These turkey stuffed peppers are a hearty, wholesome dinner packed with lean protein, fiber-rich brown rice, and plenty of vegetables. Each bell pepper is generously filled with a flavorful turkey and veggie mixture, then baked to perfection. It’s a balanced meal that’s as satisfying as it is nourishing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large bell peppers, any color
1 tablespoon olive oil
1 pound lean ground turkey
1 small onion, chopped
2 cloves garlic, minced
1 zucchini, finely diced
1 (15 oz) can diced tomatoes
1 cup cooked brown rice
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese (optional)
Fresh parsley or basil for garnish (optional)
Directions
I start by preheating the oven to 375°F (190°C).
I cut the tops off the bell peppers and remove the seeds and membranes, then place them upright in a baking dish.
In a large skillet over medium heat, I heat the olive oil and sauté the onion and garlic for 2–3 minutes until they soften.
I add the ground turkey and cook it, stirring often, until browned and cooked through.
Then, I stir in the zucchini, diced tomatoes with their juice, cooked rice, oregano, salt, and pepper. I let the mixture simmer for about 5 minutes.
I spoon the turkey mixture into each bell pepper, pressing down gently to pack it in.
If I’m using cheese, I sprinkle mozzarella over each pepper.
I cover the dish with foil and bake for 30 minutes.
Finally, I remove the foil and bake for another 10–15 minutes, until the peppers are tender and the cheese is melted and slightly golden.
I garnish with fresh parsley or basil just before serving.
Servings and timing
This recipe serves 4 people.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Calories: 310 kcal per serving
Variations
I sometimes swap the brown rice for quinoa or cauliflower rice for a low-carb option.
For added spice, I mix in red pepper flakes or chopped jalapeño.
I like adding chopped spinach or kale into the filling for extra greens.
If I’m going for a Mediterranean vibe, I swap mozzarella for feta and toss in some olives.
To make it dairy-free, I simply leave out the cheese or use a dairy-free alternative.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I place a pepper in the microwave for 2–3 minutes, or reheat them in a 350°F (175°C) oven for about 15 minutes until warmed through.
These stuffed peppers also freeze well. I wrap each one tightly and freeze for up to 3 months, then thaw overnight in the fridge before reheating.
FAQs
How do I keep the peppers from falling over while baking?
I trim the bottoms slightly if they’re uneven, so they sit flat in the dish. Nestling them closely in the baking dish also helps keep them upright.
Can I make these ahead of time?
Yes, I often prepare the filling and stuff the peppers ahead of time, then refrigerate them until I’m ready to bake.
What other proteins can I use instead of turkey?
I’ve used ground chicken, lean beef, or even lentils for a vegetarian version. All work great depending on what I’m craving.
Can I use uncooked rice?
I don’t recommend it. The rice needs to be pre-cooked, or it won’t soften properly during baking.
Are these spicy?
Not inherently—this recipe is mild. But I can easily spice them up by adding chili flakes, hot sauce, or spicy sausage to the filling.
Conclusion
These turkey stuffed peppers are one of my go-to meals when I want something filling, healthy, and full of flavor. They come together with minimal effort, can be customized countless ways, and reheat beautifully. Whether I’m cooking for the week or just looking for a cozy dinner, this recipe always hits the spot.
📖 Recipe:
Print
Turkey Stuffed Peppers
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These turkey stuffed peppers are a hearty, wholesome dinner packed with lean protein, fiber-rich brown rice, and vegetables. Each bell pepper is filled with a flavorful turkey mixture, then baked to perfection for a satisfying and nutritious meal.
Ingredients
4 large bell peppers, any color
1 tablespoon olive oil
1 pound lean ground turkey
1 small onion, chopped
2 cloves garlic, minced
1 zucchini, finely diced
1 (15 oz) can diced tomatoes
1 cup cooked brown rice
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese (optional)
Fresh parsley or basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic for 2–3 minutes until softened.
- Add the ground turkey and cook until browned and cooked through.
- Stir in zucchini, diced tomatoes with juice, cooked rice, oregano, salt, and pepper. Simmer for about 5 minutes.
- Spoon the turkey mixture into each bell pepper, pressing down gently to pack.
- Sprinkle mozzarella cheese on top of each pepper, if using.
- Cover the dish with foil and bake for 30 minutes.
- Remove foil and bake for another 10–15 minutes, until peppers are tender and cheese is melted and slightly golden.
- Garnish with fresh parsley or basil before serving.
Notes
Swap brown rice with quinoa or cauliflower rice for a low-carb option.
Add red pepper flakes or jalapeño for extra heat.
Mix in chopped spinach or kale for more greens.
Use feta and olives for a Mediterranean twist.
Omit cheese or use a dairy-free alternative for a dairy-free version.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Reheat in the microwave or oven until warmed through.
Trim the bottoms of the peppers if they don’t sit flat.
Prepare ahead and refrigerate until ready to bake.
Can be made with ground chicken, lean beef, or lentils as a protein substitute.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 6g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
