ground turkey stuffed peppers recipe

Written BySheba G Updated On
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The Best ground turkey stuffed peppers recipe

I started making these ground turkey stuffed peppers on a regular Tuesday a few years back when I wanted something lighter than our usual beef version but still filling enough that nobody would ask for a snack an hour later. Ground turkey takes on seasoning well, and when it simmers with tomatoes, onion, garlic, and a little chili powder, it holds its own against beef in a way that surprised me. The peppers soften in the oven while the filling stays juicy, and the cheese on top melts into everything underneath it.

My kids eat these without complaint, which is not something I say often about a dish with a whole vegetable as the main component. My oldest picks around the pepper sometimes, but she eats the filling and comes back for more, and my youngest has asked for these two weeks in a row. My husband likes them because they reheat well the next day, so he takes the leftovers to work. I usually make six and we have enough for dinner plus a couple of lunches.

This is a good recipe for a normal weeknight because the prep takes about 20 minutes and the oven does the rest, but it works just as well when we have people over and I want something I can assemble ahead and slide into the oven while everyone is in the living room. Ground turkey is lean, and the bell peppers bring in vitamin C and fiber, so the plate feels balanced without needing a side dish to rescue it. I serve it with rice when I have time and with a simple salad when I do not.

Ground Turkey Stuffed Peppers

4.9 from 693 votes

Bell pepper halves filled with a savory ground turkey, rice, and tomato mixture, then topped with melted mozzarella. It is a weeknight-friendly dinner that bakes in one dish and reheats well for leftovers.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 390 kcal

🥘Ingredients

For the Peppers

4 large bell peppers, any color
1 tsp olive oil, for the baking dish

For the Filling

1 tbsp olive oil
1 lb ground turkey, 93% lean
1 small yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 14.5 oz can diced tomatoes, drained
1 cup cooked white rice
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chicken broth

For the Topping

1 cup shredded mozzarella
1 tbsp chopped fresh parsley, optional

👨‍🍳Directions

1Preheat the oven to 375°F and set a rack in the middle position. Brush the bottom of a 9×13-inch baking dish with 1 tsp olive oil.
2Slice each bell pepper in half through the stem and scoop out the seeds and pale membranes. Set the halves cut side up in the baking dish.
3Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and translucent. Stir in the garlic and cook 30 seconds, until fragrant.
4Add the ground turkey and cook for 6 to 8 minutes, breaking it into small crumbles with a spoon, until no pink remains and an instant-read thermometer reads 165°F.
5Stir in the tomato paste, oregano, smoked paprika, salt, and pepper and cook 1 minute. Add the diced tomatoes and chicken broth, scraping up any browned bits, and simmer for 3 to 4 minutes, until the liquid reduces slightly.
6Remove the skillet from the heat and fold in the cooked rice until evenly combined. Taste and adjust the salt if needed.
7Spoon the filling into the pepper halves, packing it gently and mounding it slightly above the rim. Pour 1/4 cup water into the bottom of the dish, then cover tightly with foil.
8Bake covered for 25 minutes, until the peppers are tender when pierced with a knife. Remove the foil, scatter the mozzarella over the tops, and bake uncovered for 8 to 10 minutes more, until the cheese is melted and lightly golden.
9Let the dish rest for 5 minutes, then scatter with parsley if using and serve hot.

🔧Equipment

Chef’s knife and cutting board
Large skillet
9×13-inch baking dish
Mixing spoon
Aluminum foil
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 390 kcal🧈Total Fat: 19g💛Saturated Fat: 6g❤️Cholesterol: 100mg🧂Sodium: 480mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: Cook the rice ahead of time and chill it so the filling does not turn out wet. If the peppers are very large, add a few extra minutes of covered baking time. Swap in brown rice, quinoa, or cauliflower rice using the same volume. To make ahead, assemble the stuffed peppers unbaked, cover, and refrigerate up to one day, then add 10 minutes to the covered bake time. Leftovers keep in the refrigerator for up to three days and reheat at 350°F until warmed through. Nutrition values are estimates calculated per serving.

Watch Video Of How Ground Turkey Stuffed Peppers Works

Ground turkey stuffed peppers are a reliable choice for family gatherings because they feed a crowd, hold up well on a buffet table, and let everyone customize their plate. I make them for weeknights and holidays alike, and they always disappear fast. Serve them straight from the baking dish and you have a meal that feels special without much fuss.

❓ Frequently Asked Questions About Ground Turkey Stuffed Peppers

1. Do I need to cook the ground turkey before stuffing the peppers?

Yes. Brown the turkey in a skillet with the onion and garlic before it goes into the peppers. Raw ground turkey packed into a pepper releases a lot of liquid and cooks unevenly, so browning it first gives you better texture and lets you season and taste the filling as you go. The peppers finish in the oven, so the meat only needs to be cooked through at the skillet stage, not browned to death.

2. How do I keep the peppers from turning out soggy?

Two things help: trim the peppers properly and give them a head start. Cut the tops off and scoop out every bit of the white membrane and seeds, then simmer the hollowed peppers in boiling water for about three minutes, or microwave them with a splash of water for two to three minutes, before filling. That softens the walls so the filling doesn’t steam them for an hour, and it keeps the bottoms from pooling liquid.

3. Can I use ground beef or ground chicken instead of turkey?

Absolutely. Ground chicken is the closest swap and behaves almost identically. Ground beef works too, though you may want to drain the fat after browning so the filling doesn’t turn greasy. If you go with a leaner grind like 93/7 turkey, add an extra drizzle of olive oil or a tablespoon of tomato sauce to keep the filling from drying out.

4. How do I know the stuffed peppers are done?

The turkey should register 165°F on an instant-read thermometer, and the peppers should feel tender when pierced with a knife near the base. In a 375°F oven, that usually takes 30 to 35 minutes covered plus 10 minutes uncovered to melt the cheese and brown the top. If the peppers still feel firm at the 35-minute mark, tent them with foil and give them another 10 minutes.

5. Can I make these ahead of time or freeze them?

Both work well. Assemble the peppers up to two days ahead, cover the baking dish, and refrigerate; add about 10 minutes to the covered bake time since you’re starting from cold. To freeze, assemble completely but skip the cheese, wrap each pepper individually or freeze the whole dish, and use within three months. Thaw overnight in the fridge, then bake as directed, adding the cheese for the last 10 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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