Ground Turkey Stuffed Peppers

These comforting stuffed peppers are perfect for busy families who want a healthy, hearty meal that everyone will love. You’ll get a complete dinner in one dish that’s packed with protein and wholesome ingredients!

Recipe Details

Timing & Servings: Cook Time: 30 minutes, Active Time: 30 minutes, Total Time: 1 hour, Serves: 4 people.

Nutrition Profile: Diabetes-Friendly, Dairy-Free, Healthy Aging, Healthy Immunity, Low-Sodium, Heart-Healthy, High-Protein, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 327 Calories, 12g Fat, 31g Carbs, 25g Protein.

Ingredients You’ll Need

Green bell peppers: You’ll need 4 large ones that can stand up straight. Look for peppers that feel firm and have bright green color – these make perfect little bowls for our filling!

Neutral oil: Just 1½ teaspoons of canola or avocado oil works great here. This helps cook our onions and garlic without adding too much fat.

Onion: One medium onion chopped up gives you that sweet, savory base flavor. Yellow or white onions both work perfectly fine!

Garlic: One clove minced adds that wonderful aromatic touch. Fresh garlic always tastes better than the jarred stuff if you have it.

Ground turkey: A full pound gives you plenty of protein. Look for 93/7 lean ground turkey for the healthiest option that still tastes great.

Brown rice: You’ll need 1½ cups of cooked brown rice. This adds nutty flavor and keeps you full longer than white rice would.

Tomato sauce: One 8-ounce can gets divided – half goes in the filling and half goes on top. Simple tomato sauce works best here.

Fresh parsley: Just 1 tablespoon chopped adds a bright, fresh taste. You can use dried parsley if that’s what you have on hand.

Salt and pepper: 1 teaspoon salt is optional, plus ¼ teaspoon freshly ground pepper. Taste as you go and adjust to your liking!

How to Make Ground Turkey Stuffed Peppers

Step 1: Preheat your oven to 350°F first thing. Cut the stem ends off your bell peppers and toss those tops away. Scoop out all the seeds and white parts inside.

Step 2: Bring 8 cups of water to a rolling boil in your largest pot. Drop the peppers in for just 1 minute to soften them slightly. Drain them right away and run cold water over them to stop the cooking.

Step 3: Heat your oil in a large nonstick skillet over medium heat. Add the chopped onion and minced garlic. Cook for about 3 minutes, stirring now and then, until they smell amazing and look soft.

Step 4: Add your ground turkey to the skillet. Use a wooden spoon to break it up into small pieces. Cook just until it’s no longer pink, about 2 minutes. Drain off any fat that accumulates.

Step 5: Transfer the turkey mixture to a medium bowl. Mix in your cooked rice, half the tomato sauce, chopped parsley, salt if using, and pepper. Stir everything together really well.

Step 6: Stuff each pepper with the turkey mixture, packing it in gently. Place them in a 2-quart casserole dish. Spoon the remaining tomato sauce over the tops of the peppers.

Step 7: Cover the dish and bake for 30 to 35 minutes. The peppers should be tender when you poke them with a fork, and the filling should be hot all the way through.

Easy and Quick Ground Turkey Stuffed Peppers Version

Want to save some time? You can skip the blanching step completely! Just stuff the raw peppers and add an extra 10 minutes to your baking time. The peppers will still turn out perfectly tender, and you’ll have one less pot to wash. You can also use leftover rice or even quick-cooking rice to speed things up even more!

Serving Ideas

These stuffed peppers are already a complete meal on their own! If you want to add a little something extra, try a simple green salad with vinaigrette or some crusty bread on the side. A dollop of plain Greek yogurt on top adds extra creaminess and protein too.

Storage

Store leftover stuffed peppers in the fridge for up to 3 days in a covered container. To reheat, just pop them in the microwave for 1-2 minutes or back in a 350°F oven for about 10 minutes until heated through. They freeze well for up to 3 months too!

Substitutions

No ground turkey? Ground chicken or lean ground beef work just as well. White rice can replace brown rice if that’s what you have. You can swap the green peppers for red, yellow, or orange ones – they’re all delicious! Fresh herbs like basil or oregano can replace the parsley for a different flavor twist.

Pro Tips

Perfect peppers: Choose peppers that sit flat on the bottom. If they wobble, slice a tiny bit off the bottom to make them stable.

Extra flavor: Add a pinch of Italian seasoning or paprika to your turkey mixture for more taste.

Make ahead: You can stuff the peppers in the morning and refrigerate them. Just add 5 extra minutes to the baking time.

Cheese lovers: Sprinkle a little shredded cheese on top during the last 5 minutes of baking if you want!

FAQs

Can I make these stuffed peppers ahead of time?

You bet! You can stuff the peppers and have them ready in the baking dish up to a day ahead. Just cover and refrigerate them, then bake when you’re ready to eat. Add about 5 extra minutes to the cooking time since they’ll be cold.

What if my peppers are too big for my baking dish?

No worries! You can use any oven-safe dish that fits your peppers. A 9×13 inch baking dish works great too. Just make sure the peppers aren’t touching the sides so they cook evenly.

Can I freeze stuffed peppers?

Sure! You can freeze them before or after baking. If freezing before baking, wrap each pepper individually and freeze for up to 3 months. Thaw completely before baking and add 10 extra minutes to the cooking time.

My family doesn’t like green peppers. What else can I use?

Red, yellow, or orange bell peppers all work perfectly! They’re actually a bit sweeter than green ones, so your family might like them even better. The cooking time stays exactly the same.

I’d love to hear how these stuffed peppers turn out for you! Drop a comment and let me know if you tried any fun variations. Happy cooking, friends!