There’s something special about a dinner that serves itself in its own colorful bowl. Ground turkey stuffed peppers do exactly that, offering a cozy, satisfying, and cleverly self-contained meal.
The lean turkey filling absorbs all the wonderful herbs and spices you cook with, making each bite flavorful and hearty.
This dish has a fantastic way of feeling both comforting and fresh, which is probably why it’s a hit with families and meal-preppers alike.
You get a complete dinner with your veggies, protein, and grains, all in one neat, cheese-topped package. It’s the kind of meal you can rely on, again and again.
The Essential Flavor Boosters
Believe it or not, one of the best things about ground turkey is its adaptability. It readily takes on the flavors you cook with, acting as a perfect canvas for your favorite seasonings.
To make sure your stuffed peppers are anything but bland, think about building layers of taste right from the start.
A splash of Worcestershire sauce or a tablespoon of tomato paste stirred into the browning meat works wonders, adding a rich, savory depth that truly brings the filling to life.
Don’t forget the classics—garlic and onion create an aromatic base that makes your whole kitchen smell incredible.
Ingredients Needed for the Recipe
This recipe is wonderfully flexible. You can use any color bell pepper you find, though red, yellow, and orange varieties tend to be sweeter than green. The key is to choose peppers with a flat bottom so they stand up proudly in your baking dish.
- Bell Peppers (6 large): Your edible bowls. A mix of colors makes for a beautiful presentation.
- Ground Turkey (1 lb, 93% lean): The lean, versatile protein base for our filling.
- Cooked Rice (2 cups): Wild rice, brown rice, or white rice all work perfectly to add substance.
- Onion & Garlic: Diced onion and minced garlic are the essential aromatic start to any great filling.
- Crushed or Diced Tomatoes (1 jar or can): They add moisture, flavor, and a touch of acidity to balance the dish.
- Italian Seasoning, Salt, & Pepper: The simple, classic trio that seasons the filling beautifully.
- Shredded Cheese (1 ½ cups): Sharp cheddar is great, but mozzarella or a Monterey Jack blend are also delicious for that melty top.
- Olive Oil (1 tablespoon): For sautéing your aromatics and turkey.
How to Make Ground Turkey Stuffed Peppers?
The process is straightforward and satisfying. You’ll make a flavorful filling on the stove, prepare your pepper vessels, and then let the oven do the final work of bringing it all together.
Step 1 – Prep the Peppers and Oven
Preheat your oven to 350°F. While it warms, carefully cut the tops off your six bell peppers. Remove the seeds and white ribs from inside.
A neat trick is to trim a very thin slice off the bottom of any wobbly peppers to help them stand up straight in your pan.
You have a choice here for texture. For softer peppers, you can boil them for about five minutes, then drain and dry them.
If you prefer a pepper with more bite, you can skip this step and let them soften directly in the oven later.
Step 2 – Cook the Aromatics and Turkey
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté them until they become tender and fragrant. This usually takes just a few minutes, and that wonderful smell is your sign you’re on the right track.
Next, add the ground turkey to the skillet. Use your spoon to break it up as it cooks. Continue cooking until the turkey is thoroughly browned and no pink remains. This is where you build the foundational flavor of your filling.
Step 3 – Build the Savory Filling
Once the turkey is cooked, it’s time to bring the filling together. Pour in your crushed tomatoes, and add the cooked rice, Italian seasoning, salt, and pepper. Give everything a good stir until it’s well blended and heated through.
Here’s a chef’s secret for extra creaminess: stir in about half a cup of your shredded cheese directly into the warm filling. It will melt beautifully and help bind everything into a cohesive, delicious mixture. Remove the skillet from the heat.
Step 4 – Stuff and Bake
Lightly grease your baking dish or cast iron skillet. Stand your prepared peppers up in the dish, then evenly divide the turkey and rice filling among them. Pack the filling in gently. You want them full and hearty.
Place the dish in your preheated oven and bake, uncovered, for 25 to 30 minutes. This allows the peppers to cook through and the flavors to meld. The aroma filling your kitchen will be irresistible.
Step 5 – Add the Cheese and Finish
Carefully remove the dish from the oven. Sprinkle the remaining cup of shredded cheese generously over the top of each pepper. Pop them back into the oven for just another 5 minutes, or until the cheese is perfectly melted, bubbly, and maybe even just starting to brown in spots.
Let the peppers cool for a few minutes before serving. They will be very hot, but that brief wait makes them the ideal temperature for enjoying all those layered flavors.
Master the Texture of Your Peppers
The texture of the bell pepper itself is a matter of personal preference, and you have full control. If you enjoy a tender, soft pepper that almost melts in your mouth, the initial boiling step is key. For those who like a bit of crispness and structure, skipping the pre-boil is the way to go.
Another popular method is to create steam in the oven. Simply add about half an inch of water to the bottom of your baking dish before the final bake, and cover the dish tightly with foil for the first portion of cooking. This gently steams the peppers to your desired tenderness without making them soggy.
Tips
- Prevent the Tip-Over: If a pepper won’t sit flat, slice a tiny, paper-thin piece off its bottom to create a stable base. Just be careful not to cut through into the cavity.
- Customize Your Filling: This recipe is a fantastic template. Feel free to add sautéed zucchini, mushrooms, or spinach to the turkey mixture for extra veggies. A drained can of black beans or a cup of corn kernels can add a nice twist, too.
- Choose Your Grain Adventure: While rice is traditional, you can easily substitute it with cooked quinoa, couscous, or farro for a different texture. For a low-carb version, riced cauliflower works wonderfully.
- Make-Ahead Magic: You can prepare the entire filling a day or two in advance. Store it in the fridge, and when you’re ready, just stuff your peppers and bake. It cuts the active cooking time in half on a busy night.
- Get Creative with Leftovers: If you have extra filling, don’t let it go to waste. It’s delicious on its own, served over a salad, or even rolled up in a tortilla for a quick lunch.
Storing and Reheating for Future Meals
One of the best qualities of stuffed peppers is that they make fantastic leftovers. Once cooled, store them in an airtight container in the refrigerator for up to four days. They reheat beautifully, making them a supreme meal-prep option for easy lunches or a second dinner.
You can also freeze them for longer storage. Wrap each cooked pepper individually or place them in a single layer in a freezer-safe container. They’ll keep well for up to two months. Thaw overnight in the refrigerator before reheating in the oven or microwave until hot all the way through.
Ground Turkey Stuffed Peppers Recipe
Description
This delicious ground turkey stuffed peppers recipe is a healthy, gluten-free alternative to traditional stuffed peppers. Packed with lean turkey, wild rice, veggies, and melted cheddar cheese, it’s a family-friendly dinner that’s both satisfying and nutritious. Easy to customize and perfect for meal prep or weeknight cooking!
ingredients
Instructions
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Preheat oven to 350°F (177°C). Cook wild rice according to package instructions and set aside.
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Cut the tops off the bell peppers, remove seeds, trim bottoms slightly to help them stand upright, and rinse well. Boil peppers in a large pot of water for 5 minutes. Drain and place upside down on paper towels to dry.
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In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until tender (about 3–4 minutes). Add ground turkey and cook until browned and no longer pink.
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Stir in crushed tomatoes, cooked wild rice, Italian seasoning, salt, pepper, and 1/2 cup of shredded cheese. Mix until well combined and heated through.
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Fill each bell pepper evenly with the turkey-rice mixture. Place peppers upright in a lightly greased 10-inch cast iron skillet or baking dish.
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Bake uncovered for 25–30 minutes. Remove from oven, top each pepper with remaining cheese, and return to oven for 5 more minutes or until cheese is melted and bubbly.
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Let rest for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 16gg25%
- Saturated Fat 7gg35%
- Trans Fat 0gg
- Cholesterol 65mgmg22%
- Sodium 620mgmg26%
- Potassium 780mgmg23%
- Total Carbohydrate 32gg11%
- Dietary Fiber 5gg20%
- Sugars 8gg
- Protein 28gg57%
- Calcium 20 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it lighter: Use reduced-fat cheese or cut the amount in half.
- Gluten-free: This recipe is naturally gluten-free—just ensure your broth or seasonings are certified GF if sensitive.
- Swap the protein: Ground beef, chicken, or plant-based crumbles work great too.
- Extra veggies? Add spinach, zucchini, or mushrooms to the filling.
