These delicious stuffed peppers with ground turkey are satisfying without being heavy. Packed with vegetables and melted cheese, they make a balanced, family-friendly meal.
Why You’ll Love This Recipe
These stuffed peppers deliver everything you expect: a meaty filling, a flavorful tomato sauce, and plenty of gooey cheese. They’re straightforward to prepare, which is perfect for busy weeknights.
Ground turkey replaces beef and sausage for a leaner option that still tastes great. Mushrooms add body and extra flavor, and you can easily swap in other vegetables if you like.
Serve them for a cozy family dinner that’s both wholesome and comforting.
What to Serve With Stuffed Peppers
- A crisp Greek cucumber and tomato salad pairs nicely to cut through the richness.
- Roasted or air-fried green beans, oven-roasted broccoli, or roasted carrots make great vegetable sides.
- A simple side salad or a Caesar-style salad adds freshness and balance.
Ingredients
Exact measurements are listed in the recipe card below.
- Bell peppers. Use a mix of colors for visual appeal. Green peppers are a bit bitter; red, orange, and yellow are sweeter.
- Olive oil.
- Onion. Yellow onion adds a touch of sweetness; white or red can be used instead.
- Garlic. Finely minced or grated.
- Sea salt and cracked black pepper.
- Diced tomatoes. Fresh or a 14.5 oz can if preferred.
- Mushrooms. Add a meaty texture and absorb flavor well. Shredded carrots or zucchini are good alternatives.
- Tomato sauce. Use your favorite store-bought sauce or a simple homemade marinara.
- Rice. Long-grain white rice works well; arborio or basmati are good alternatives.
- Cheese. A shredded Italian blend or mozzarella melts nicely. Finish with grated Parmesan for extra flavor (optional).
- Parsley. Chopped, for garnish.
How to Make Stuffed Peppers With Ground Turkey
Preheat the oven to 425ºF with a rack in the middle position. Place the halved, gutted peppers on a baking sheet and roast for about 20 minutes, until slightly tender. Remove and set aside.
Cook the rice according to package directions. For more flavor, cook it in chicken or vegetable broth instead of water.
In a deep skillet, heat the olive oil. Sauté the diced onion and mushrooms for 3–4 minutes, then add the minced garlic and cook for about 30 seconds, stirring.
Add the ground turkey and break it into crumbles as it cooks. Cook until the meat is mostly done, seasoning with salt and pepper.
Stir in the diced tomatoes and tomato sauce, then bring the mixture to a simmer. Once simmering, fold in the cooked rice and about half of the shredded cheese. Remove the pan from heat.
Pack the turkey-rice mixture into the roasted pepper halves, pressing down to compact the filling. Top with the remaining shredded cheese and a sprinkle of Parmesan if desired.
Bake for 10–15 minutes, until the cheese is melted and bubbly. For a golden brown finish, broil for 1–2 minutes—watch closely to avoid burning.
Garnish with chopped fresh parsley and serve hot.
Recipe Alternatives
- Use instant or Minute Rice to simplify and skip an extra pot; add the rice to the pan with the tomatoes and sauce and cook until tender.
- If you prefer saucier peppers, warm additional tomato sauce and spoon it over the stuffed peppers before topping with cheese and baking.
- Add red pepper flakes with the salt and pepper for heat.
- Skip the rice and serve the filling over cooked pasta or mashed potatoes for a different presentation.
If you enjoy these, try vegetarian or seafood variations of stuffed peppers for more options.
Storage, Freezing, & Reheating
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- To freeze, place cooled peppers in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat in the microwave in short intervals or bake at 350ºF in a covered dish until heated through.
More Ground Turkey Recipes to Try
- Instant Pot Bolognese with ground turkey
- Healthy ground turkey chili
- Ginger garlic meatballs with hot honey glaze
- Lasagna with ground turkey meat sauce
- Ground turkey meatballs with marinara
- Ground turkey stir fry with cabbage
Have You Made This Recipe?
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Easy Stuffed Peppers With Ground Turkey
Ingredients
- 1 lb ground turkey, 93/7 lean is a good choice.
- 4 large bell peppers, halved and gutted
- 1 TBSP olive oil
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp cracked pepper
- 1 cup diced tomatoes, fresh
- 1 cup diced mushrooms
- 1 cup tomato sauce
- 1/2 cup rice, uncooked
- 1.5 cups shredded mozzarella cheese
- 3 TBSP grated Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
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Preheat oven to 425ºF with a rack in the middle position.
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Place gutted peppers on a baking sheet and roast about 20 minutes, until tender. Remove and set aside.
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Cook rice according to package directions, using broth instead of water if possible for extra flavor.
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While rice cooks, heat olive oil in a skillet. Sauté onions and mushrooms 3–4 minutes, then add garlic and cook about 30 seconds.
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Add ground turkey and cook, breaking it into crumbles, until mostly cooked through, about 5 minutes. Season with salt and pepper.
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Stir in diced tomatoes and tomato sauce, bringing to a simmer. Mix in cooked rice and 1/2 cup shredded mozzarella; remove from heat.
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Fill the roasted peppers with the mixture, pressing to pack it in. Top with remaining cheese and sprinkle Parmesan over each pepper.
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Bake 10–15 minutes until cheese is melted and bubbly. Optionally broil 1–2 minutes for a golden top—watch carefully.
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Garnish with chopped parsley and serve.
Notes
Nutrition
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