Oh, you know those nights? The ones where you look at the clock and suddenly realize dinner needs to hit the table in 45 minutes or chaos erupts? That’s when I reach for my trusted recipe for Turkey Stuffed Peppers. Seriously, this is my weeknight MVP! It’s so straightforward, uses stuff I always have—ground turkey, rice, a can of tomatoes—and tastes like a cozy hug in a pepper shell. I swear, last Tuesday, when soccer practice ran super late, I threw these beauties together in fifteen minutes flat before shoving them in the oven. Boom. Dinner saved. You’ve got to try this one!
Why You Will Love These Easy Turkey Stuffed Peppers
Honestly, what’s not to love? These baked peppers are my go-to because:
- They are super fast—you’re looking at less than an hour total time!
- They are a complete, balanced meal right in one package.
- We’re using lean ground turkey, so they taste great without weighing you down.
You should definitely check out my healthy chicken taco casserole for another quick weeknight win!
Essential Ingredients for Perfect Turkey Stuffed Peppers
Okay, lean in, because the magic here is that the list is so short! We don’t need fancy stuff, just good, honest ingredients. The foundation is four large bell peppers—I usually mix green and red because they look so pretty baked up. Then we use one whole pound of ground turkey; make sure you drain all that fat off after browning, trust me on this one.
You need one cup of *already cooked* white rice. Don’t try to cook it while you’re browning the meat, you’ll never get the timing right! We also rely on that can of diced tomatoes (undrained!) and half a cup of regular tomato sauce for moisture. A little onion, some minced garlic, and dried oregano tie the whole flavor profile together. And if you’re feeling cheesy, grab that mozzarella, but it’s totally optional!
If you ever need a stand-in for cream, you should check out how to make heavy cream at home; it’s a game-changer for creamy sauces later!
Step-by-Step Instructions for Making Turkey Stuffed Peppers
Don’t let all those steps scare you! It looks like a lot on paper, but honestly, most of the time is hands-off baking. This is where you build that perfect texture where the pepper is soft but not mushy. If you’ve ever wrestled with classic stuffed cabbage rolls, you know these simple techniques make all the difference.
Prepping the Peppers and Oven
First things first, crank that oven up to 375 degrees Fahrenheit. While it’s heating, take your big baking dish and give it a quick light grease—I just use a paper towel with a dab of olive oil. Now, take your peppers and chop off those little caps. Reach right in there, pull out all those white membranes and the seeds. We want clean green, red, or yellow boats ready to sail into the oven, sitting cut-side up in that dish.
Cooking the Turkey Filling for Turkey Stuffed Peppers
Grab your biggest skillet and get a tablespoon of olive oil hot over medium heat. Toss in your chopped onion and let it soften up—about five minutes. Don’t rush this part; soft onions mean sweet flavor later. Next comes the pound of ground turkey. Break it up as it cooks until it’s totally browned through. This is critical: tilt that pan and pour out every bit of excess grease! Watery filling is the enemy of a great baked pepper. After it’s drained, stir in the garlic for just one minute until you can really smell it, then pull the whole skillet off the heat.
Assembling and Baking the Turkey Stuffed Peppers
Time to bring it all together! Stir in that cooked rice, the whole can of diced tomatoes (juice and all!), the tomato sauce, salt, pepper, and oregano right into the skillet with the turkey mixture. Now, spoon that good stuff carefully into the peppers in your baking dish. Make sure they look nicely filled!
Before you cover them, pour about a half-inch of water into the bottom of the dish—that’s what steams the peppers soft. Cover it tightly with foil and bake for 40 minutes. When you take the foil off, sprinkle on that mozzarella if you’re using it, and bake for another 10 to 15 minutes until bubbly and the peppers give easily when you poke them. Let ’em rest a second before serving!
Tips for Perfect Turkey Stuffed Peppers Every Time
Making these Turkey Stuffed Peppers is usually breezy, but there are a couple of goofy mistakes I made when I was first learning that I want to save you from repeating! The biggest thing I learned the hard way is that you absolutely must drain every bit of fat from the turkey. If you don’t, the whole filling ends up oily and sitting in a greasy puddle at the bottom of your pepper. I mean, one time I forgot, and the whole thing turned into a sloppy mess which quickly became my famous unstuffed pepper skillet instead!
Also, make sure those peppers are nestled nicely in the water. That little bit of liquid in the pan underneath them is what turns them tender; without it, you end up with crispy, undercooked shells, and nobody wants to fight their dinner. A little effort in the prep stage makes these baked peppers phenomenal!
Ingredient Substitutions for Turkey Stuffed Peppers
The great thing about this ground turkey recipe is how flexible it is, especially if you’re missing something! The notes mention swapping in brown rice, which is a fantastic way to sneak in a little more fiber, though it might take the cooking time a tiny bit longer, so keep an eye on them.
If you’re out of ground turkey entirely, you can absolutely use ground beef, but I’d suggest using 90/10 or leaner. If you use richer beef, you have to be extra religious about draining that fat in that skillet stage we talked about earlier. Another swap I love? If you don’t have tomato sauce, you can thin out a tablespoon of tomato paste with a splash of water or even use a mild salsa if you want to kick up the spice a little bit!
Serving Suggestions for Turkey Stuffed Peppers
These turkey stuffed peppers are kind of a one-stop shop since they have meat, veggie, and a little starch all tucked inside, right? But even the best main dish needs a little friend on the plate! I always like to keep the sides super fresh so they contrast nicely with the warm, savory flavor of the baked peppers.
My absolute favorite pairing is a big, crisp green salad. I toss some mixed greens with cucumber, thinly sliced red onion, and a super light lemon vinaigrette. It just cleanses the palate between bites of that rich tomato filling. If you want something a little heartier but still quick, you could try whipping up my colorful vegetable pasta salad—it’s served cold and brings a great texture difference to the table.
And you simply *have* to have some bread for dipping! A crusty French baguette or some simple garlic bread is perfect for mopping up any extra tomato sauce that settles at the bottom of the dish. Trust me, you don’t want to waste a single drop of that tomato-turkey goodness from your stuffed peppers!
Storage and Reheating Your Turkey Stuffed Peppers
The best part about these turkey stuffed peppers is that they actually taste even better the next day, which is a huge win for busy folks like us! When you have leftovers, you definitely want to treat them right so they don’t turn into mush when you reheat them later.
First off, storage: Make sure those peppers cool down completely after dinner, and then pack them up. I always use an airtight container—one pepper, or maybe two depending on how big they are, per container. If you plan on keeping them for more than three days, maybe skip the cheese topping before you bake them, or just add fresh cheese when you reheat. They keep beautifully in the fridge for up to four days.
Now for reheating, and this is where my serious advice comes in. You *can* use the microwave, sure, but it turns the pepper skin a little rubbery and the rice dries out fast. If you have the time, go for the oven! Set your oven to about 350 degrees. Pop the peppers into a small, oven-safe dish, throw a tiny splash of water or broth on the bottom—just a tablespoon!—and cover that dish tightly with foil. You want to heat them until they are warmed through, usually about 15 to 20 minutes. This steams them gently and keeps that lovely tender texture we worked so hard to achieve!
Frequently Asked Questions About Turkey Stuffed Peppers
I get so many messages asking little things about this ground turkey recipe, so I thought I’d answer the most common ones right here! Don’t worry if you need to tweak things; that’s what cooking is all about.
Can I prepare the filling for these Turkey Stuffed Peppers in advance?
Oh yes, you absolutely can! This makes life so much easier. You can cook the entire turkey and rice filling mixture—step 5, right before you add the tomatoes and rice—and keep it refrigerated in an airtight container for up to three days. When you’re ready to bake, just stuff your peppers, add the water to the baking dish, cover with foil, and follow the baking instructions. It’s a lifesaver on a busy weeknight!
What is the best way to prevent the filling from being watery in my Turkey Stuffed Peppers?
This is that important technique I mentioned! The primary culprit for watery baked peppers is usually excess fat left in the skillet after browning the turkey. Make sure, after the turkey is cooked through and you’ve added the garlic, that you tilt the pan and purposefully pour off literally every drop of rendered fat before you mix in the rice and tomatoes. Also, using undrained diced tomatoes is great for moisture inside, but draining any excess liquid from the ground turkey beforehand is non-negotiable for a firm filling!
If you’re looking for a different approach, maybe try my crockpot stuffed bell peppers recipe sometime; slow cooking handles the moisture differently!
Estimated Nutritional Information for Turkey Stuffed Peppers
So, here’s the scoop on what you’re putting into your body when you make this fantastic ground turkey recipe. I did pull the numbers based on the ingredients list—the 350 calories per serving is really reasonable for a hearty dinner, don’t you think?
Remember, these numbers are just estimates, because if you decide to skip the cheese or if your can of tomatoes was a little heavier on the juice, things can shift a bit! But generally, these baked peppers are a solid, balanced meal.
- Serving Size: 1 pepper
- Calories: 350
- Fat: 12g
- Protein: 30g
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 8g
- Sodium: 450mg (This is good—not too high!)
It’s genuinely nice to know that something this easy and delicious is also relatively low in saturated fat and high in protein. It proves you don’t have to sacrifice nutrition for speed when it comes to dinner!
Share Your Turkey Stuffed Peppers Experience
I truly hope this recipe for Turkey Stuffed Peppers makes your weeknights a little smoother! Once you’ve tried this simple ground turkey recipe and it comes out of the oven smelling like heaven, I really want to hear about it.
Did you stick strictly to the recipe, or did you sneak in a little something extra? Maybe you used brown rice like I suggested, or perhaps you threw in some finely chopped zucchini. Don’t be shy! Drop a comment below right now and let me know how you rated these baked peppers. Seriously, every star and every bit of feedback helps me know what you all are loving.
And here’s the fun part: Snap a photo of your beautifully stuffed, cheesy, bubbly masterpiece! Tag me on social media so I can see what you cooked up. I’ve been sharing some of your incredible results on my feed lately, and it’s the best part of my day to see my recipes showing up in your kitchens. Thanks for cooking with me, and happy plating!
If you’re always looking for new ideas for speedy family meals, check out my main hub for easy dinner ideas—I keep adding new favorites there!
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Turkey Stuffed Bell Peppers
- Total Time: 70 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple recipe for bell peppers filled with ground turkey, rice, and tomato sauce, baked until tender.
Ingredients
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in the prepared baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Stir in the minced garlic and cook for 1 minute more.
- Remove the skillet from the heat. Mix in the cooked rice, diced tomatoes (with juice), tomato sauce, oregano, salt, and pepper.
- Spoon the turkey mixture evenly into the hollowed-out bell peppers.
- Pour about 1/2 inch of water into the bottom of the baking dish around the peppers.
- Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
- Remove the foil. If using cheese, sprinkle it over the top of the peppers. Bake uncovered for another 10 to 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Let the peppers cool slightly before serving.
Notes
- You can substitute brown rice for white rice.
- For a richer flavor, use 1/2 cup of beef broth instead of water in the bottom of the baking dish.
- If you prefer not to use cheese, skip step 10.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 85
Keywords: turkey stuffed peppers, ground turkey recipe, baked peppers, rice filling, easy dinner