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Overhead view of homemade ground turkey stuffed peppers recipe with rice and melted cheese on a white kitchen counter, casual homemade style.

Ground Turkey Stuffed Peppers Recipe

Healthy, protein-packed ground turkey stuffed peppers recipe with rice, veggies, and cheese. A family-friendly dinner ready in under an hour.
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Course: Dinner, Main Course
Cuisine: American, Mediterranean-Inspired
Prep Time: 15 minutes
Cook Time: 50 minutes
Resting / Cooling Time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 6 stuffed peppers
Calories: 280kcal
Cost: $12

Equipment

  • 1 Large oven-safe baking dish (9x13 inch) Fits peppers snugly for even cooking
  • 1 Large skillet or sauté pan For cooking turkey filling
  • 1 Sharp knife To cut and prep peppers
  • 1 Wooden spoon To stir filling
  • 1 Small Bowl For mixing sauce
  • 1 Aluminum foil To cover baking dish
  • 1 Measuring cups & spoons For accuracy

Ingredients

  • 6 large Bell peppers Any color, tops cut off, seeds removed
  • 1 lb Lean ground turkey 93/7 lean-to-fat ratio recommended
  • 1 cup Cooked rice White or brown, day-old preferred
  • 1 medium Onion Finely diced
  • 2 cloves Garlic Minced
  • 1 cup Shredded cheese Cheddar or mozzarella, divided
  • 1 can (14.5 oz) Diced tomatoes Drained
  • 2 tablespoon Olive oil For cooking and brushing peppers
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Paprika
  • Salt and black pepper To taste
  • 2 tablespoon Fresh parsley Chopped
  • 1 cup Chicken or vegetable broth For sauce
  • 2 tablespoon Tomato paste For sauce
  • 1 teaspoon Worcestershire sauce For sauce

Instructions

  • Preheat oven to 375°F (190°C). Prep peppers by cutting tops, removing seeds, trimming bottoms if needed. Brush with olive oil and season.
  • Heat olive oil in skillet. Sauté onion 3–4 min, add garlic 1 min. Add turkey, season with spices, cook until no longer pink (6–8 min). Stir in tomatoes, rice, half cheese, parsley.
  • Arrange peppers in baking dish. Stuff evenly with turkey mixture. Mix broth, tomato paste, Worcestershire in bowl. Pour around peppers. Cover with foil and bake 35–40 min.
  • Remove foil, top with remaining cheese. Bake uncovered 10–15 min until cheese melts and peppers tender.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 300g | Calories: 280kcal | Carbohydrates: 18g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 480mg | Potassium: 650mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 100mg | Calcium: 180mg | Iron: 2.5mg