You’ll love these ground turkey stuffed peppers! Tender bell peppers stuffed with a delicious ground turkey and rice filling with melty cheese on top.
This is one of my family’s favorite comfort food dinners. It’s healthy, hearty, and comforting at the same time. Something about it feels just like home. So cozy!
This ground turkey stuffed peppers recipe is also make-ahead and freezer friendly, which is super convenient for those busy weeknights.
These ground turkey stuffed peppers are one of my go-to dinner recipes when I want something healthy, comforting, and easy to make.
Winter is here, and comfort food is all I have been craving, from a warm bowl of Potato Corn Chowder to an ultra comforting Lasagna Bolognese (made with no-boil noodles) or a Biscuit Chicken Pot Pie.
The peppers are baked until soft but still a little bit crisp tender, and finished with a generous amount of melty cheese on top.
The filling is absolutely delicious: ground turkey and tender rice, cooked with aromatics, fresh herbs, diced tomatoes, and mozzarella. I swear, it’s so good that sometimes I feel tempted to eat all the filling by itself!
Why we love ground turkey stuffed peppers:
- Hearty and comforting, and it’s also a healthier dinner option!
- Easy to make: Nothing complicated here. The filling comes together fast, and assembling is simple and easy.
- Highly customizable: Feel free to use your favorite type of rice, protein, or add-ons.
- Make-ahead and freezer-friendly, perfect for those busy weeknights!
Jump to:
How to Soften Bell Peppers
Before we dive into the ingredients and step-by-step tutorial, let’s talk about how to soften bell peppers since I’ve gotten this question a lot. It’s actually very straightforward, and there’s no need to par-boil the peppers in advance.
To soften the bell peppers: Assemble the uncooked bell peppers with the filling and arrange on a baking dish. Then, add some water to the bottom of the pan, cover with aluminum foil tightly, and bake for a good 30 to 35 minutes. The water inside creates steam, cooking and softening the bell peppers. The peppers soften until perfectly crisp tender- not too mushy and not hard either. This step is included in the recipe card down below.
If you like your bell peppers extra soft, you can par-boil them beforehand. In a pot with boiling water, simmer the peppers (halved and seeds removed) for about 2 to 3 minutes. Then, pat dry thoroughly before stuffing.
Ingredient Notes
As always, the full ingredient list and quantities for this ground turkey stuffed peppers recipe can be found in the recipe down below, but I wanted to provide a few, quick ingredient notes here:
- Bell peppers: I like to use a combination of green, orange, and red. Orange, red, and yellow bell peppers have a slightly sweeter taste than green ones.
- Ground turkey: It’s healthy and lean, a great option for dinner.
- Onion, garlic, and Italian seasoning: These aromatics build the flavor base for the filling.
- Cooked rice: I usually use whatever rice I have on hand, leftover or freshly cooked.
- Canned diced tomatoes: Adds flavor and moisture to the filling. I usually go for fire-roasted tomatoes for a boost in flavor.
- Fresh Italian parsley: We mix it into the filling for that herby and aromatic touch of freshness. I think parsley really elevates this entire dish. Don’t use dried parsley.
- Mozzarella and parmesan cheese: We add some of the mozzarella into the filling, and also top the peppers with cheese.
- Olive oil, salt and pepper
Step-by-Step Instructions
Making ground turkey stuffed peppers is super easy! It’s also a great make-ahead and freezer friendly recipe.
Step 1 | Make the filling
Here’s how to make the ground turkey and rice filling. Also, preheat your oven to 375 degrees F.
- In a large deep skillet or Dutch oven over medium heat, heat some olive oil and cook the ground turkey, until fully cooked through, breaking it apart with a spatula.
- Push the cooked turkey to one side of the skillet. Add a few more drizzles of oil, and then the diced onions and garlic. Cook for 2 minutes until fragrant.
- Add the diced tomatoes, scraping the bottom of the pan to deglaze if needed. Then add Italian seasoning and rice, and mix to combine.
- Stir in the fresh Italian parsley and shredded mozzarella. Season with salt and pepper to taste.
Step 2 | Assemble the peppers and bake
Assembling this dish is super easy and straightforward. Here’s how.
- Drizzle the inside of the peppers with a little bit of olive oil and sprinkle with a few pinches of salt and pepper.
- Stuff the bell peppers with the filling evenly and arrange on a baking dish.
- Fill the pan with some hot water, about ⅓ cup.
- Seal tightly with aluminum. Bake for 30 to 35 minutes
Step 3 | Top with cheese and return to oven
Uncover the pan and top with the shredded mozzarella and parmesan cheese on top. Return to the oven and continue baking, uncovered, for about 10 to 12 minutes or until the cheese is melted. Then, broil for 1 to 2 minutes until slightly golden brown on top. Garnish with parsley…and there you have it, easy ground turkey stuffed peppers!
Customize the Filling
My favorite part about this comforting dish is that you can customize it in so many different ways. Swap the proteins or rice, add extra veggies, etc.
Here are some of my favorite ways to customize it:
- Rice: Long grain rice, brown rice, quinoa, couscous, farro, orzo, etc.
- Ground turkey: Ground chicken, beef, Italian sausage.
- Add extra veggies: Sauteed zucchini, carrots, peas…any veggies will work!
- Use your favorite cheese: Swap the mozzarella and parmesan for other melty cheeses, such as gruyere, white or yellow cheddar, or fontina.
- For a carb-free option, use cauliflower rice.
You could also stuff it with leftover Butternut Squash Risotto or Mexican Chicken and Rice! I do this all the time and it’s a great way to repurpose leftovers.
Shortcut rice: Feel free to use boxed rice, such as Uncle Ben’s Ready Rice.
Make Ahead and Freezing
This is an awesome make-ahead recipe. Make the filling up to 2 days in advance and assemble. You can also assemble the filling into the peppers up to 2 days in advance and bake as directed when ready.
These ground turkey stuffed peppers are also completely freezer-friendly, which is great for those busy weeknights. Assemble the peppers and freeze in a freezer-friendly container for up to 2 months. Thaw in the refrigerator overnight and bake as directed, adding an extra 5 minutes.
Pairing and Serving Ideas
I serve these as is, maybe with a side house salad or a simple arugula salad sometimes. Other sides you can try are Cheesy Garlic Bread, Sautéd Green Beans, or a warm and cozy bowl of Roasted Butternut Squash Soup!
Ground turkey stuffed peppers are awesome prep-ahead friendly meals. Other great ground turkey or chicken recipes to enjoy are these Greek Turkey Burgers or Asian Chicken Lettuce Wraps!
Other amazing weeknight dinner meals we love:
Recipe FAQs
To make 1 ½ cups of cooked rice per this recipe, use ¾ cup uncooked rice (rice expands).
No. The peppers will cook in the oven since we add some water to the bottom of the pan and bake it covered.
Use any type of rice or grains you’d like. Brown rice, basmati rice, quinoa, couscous, barley, etc. It works really well with cauliflower rice too.
Yes. Follow baking directions in the recipe card, but instead of 30-35 minutes in the oven, do 50 to 60 minutes, or until completely warm in the center.
This recipe was published in 2020 and updated in December 2022 to include new photos and information.
Tips for Success
- Cut a thin slice off the bottom of each pepper half so it doesn’t tip over.
- Choose bell peppers that are about the same size for even cooking. I’d also recommend using different colored bell peppers for presentation.
- You don’t need to pre-cook the bell peppers. They will steam and soften in the oven.
- Customize it: Use any type of grain you’d like (or even cauliflower rice) , swap the protein, or add your favorite veggies to the filling.
- If you’re short on time, use instant rice, such as Uncle Ben’s Ready Rice.
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Ground Turkey Stuffed Peppers
Equipment
- Aluminum foil
Ingredients
- 1 pound ground turkey
- Olive oil
- Salt and pepper
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 (14-ounce) can diced tomatoes, with its juices
- 1 ½ cups cooked long grain rice - see note below
- ⅓ cup chopped fresh Italian parsley - plus more for garnish
- 3 large bell peppers - assorted colors
- 1 ½ cups shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- Water
Instructions
- Preheat oven to 375 degrees F.
Make the filling
- Heat about 1 tablespoon of olive oil in a large deep skillet over medium high heat. Cook the ground turkey until fully cooked, breaking it up with a spatula or wooden spoon. Push it to one side of the skillet.
- Add a few more drizzles of olive oil and stir in the diced onions and minced garlic. Cook for 1-2 minutes until fragrant, and mix it back with the ground turkey.
- Add the Italian seasoning, canned diced tomatoes and cooked rice. Mix evenly. Season with salt and pepper to taste. Stir in the chopped parsley and ½ cup of the mozzarella cheese and combine. Remove from heat and set aside.
Assemble and bake
- Cut each pepper in half, from top to bottom. Remove the seeds and stem. Drizzle the inside of the peppers with a little bit of olive oil and sprinkle with a few pinches of salt and pepper. It doesn’t have to be precise. Tip: Cut a thin slice off the bottom of each pepper half so it doesn’t tip over.
- Fill the peppers with the prepared filling evenly. Arrange them on a 9×13 inch baking dish (filling side up). Add a little bit of water to the bottom of the pan, about ⅓ cup. The water will allow the peppers to steam and tender as they cook. Cover the pan tightly with aluminum foil.
- Bake, covered, for 30 to 35 minutes or until the peppers are tender.
- Uncover, and top the peppers with the remaining mozzarella and the parmesan cheese. Return to the oven (uncovered) and bake for another 10-12 minutes until melted. Broil for 1-2 minutes until golden brown on top. Garnish with parsley. Serve immediately. Enjoy!
Notes
- Cooked rice: Cook the rice according to package directions. To make 1 ½ cups of cooked rice, use 3/4 cup uncooked rice (rice expands).
- Bell peppers: There is no need to par-boil the peppers beforehand. Choose peppers that are about the same size.
- Cut a thin flat slice off the bottom of each pepper half so it doesn’t tip over.
- Make ahead: The filling can be made up to 2 days ahead and refrigerated. You can also assemble the peppers with the filling and refrigerate for up to 2 days. Bake for an extra 5 minutes or so.
- Freezing: Assemble the peppers with the filling (do not top with cheese yet) and store in freezer-friendly bags or containers for up to 2 months. Thaw overnight in the refrigerator overnight and bake as directed, adding an extra 5 minutes or so to the baking time.
- Reheat from frozen: Follow baking directions in the recipe card, but instead of 30-35 minutes in the oven, do 50 to 60 minutes or until completely warm in the center.
- Rice: Any type of rice, quinoa, couscous, orzo, farro, cauliflower rice, etc.
- Ground turkey: Ground chicken, beef, pork, Italian sausage, etc.
- Add-ins: Sauteed veggies of your choice.
Lucie says
I tried this recipe today for our anniversary dinner tonight at home. We both loved it as it was easy to prepare and tasted delicious. I made a substitute with the one ingredient, I used my favourite jar tomatoe sauce ( Rao’s) instead of diced tomatoes. It tasted light and I will be making it again for sure.
Cammie says
Oh my gosh you guys. I just made this and the only thing I altered was I used fresh tomatoes and no onion since that’s what I had and didn’t have, LOL, but I was seriously eating the filling right out of the pan BY ITSELF! The peppers will add some depth I’m sure, once it’s out of the oven, and I can’t wait to try that, but the filling ALONE makes this dish as far as I’m concerned. Delicious!
Erika says
I’ve never had or made stuffed peppers and I don’t know why I haven’t sooner! These are DELICIOUS!! Full balanced meal with veggies and protein and carbs from the rice. Honestly you could even eat the filling with cooked peppers mixed in and it would be just as yummy – just not as fun.
Tania says
Thank you so much, Erika! I can also just eat all the filling by itself haha
Julie B says
Amazing recipe and result! Peppers came out perfectly tender and full of flavor. Will save this and make again. Thank you!
Tania says
Thank you so much for your kind words, Julie!
Audrey C. says
Best stuffed peppers I ever made. This recipe is a keeper! And thanks to all for the little tweaks to make it even better!