Best Ground Turkey Stuffed Bell Peppers

Here is my go-to recipe for ground turkey stuffed bell peppers, filled with lean meat, rice, tomatoes, and just the right blend of seasonings. These stuffed peppers have become my family’s favorite weeknight dinner option when we want something filling but not too heavy.

I tend to make extra whenever I prepare these because they reheat so well for lunch the next day. Plus, my kids actually eat their vegetables when I serve them this way – and that’s always a win in my book!

What Kind of Bell Peppers Should I Use?

You can use any color of bell pepper for this recipe – red, yellow, orange, or green will all work well. Red bell peppers tend to be the sweetest and most mild, while green peppers have a slightly more bitter, earthy flavor that some people really enjoy. When shopping, look for peppers that feel heavy for their size and have smooth, firm skin without any soft spots or wrinkles. It’s best to choose peppers that are similar in size so they’ll cook evenly, and make sure they can stand up straight when halved (they’ll be easier to fill). If you’re prepping ahead, bell peppers will keep in your fridge for about a week.

Options for Substitutions

This recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Bell peppers: Any color bell pepper works great here. You can even try poblano peppers for a slightly spicier kick, just know they’re usually smaller so you might need more of them.
• Ground turkey: Feel free to swap in ground chicken, beef, or even plant-based ground meat alternatives. For a vegetarian version, try using crumbled tempeh or a mixture of mushrooms and walnuts processed until crumbly.
• Brown rice: White rice works just fine, or try quinoa, cauliflower rice, or even cooked lentils. Just make sure whatever grain you use is fully cooked before mixing it in.
• Spinach: You can use any leafy greens here – kale, swiss chard, or arugula all work well. Just chop them finely first.
• Marinara sauce: Any tomato-based pasta sauce will do the job. You can also use canned crushed tomatoes mixed with Italian seasonings in a pinch.
• Cheese options: The parmesan can be replaced with pecorino romano or asiago, while the mozzarella can be swapped with provolone or monterey jack. For dairy-free versions, try your favorite plant-based cheese alternatives.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed peppers is dealing with excess moisture – to prevent soggy peppers, make sure to pre-bake your bell pepper halves for 10-15 minutes before stuffing them, which helps release extra water and creates a better final texture. Another common mistake is undercooking the ground turkey mixture before stuffing; make sure to cook it thoroughly until no pink remains, as this not only ensures food safety but also develops better flavor in your filling. The rice can make or break your stuffed peppers – using hot, freshly cooked rice can make the filling gummy, so let it cool completely before mixing it with other ingredients. For the best results, don’t skip the resting time after baking – letting the peppers sit for 5-10 minutes allows the cheese to set and makes them easier to serve without falling apart.

What to Serve With Stuffed Bell Peppers?

Since these turkey stuffed peppers are already packed with protein, grains, and veggies, you can keep the sides pretty simple! A light green salad with lemon vinaigrette makes a perfect partner, or try some roasted broccoli tossed with garlic and olive oil. I love serving these peppers with warm, crusty bread to soak up any extra sauce that escapes – Italian or French bread works great here. If you’re feeding a bigger crowd, you might want to add a side of garlic knots or even some simple sautéed zucchini to round out the meal.

Storage Instructions

Keep Fresh: These stuffed peppers are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. They actually taste even better the next day when all the flavors have had time to mingle together.

Freeze: Want to make a big batch? These peppers freeze really well! Let them cool completely, then wrap them individually in foil and place in a freezer bag. They’ll stay good for up to 3 months. Just remember to squeeze out as much air as possible to prevent freezer burn.

Reheat: When you’re ready to enjoy your stuffed peppers, pop them in the oven at 350°F for about 20-25 minutes if they’re coming from the fridge, or 35-40 minutes if frozen (make sure to thaw them first). You can also microwave them for 2-3 minutes, though the peppers might be a bit softer this way.

Make Ahead: You can prep these peppers up to 24 hours in advance! Just assemble everything, cover with foil, and keep in the fridge until you’re ready to bake. This is super handy when you’re planning a dinner party or want to get ahead on your meal prep.

Preparation Time	15-20 minutes
Cooking Time	40-45 minutes
Total Time	55-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 60-70 g
• Carbohydrates: 100-110 g

Ingredients

• 3-4 large bell peppers, halved and seeds discarded
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1/2 cup yellow onion, finely chopped
• 3 cloves of garlic, finely chopped
• 1 1/2 teaspoons italian herbs
• Salt, to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups marinara sauce
• 1 cup chopped spinach
• 1 cup cooked brown rice
• 1/2 cup shredded parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 1/2 cups mozzarella cheese, shredded, for topping
• Additional basil and fresh parsley for garnish

Step 1: Prepare the Oven and Cook the Turkey

Begin by preheating your oven to 375 degrees Fahrenheit.

While the oven is preheating, heat a large deep skillet or Dutch oven over medium-high heat.

Add olive oil to the skillet.

Once the oil is hot, add the ground turkey.

Brown the turkey thoroughly, breaking it up into smaller pieces as it cooks.

Step 2: Sauté Vegetables and Seasonings

When the turkey is browned, incorporate the diced onion, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes into the skillet.

Continue cooking for 3-4 more minutes until the onion is tender and fragrant.

Step 3: Simmer the Sauce and Combine with Rice

Add the marinara sauce and chopped spinach to the skillet.

Allow the sauce to simmer for 2-3 more minutes, or until the spinach is wilted and well integrated.

Remove the skillet from heat, then stir in the brown rice, chopped basil, and Parmesan cheese, ensuring everything is evenly mixed.

Step 4: Stuff the Peppers

Take your prepared pepper halves and fill them generously with the turkey mixture.

Place the stuffed peppers in a 9×13 casserole dish, ensuring they are snug and upright to hold the filling.

Step 5: Bake the Stuffed Peppers

Bake the stuffed peppers uncovered in the preheated oven at 375 degrees Fahrenheit for 30-35 minutes.

This will allow the peppers to cook through and the flavors to meld together.

Step 6: Add Cheese and Finish Baking

Once the initial baking time is complete, remove the casserole dish from the oven.

Top each pepper half with mozzarella cheese, then return the dish to the oven.

Bake for an additional 10 minutes, or until the cheese is bubbly and starting to brown beautifully.

Step 7: Garnish and Serve

Remove the stuffed peppers from the oven once the cheese is perfectly melted.

Garnish with extra fresh chopped basil and parsley, adding a final pop of color and flavor.

Serve hot and enjoy these deliciously stuffed peppers!