Name: Ground Turkey Stuffed Peppers Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 3 peppers (assorted colours, 330g, seeds and stalks removed); 2 tbsp olive oil; 1 small onion (60g, finely chopped); 14 oz ground turkey (400g, 7% fat); 2 garlic cloves (minced); 1 cup cauliflower rice (120g, frozen); 1 cup mushrooms (chopped, 80g); 3 tbsp tomato puree; 1 tbsp dried Italian herbs; 1/2 tsp salt (or more to taste); 1/2 tsp pepper; 1 1/4 cup grated cheddar (120g); 2 tbsp fresh parsley (finely chopped)

There’s just something so satisfying about the colors and flavors in this Ground Turkey Stuffed Peppers Recipe. It’s fresh, hearty, and comes together quickly, hitting that perfect balance between comfort and healthiness in one delicious dish.

The image shows three stuffed bell peppers in a white baking dish, each cut in half and filled with a finely chopped mix of brown and green ingredients, topped with melted light yellow cheese with some browned spots and sprinkled with small green herb bits. The peppers themselves are vibrant red and orange, with their smooth skin slightly wrinkled from baking. Juices and small bits of filling have spilled around the peppers in the dish, creating a glossy mix of orange and brown hues on the white surface with green herb flecks scattered on top. The whole scene is on a white marbled texture background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ground Turkey Stuffed Peppers Recipe
Top Tip
How to Serve Ground Turkey Stuffed Peppers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ground Turkey Stuffed Peppers Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Ground Turkey Stuffed Peppers Recipe with you because it’s one of those meals I come back to when I want something nutritious, flavorful, and fast. Plus, it’s an amazing way to sneak in veggies without losing any of that meaty satisfaction.

Quick and Easy: This recipe comes together in just 30 minutes, perfect for busy weeknights.
Healthy & Balanced: Packed with lean protein, veggies, and a touch of cheese, it’s both nutritious and delicious.
Versatile: You can easily swap veggies or seasonings to suit your taste or dietary needs.
Family-Friendly: Even picky eaters tend to love these colorful, flavorful stuffed peppers.

Ingredients & Why They Work

The magic in this Ground Turkey Stuffed Peppers Recipe comes from combining simple, wholesome ingredients that complement each other beautifully. Each ingredient plays its part in flavor, texture, and nutrition, making the whole dish better than the sum of its parts.

Flat lay of three fresh bell peppers in assorted red, yellow, and green colors with seeds and stalks removed, a small white ceramic bowl of golden olive oil, one small peeled onion finely chopped placed beside a whole uncracked brown egg, whole garlic cloves beside a small white bowl of bright red tomato puree, a mound of raw ground turkey shaped neatly, a small pile of chopped white mushrooms, a small white bowl of riced cauliflower with a fresh, slightly frosty appearance, a small white bowl of finely grated cheddar cheese, a small white bowl of mixed dried Italian herbs, two garlic cloves minced scattered naturally, a small bunch of fresh green parsley sprigs, a tiny white bowl containing coarse salt, and another white bowl with cracked black peppercorns, all arranged symmetrically with balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bell Peppers: Choose vibrant colors for a pop on your plate; they soften nicely while roasting and cradle the filling perfectly.
Ground Turkey: Lean but moist, turkey is a great lower-fat alternative to beef that still satisfies.
Onion and Garlic: These aromatics build the foundational flavor that makes the filling rich and savory.
Cauliflower Rice: Adds texture and bulk without excess carbs; I like using frozen for convenience.
Mushrooms: Their umami depth enhances the meaty turkey for more complex taste.
Tomato Puree: Brings brightness and a touch of acidity to balance the rich cheese and meat.
Dried Italian Herbs: A classic blend that ties all the flavors together beautifully.
Cheddar Cheese: Melts into the filling with gooey goodness and a sharp bite.
Fresh Parsley: Adds a fresh, herbaceous finish that brightens each bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing this Ground Turkey Stuffed Peppers Recipe depending on what I have on hand or what flavors I’m craving. The beauty of stuffed peppers is how adaptable they are, and getting creative is half the fun!

Variation: When I’m feeling bold, I add some diced jalapeño for heat — it really brightens up the flavor and adds a fun kick.
Vegetarian Swap: I've swapped turkey for cooked lentils or a meat substitute for a meatless version that's just as satisfying.
Cheese Choices: Try mozzarella or pepper jack to suit your mood — the melty texture works well no matter what.
Seasonal Twist: In colder months, I mix in roasted butternut squash for a sweet, comforting touch.

Step-by-Step: How I Make Ground Turkey Stuffed Peppers Recipe

The image shows six bell pepper halves in a white baking dish on a white marbled surface, each stuffed with a mixture that looks like cooked meat and vegetables, topped with melted light golden cheese. The peppers are different colors: red, orange, and green, adding brightness beneath the cheese. The filling has a slightly browned, crispy texture on top with scattered green herb pieces for garnish. The cheese is slightly stringy and melted unevenly across the stuffing. The peppers are placed closely together, filling the dish fully. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Those Peppers

First, I wash and carefully cut the tops off my bell peppers, scooping out the seeds and membranes. This part is a bit tedious but rewarding — leaving the peppers whole and hollow makes them perfect little vessels for the filling. I like to set them aside while I get the filling ready.

Step 2: Sauté the Veggies and Turkey

Next, heat the olive oil in a skillet over medium heat and soften the onions until they’re translucent and sweet-smelling — about 3-4 minutes. Toss in the garlic and cook for another minute until fragrant. Then, add the ground turkey, breaking it up with your spatula, and cook until browned all over.

After the turkey's cooked, stir in the cauliflower rice and chopped mushrooms. Let everything cook down for a few minutes so the flavors mingle and any moisture from the mushrooms evaporates — this step helps avoid soggy peppers later!

Step 3: Season and Add Tomato Puree

Now comes the flavor punch. Stir in the tomato puree, dried Italian herbs, salt, and pepper, blending everything evenly. I usually taste the mix here to tweak the seasoning — sometimes I add a pinch more salt or a bit more herbs if I want it bolder.

Step 4: Stuff and Top with Cheese

Time to fill those pepper cups! Spoon the turkey mixture generously into each pepper, filling them to the top. Don’t be shy — you want them nicely packed. Then sprinkle the grated cheddar evenly over each pepper to get that irresistible golden, melty finish.

Step 5: Bake Until Tender and Golden

Place the stuffed peppers upright in a baking dish and pop them in a preheated oven at 375°F (190°C) for about 20–25 minutes. You’re looking for soft, tender peppers and bubbly, slightly browned cheese on top. Letting them cool just a little before serving makes for cleaner bites.

Step 6: Garnish and Serve

Just before serving, sprinkle fresh parsley on top for a pop of color and freshness. Trust me, it really brightens the dish and adds a lovely herbal note.

Top Tip

Over the years, I’ve realized a few small tweaks can make your Ground Turkey Stuffed Peppers Recipe even better. These tips come straight from my kitchen trials and will help you get it just right every time.

Don’t Skip the Cauliflower Rice: It absorbs moisture from the turkey and veggies, so your filling isn’t watery but perfectly firm.
Brown the Turkey Well: Getting a nice sear adds flavor and prevents the filling from tasting bland or steamed.
Use Fresh Herbs to Finish: Dried herbs are great for cooking, but fresh parsley added at the end gives a burst of freshness that elevates the dish.
Watch Your Cheese Timing: Add the cheese toward the end of baking to prevent it from over-browning and turning tough.

How to Serve Ground Turkey Stuffed Peppers Recipe

Garnishes

My go-to garnish is a sprinkle of fresh parsley because it adds a lovely pop of green and freshness that contrasts beautifully with the warm, cheesy filling. Sometimes I toss on a few red pepper flakes if I’m feeling spicy. A dollop of sour cream or Greek yogurt on the side can also add a cool, creamy element.

Side Dishes

I often pair these peppers with a crisp green salad for some crunch or roasted sweet potatoes to keep things hearty yet nutritious. For something lighter, steamed green beans or a simple cucumber salad works beautifully to balance the richness.

Creative Ways to Present

For special occasions, I’ve served these peppers sliced into rounds and arranged them on a large platter with different colored peppers for a vibrant, eye-catching display. Another fun way is to top them with avocado slices or even a sprinkle of toasted pine nuts to add texture and elegance.

Make Ahead and Storage

Storing Leftovers

I like to cool leftover stuffed peppers completely before storing them in an airtight container in the fridge. They’ll keep very well for up to 3 days, which makes for an easy grab-and-go lunch or dinner the next day.

Freezing

I’ve frozen these peppers successfully a couple of times by wrapping them individually in foil or plastic wrap before placing them in freezer bags. When you’re ready, thaw in the fridge overnight and reheat gently for best texture retention.

Reheating

To reheat, I prefer using the oven or toaster oven at 350°F (175°C) until warmed through, about 15 minutes. This keeps the peppers tender and the cheese melty. You can microwave it too but watch that it doesn’t get rubbery.

Frequently Asked Questions:

Can I use ground chicken instead of turkey in this recipe?

Absolutely! Ground chicken works well and has a similar lean, mild profile. Just follow the same cooking times and seasoning for best results.

How do I prevent the peppers from being soggy?

To avoid soggy peppers, make sure to brown the turkey mixture well so excess moisture evaporates, and consider roasting the peppers slightly before filling them. Also, using cauliflower rice helps absorb moisture inside the filling.

Can I prepare this recipe ahead of time and bake later?

Yes, you can assemble the stuffed peppers a few hours ahead or even the day before. Keep them covered in the fridge and bake them fresh when you’re ready to eat. Just add a few extra minutes to baking time if starting cold.

Is this recipe low-carb or keto-friendly?

This Ground Turkey Stuffed Peppers Recipe is naturally low in carbs, thanks to the cauliflower rice replacing traditional rice. It fits nicely into low-carb and keto-friendly meal plans, especially with the high protein and fat content from the turkey and cheese.

Final Thoughts

I truly hope you enjoy making and eating this Ground Turkey Stuffed Peppers Recipe as much as I do. It’s a dish that brings comfort and nourishment without fuss, perfect for feeding yourself, your family, or even impressing friends. Give it a try—you might just find it becoming a staple in your meal rotation, like it did in mine!