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close up view of baked bell peppers with a meat and rice filling and topped with cheese
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5 from 2 votes

Ground Turkey Stuffed Peppers

This easy and delicious recipe for ground turkey stuffed peppers dish is great for a cozy weeknight dinner. Tender bell peppers stuffed with a ground turkey and rice filling, and then topped with melty cheese. So good! It's also a great make-ahead and freezer-friendly recipe.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: ground turkey stuffed peppers
Servings: 3 people
Author: Tania


  • 3 large bell peppers
  • Olive oil
  • Salt and pepper
  • 1 pound ground turkey
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 ½ cups cooked rice (see note below)
  • 1 (14 oz) can diced tomatoes, drained
  • cup chopped fresh Italian parsley (plus more for garnish)
  • 1 ½ cups shredded mozzarella
  • ¼ cup grated parmesan cheese


  • 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. 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 (drained), and cooked rice. Mix evenly. Season with salt and pepper to taste. Stir in the chopped parsley and ½ cup of the mozzarella cheese.
  • Cut each pepper in half, from top to bottom. Remove the seeds. You can also remove the stems, if desired. 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.
  • Fill the peppers with the prepared filling evenly. Arrange them on a 9x13 baking dish (filling side up). Add a little bit of water to the bottom of the pan, about ¼ cup. The water will allow the peppers to steam and become tender as they cook. Cover the pan tightly with aluminum foil.
  • Bake, covered, for 30 minutes.
  • Uncover, and top the peppers with the remaining cheese 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!


  • Special equipment: large deep skillet, 9x13 baking dish, aluminum foil.
  • 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).
  • You can also use cooked quinoa, couscous, farro, orzo, lentils, cauliflower "rice," mixed veggies, or anything you'd like.
  • Make ahead: The filling can be made up to 2 days ahead and refrigerated, and when ready to bake, preheat oven to 375 degrees F and follow steps 3 through 7. Alternatively, fill the peppers and refrigerate for up to 1 day, and when ready to bake, preheat oven to 375 degrees F and follow steps 4 through 7.
  • Freezing instructions: Fill the peppers (do not bake and do not add the cheese at this point). Place the peppers in freezer-friendly containers or bags. Freeze for up to 1 month. Thaw overnight in the refrigerator overnight. Preheat oven to 375 degrees F, and then follow steps 4 through 7.