These stuffed peppers are a complete meal in one edible vessel—packed with lean protein, fiber, and veggies. Ground turkey makes them a lighter alternative to traditional beef-stuffed peppers, while still being hearty and flavorful. They’re customizable, freezer-friendly, and ideal for meal prep or a simple weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bell peppers (any color)
Ground turkey
Onion
Garlic
Cooked rice (white or brown)
Diced tomatoes (canned or fresh)
Tomato sauce
Olive oil
Italian seasoning
Salt
Black pepper
Shredded cheese (cheddar, mozzarella, or a blend)
Fresh parsley (optional, for garnish)
Directions
Preheat oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until fragrant.
Add ground turkey and cook until browned and fully cooked.
Stir in diced tomatoes, cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes to combine.
Spoon the turkey mixture into each bell pepper, packing tightly.
Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 30 minutes.
Uncover and sprinkle cheese on top of each pepper. Bake for an additional 10–15 minutes, until cheese is melted and peppers are tender.
Garnish with chopped parsley before serving.
Servings and timing
This recipe serves 4 to 6 people, depending on pepper size. Prep time is about 20 minutes, with a total bake time of 40–45 minutes, bringing the full time to around 1 hour.
Variations
Make it low-carb: Replace rice with cauliflower rice.
Add beans: Stir in black beans or kidney beans for extra fiber and protein.
Spice it up: Use red pepper flakes, jalapeños, or hot sauce in the filling.
Swap the meat: Use ground chicken, beef, or a plant-based alternative.
Use quinoa: Substitute quinoa for rice for a protein boost.
Storage/Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions. To freeze, wrap each cooled pepper individually and store for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Do I need to pre-cook the bell peppers?
No, they soften perfectly during baking, especially when covered for the first half of cooking.
Can I use uncooked rice?
It’s best to use cooked rice, as uncooked rice may not fully cook inside the peppers.
What’s the best type of bell pepper to use?
Any color works—red and yellow are sweeter, while green is more savory and slightly bitter.
Can I make this ahead of time?
Yes, assemble the stuffed peppers ahead and refrigerate. Bake when ready to serve.
Can I use leftover turkey?
Yes, cooked shredded or chopped turkey can be mixed into the filling and heated thoroughly before stuffing.
How do I keep the peppers from falling over?
Use a baking dish that fits them snugly or trim the bottoms slightly to create a flat base.
Can I make this dairy-free?
Yes, simply omit the cheese or use a plant-based cheese alternative.
How do I know when the peppers are done?
They should be fork-tender, and the filling should be hot and bubbly.
What sauce can I serve with this?
A drizzle of extra tomato sauce or even a dollop of sour cream or Greek yogurt works well.
Can I bake them in an air fryer?
Yes, depending on your air fryer size. Cook at 350°F (175°C) for about 15–20 minutes, adding cheese during the last 5 minutes.
Conclusion
Ground Turkey Stuffed Peppers are a healthy, flavorful, and easy-to-make dish that’s perfect for any night of the week. With endless ways to customize them and the convenience of a one-pan meal, they’re sure to become a staple in your dinner rotation. From their colorful presentation to their nourishing ingredients, these stuffed peppers deliver comfort and balance in every bite.
Ground Turkey Stuffed Peppers are a wholesome, colorful dish made with bell peppers filled with seasoned ground turkey, rice, vegetables, and topped with melted cheese. Perfect for a balanced, satisfying meal that’s easy to make and great for meal prep or weeknight dinners.
Author:Catherine
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:4 to 6 servings
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
4 to 6 bell peppers (any color)
1 lb ground turkey
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup cooked rice (white or brown)
1 can (14.5 oz) diced tomatoes, drained
1/2 cup tomato sauce
1 tsp Italian seasoning
Salt and black pepper, to taste
1 cup shredded cheese (cheddar, mozzarella, or blend)
Chopped fresh parsley, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and garlic and sauté until fragrant, about 2–3 minutes.
Add ground turkey and cook until browned and fully cooked, breaking it up with a spoon.
Stir in diced tomatoes, cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes to combine the flavors.
Spoon the turkey mixture into each bell pepper, packing it tightly.
Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 30 minutes.
Uncover, sprinkle cheese on top of each pepper, and bake for another 10–15 minutes until the cheese is melted and peppers are tender.
Garnish with chopped parsley before serving, if desired.
Notes
Use cauliflower rice for a low-carb option.Add beans or quinoa to boost protein and fiber.For extra flavor, mix in a splash of hot sauce or red pepper flakes.Trim bottoms of peppers slightly to help them stand upright in the baking dish.Freeze individually wrapped cooled peppers for up to 3 months.
