Ground Turkey Stuffed Peppers
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These ground turkey stuffed peppers are a cozy, satisfying dinner that’s surprisingly easy to throw together. With sweet and tender bell peppers, a savory turkey and rice filling, and plenty of melted cheese on top, they’re perfect for weeknights or make-ahead meals.
There’s something oddly satisfying about meals that come in their own little edible container. Maybe that’s why I keep coming back to stuffed peppers – they’re cozy, flavorful, and make weeknight dinners feel a little more put-together.
Over the years, I’ve tried a few twists on the classic – like these Mexican-style Vegetarian Stuffed Peppers and the bright, summery Mediterranean Stuffed Peppers – and they’ve become favorites around here for good reason. But I’ll admit, I still have a soft spot for the old-school meat-and-rice combo, which is why these Ground Turkey Stuffed Peppers have become my new go-to.
They’re hearty and satisfying but still feel light enough for summer. There’s just something about the combo of tender peppers, savory turkey, fluffy rice, and melty cheese that works no matter what mood I’m in.
It’s the kind of meal I’ll throw together when I want something filling, flavorful, and just a little nostalgic.
Why You’ll Love This Recipe
It’s a full meal in one. Veggies, protein, rice, and cheese – all in one little pepper bowl!
Great for meal prep. They reheat beautifully and even taste better the next day!
Kid (and grown-up) approved. Even the mild spice in these ground turkey stuffed peppers is optional, and the gooey melted cheese on top is always a win at our house!
Easy to customize. Use any kind of rice you like, swap in ground chicken or beef, or add whatever veggies you have on hand.
Ingredient Notes
Bell Peppers
You can use any color you like here – red, yellow, orange, or green. I usually grab a mix for a little extra color on the plate. Just make sure they’re firm and can stand upright (or trim the bottoms slightly if they wobble too much).
Olive Oil
Just a bit to cook the meat and grease the pan. Use whatever cooking oil you normally keep on hand – avocado oil works too!
Onion
Yellow onion adds sweetness and depth to the filling. Chop it finely so it combines well with the turkey.
Ground Turkey
Lean ground turkey keeps this dish a little lighter, but still super satisfying. Ground beef, chicken, or pork, or even ground sausage would work too if that’s what you’ve got.
Garlic
Fresh garlic is best here – it adds so much flavor. If you’re short on time, a little garlic powder will still do the trick.
Tomatoes
You can use fire-roasted tomatoes for a little smoky flavor in these ground turkey stuffed peppers, but regular diced tomatoes work just fine. Just be sure to drain them well so the filling isn’t too wet.
Cooked Rice
I usually use cooked white rice, but wild rice or even brown rice would be great here too. It makes the filling extra satisfying!
Cheese
Melty Monterey Jack is mild and creamy, while pepper jack adds a little kick. Use whichever you prefer – or a mix of both!
Seasonings
Italian seasoning brings that classic herby flavor, and the red pepper flakes add a subtle heat. If spice isn’t your thing, feel free to skip the flakes!
Step by Step Instructions
- Slice about ¼ inch off the tops of the bell peppers, then remove the stems, ribs, and seeds.
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- Preheat your oven to 400°F. Add about ½ inch of water to a 9×13-inch baking dish. Place the peppers cut-side down in the baking dish, cover the dish with foil, and bake for 20 minutes.
- When they’re done, remove the foil and let the peppers cool slightly. Drain the water from the dish and set it aside.
- While the peppers are in the oven, heat the olive oil in a large skillet, saucepan or Dutch oven over medium heat. Add the chopped onion and cook for about 3 minutes, until soft and translucent.
- Stir in the ground turkey and cook until browned, breaking it up as it cooks—this should take around 5 to 7 minutes. Add the garlic and cook for another minute, just until fragrant.
- Next, stir in the drained tomatoes, Italian seasoning, crushed red pepper, cooked rice, and half the cheese. Season with salt and pepper to taste.
- Wipe out the baking dish and lightly grease it with olive oil. Turn the peppers cut-side up and place them back in the dish. Spoon the turkey filling into each one, pressing it down gently to pack in the mixture. Sprinkle the rest of the cheese on top.
- Bake for 15 to 20 more minutes, until the peppers are tender and the cheese is melted and bubbly. Finish with a sprinkle of chopped parsley and serve warm.
Recipe Variations
Switch up the grains: White rice is classic, but brown rice, quinoa, couscous, or farro are great options if you want a heartier or more nutritious filling for your ground turkey stuffed peppers.
Add some vegetables: Toss in some finely chopped zucchini, carrots, mushrooms, or spinach with the turkey to add extra flavor and stretch the filling with extra veggies.
Go low-carb: Skip the rice entirely and bulk up the filling with cauliflower rice.
Make it spicy: Add a diced jalapeño with the onions or use hot Italian sausage instead of turkey for an extra kick. Pepper jack cheese also adds a nice bit of heat!
Play with the cheese: Monterey Jack melts beautifully, but feel free to use cheddar, mozzarella, parmesan, provolone, or a combo of whatever you’ve got on hand.
Change up the seasonings: Use taco seasoning instead of Italian seasoning, marinara instead of the tomatoes, or any sauce you like!
Make Ahead and Storage Instructions
To make ahead:
You can prep the filling up to a day in advance – just store it in an airtight container in the fridge. You can also pre-bake and prep the bell peppers, so when it’s time to cook, all that’s left is stuffing and baking.
To freeze:
These ground turkey stuffed peppers freeze surprisingly well! Wrap each cooked pepper individually or place them all in a freezer-safe container. Freeze for up to 2 months. Let thaw overnight in the fridge before reheating.
To store leftovers:
Let any leftovers cool completely before storing them in an airtight container. They’ll keep well in the fridge for up to 3 days. To reheat, just pop them in the microwave or warm them in the oven at 350°F until heated through.
Serving Suggestions
A simple green salad like this kale pomegranate salad or apple pecan salad
Roasted or grilled veggies like these grilled zucchini and summer squash or these honey roasted carrots and parsnips!
This cheesy garlic focaccia or a warm crusty roll
You can also serve these stuffed peppers as a side dish along with a protein like balsamic grilled chicken.
If any of your peppers don’t sit upright, slice a tiny bit off the bottom to flatten the base (just don’t cut into the cavity!). That should help them stand up straight in the pan.
You can, and I often do – but they’ll stay firmer. Pre-baking helps them soften up just enough without falling apart. If you like your peppers with more bite, you can skip or reduce the first bake.
Yes! You can assemble the peppers fully (skip the cheese topping for now), wrap them tightly, and freeze. When ready to bake, thaw overnight and bake as directed, adding a few extra minutes if needed.
Ground Turkey Stuffed Peppers
Ingredients
- 6 medium bell peppers any color
- 1 1/2 tablespoons extra virgin olive oil plus more as needed
- 1 medium yellow onion chopped
- 1 pound ground turkey
- 3-4 cloves garlic minced
- 1 14.5 ounce can diced or fire roasted tomatoes, drained
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper
- 1 cup cooked white or wild rice
- Salt and pepper to taste
- 1 1/2 cups shredded Monterey Jack or pepper jack cheese divided
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400 degrees F. Fill a 9×13-inch baking dish with 1/2 inch of water.
- Trim 1/4 inch off the top of each bell pepper, then scoop out and discard the stem, ribs and seeds. Place the peppers cut-side down in the baking dish, cover with foil, and bake for 20 minutes. Remove foil, set the peppers aside to cool, then drain the water from the pan.
- While the peppers are cooking, heat the olive oil in a saucepan or Dutch oven set over medium heat. Add the onions and cook, stirring occasionally, until translucent, approximately 3 minutes. Add the ground turkey and cook until browned, breaking the meat apart while stirring, about 5-7 minutes. Stir in the garlic and cook for 60 seconds, until fragrant.
- Stir in the drained tomatoes, Italian seasoning, crushed red pepper, rice, and half the cheese. Season with salt and pepper to taste.
- Wipe out the baking dish and lightly grease it with olive oil. Place the peppers cut-side up in the pan, then divide the turkey mixture evenly between the peppers, pressing the mixture down to pack in the filling in as much as possible. Top each pepper with the remaining Monterey Jack cheese, then bake for an additional 15-20 minutes, or until peppers are tender.
- Sprinkle with parsley and serve.
Video
Notes
These ground turkey stuffed peppers freeze surprisingly well! Wrap each cooked pepper individually or place them all in a freezer-safe container. Freeze for up to 2 months. Let thaw overnight in the fridge before reheating. To store leftovers:
Let any leftovers cool completely before storing them in an airtight container. They’ll keep well in the fridge for up to 3 days. To reheat, just pop them in the microwave or warm them in the oven at 350°F until heated through.
