These Turkey Stuffed Peppers are a comforting, complete meal in one neat package. They combine lean ground turkey, fluffy rice, and vibrant bell peppers for a hearty yet fresh dinner. This versatile recipe is family-friendly and perfect for busy weeknights.
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Why You’ll Love This Turkey Stuffed Peppers
- Balanced & satisfying: Lean protein, wholesome carbs, and fresh peppers in one delicious package.
- Meal prep friendly: Holds up beautifully in the fridge and freezer for easy future meals.
- Endlessly customizable: Adapt the spices, grains, or add-ins to suit your taste.
- Light comfort food: Feels indulgent without the guilt thanks to lean turkey and moderate cheese.
Ingredients & Tools
- 4 large bell peppers (any color)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 lb lean ground turkey
- 1 cup cooked rice (white or brown)
- 1 (15 oz) can diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cumin
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
Tools: 9×13 inch baking dish, large skillet, sharp knife, mixing bowl
Notes: Using good-quality ground turkey makes a real difference here—it stays moist and absorbs all those lovely spices. And don’t skip the Parmesan… it adds a salty, nutty depth that really brings everything together.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 24 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Choose your peppers wisely. Look for bell peppers that have flat bottoms so they stand upright in the baking dish. Red, yellow, or orange peppers tend to be sweeter than green ones.
- Pre-cook your rice. You’ll need about 1 cup of cooked rice for this recipe. Leftover rice works perfectly here—just fluff it with a fork before mixing.
- Don’t skip draining the tomatoes. If you forget this step, the filling can become too watery. A quick drain keeps everything nicely textured.
- Season the turkey well. Ground turkey can be a bit bland on its own, so be generous with salt, pepper, and those dried herbs. Taste the filling before stuffing!
How to Make Turkey Stuffed Peppers
Step 1: First, preheat your oven to 375°F (190°C). Grab your bell peppers and slice them in half lengthwise. Carefully remove the seeds and white membranes inside—a small paring knife or even a spoon works well for this. You want to create neat little boats that will hold all that delicious filling.
Step 2: Now, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4–5 minutes, until it becomes soft and translucent. You’ll notice a lovely sweet aroma starting to develop. Stir in the minced garlic and cook for just 30 more seconds—be careful not to burn it!
Step 3: Add the ground turkey to the skillet, breaking it up with a wooden spoon as it cooks. Cook for about 6–7 minutes, until it’s no longer pink. This is where you’ll add the dried oregano, paprika, cumin, salt, and pepper. The spices will bloom in the heat and make your kitchen smell incredible.
Step 4: Remove the skillet from the heat and stir in the cooked rice and drained diced tomatoes. Mix everything thoroughly so the rice gets coated in all those savory flavors. At this point, stir in about half of the mozzarella cheese—this helps bind the filling and adds creaminess.
Step 5: Arrange the pepper halves in your baking dish, cut sides up. Spoon the turkey and rice mixture into each pepper half, pressing down gently to pack it in. Don’t be shy—heap it up a bit! The filling will settle as it bakes.
Step 6: Top each stuffed pepper with the remaining mozzarella and all of the Parmesan cheese. The combination creates a gorgeous golden crust when melted. If your peppers seem wobbly, you can add a few tablespoons of water to the bottom of the baking dish to create steam and prevent sticking.
Step 7: Cover the baking dish tightly with foil and bake for 25 minutes. Then, remove the foil and bake for another 8–10 minutes, until the cheese is bubbly and slightly browned in spots. The peppers should be tender but still hold their shape.
Step 8: Let the peppers rest for about 5 minutes before serving—this allows the filling to set slightly. Garnish with fresh herbs if you like, and serve warm. You’ll notice how the peppers have softened just enough to cut easily with a fork.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Assemble unbaked peppers, wrap individually, and freeze for up to 3 months.
- Reviving: Reheat in the oven at 350°F for 15–20 minutes to maintain texture.
Serving Suggestions
Complementary Dishes
- A simple green salad with lemon vinaigrette — The bright acidity cuts through the richness of the peppers and cleanses the palate.
- Garlic bread or crusty baguette — Perfect for mopping up any delicious juices left in the baking dish.
- Sautéed green beans with almonds — Adds a nice crunch and fresh vegetable element to the meal.
Drinks
- A light-bodied red wine like Pinot Noir — Its fruity notes complement the turkey without overpowering the dish.
- Sparkling water with lime — The bubbles help refresh your palate between bites of the savory filling.
- Iced herbal tea — Something minty or lemony would work beautifully with these Mediterranean flavors.
Something Sweet
- Lemon sorbet — The clean, citrusy finish is the perfect way to end this meal without feeling too heavy.
- Almond biscotti — Their subtle sweetness and crunchy texture provide a lovely contrast.
- Fresh berries with whipped cream — Simple, light, and always satisfying after a savory main course.
Top Mistakes to Avoid
- Overcooking the peppers. If you bake them too long, they’ll become mushy and lose their vibrant color. You want them tender but still with some structure.
- Using raw rice in the filling. The rice won’t cook through properly in the baking time, leaving you with unpleasantly crunchy grains. Always use pre-cooked rice.
- Not seasoning the turkey mixture enough. Ground turkey needs generous seasoning to shine. Taste the filling before stuffing the peppers and adjust as needed.
- Skipping the foil cover during the first part of baking. This steam is crucial for cooking the peppers through without drying out the topping.
Expert Tips
- Tip: For extra flavor, try mixing a tablespoon of tomato paste into the turkey filling. It adds depth and helps keep the mixture moist.
- Tip: If you want to add more vegetables, finely chopped mushrooms or spinach blend in beautifully. Just sauté them with the onions at the beginning.
- Tip: For a crispy topping, place the peppers under the broiler for the last 1–2 minutes of cooking. Watch carefully though—it browns quickly!
- Tip: If your peppers won’t stand upright, slice a thin piece off the bottom to create a flat surface. Just be careful not to cut through to the cavity.
- Tip: Let the filling cool slightly before stuffing the peppers—this makes it easier to handle and helps prevent the peppers from getting soggy.
FAQs
Can I make these stuffed peppers ahead of time?
Absolutely! You can assemble the peppers completely (up to the baking step) and refrigerate them for up to 24 hours. When you’re ready, just pop them in the oven—you might need to add a few extra minutes to the baking time since they’ll be cold. This actually makes them perfect for dinner parties or busy weeknights when you want to get a head start.
Can I use a different protein instead of turkey?
Of course! Ground chicken, lean ground beef, or even plant-based crumbles work well here. Just adjust the cooking time slightly based on your protein choice. If using beef, you might want to drain any excess fat after browning. The spices and method remain essentially the same.
My filling seems a bit dry—what did I do wrong?
This usually happens if the turkey was very lean or if you overcooked it. Next time, try adding a tablespoon of tomato sauce or even a splash of broth to the filling mixture. You could also mix in an extra tablespoon of cheese. For now, a drizzle of olive oil over the baked peppers can help!
Can I freeze turkey stuffed peppers?
Yes, they freeze beautifully! Assemble them completely but don’t bake. Wrap each pepper individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. When ready to eat, bake from frozen—just add about 15-20 minutes to the covered baking time.
What’s the best way to reheat leftovers?
The oven is your best bet for maintaining texture. Reheat at 350°F for about 15-20 minutes, until warmed through. The microwave works in a pinch, but the peppers may become softer. If using the microwave, cover with a damp paper towel to help retain moisture.
Turkey Stuffed Peppers
Make delicious Turkey Stuffed Peppers with lean ground turkey, rice, and melty cheese. A healthy, easy dinner perfect for busy nights. Get the full recipe here!
Ingredients
For the Ingredients
-
4 large bell peppers (any color)
-
1 tbsp olive oil
-
1 medium yellow onion (diced)
-
2 cloves garlic (minced)
-
1 lb lean ground turkey
-
1 cup cooked rice (white or brown)
-
1 can diced tomatoes (15 oz, drained)
-
1 tsp dried oregano
-
1 tsp paprika
-
0.5 tsp cumin
-
1 cup shredded mozzarella cheese
-
0.5 cup grated Parmesan cheese
-
Salt and black pepper (to taste)
-
Fresh parsley or basil (for garnish (optional))
Instructions
-
First, preheat your oven to 375°F (190°C). Grab your bell peppers and slice them in half lengthwise. Carefully remove the seeds and white membranes inside—a small paring knife or even a spoon works well for this. You want to create neat little boats that will hold all that delicious filling.01
-
Now, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4–5 minutes, until it becomes soft and translucent. You’ll notice a lovely sweet aroma starting to develop. Stir in the minced garlic and cook for just 30 more seconds—be careful not to burn it!02
-
Add the ground turkey to the skillet, breaking it up with a wooden spoon as it cooks. Cook for about 6–7 minutes, until it’s no longer pink. This is where you’ll add the dried oregano, paprika, cumin, salt, and pepper. The spices will bloom in the heat and make your kitchen smell incredible.03
-
Remove the skillet from the heat and stir in the cooked rice and drained diced tomatoes. Mix everything thoroughly so the rice gets coated in all those savory flavors. At this point, stir in about half of the mozzarella cheese—this helps bind the filling and adds creaminess.04
-
Arrange the pepper halves in your baking dish, cut sides up. Spoon the turkey and rice mixture into each pepper half, pressing down gently to pack it in. Don’t be shy—heap it up a bit! The filling will settle as it bakes.05
-
Top each stuffed pepper with the remaining mozzarella and all of the Parmesan cheese. The combination creates a gorgeous golden crust when melted. If your peppers seem wobbly, you can add a few tablespoons of water to the bottom of the baking dish to create steam and prevent sticking.06
-
Cover the baking dish tightly with foil and bake for 25 minutes. Then, remove the foil and bake for another 8–10 minutes, until the cheese is bubbly and slightly browned in spots. The peppers should be tender but still hold their shape.07
-
Let the peppers rest for about 5 minutes before serving—this allows the filling to set slightly. Garnish with fresh herbs if you like, and serve warm. You’ll notice how the peppers have softened just enough to cut easily with a fork.08
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