These Stuffed Bell Peppers with Ground Turkey are everything you want in a weeknight dinner: comforting, nutritious, and absolutely delicious.
What makes this recipe truly special is how it transforms simple ingredients into something that feels like a warm hug on a plate. The sweet bell peppers become tender and slightly caramelized, while the turkey filling stays moist and flavorful with just the right blend of spices. It’s the kind of dish that makes your whole house smell amazing and brings everyone to the dinner table with anticipation.
I love making these on busy weeknights because they’re surprisingly easy to prep ahead, and you can customize the filling based on what you have in your pantry. Plus, they’re naturally gluten-free and packed with protein—a win-win for feeding the family something both healthy and satisfying!
Table of Contents
Key Takeaways
• One-dish wonder: These stuffed peppers are a complete meal with protein, vegetables, and grains all in one colorful package
• Make-ahead friendly: Perfect for meal prep—you can stuff the peppers in advance and bake when ready
• Customizable filling: Easy to adapt with different grains, vegetables, or seasonings based on your preferences
• Healthy comfort food: Uses lean ground turkey for a lighter twist on the classic recipe without sacrificing flavor
• Family-friendly: Even picky eaters love these because they’re familiar flavors presented in a fun, individual serving
Why You’ll Love It
• Quick and easy: Ready in about 45 minutes with minimal prep work—perfect for busy weeknights
• Lean and nutritious: Ground turkey keeps it lighter while still delivering incredible flavor and satisfaction
• Endless variations: Swap in different grains, add your favorite vegetables, or experiment with different cheese combinations
• Great for entertaining: These look impressive on the table but are surprisingly simple to make for a crowd
Ingredient Highlights & Notes
The beauty of stuffed bell peppers lies in their simplicity. You’ll want to choose large, sturdy bell peppers that can stand upright—red, yellow, or orange peppers tend to be sweeter than green ones, but any color works beautifully. The ground turkey should be 93/7 lean for the best texture without being too dry.
For the filling, I love using a combination of cooked rice and seasonings that really make the turkey shine. A touch of Worcestershire sauce adds that umami depth that makes everything taste more complex than it actually is.
Ingredients:
For the Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Filling:
- 1 pound ground turkey (93/7 lean)
- 1 cup cooked white or brown rice
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained (save the juice for extra moisture if needed)
- 1 cup shredded cheese (cheddar or mozzarella), divided
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce (adds incredible depth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika (optional but amazing)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
Equipment & Tools
- Large skillet or sauté pan
- 9×13 inch baking dish
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon for stirring
- Aluminum foil
Instructions & Method
1. Prep your peppers (10 minutes)
Preheat your oven to 375°F. Cut the tops off your bell peppers and carefully remove all seeds and white membranes—you want a clean cavity for stuffing. If your peppers won’t stand upright, trim just a tiny slice off the bottom (be careful not to create a hole!). Lightly brush the outside with olive oil and season with salt and pepper.
2. Cook the turkey filling (12-15 minutes)
Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with your spoon, until it’s no longer pink—about 6-8 minutes. The turkey should be nicely browned but not dry. Add the diced onion and cook for another 3-4 minutes until softened and fragrant.
3. Build the flavor (5 minutes)
Stir in the minced garlic and cook for 30 seconds until aromatic. Add the tomato paste, Worcestershire sauce, oregano, basil, and smoked paprika. Cook for another minute—this step really develops the flavors. You’ll start to smell something absolutely amazing happening in that pan!
4. Combine and season (3 minutes)
Remove from heat and stir in the cooked rice, drained diced tomatoes, half of the cheese, and fresh parsley. Taste and adjust seasoning with salt and pepper. The mixture should be moist but not soggy—if it seems dry, add a splash of the reserved tomato juice.
5. Stuff and bake (25-30 minutes)
Place your prepared peppers in the baking dish and stuff each one generously with the turkey mixture—don’t be shy, really pack it in there! Top each pepper with the remaining cheese. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 5-10 minutes until the cheese is golden and the peppers are tender when pierced with a fork.
6. Rest and serve (5 minutes)
Let the peppers rest for 5 minutes before serving—this helps everything set up nicely and prevents the filling from spilling out when you cut into them.
Tips, Variations & Substitutions
For extra flavor: Try adding a tablespoon of Italian seasoning or a pinch of red pepper flakes if you like a little heat. I sometimes add a handful of corn kernels or diced zucchini to the filling for extra vegetables.
Rice alternatives: Quinoa, cauliflower rice, or even cooked orzo pasta work beautifully in place of regular rice. Just make sure whatever grain you use is fully cooked before mixing it in.
Cheese options: While cheddar and mozzarella are classics, try pepper jack for a spicy kick, or feta and sun-dried tomatoes for a Mediterranean twist.
Make them dairy-free: Simply omit the cheese or use your favorite dairy-free alternative. The filling is so flavorful, you won’t miss it!
Troubleshooting: If your peppers are taking too long to get tender, add a splash of water or broth to the bottom of the baking dish and cover tightly with foil for the first 20 minutes of baking.
Serving Suggestions
These stuffed peppers are practically a complete meal on their own, but they pair beautifully with a simple side salad or some crusty bread. For a heartier meal, try them alongside my easy beef and onion stir-fry for a protein-packed dinner.
I love serving these with a dollop of sour cream or Greek yogurt on top, and a sprinkle of fresh herbs. A light cucumber salad or roasted vegetables make excellent accompaniments that won’t compete with the main event.
For entertaining, these look stunning on individual plates with a garnish of fresh parsley and a side of garlic bread. They’re the kind of dish that makes guests think you spent hours in the kitchen!
Storage, Make-Ahead & Reheating
Storage: Leftover stuffed peppers will keep in the refrigerator for up to 4 days. Store them in an airtight container or cover tightly with plastic wrap.
Make-ahead magic: You can stuff the peppers completely and refrigerate them for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if you’re starting from cold. You can also prepare the filling up to 2 days ahead and stuff the peppers when ready to bake.
Freezing: These freeze beautifully! Wrap each stuffed pepper individually in plastic wrap, then place in freezer bags for up to 3 months. Thaw overnight in the refrigerator before baking.
Reheating: For best results, reheat in a 350°F oven for 15-20 minutes until heated through. You can also microwave individual peppers for 2-3 minutes, but the oven method keeps the peppers from getting soggy.
Nutrition & Macro Info
Each stuffed pepper contains approximately:
- Calories: 285
- Protein: 28g
- Carbohydrates: 22g
- Fat: 12g
- Fiber: 4g
These peppers are naturally gluten-free and can easily be made dairy-free by omitting the cheese. They’re also low-carb friendly if you substitute the rice with cauliflower rice. The lean ground turkey makes this a great option for those watching their fat intake while still getting plenty of satisfying protein.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works just as well as turkey in this recipe. You might want to add an extra tablespoon of olive oil to the pan since chicken can be even leaner than turkey.
My peppers are falling over in the pan. What should I do?
If your peppers won’t stand upright, nestle them against each other in the baking dish, or place them in a muffin tin for extra support. You can also trim a very thin slice from the bottom, but be careful not to cut through to the cavity.
Can I make these without rice?
Definitely! Try using quinoa, cooked barley, or even diced mushrooms for a low-carb option. Just make sure whatever you substitute has a similar texture and is fully cooked before adding to the filling.
How do I know when the peppers are done?
The peppers should be tender when pierced with a fork but still hold their shape. They’ll have a slight give when you press gently on the sides, and the cheese on top should be golden and bubbly.
Can I prep these in a slow cooker?
Yes! Place the stuffed peppers in your slow cooker with about ¼ cup of water in the bottom. Cook on low for 4-6 hours until the peppers are tender. Add the cheese during the last 30 minutes of cooking.
These stuffed bell peppers have become one of my go-to recipes when I want something that feels special but doesn’t require a lot of fuss. There’s something so satisfying about cutting into that tender pepper and seeing all the colorful, flavorful filling inside. Whether you’re cooking for your family or entertaining friends, this recipe delivers every single time.
The best part? Once you master the basic technique, you can get creative with different flavor combinations. I’ve made versions with Mexican-inspired seasonings, Italian herbs, and even Asian-style fillings. Each one is delicious in its own way, but this turkey version remains my absolute favorite for its perfect balance of comfort and nutrition.
If you’re looking for more comforting recipes that are both satisfying and wholesome, you’ll love browsing through more delicious options that make weeknight cooking a joy rather than a chore. And if you’re in the mood for something completely different, my easy 3 eggs and tuna patties are another protein-packed favorite that’s ready in no time!
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