded cheese (cheddar, mozzarella, or a blend)
• Fresh parsley or basil for garnish (optional)

Directions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Lightly oil a baking dish and arrange the peppers upright.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3–4 minutes. Add garlic and cook for 1 more minute.
4. Add ground turkey to the skillet and cook until browned and fully cooked, breaking it up with a spoon.
5. Stir in diced tomatoes, tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Let simmer for 5–7 minutes to combine flavors.
6. Spoon the turkey mixture evenly into the prepared bell peppers. Top with shredded cheese if using.
7. Cover the dish with foil and bake for 30 minutes.
8. Remove foil and bake for an additional 10–15 minutes, until the peppers are tender and the cheese is melted and bubbly.
9. Garnish with fresh herbs before serving.

Servings and timing

This recipe serves 4 people (one pepper per person).
Prep time: 15 minutes
Cook time: 45 minutes
Total time: about 1 hour

Variations

• Low-Carb: Replace rice with cauliflower rice for a low-carb version.
• Spicy Kick: Add chopped jalapeños or red pepper flakes to the filling.
• Mexican Style: Use taco seasoning, black beans, corn, and top with pepper jack cheese.
• Vegetarian Option: Substitute turkey with cooked lentils or plant-based crumbles.
• More Veggies: Add spinach, zucchini, or mushrooms to the filling for extra nutrients.

Storage/Reheating

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a 350°F (175°C) oven for 15–20 minutes or microwave in 1-minute intervals until heated through.
These also freeze well. Wrap each pepper individually and freeze for up to 3 months. Thaw in the fridge before reheating.

FAQs

Can I use raw rice in the filling?

No, the rice should be fully cooked before mixing with the turkey and other ingredients.

Do I need to pre-cook the bell peppers?

It’s not necessary, but if you prefer softer peppers, you can blanch them in boiling water for 2–3 minutes before stuffing.

Can I make this dish dairy-free?

Yes, just omit the cheese or use a dairy-free alternative.

What’s the best type of bell pepper to use?

Any color works, but red and yellow peppers are sweeter, while green peppers have a more earthy flavor.

Can I make this recipe ahead of time?

Yes, assemble the stuffed peppers up to 24 hours in advance and refrigerate. Bake just before serving.

How do I prevent the peppers from falling over?

Use a baking dish that holds them snugly or trim a thin slice off the bottom to help them stand upright.

Can I cook these in a slow cooker?

Yes, cook on low for 6–7 hours or on high for 3–4 hours. Add a little extra tomato sauce in the bottom of the slow cooker to prevent drying.

What cheese works best?

Cheddar, mozzarella, Monterey Jack, or any good melting cheese is perfect. Use what you like.

Can I add beans to the filling?

Absolutely. Black beans, kidney beans, or white beans add protein and texture.

What should I serve with stuffed peppers?

They pair well with a side salad, roasted vegetables, or crusty bread.

Conclusion

Stuffed Bell Peppers with Ground Turkey are a healthy, filling, and family-friendly meal that’s easy to prepare and packed with flavor. With a delicious blend of lean protein, grains, and veggies, this dish is perfect for busy nights, leftovers, or meal prep. Customizable and comforting, it’s a recipe you’ll come back to again and again.

Stuffed Bell Peppers with Ground Turkey

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Stuffed Bell Peppers with Ground Turkey are a nutritious and comforting dish featuring vibrant bell peppers filled with a savory mixture of lean turkey, rice, vegetables, and cheese. Baked until tender and flavorful, they’re perfect for weeknight dinners or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

• 4 bell peppers (red, yellow, green, or orange)
• 1 lb ground turkey
• 1 cup cooked rice (white or brown)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 cup tomato sauce or marinara
• 1 tbsp olive oil
• 1 tsp Italian seasoning or dried oregano
• Salt, to taste
• Black pepper, to taste
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• Fresh parsley or basil for garnish (optional)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Lightly oil a baking dish and arrange the peppers upright.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 more minute.
4. Add ground turkey to the skillet and cook until browned and fully cooked, breaking it up with a spoon.
5. Stir in diced tomatoes, tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes to combine flavors.
6. Spoon the turkey mixture evenly into the prepared bell peppers. Top with shredded cheese if using.
7. Cover the dish with foil and bake for 30 minutes.
8. Remove foil and bake for an additional 10–15 minutes, until the peppers are tender and the cheese is melted and bubbly.
9. Garnish with fresh herbs before serving.

Notes

• Use any color bell pepper; red and yellow are sweeter, while green is more earthy.
• For softer peppers, blanch them in boiling water for 2–3 minutes before stuffing.
• Make it low-carb by substituting cauliflower rice.
• Can be assembled ahead and baked before serving.
• Leftovers freeze well and reheat easily for future meals.

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 360
• Sugar: 7g
• Sodium: 580mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 75mg