Ground turkey stuffed peppers are filled to the brim with rice, tomatoes, onions, and plenty of cheese for a perfect bite every time. Plus, they can be prepped ahead of time or frozen for later!
Why this recipe works
A slightly healthier take on classic stuffed peppers is this turkey stuffed peppers recipe, where we swap the protein with leaner, less calorie-dense ground turkey without compromising on flavor. Packed with a hearty filling made of rice, tomatoes, onions, and garlic plus a crown of melty cheese – you definitely won’t worry that you’re missing out on the ground beef alternative.
There are so many different ways you can dress up your stuffed peppers. Add some heat to the mix with a chopped jalapeno, opt to season your ground turkey with taco seasoning, swap the meat with a vegetarian alternative as we do in our enchilada stuffed peppers, or simply swap out the cheese for your favorite blend. Stuffed peppers are so versatile!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BELL PEPPERS – You can use green, yellow, orange, or red bell peppers here. It all comes down to personal preference. Orange and red bell peppers tend to be the sweetest with yellow coming in third place. Choose bell peppers that are roughly the same size and have relatively flat bottoms so they are able to stand upright.
RICE – Either brown rice or white rice will work in this recipe.
CHEESE – You can substitute the mozzarella cheese with Mexican cheese blend, cheddar, gruyere, or a combination of your favorites! Optionally add some parmesan for additional flavor.
How to Make Turkey Stuffed Peppers
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F and adjust your oven rack to 1 slot lower from the center position.
- Cut the tops off the peppers and remove the inside. Arrange the peppers in a 13×9 casserole dish.
- Cook ground turkey and onion in a large skillet over medium heat for about 10 minutes or until the turkey is fully cooked.
- Add garlic to the turkey mixture and cook until fragrant. Add the Italian seasoning and salt and continue to cook for an additional minute.
- Add the strained tomatoes and cooked rice to the skillet and bring to a simmer for a few minutes allowing the flavors to blend.
- Evenly divide the mixture into each pepper.
- Bake for 25 minutes. Add mozzarella on top of each pepper and broil until golden brown.
Frequently Asked Questions & Expert Tips
Precooking the bell peppers is not necessary unless a softer, less textured pepper is desired.
Yes, you can prepare the filling up to two days in advance. When ready to bake, hollow out the peppers, add the filling, and bake as normal. You can also prep and stuff the peppers a day in advance and store them covered in the refrigerator to save you some time on dinner the following day.
Yes, turkey stuffed peppers freeze well and are great for meal prepping. To do so, prepare and assemble the peppers as normal, but do not bake them. You can either freeze them in a casserole dish fitted with a lid or flash freeze them until solid and transfer them to a large ziptop bag. Freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven for around 20 minutes or until warmed through. You can also pop them in the microwave for 2-3 minutes to reheat.
Serving Suggestions
Keep it light and serve your turkey stuffed peppers with a leafy green salad, or opt for a heartier side such as mashed potatoes or dinner rolls. They’re pretty filling on their own, however. So enjoy them however you want!
More Related Recipes
- Stuffed Peppers
- Sausage and Peppers
- Stuffed Pepper Casserole
- Chili and Cornbread Stuffed Peppers
- Philly Cheesesteak Stuffed Peppers
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Turkey Stuffed Peppers
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 6 bell peppers
- 1 pound ground turkey
- 1 medium white onion chopped
- 1 cup cooked rice
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- ½ Tablespoon sea salt
- 2 cups strained tomatoes or about 15 ounces canned tomato sauce
- 1 cup shredded mozzarella cheese or more to taste
Things You’ll Need
Before You Begin
- Choose bell peppers that are roughly the same size with relatively flat bottoms so they can stand up right.
- It’s important to note that depending on the size of your bell peppers, you may end up with extra filling (or not enough). Medium sized peppers are ideal for the amount of filling here. You can always add extra rice to the mix if your peppers end up being too large!
- Either brown rice or white rice will work here.
- Strained tomatoes typically come in a jar. If you can’t seem to find them you can substitute with 15-16 ounces of canned tomato sauce.
Instructions
- Preheat oven to 350F and adjust your oven rack to 1 slot lower from the center position.
- Cut the tops off the peppers and mostly hollow out the inside. Place the peppers in a 13×9 baking dish.
- Cook ground turkey and onion in a large pan on medium heat for about 10 minutes, or until the turkey is fully cooked.
- Add garlic to the turkey mixture and cook until fragrant. Add the Italian seasoning and salt and continue to cook for an additional minute.
- Add the strained tomatoes and cooked rice to the skillet and bring to a simmer for a few minutes allowing the flavors to blend.
- Evenly divide the mixture into each pepper.
- Bake for 25 minutes. Add mozzarella on top of each pepper and broil until golden brown.
Expert Tips & FAQs
- Make Ahead – you can prepare the filling up to two days in advance. When ready to bake, hollow out the peppers, add the filling, and bake as normal. You can also prep and stuff the peppers a day in advance and store them covered in the refrigerator to save you some time on dinner the following day.
- Freezing – prepare and assemble the peppers as normal, but do not bake them. You can either freeze them in a casserole dish fitted with a lid or flash freeze them until solid and transfer them to a large ziptop bag. Freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
- Storage – Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven for around 20 minutes or until warmed through. You can also pop them in the microwave for 2-3 minutes to reheat.
Nutrition
Kristen Rittmer
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