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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.

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)

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.

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