Ground Turkey Stuffed Peppers Recipe

Ground turkey stuffed peppers have become one of my favorite recipes to make for dinner. All the flavors of classic stuffed bell peppers but made a little healthier.

This recipe is a mix of juicy ground turkey, vegetables, and perfectly cooked rice, all packed into tender bell pepper halves. Topped with melty mozzarella and parmesan cheese, it’s a satisfying dinner that’s as delicious as it is easy to make.

The peppers are hearty, healthy, and make for a perfect dinner when you’re craving something cozy yet nutritious. Best of all this recipe is scaled down to make four pepper halves which is just the right amount for two people.

If you’re like me and hate wasting food, you’ll appreciate that this recipe doesn’t leave you with a fridge full of leftovers you can’t finish. Instead, enjoy a pepper (or two) for dinner and save the others for a quick and easy lunch later in the week.

Once you give this recipe a try, you’ll want to make it again and again. They are easy to customize, easy to make, and are always a hit at the dinner table.

Whether you’re keeping things classic with rice and turkey or experimenting with new flavors and fillings, this recipe is a great starting point. Give it a try, and customize this recipe to your liking.

Tips For Making Ground Turkey Stuffed Peppers

Rice Options: I used plain long-grain white rice, but you can mix it up with brown rice, quinoa, or even cauliflower rice for a low-carb option. If you’re using pre-cooked or leftover rice, this recipe comes together even faster.

Bell Peppers: Go for peppers that are roughly the same size so they cook evenly. Any color works, but red and yellow peppers tend to be sweeter, while green peppers have a slightly more earthy taste.

Seasoning Adjustments: Feel free to adjust the seasonings based on your preference. A pinch of red pepper flakes adds a nice kick if you like a little heat.

Make Ahead: The filling can be made up to two days in advance and stored in the fridge. You can even assemble the peppers, cover them, and bake them when you’re ready. Just add an extra 5 minutes to the baking time since they will be cold.

Common Substitutions and Variations

One of the best things about stuffed peppers is how versatile they are. You can make this recipe your own with a few substitutions or additions:

Protein: If you don’t have ground turkey, you can use ground chicken, beef, or even ground Italian sausage.

Cheese: Try cheddar, Monterey Jack, or pepper jack for a different flavor profile.

Add-Ins: Mix in sautéed mushrooms, zucchini, or spinach for an extra serving of veggies. Black beans or corn would also work well if you are looking for a Tex-Mex version.

Toppings: Add a dollop of sour cream or sprinkle some red pepper flakes on top for a little extra something.

Ground Turkey Stuffed Peppers Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1/2 pound ground turkey*
• 2 teaspoons olive oil, plus more for drizzling
• Salt and pepper, to taste
• 1/2 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon dried Italian seasoning
• 1 (9.3-ounce) can diced tomatoes, with juices
• 1 cup cooked long-grain rice (⅓ cup uncooked)
• 3 tablespoons chopped fresh parsley, plus more for garnish
• 2 medium bell peppers, any colors
• 1 cup shredded mozzarella cheese
• 2 tablespoons shredded Parmesan cheese
• Water (for steaming)

*If you purchased a full pound of ground turkey, be sure to save the meat to make Ground Turkey Burgers or this Ground Turkey Butternut Squash Skillet recipe.

INSTRUCTIONS

Start by preheating your oven to 375°F. You’ll need a 8×8 inch baking dish for this recipe. If you don’t have a baking dish that size, anything that fits the peppers snugly will work.

Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the ground turkey, breaking it up into small pieces as it cooks. Once the turkey is fully cooked, push it to one side of the skillet.

Add a drizzle more olive oil to the empty side of the skillet, then stir in the diced onions and minced garlic. Let these cook for 1-2 minutes until they’re fragrant, then mix them in with the turkey.

Stir in the Italian seasoning, diced tomatoes (with juices), and cooked rice. Mix everything evenly. Add salt and pepper to taste, and then stir in ¼ cup of the mozzarella cheese and the chopped parsley. Once everything is well combined, remove the skillet from the heat.

Prepare the Bell Peppers

Slice the peppers in half from top to bottom and remove the seeds and stems. If needed, cut a small, thin slice from the bottom of each half so they sit flat in the baking dish.

Drizzle the insides with a little olive oil and sprinkle lightly with salt and pepper. This helps season the peppers themselves and enhances their flavor.

Fill each pepper half evenly with the turkey and rice mixture. Arrange them in your baking dish, filling side up.

Add about ¼ cup of water to the bottom of the dish. This helps steam the peppers as they cook, making them tender.

Cover the dish tightly with aluminum foil and bake for 30-35 minutes, or until the peppers are soft.

Remove the foil and then sprinkle the remaining ¾ cup of mozzarella cheese and the parmesan cheese over the tops of the peppers.

Bake uncovered for another 10-12 minutes, or until the cheese is melted and bubbling. For an extra golden, slightly crispy top, broil the peppers for 1-2 minutes – just keep a close eye so they don’t burn.

Garnish with a little extra parsley before serving, if desired.

Storing and Reheating Leftovers

Stuffed peppers store beautifully. Here’s how to handle any extras:

• Refrigerating: Store cooked stuffed peppers in an airtight container for up to 4 days. Reheat them in the oven at 350°F for about 15 minutes, or microwave them in 1-minute intervals until heated through. If microwaving, I find it easiest to cut the peppers into bite size pieces for even heating.
• Freezing: You can freeze the stuffed peppers before or after baking. If freezing unbaked peppers, skip the cheese topping and add it during the baking process. However be sure to let them thaw in the fridge overnight before reheating or baking.

Enjoy! Mary

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