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Easy Ground Turkey Stuffed Peppers Recipe

Close-up of three colorful ground turkey stuffed peppers (yellow, red, and green) topped with melted, browned cheese.
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Make this simple and healthy ground turkey stuffed peppers recipe for a satisfying weeknight dinner. You get tender bell peppers filled with a savory, moist ground turkey mixture.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1/2 cup cooked quinoa or brown rice (optional, for texture)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup shredded mozzarella or Monterey Jack cheese (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
  2. Prepare the peppers: Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
  3. Cook the filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  4. Add flavor: Stir in the minced garlic, drained diced tomatoes, cooked quinoa (if using), oregano, basil, salt, and pepper. Cook for 2 minutes, stirring well to combine the savory stuffed pepper stuffing mixture.
  5. Stuff the peppers: Spoon the ground turkey mixture evenly into the pepper halves. Pour the chicken broth into the bottom of the baking dish around the peppers to keep them moist.
  6. Bake: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  7. Finish cooking: Remove the foil. If using cheese, sprinkle it over the tops of the peppers. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the peppers are tender and the cheese is melted and lightly browned.
  8. Serve immediately. This recipe works well as a quick ground turkey stuffed peppers dinner.

Notes

  • For a low carb ground turkey stuffed peppers option, omit the quinoa or rice entirely and add 1/4 cup of finely chopped mushrooms to the filling for bulk.
  • To ensure moist ground turkey filling, do not overcook the meat before stuffing, and use the broth in the baking dish.
  • You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Stuff the peppers just before baking.
  • For a different flavor profile, substitute the oregano and basil with 1 tablespoon of chili powder and 1 teaspoon of cumin for a Southwestern taste.

Nutrition

Find it online: https://cookerycommand.com/ground-turkey-stuffed-peppers-recipe/