This recipe for Turkey Stuffed Peppers is really going to wow you. These peppers are super healthy and filled with delicious ingredients such as turkey, rice, and a savory tomato sauce. Perfect for weeknight dinners because this recipe is extremely simple, too!
Why These Turkey Stuffed Peppers Work & Are So Delicious
- These stuffed peppers are insanely delicious because of the classic notes of tomato sauce, bell peppers, salt, onion, and garlic mixed with ground turkey.
- This recipe is super minimal, and the ingredients truly speak for themselves.
- These turkey stuffed peppers are extremely easy to put together and throw in the oven for a busy weeknight.
- With such short prep and cook times, your whole house will be dancing and celebrating the irresistible flavors of bell peppers.
Are these turkey stuffed peppers healthy?
Yes, we consider these stuffed peppers healthy. Bell peppers are rich in Vitamin C and carotenoids, and we can feel good knowing our skin and eyesight are improving while ingesting these peppers.
This recipe is gluten-free, and the consumption of turkey meat can help lower cholesterol levels as it is low in fat. Not only is turkey a great source of protein, but it also contains a variety of nutrients.
How To Make Turkey Stuffed Peppers – step by step
- Dice the onion and mince the garlic. In a skillet and with medium heat, sauté the onion and garlic in a neutral oil such as avocado or grapeseed oil. Preheat oven to 350 Fahrenheit (176 Celsius).
- Add the ground turkey with a pinch of salt and some freshly cracked pepper. Make sure to really break down the turkey meat with your spatula as it likes to clump together under heat.
- While the turkey is cooking, grab a dutch oven or saucepan and fill with water about 1/4 of the way. With a knife, cut off 1/8 of the bell peppers at the very top to allow the centers and seeds to be removed and flatten the bottoms. Repeat until all bell peppers have flat tops, empty cavities, and can easily stand up on their own.
- Place prepared bell peppers in the shallow pan of water, and boil for roughly 5 minutes so the skins can soften up a bit. Remove from pan once finished.
- Once the turkey is evenly browned, turn down the heat and add the cooked rice and stir with a spoon or spatula until thoroughly combined. Add the tomato sauce and some more salt and pepper.
- Turn heat off. Grab an 8-inch square glass baking dish and stand the bell peppers upright inside dish. With a spoon, fill each bell pepper all the way up to the top with the cooked turkey and rice mixture.
- Once all peppers have been filled, top each stuffed bell pepper with shredded mozzarella cheese. Cover with aluminium foil and place in the oven. Bake for 10 minutes. Remove foil and cook for an addition 15 minutes until cheese has browned.
- Garnish with fresh parsley or cilantro if you would like!
Chef’s Tips
- These Stuffed Turkey Peppers will last in the refrigerator for 3-4 days. Perfect for that weekday lunch.
- We suggest lightly boiling the bell peppers prior to baking to reduce the amount of cook time.
- Use rice that is already cooked.
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
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Turkey Stuffed Peppers
Ingredients
- 4 bell peppers
- 1 pound ground turkey
- 2 tablespoons chopped onion
- 1 cup rice cooked
- salt
- pepper
- 1 clove garlic
- 15 ounces tomato sauce
- 3/4 cup mozzarella cheese shredded
Instructions
- Dice the onion and mince the garlic. In a skillet and with medium heat, sauté the onion and garlic in a neutral oil such as avocado or grapeseed oil. Preheat oven to 350 Fahrenheit (176 Celsius).
- Add the ground turkey to the skillet with a pinch of salt and some freshly cracked pepper. Make sure to really break down the turkey meat with your spatula as it likes to clump together under heat.While the turkey is cooking, grab a dutch oven or saucepan and bring water about 1/4 of the way to a low boil.
- With a knife, cut off 1/8 of the bell peppers at the very top to allow the centers and seeds to be removed and flatten the bottoms. Repeat until all bell peppers have flat tops, empty cavities, and can easily stand up on their own.
- Place prepared bell peppers in the shallow pan of water, and boil for roughly 5 minutes so the skins can soften up a bit. Remove from pan once finished.Once the turkey is evenly browned, turn down the heat and add the cooked rice and stir with a spoon or spatula until thoroughly combined.
- Add the tomato sauce and some more salt and pepper and bring to a simmer. Turn heat off. Grab an 8-inch square glass baking dish and stand the bell peppers upright inside dish. With a spoon, fill each bell pepper all the way up to the top with the cooked turkey and rice mixture.
- Once all peppers have been filled, top each stuffed bell pepper with shredded mozzarella cheese. Cover with aluminium foil and place in the oven.
- Bake for 10 minutes. Remove foil and cook for an addition 15 minutes until cheese has browned. Garnish with fresh parsley or cilantro if you would like!
These need to be on my table!! Absolutely fantastic!
This is a fantastic dinner that will pack well for lunch the next day!
Yum! I love the way the peppers get so tender in the oven. Even though it’s low-carb it’s totally filling!
Love how easy these are and how few ingredients!
My kids are gonna love this!
Love how simple these are but look so tasty! My family will love these!
It’s so easy!
These are the prettiest stuffed peppers I have ever seen. Just lovely!
Thank you, Linda!
This is a simple & tasty recipe that even my kiddos loved!
I loved them very simple and delicious
I’m so glad you loved them!