There’s something really comforting about stuffed peppers. Maybe it’s the warm, cheesy filling or the way the roasted pepper holds it all together like a little edible bowl. Whatever it is, these ground turkey stuffed peppers have become a regular in our dinner rotation—especially on chilly evenings when all I want is something hearty but still kinda healthy.
Why This Recipe Always Works for Me
This dish checks so many boxes: it’s wholesome, filling, customizable, and super forgiving. I first started making these when I had a few too many bell peppers hanging out in the fridge and a pack of ground turkey that needed using. I tossed in some leftover rice, added a few pantry staples, and the result was surprisingly good—like, “let’s have this again next week” good.
The bell peppers turn perfectly soft in the oven—not mushy, just the right amount of bite—and that cheesy, herbed rice and turkey filling is cozy comfort on a plate. Bonus? You can make these ahead, freeze a batch, and pull them out on a busy night when cooking feels like a chore.
How I Soften the Peppers (No Boiling Required)
I get this question a lot—how do you get the peppers soft without boiling them first?
Simple: I stuff them raw and let the oven do the work. Just pour a bit of water into the baking dish, cover tightly with foil, and bake. That little bit of water turns into steam, gently softening the peppers as they cook. They come out perfectly tender without the mess of a separate boiling step.
If you like your peppers extra soft (like my mom does), you can boil them for 2–3 minutes first—but I usually skip that step.
What You’ll Need for This Recipe (With Handy Notes)
Here’s a quick look at what goes into these peppers, along with a few little notes from my own kitchen experience:
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Bell Peppers: I like to mix it up with green, red, and yellow. Red and yellow are sweeter, while green adds a bit of bite. You can use whichever you like or happen to have.
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Ground Turkey: It’s lean, cooks fast, and absorbs flavor really well. You could easily swap in ground chicken or beef if that’s what you’ve got.
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Cooked Rice: Leftover rice works great! I’ve even used boxed rice in a pinch.
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Canned Diced Tomatoes: I go for fire-roasted when I want extra flavor.
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Onion & Garlic: These build the flavor base—don’t skip them.
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Italian Seasoning & Fresh Parsley: Dried herbs add depth, and parsley brings in freshness.
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Cheese: Mozzarella melts beautifully, and parmesan adds that salty, nutty finish. But don’t feel boxed in—cheddar, fontina, even pepper jack work too.
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Olive Oil, Salt & Pepper: The basics that tie it all together.
Step-by-Step: How I Pull It All Together
Step 1: Cook the Filling
Start by cooking the ground turkey in olive oil until browned. Push it to one side of the pan (no need to dirty another one) and sauté the onions and garlic. Once fragrant, stir in the tomatoes, herbs, and cooked rice. Finish by mixing in fresh parsley and a handful of shredded mozzarella. Taste and season as needed.
Honestly, I have to stop myself from eating the filling straight from the pan—it’s that good.
Step 2: Stuff the Peppers
Cut your bell peppers in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and season with a pinch of salt and pepper. Fill them generously with the warm turkey and rice mixture, then place in a baking dish.
Pour about ⅓ cup of hot water into the bottom of the dish (this helps steam the peppers). Cover tightly with foil.
Step 3: Bake and Finish with Cheese
Bake at 375°F for 30–35 minutes. Then, take off the foil, top the peppers with more shredded mozzarella and a sprinkle of parmesan, and bake uncovered for 10 more minutes. If you want that golden cheesy top, broil for a minute or two at the end—just watch closely so it doesn’t burn.
How I Mix Things Up
I’ve made this recipe at least a dozen different ways, depending on what’s in my fridge or pantry. Here are some ideas if you feel like getting creative:
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Different Proteins: Swap turkey with ground beef, chicken, or Italian sausage.
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Other Grains: Try quinoa, brown rice, couscous, or even orzo for a twist.
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More Veggies: Finely chopped zucchini, spinach, or grated carrots mix in well without overpowering.
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Cheese Swaps: Use what you love or have—cheddar, gouda, or Monterey Jack all work.
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Low-Carb Version: Use cauliflower rice instead of regular rice. I’ve done this for a few friends eating low-carb and they didn’t miss the real rice at all.
Make Ahead & Freezer Friendly
These peppers are great for meal prep. You can:
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Make the filling ahead: Store it in the fridge for up to 2 days.
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Assemble and refrigerate: Prep everything and keep them unbaked in the fridge for a day or two.
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Freeze for later: Assemble, freeze unbaked, then thaw in the fridge overnight and bake the next day. Add about 5 extra minutes to the bake time.
I often freeze a tray of these when bell peppers go on sale—makes for a lifesaver dinner when I don’t want to cook from scratch.
What I Serve Them With
Most of the time, I serve these on their own, maybe with a quick side salad. But if you’re looking to make it a full spread, here are a few favorites that pair nicely:
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Crisp arugula or cucumber salad
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Roasted green beans or asparagus
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Cheesy garlic bread (if we’re going full comfort mode)
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A bowl of tomato soup or butternut squash soup in colder months
Recipe FAQs
Do I need to pre-cook the peppers?
Nope! The steaming step in the oven softens them nicely. But if you like them super soft, a quick 2–3 minute boil works too.
Can I use cauliflower rice?
Yes, and it works great if you’re cutting carbs. Just sauté it for a few minutes before mixing it into the filling to get rid of extra moisture.
Can I make it ahead?
Definitely. You can prep the filling or the whole dish in advance and bake when needed. It also freezes well.
How long do leftovers last?
In the fridge, they’ll keep well for about 3–4 days in an airtight container. Reheat in the microwave or oven.
Final Thoughts
These ground turkey stuffed peppers are one of those dinners that feel cozy and satisfying, but don’t weigh you down. They’re easy enough for a weeknight but still feel like something special. Once you get the hang of stuffing peppers, you’ll find yourself switching up the fillings with whatever’s in the fridge.
If you try them, I’d love to hear how you made them your own.
Ground Turkey and Peppers
Stuffed peppers never go out of style—especially when they’re loaded with hearty ground turkey, fluffy rice, and plenty of melty cheese.
Ingredients
- 3 large bell peppers (any color), halved and seeded
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 ½ cups cooked long grain rice (see notes)
- 1 (14 oz) can diced tomatoes, with juices
- 1 teaspoon dried Italian seasoning
- ⅓ cup fresh Italian parsley, chopped (plus more for garnish)
- 1 ½ cups shredded mozzarella cheese, divided
- ¼ cup shredded parmesan cheese
- Olive oil
- Salt and freshly ground black pepper
- Water (for baking)
Instructions
- Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
- In a large deep skillet, warm a tablespoon of olive oil over medium-high heat. Add the ground turkey and cook until no longer pink, breaking it up as it browns. Slide the meat to one side of the pan.
- Drizzle in a little more oil and sauté the onion and garlic until fragrant and translucent, about 1–2 minutes. Stir everything together and sprinkle in the Italian seasoning.
- Pour in the diced tomatoes with their juices and fold in the cooked rice. Season the mixture with salt and pepper, then stir in the chopped parsley and ½ cup of mozzarella cheese. Mix well to combine and remove from heat.
- Prepare the bell peppers by slicing them in half from top to bottom and removing the seeds. To help them sit flat, shave a thin layer off the bottom of each half if needed. Drizzle the insides with a bit of olive oil and season with a pinch of salt and pepper.
- Spoon the turkey and rice mixture evenly into each pepper half and place them in the prepared baking dish. Pour about ⅓ cup of water into the bottom of the dish to help steam the peppers as they bake. Cover tightly with aluminum foil.
- Bake for 30–35 minutes, or until the peppers are fork-tender. Uncover, sprinkle the tops with the remaining mozzarella and all of the parmesan cheese. Return to the oven uncovered for another 10–12 minutes, or until the cheese is bubbly and golden. For a little extra browning, broil for 1–2 minutes.
- Finish with a sprinkle of fresh parsley and serve warm.
Notes
- Rice Tip: Use ¾ cup uncooked rice to yield about 1 ½ cups cooked.
- Pepper Prep: No need to pre-boil. Just make sure the peppers are similar in size for even cooking.
- Make Ahead: The filling can be made and refrigerated up to 2 days ahead. You can also stuff the peppers and chill them—just bake 5 extra minutes.
- Freezer Option: Assemble (without cheese topping) and freeze up to 2 months. Thaw in the fridge overnight before baking, or bake from frozen for 50–60 minutes.
- Reheating: If frozen, add cheese topping partway through baking.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 399Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 97mgSodium 383mgCarbohydrates 26gFiber 2gSugar 8gProtein 28g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
