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 something about the warmth of baked peppers stuffed with savory turkey and melty cheese that makes dinner feel like a comforting hug. This Ground Turkey Stuffed Peppers Recipe is exactly that—flavorful, a little bit cozy, and surprisingly quick to pull together when you want a satisfying meal on the table without fuss.

The image shows three stuffed bell pepper halves arranged inside a white baking dish. Each pepper is filled with a mixture of browned, crumbly filling that looks cooked with small bits of green herbs mixed in. On top of the filling, there is a layer of melted, slightly browned cheese with a stringy texture, scattered with chopped green parsley. The peppers are vibrant in color, with one being red and another one orange, both soft and cooked. The inside of the dish has some melted oils and browned bits, adding a glossy and textured look around the peppers. The background features a white marbled surface. 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 love how this Ground Turkey Stuffed Peppers Recipe feels special without being complicated. It’s one of those dinners I’ve made on busy weeknights that still impress family and guests. Plus, it strikes the perfect balance between healthy and indulgent.

Quick and Easy: Ready in just 30 minutes, it’s perfect for a fast weeknight meal.
Healthy Ingredients: Ground turkey and veggies keep it lean but packed with flavor.
Low Carb Comfort: Cauliflower rice replaces grains, making it naturally low in carbs without sacrificing texture.
Customizable: You can switch up spices, cheese, or veggies to fit your taste or what’s in your fridge.

Ingredients & Why They Work

Every ingredient here has a reason, creating that cozy combination of savory turkey, tender peppers, and melty cheese. Shopping tip? Grab a mix of colorful bell peppers—they brighten the plate and each color has a slightly different sweetness.

Flat lay of three fresh bell peppers in assorted colors with seeds and stalks removed, a small white bowl of golden olive oil, one small finely chopped onion, a pile of raw ground turkey, two whole uncracked garlic cloves, a small white bowl of white cauliflower rice, a small white bowl of chopped brown mushrooms, a small white bowl of bright red tomato puree, a small white bowl of dried Italian herbs, a small white bowl of coarse salt, a small white bowl of ground black pepper, a small mound of grated cheddar cheese, and a few sprigs of fresh green parsley, all arranged with perfect symmetry 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: Look for firm, glossy peppers without wrinkles; they’ll hold up better in the oven and add vibrant color to the dish.
Olive Oil: Adds richness to the sauté and keeps the filling moist without overpowering the flavors.
Onion: Finely chopped for sweetness and depth in the filling—a small one is enough to balance the turkey.
Ground Turkey: A lean protein that cooks fast and soaks up the seasonings beautifully; I prefer 7% fat for juiciness.
Garlic: Minced garlic gives a punch of aromatic flavor that you can’t skip.
Cauliflower Rice: Using frozen saves prep time and adds a subtle texture without extra carbs.
Mushrooms: Chopped finely, they blend into the mixture and add umami and moisture.
Tomato Puree: Concentrates the tomato flavor, keeping the filling saucy without sogginess.
Dried Italian Herbs: A perfect blend of oregano, basil, and thyme that gives an herby aroma and depth.
Salt & Pepper: Essential seasonings to bring out all the flavors.
Grated Cheddar: Sharp and melty cheese crowns the peppers beautifully at the end.
Fresh Parsley: Finely chopped to add a fresh pop of color and brightness when sprinkled on top.

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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

What’s fun about this Ground Turkey Stuffed Peppers Recipe is how easy it is to tweak based on what you love or have on hand. I've riffed on it plenty—adding different veggies or swapping cheeses to suit my mood or fridge situation.

Variation: I’ve swapped out the mushrooms for chopped zucchini during summer, which adds a fresh note and keeps the filling juicy.
Dairy-Free Twist: Use a plant-based cheese or omit it altogether and sprinkle nutritional yeast on top for a cheesy flavor.
Spice it Up: Adding a pinch of chili flakes or smoked paprika gives a subtle kick if you like heat.

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

The image shows six stuffed bell pepper halves placed close together in a white baking dish with handles. Each pepper half forms the first layer, varying in red, orange, and green colors with a soft, roasted texture. The second layer is a filling made of finely chopped meat mixed with small vegetables, having a browned and slightly crispy surface. The third layer is a melted pale yellow cheese covering the filling unevenly with some parts browned and bubbly. Finally, small green herb pieces are sprinkled on top for color contrast. The white baking dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Peppers

Start by preheating your oven to 375°F (190°C). While it warms up, slice the tops off your bell peppers and scoop out the seeds and membranes. I like to keep the pepper tops nearby—they make cute “lids” later and can also be chopped to mix into the filling if you want to maximize veggies. Set your hollowed peppers upright in a baking dish.

Step 2: Sauté the Aromatics and Turkey

Heat olive oil in a skillet over medium heat. Toss in the finely chopped onion and cook until it softens and turns translucent—about 3-4 minutes. Add the garlic and stir for another 30 seconds until fragrant. Now, add the ground turkey. Break it up with your spatula as it browns, cooking until there’s no pink left, roughly 6-8 minutes. Season with salt, pepper, and dried Italian herbs to build that rich flavor base.

Step 3: Mix in Veggies and Tomato

Once your turkey is cooked through, add the chopped mushrooms and cauliflower rice (if frozen, no need to thaw!). Stir everything together and cook for another 5 minutes. This lets the mushrooms soften and the cauliflower rice warm through, blending into the filling nicely. Then, stir in the tomato puree and mix until everything is coated evenly.

Step 4: Stuff Your Peppers and Bake

Spoon the turkey mixture into each prepared pepper generously. Don’t be shy—it’s the best part! Top each filled pepper with a good sprinkle of grated cheddar cheese. Pop the baking dish in the oven and bake for around 20-25 minutes until the peppers are tender and the cheese is bubbling and slightly golden.

Step 5: Garnish and Serve

Once out of the oven, sprinkle the stuffed peppers with finely chopped fresh parsley for a pop of freshness and color. Let them cool just a bit before digging in—you don’t want to burn your tongue but trust me, they’re worth the wait!

Top Tip

Over the years of making this Ground Turkey Stuffed Peppers Recipe, I’ve picked up a few tricks that really make a difference in flavor and texture. These tips helped me move from “good enough” to “everyone wants seconds.”

Don’t Overfill: Leaving a little space at the top for the cheese helps create that perfect golden crust without spilling over during baking.
Use a Cast Iron Skillet: Sautéing the turkey mixture in cast iron brings out deeper flavors thanks to excellent heat distribution.
Drain Excess Liquid: If your mushrooms or cauliflower rice release too much moisture, drain slightly before stuffing to avoid soggy peppers.
Let it Rest: After baking, let the peppers sit for at least 5 minutes—it helps the filling set and makes them easier to eat.

How to Serve Ground Turkey Stuffed Peppers Recipe

Garnishes

For me, fresh parsley is a must—not only does it look pretty, but its fresh, slightly peppery taste balances the richness of the cheese. Sometimes, I like a dollop of Greek yogurt or sour cream on the side, which adds a creamy tang and cools down the warm spices.

Side Dishes

I often serve these peppers alongside a crisp green salad or roasted asparagus for a light and colorful contrast. Occasionally, if I’m feeling indulgent, some garlic bread rounds out the meal perfectly.

Creative Ways to Present

For special dinners, I’ve arranged the stuffed peppers on a platter with heirloom cherry tomatoes and microgreens scattered around for a festive look. Adding a drizzle of balsamic glaze over each pepper before serving adds a tangy sweetness that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I store any leftover stuffed peppers in an airtight container in the fridge, and they keep well for up to 3 days. Reheating gently in the oven or microwave keeps their texture intact without drying them out.

Freezing

This recipe freezes beautifully. After baking, once cooled, wrap each stuffed pepper tightly in foil and place them in a freezer bag. They’ll last up to 2 months. When ready, thaw overnight in the fridge and reheat in the oven to warm through and refresh that melty cheese topping.

Reheating

I find reheating in a 350°F oven for about 15 minutes works best—this keeps the peppers tender and melts the cheese again without turning the filling dry or rubbery, which can happen in the microwave.

Frequently Asked Questions:

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works well and will give a slightly different but equally delicious flavor. Just adjust seasoning to your taste since chicken is milder.

Do I have to peel the peppers or prepare them in any special way?

No peeling necessary! Just slice off the tops, remove the seeds and membranes to create a nice cavity for stuffing. Choosing fresh, firm peppers helps them hold their shape during baking.

Is this recipe gluten-free?

Yes, this Ground Turkey Stuffed Peppers Recipe is naturally gluten-free since it relies on whole foods–there’s no bread or gluten-containing fillers. Just make sure any added ingredients like tomato puree are gluten-free too.

Can I prepare these ahead of time and bake later?

Definitely! You can prepare the filling and stuff the peppers, then store them covered in the fridge for up to 24 hours before baking. This makes dinner day super easy—just pop them in the oven when you're ready.

Final Thoughts

This Ground Turkey Stuffed Peppers Recipe has quickly become one of my go-to meals when I want something tasty, healthy, and homey without spending hours in the kitchen. It’s just the right blend of flavors and textures, and you’ll find yourself wanting to make it again and again. I hope you give it a try and discover how effortlessly delicious stuffed peppers can be!