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); 1 small onion (60g, finely chopped); 2 garlic cloves (minced); 14 oz ground turkey (400g, 7% fat); 1 cup cauliflower rice (120g, frozen); 1 cup mushrooms (80g, chopped); 2 tbsp olive oil; 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 something incredibly satisfying about a colorful bell pepper stuffed with a savory filling that’s both comforting and nutritious. This Ground Turkey Stuffed Peppers Recipe hits that perfect spot—it's wholesome, packed with flavor, and comes together faster than you’d expect.

The image shows four stuffed bell peppers in a white baking dish placed on a white marbled surface. Each bell pepper half is filled with a mixture of finely chopped ingredients that include ground meat and herbs, topped with melted, slightly browned cheese. The peppers vary in color, including bright red, orange, and light green shades. The melted cheese has a creamy white color with crispy browned spots, and small chopped green herbs are sprinkled on top and around the peppers. There is some cooking juice pooling at the bottom of the dish with a golden hue. The edges of the white baking dish have bits of browned cheese and filling stuck to them. 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

Honestly, I keep coming back to this ground turkey stuffed peppers recipe because it’s such a balanced meal that feels like a treat without any guilt. Every bite combines juicy roasted peppers with a filling that’s full of herbs, veggies, and melty cheese — just pure comfort that’s surprisingly fresh and light.

Speedy and simple: From start to finish, this meal takes just about 30 minutes.
Healthy and hearty: Lean ground turkey and vegetables make this an easy way to get protein and fiber into your dinner.
Great for meal prep: These keep well in the fridge and reheat nicely for busy weeknight lunches.
Customizable and colorful: You can easily swap peppers or add your favorite seasonings to make it your own.

Ingredients & Why They Work

Each ingredient here has a role in making this recipe flavorful but not fussy. The combo of ground turkey with veggies like mushrooms and cauliflower rice keeps everything moist and adds texture, while the cheddar cheese melts through for that irresistible gooey finish. When shopping, pick the freshest peppers you can find—they’re the star!

Flat lay of three fresh bell peppers in assorted colors with seeds and stalks removed, a small chopped yellow onion, a pile of raw ground turkey, two whole uncracked garlic cloves, a small mound of cauliflower rice, chopped fresh mushrooms, a small white ceramic bowl of bright red tomato puree, a small white bowl containing dried Italian herbs, a small white bowl of coarse salt, a small white bowl of ground black pepper, a neat pile of grated cheddar cheese, and a few sprigs of fresh parsley finely chopped, all arranged symmetrically on simple white ceramic dishes 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 (assorted colors): Using different colors makes the plate gorgeous and offers slight sweetness contrasts.
Olive oil: Adds healthy fat and helps soften the vegetables in the filling.
Onion: Finely chopped for gentle sweated flavor that mixes well throughout.
Ground turkey (7% fat): Lean enough to stay healthy but still juicy when cooked properly.
Garlic cloves: Minced for that aromatic punch that every savory dish needs.
Cauliflower rice: Keeps the filling light and low-carb while adding bulk.
Mushrooms: Chopped to boost umami and moisture.
Tomato puree: Deepens flavor and binds the filling together.
Dried Italian herbs: Classic seasoning for that herby warmth.
Salt and pepper: To taste, balancing all the flavors.
Grated cheddar: Choose a sharp cheese for extra punch and melty richness.
Fresh parsley: Chopped on top for brightness and freshness.

📝

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 tweaking this recipe depending on what’s in the fridge or how much time I have. The great thing is you can easily swap in turkey sausage or even add some cooked quinoa for extra texture. Feel free to ramp up the herbs or even sprinkle in some chili flakes if you like a bit of heat.

Variation: One time I added chopped spinach to the filling to sneak in extra greens—it worked beautifully and kept the dish moist.
Vegetarian option: Swap ground turkey for cooked lentils and add a bit more seasoning for a hearty meat-free alternative.
Seasonal twist: In the fall, I sometimes use butternut squash cubes instead of cauliflower rice for a touch of sweetness.

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

The image shows a white baking dish filled with six bell pepper halves, each six formed the base layer in red, orange, and green colors with a slightly wrinkled texture. They are filled with a chunky mixture of browned cooked ground meat and tiny soft vegetable pieces, which is the second layer. The top layer consists of melted, light beige cheese with browned spots and a stringy texture, scattered with small bits of chopped fresh green herbs. The peppers are closely packed in the dish on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Peppers

Start by preheating your oven to 190°C (375°F). While it’s warming up, slice the tops off your bell peppers and scoop out all the seeds and membranes. I like to save the tops to chop into the filling later—it’s a nice way to cut down waste and add extra veggie bits. Place the hollowed peppers in a baking dish and give them a quick brush or spray with olive oil so they roast nicely.

Step 2: Make the Filling

Heat 2 tablespoons of olive oil in a skillet over medium heat. Toss in the finely chopped onion and cook it down for about 3-4 minutes until soft and translucent. Next, add your minced garlic and stir for about 30 seconds until fragrant—watch that it doesn’t burn!

Now it’s time for the ground turkey. Break it up with a spatula and cook until it's no longer pink, around 5-6 minutes. This step is key to get good browning and flavor. Add your chopped mushrooms and cauliflower rice, and cook everything for another 3 minutes until the mushrooms soften.

Stir in the tomato puree, dried Italian herbs, salt, and pepper. Let everything simmer on low heat for a few minutes so the flavors marry together. Taste and adjust seasoning if needed—seasoning is everything here.

Step 3: Stuff and Bake

Take your skillet off the heat and fold in about half of the grated cheddar cheese and most of the parsley into the filling. Spoon this mixture evenly into each pepper. Then sprinkle the remaining cheese on top to get that golden, bubbly finish.

Cover the baking dish loosely with foil and bake for 20 minutes. Then remove the foil and bake for an additional 5 minutes to let the cheese get nice and bubbly on top.

Top Tip

Making these stuffed peppers for the first time, I realized a few little tricks really make them shine. These tips will save you time and ensure your filling is seasoned perfectly every time.

Pre-cooking the filling: Don’t skip cooking the turkey and veggies first — it builds flavor and keeps peppers from getting soggy.
Season in layers: Season the onion and garlic when you cook them, and then adjust after adding turkey and veggies to have balanced taste.
Don’t overbake: Peppers get tender fast—overbaking can make them mushy, so keep an eye during the last few minutes.
Use a shallow baking dish: This helps peppers cook evenly without trapping too much steam.

How to Serve Ground Turkey Stuffed Peppers Recipe

ground turkey stuffed peppers - Serving Suggestion

Garnishes

I usually sprinkle a bit more fresh parsley right on top before serving—that pop of green makes the dish feel fresh. Sometimes I add a spoonful of sour cream or Greek yogurt on the side for creaminess and tang. A little squeeze of lemon juice brightens things up if you want to get fancy!

Side Dishes

A simple green salad with vinaigrette pairs perfectly, balancing the richness. Or I serve these with roasted sweet potatoes or garlic mashed cauliflower for a cozy meal. In warmer months, a chilled cucumber salad gives a refreshing contrast.

Creative Ways to Present

For dinner parties, I like to put each stuffed pepper on a small plate with a drizzle of pesto or balsamic glaze around it. It looks restaurant-worthy and makes the meal feel extra special. You can also slice the peppers into rings and stack them for a fun slideshow of color.

Make Ahead and Storage

Storing Leftovers

I let leftovers cool completely before sealing them airtight in the fridge. They stay good for up to 3 days. When you reheat, I like to cover them loosely with foil to keep them from drying out.

Freezing

This recipe freezes well! I freeze the stuffed peppers individually wrapped in plastic wrap and stored in a freezer bag. When ready, thaw overnight in the fridge and reheat gently in the oven or microwave.

Reheating

To keep the cheese melty and peppers tender, I reheat leftovers in a 350°F oven for about 15-20 minutes, covered with foil. Microwaving works too, but just heat in short bursts to avoid rubbery turkey.

Frequently Asked Questions:

Can I use ground chicken instead of ground turkey?

Absolutely! Ground chicken is a great substitute and will work similarly in this recipe. Just watch the cooking time to ensure it’s fully cooked and juicy.

How do I prevent the stuffed peppers from becoming soggy?

To avoid soggy peppers, make sure to pre-cook the filling thoroughly to remove excess moisture and roast the peppers uncovered at the end to let excess steam escape. Also, use a shallow baking dish to help evaporation.

Can I make this recipe gluten free?

Yes! This ground turkey stuffed peppers recipe is naturally gluten free, especially since we use cauliflower rice instead of grains. Just double-check your tomato puree and seasonings to ensure they’re gluten free as well.

What’s the best way to reheat leftovers without drying them out?

The best way is to reheat the stuffed peppers covered in the oven at 350°F until warmed through. This maintains moisture and keeps the cheese melty. If microwaving, do it in short intervals and cover with a damp paper towel.

Final Thoughts

This Ground Turkey Stuffed Peppers Recipe has become something I always keep in rotation because it’s hearty, healthy, and incredibly forgiving. Whether for a quick weeknight dinner or a meal-prepped lunch, it’s a dish that fills you up without weighing you down. Give it a try—you might just find it becomes one of your go-to comfort meals too.