Stuffed Bell Peppers with Ground Turkey
Tender bell peppers stuffed with a flavorful mix of ground turkey, rice, tomatoes, and melty cheese for a hearty, comforting meal.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dinner
Cuisine American
Large Skillet For browning the ground turkey and sautéing vegetables Tongs For handling and filling the peppers easily
- 4 large bell peppers any color, about 700 g total
- 1 lb 450 g lean ground turkey
- 1 tablespoon olive oil 15 ml
- 1 small onion finely chopped (100 g / ¾ cup)
- 2 cloves garlic minced (6 g / 2 tsp)
- 1 can 14.5 oz / 411 g diced tomatoes, drained
- 1 cup cooked brown rice 195 g / 1 cup
- 1 teaspoon Italian seasoning 2 g / 1 tsp
- ½ teaspoon paprika 1 g / ½ tsp
- ½ teaspoon salt 2.5 g / ½ tsp
- ¼ teaspoon black pepper 1 g / ¼ tsp
- 1 cup shredded mozzarella cheese 112 g / 1 cup, divided
- 2 tablespoons grated Parmesan cheese 14 g / 2 tbsp
- ¼ cup water or chicken broth 60 ml
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Slice the tops off the bell peppers and remove seeds and membranes. Place peppers upright in the baking dish.
In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 3–4 minutes.
Add ground turkey to the skillet. Cook until browned, breaking it up with a spoon, about 5–6 minutes.
Stir in diced tomatoes, cooked rice, Italian seasoning, paprika, salt, and black pepper. Remove from heat and mix in half of the mozzarella cheese and the Parmesan.
Spoon the turkey mixture evenly into each bell pepper.
Pour ¼ cup water or broth into the bottom of the baking dish to help steam the peppers.
Cover with foil and bake for 30 minutes. Remove foil, top each pepper with the remaining mozzarella, and bake for 10–15 minutes more, until cheese is melted and bubbly.
- Storage: Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Low-carb option: Substitute cooked cauliflower rice for brown rice.
- Cheese variation: Try cheddar or pepper jack for a spicier twist.
- Meal prep tip: Make the filling in advance and refrigerate up to 2 days before stuffing and baking.
Keyword bell pepper, turkey
