There’s something magical about turkey stuffed peppers—they’re the kind of dish that somehow feels indulgent but also sneaks in a whole lot of veggies. Trust me, I’ve convinced more than one picky eater (looking at you, my 10-year-old nephew) to devour their entire serving without a single complaint. These beauties are my go-to weeknight dinner when I want something filling, colorful, and packed with flavor. The best part? They take less than an hour from start to finish.
I first fell in love with stuffed peppers when my aunt made them for a family potluck years ago. She used beef back then, but I’ve since tweaked the recipe to use lean ground turkey—it keeps things lighter without sacrificing any of that savory comfort. Bell peppers are the perfect vessel—they soften just enough in the oven while still holding their shape. And that filling? Oh, it’s everything. Savory turkey, fluffy rice, garlic, herbs… and a little melty cheese on top never hurts, right? (I call it the “sneaky happiness” layer.)
This recipe is forgiving, too—swap in quinoa if you’re feeling extra healthy, throw in some spinach, or even add a little heat with red pepper flakes. Once you try it, I swear you’ll have it memorized for those nights when you need dinner to just… work.
Why You’ll Love These Turkey Stuffed Peppers
Oh, where do I even start? These turkey stuffed peppers check all the boxes for me—they’re the kind of meal that makes you feel good about what you’re eating without skimping on flavor. Here’s why they’ve become a staple in my kitchen:
- Healthy but hearty: Lean ground turkey packs in protein while keeping things light, and those bell peppers? Bonus veggie points!
- Weeknight magic: From chopping to table in under 45 minutes—even faster if you use leftover rice.
- Flavor bomb: Garlic, herbs, and tomatoes meld together into something seriously savory.
- Your rules: Swap quinoa for rice, add mushrooms, skip the cheese—make it yours!
- Kid-approved: The bright colors and “fun to eat” factor win over even stubborn eaters (tested on my toughest critics).
Honestly, once you try this version of stuffed peppers, you’ll wonder why you ever bothered with takeout on busy nights.
Ingredients for Turkey Stuffed Peppers
Okay, let’s gather everything you’ll need for these flavor-packed turkey stuffed peppers! I’ve separated the ingredients into two groups to keep things simple—because who has time to dig through one giant list when you’re hungry? (Not me.)
For the Peppers
- 4 bell peppers (any color) – tops cut off and seeds removed (save those tops if you want to dice them into the filling!)
For the Filling
- 1 lb ground turkey – I prefer 93% lean for the best balance of flavor and healthiness
- 1 cup cooked rice – white, brown, or even cauliflower rice works great
- 1 small onion, diced – about the size of a baseball
- 2 cloves garlic, minced – or 1 tsp pre-minced if you’re in a hurry
- 1 cup diced tomatoes – fresh or canned both work
- 1 tsp dried oregano – rub it between your fingers to wake up the flavor
- 1 tsp dried basil – or fresh if you’ve got it
- 1/2 tsp salt – plus more to taste
- 1/4 tsp black pepper – freshly cracked if possible
- 1/2 cup shredded cheese (optional) – cheddar, mozzarella, or a mix for that gooey goodness
See? Nothing fancy—just good, simple ingredients that come together beautifully. If you’re looking for more ways to use that ground turkey, I’ve got plenty of ideas! Now let’s get cooking.
How to Make Turkey Stuffed Peppers
Alright, let’s get these turkey stuffed peppers from your cutting board to your dinner plate! If I can make this dish while fielding questions from my kiddo about why dinosaurs don’t wear socks (true story), you can absolutely handle it. Just follow these simple steps—I’ll warn you about any sneaky pitfalls along the way.
Prepping the Peppers
First things first: give those peppers a spa treatment! Slice the tops off about 1/2 inch down—save them if you want extra veg in your filling. Scoop out the seeds and ribs (a spoon works great here). Rinse them under cool water to catch any stubborn seeds. Now stand them upright in your baking dish—they should look like little bowls ready for their filling. Easy, right?
Cooking the Filling
Heat your skillet over medium and add the turkey. Break it up with a wooden spoon as it browns—this takes about 5 minutes. Tip: drain any excess fat if your turkey releases a lot (leaner meat = less mess!). Toss in the onion and garlic, stirring until soft and fragrant (about 3 minutes). Now add the tomatoes, oregano, basil, salt, and pepper—let it all mingle for another 2 minutes. Fold in the cooked rice, mixing until everything’s cozy. Taste and adjust seasoning—this is your chance to make it perfect. Need more inspiration? Check out this quick chicken and broccoli dinner for another easy meal idea!
Baking the Turkey Stuffed Peppers
Spoon the filling into your pepper “bowls,” packing gently so they’re full but not bursting. Top with cheese if you’re feeling fancy (always say yes to cheese in my book!). Bake at 375°F for 25–30 minutes—the peppers should be tender when pierced with a fork but still hold their shape. Pro tip: If the cheese browns too fast, tent them with foil. Let them cool for 5 minutes before serving—trust me, that filling stays molten-hot!
Tips for Perfect Turkey Stuffed Peppers
After making these turkey stuffed peppers more times than I can count (my family won’t let me stop!), I’ve picked up some tricks that take them from good to “can I have seconds?” good. First off—play with colors! Mixing red, yellow, and orange peppers makes the dish look like confetti on a plate. My kids always go for the red ones first—something about that natural sweetness.
Want a little kick? Toss in a pinch of red pepper flakes or some diced jalapeños when you’re sautéing the onions. And if you’re watching carbs, quinoa works beautifully instead of rice—just cook it in broth for extra flavor. Here’s my secret weapon though: par-cook the peppers for 5 minutes before stuffing them. It prevents that dreaded “crunchy pepper with done filling” situation. Oh, and always—always!—let them rest for 5 minutes after baking. That filling settles into perfection.
Serving Suggestions for Turkey Stuffed Peppers
These turkey stuffed peppers are practically begging to be paired with something fresh and crunchy! I love serving them with a simple green salad—just toss some mixed greens with lemon vinaigrette. Or go all out with warm, buttery garlic bread for dipping into those delicious pepper juices. Sometimes I’ll even roast some zucchini or asparagus if I’m feeling fancy. Honestly? They’re pretty great all on their own too—just add napkins!
Storing and Reheating Turkey Stuffed Peppers
Good news—these turkey stuffed peppers taste just as amazing the next day! To store, let them cool completely, then tuck them into an airtight container in the fridge for up to 3 days. Freezer? Absolutely! Wrap each pepper individually in foil, then pop them in a freezer bag for up to 2 months. When reheating, the oven’s your best friend (350°F for 20 minutes covered in foil), though a quick microwave zap works in a pinch—just expect slightly softer peppers. Pro tip: Add a splash of water before reheating to keep everything juicy!
Nutritional Information
Each turkey stuffed pepper packs about 320 calories, with 28g of protein to keep you full and just 12g of fat (4g saturated). You’re looking at 25g carbs, 4g fiber, and a whopping 120% of your daily vitamin C—thanks to those bell peppers! Now, here’s the fine print: these numbers can shift based on your cheese choices or if you swap rice for quinoa. And hey—if you’re like me and “accidentally” add extra cheese? No judgment here, just adjust accordingly!
Frequently Asked Questions
I get so many questions about these turkey stuffed peppers—which makes sense because once you try them, you’ll want to make them all the time! Here are the answers to the ones that pop up most often in my kitchen (and my DMs).
Can I use ground beef instead of turkey?
Absolutely! I love turkey for its leaner profile, but ground beef works beautifully too—just drain the extra fat after browning. For more healthy ground turkey inspiration, check out these easy dinner ideas. Either way, you’ll get that hearty, savory flavor we all crave.
How do I keep the peppers from getting soggy?
Here’s my trick: don’t overstuff them, and bake them upright in a snug dish so they hold their shape. If you’re really worried, give them a quick 5-minute roast before stuffing—it firms them up just enough!
Can I make these ahead of time?
You bet! Assemble them up to a day in advance, cover tightly, and refrigerate. Add 5-10 extra minutes to the baking time since they’ll be cold. They’re perfect for meal prep—just reheat and enjoy.
What’s the best rice substitute?
Quinoa and cauliflower rice are my go-tos—both soak up flavors beautifully. Just adjust cooking times (quinoa needs pre-cooking, while cauliflower rice can go in raw). Even lentils work if you want extra protein!
Why are my peppers still crunchy after baking?
Oven temps vary, so if yours run cool, try baking at 400°F for the last 10 minutes. Thicker-walled peppers (like green ones) also take longer—I sometimes slice them in half lengthwise for quicker cooking. No one likes a surprise crunch!
Ready to Make Turkey Stuffed Peppers?
Alright, friend—your kitchen is calling! These turkey stuffed peppers are waiting to become your new favorite weeknight hero. I can’t wait to hear how yours turn out. Did you add extra cheese? Sneak in some spinach? Drop me a comment below—I love swapping recipe tweaks almost as much as I love eating the results. Happy cooking!
Turkey Stuffed Peppers
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the ground turkey over medium heat until browned. Drain excess fat.
- Add the onion, garlic, diced tomatoes, oregano, basil, salt, and black pepper to the skillet. Cook for 5 minutes.
- Stir in the cooked rice and mix well.
- Place the hollowed-out peppers in a baking dish. Fill each pepper with the turkey and rice mixture.
- If using cheese, sprinkle it on top of each pepper.
- Bake for 25-30 minutes, or until the peppers are tender.