Ground Turkey Stuffed Peppers are the kind of hearty, colorful dinner that wins over both comfort food lovers and healthy eaters. These tender bell peppers are brimming with a savory blend of seasoned ground turkey, veggies, marinara, and gooey cheese—all baked to bubbly perfection. Somehow, every bite tastes like you’re indulging, but you know you’re feeding your crew something wholesome and truly satisfying.
Why You’ll Love This Recipe
- Colorful & Fun: Every plate is vibrant and inviting—picky eaters love the cheerful presentation as much as the taste!
- Wholesome & Satisfying: Lean ground turkey and lots of veggies make these stuffed peppers filling without feeling heavy.
- Cheesy Comfort: That golden layer of bubbling mozzarella gives each pepper an irresistible, melty finish.
- Customizable for Any Night: The recipe adapts easily to what’s in your pantry or to meet special dietary needs—never boring, always delicious.
Ingredients You’ll Need
The beauty of Ground Turkey Stuffed Peppers is how every ingredient brings something special to the party—think brightness, richness, crunch, or that perfect touch of herby flavor. Don’t let the list scare you off: these are all familiar staples, and together, they turn ordinary ingredients into an extraordinary, wholesome meal.
- Bell Peppers (3–4 large): Go for firm, glossy peppers—their natural sweetness shines through when baked tender.
- Olive Oil: Just enough to help brown the turkey and keep everything juicy.
- Ground Turkey (1 pound): Lean, mild, and protein-packed, it soaks up all those garlicky, herby flavors.
- Yellow Onion (1/2 cup, diced): Offers a savory-sweet base for the stuffing.
- Garlic (3 cloves, minced): For irresistible depth and a savory kick.
- Italian Seasoning (1 1/2 teaspoons): A dried blend that gives the filling its classic Mediterranean notes.
- Salt (to taste): Enhances every other flavor—don’t skip it!
- Black Pepper (1/4 teaspoon): Balances all the richness with a subtle heat.
- Crushed Red Pepper Flakes (1/4 teaspoon): For a hint of gentle spice—add more if you like a kick.
- Marinara Sauce (1 1/2 cups): Brings the filling together with tang and color.
- Spinach (1 cup, chopped): Adds a nutritious pop of green—plus it disappears into the mix, perfect for veggie skeptics.
- Cooked Brown Rice (1 cup): Makes the filling hearty and helps bind everything together.
- Grated Parmesan Cheese (1/2 cup): Adds savoriness and depth that marries beautifully with the turkey.
- Fresh Basil Leaves (1/4 cup, chopped): Brings brightness and garden-fresh aroma.
- Shredded Mozzarella Cheese (1 1/2 cups): For that gooey, golden crown on top!
- Extra Basil & Fresh Parsley: Sprinkled at the end, these fresh herbs wake up the whole dish.
Variations
One of the best things about these Ground Turkey Stuffed Peppers is how endlessly adaptable they are. You can tweak them for what’s in your fridge, your family’s favorites, or any eating style—so go ahead and make this recipe your own!
- Swap the Grain: Use cooked quinoa, cauliflower rice, or even orzo for a fun twist on the filling’s texture and nutrition.
- Go Meatless: Substitute cooked lentils or your favorite plant-based crumbles for a delicious vegetarian version.
- Add Veggie Goodness: Toss in mushrooms, zucchini, or finely chopped carrots for extra bulk and color.
- Cheese Choices: Try swapping mozzarella for provolone, fontina, or a dairy-free shreds if you need a vegan or lactose-free option.
- Make It Spicy: Double up on the crushed red pepper flakes or top with sliced jalapeños if you love more heat.
How to Make Ground Turkey Stuffed Peppers
Step 1: Prep the Bell Peppers
Start by slicing the bell peppers in half lengthwise and removing the seeds and membranes. Lay them cut side up in a large casserole dish—you’re creating perfect little “boats” to hold that irresistible ground turkey filling.
Step 2: Brown the Turkey
Heat olive oil in a large, deep skillet over medium-high heat. Add the ground turkey and break it up with a spoon or spatula as it cooks. Keep stirring until it’s evenly browned—this step packs in flavor as the base of your filling.
Step 3: Add Onion, Garlic & Spices
Toss in the diced onion, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Let everything cook together for a few minutes until the onions soften and start to smell amazing.
Step 4: Stir in Sauce, Spinach & Rice
Pour in the marinara and sprinkle over the chopped spinach. Let it all simmer until the spinach wilts, then remove from the heat. Now’s the time to stir in the cooked brown rice, parmesan cheese, and fresh basil—making sure every bite will be herby and cheesy.
Step 5: Stuff & Bake
Spoon the turkey mixture generously into each pepper half and nestle them in your baking dish. Bake uncovered at 375 degrees for 30-35 minutes, until the peppers are tender but still hold their shape.
Step 6: Top with Cheese & Finish Baking
Sprinkle a generous layer of shredded mozzarella over each stuffed pepper. Slide the dish back into the oven and bake for another 10 minutes, or until the cheese is melted, bubbly, and just beginning to brown in spots. Finish with extra basil and fresh parsley for a burst of flavor and color!
Pro Tips for Making Ground Turkey Stuffed Peppers
- Choose the Right Peppers: Select peppers that can stand upright, with sturdy walls—this helps them hold their shape and stuffing during baking.
- Season Every Layer: Give the turkey and veggies a generous seasoning at each step, so every bite is flavorful (don’t rely on the sauce alone!).
- Don’t Skimp on Moisture: The marinara and fresh spinach help prevent the filling from drying out—if your mixture seems dry, add an extra splash of sauce.
- Cheese at the Finish: Bake the peppers first, then add the cheese toward the end for the dreamiest melty topping that doesn’t overcook!
How to Serve Ground Turkey Stuffed Peppers
Garnishes
What really makes Ground Turkey Stuffed Peppers shine is that final sprinkle of fresh basil and parsley right out of the oven. The bright green herbs add freshness and balance to the cheesy, savory filling. If you love a hint of indulgence, a dusting of extra parmesan is always welcome, too!
Side Dishes
These peppers can absolutely be a meal on their own, but a crisp green salad or a pile of sautéed green beans makes a fabulous, veggie-packed plate. For extra comfort, serve with a side of garlic bread to soak up every last drop of sauce!
Creative Ways to Present
Try serving stuffed peppers on a colorful platter for a family-style meal, or nestle individual peppers on shallow bowls with a swipe of extra marinara for restaurant flair. For parties, slice larger peppers into quarters for irresistible, hand-held appetizers!
Make Ahead and Storage
Storing Leftovers
Leftover Ground Turkey Stuffed Peppers will keep beautifully in the refrigerator for up to 4 days. Store them in an airtight container, separating layers with parchment if you’re stacking them to prevent the cheese from sticking.
Freezing
These peppers are freezer-friendly! Let them cool completely, then wrap each one tightly or store in a zip-top bag. They’ll keep for up to 3 months. Thaw overnight in the fridge for best texture—just know the peppers will be softer after freezing.
Reheating
For best results, reheat stuffed peppers in a covered baking dish at 350°F until heated through (about 20 minutes from the fridge, or 30+ if frozen). The microwave also works, but use a lower power setting to keep the filling moist!
FAQs
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Can I make Ground Turkey Stuffed Peppers ahead of time?
Absolutely! You can stuff the peppers a day in advance and refrigerate, tightly covered. When you’re ready to bake, add a few minutes to the bake time to account for the chill. Add the cheese at the end as usual for perfect results.
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What’s the best way to get peppers tender but not mushy?
Bake the peppers uncovered at 375°F so they soften but keep their structure, then finish with cheese for a lovely texture. If you prefer extra-soft peppers, you can parboil them for 2–3 minutes first before stuffing—totally up to you!
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Can I use different meats for stuffed peppers?
Definitely! Ground chicken, lean beef, or Italian sausage all work beautifully—just swap them in at a 1:1 ratio for the turkey. Adjust seasonings as needed for the kind of protein you use.
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Can Ground Turkey Stuffed Peppers be made gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free marinara sauce and ensure your grains are safe. Double check ingredient labels if you’re cooking for someone with celiac or a sensitivity.
Final Thoughts
There’s nothing quite like the cozy, crowd-pleasing magic of Ground Turkey Stuffed Peppers—especially when you can enjoy all those classic Italian flavors in such a colorful, nutritious package. I hope you’ll give these a try the next time you want dinner to feel both a little special and delightfully easy. You’re going to love every melty, savory, perfectly baked bite!
Print
Ground Turkey Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
These Ground Turkey Stuffed Peppers are a delicious and wholesome meal that’s easy to make. Flavorful ground turkey mixed with veggies, rice, and cheese, stuffed into bell peppers and baked to perfection.
Ingredients
Bell Peppers:
- 3–4 large bell peppers, sliced in half lengthwise and seeds removed
Filling:
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1/2 cup diced yellow onion
- 3 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- Salt, to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups marinara sauce
- 1 cup spinach, chopped
- 1 cup cooked brown rice
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1 1/2 cups shredded mozzarella cheese, for topping
- Extra basil and fresh parsley, for garnish
Instructions
- Preheat oven to 375 degrees.
Heat a large deep skillet or dutch oven over medium-high heat. Once hot, add the olive oil and then ground turkey. Brown the turkey, breaking it up as it cooks.
- Once the turkey is brown, add the diced onion, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes.
Cook for 3-4 more minutes or until the onion is tender.
- Add the marinara sauce and chopped spinach.
Let the sauce simmer for 2-3 more minutes until the spinach is wilted. Remove from the heat and stir in the brown rice, chopped basil, and parmesan cheese.
- Stuff the pepper halves with the filling and place them in a 9×13 casserole dish.
- Bake uncovered at 375 degrees for 30-35 minutes.
- Remove from the oven and top the peppers with the mozzarella cheese.
Return them to the oven and bake another 10 minutes or until the cheese is bubbly and starting to brown. Garnish with extra fresh chopped basil and parsley.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 65mg
