Why You’ll Love Ground Turkey Stuffed Peppers Recipe
- Easy to make with simple pantry-friendly ingredients.
- Ready in just 40 minutes from start to finish.
- High in protein thanks to lean ground turkey.
- Naturally gluten-free when using a gluten-free taco seasoning.
- A delicious way to enjoy more vegetables.
- Perfect for meal prep and reheats beautifully.
- Kid-friendly flavors with cheesy goodness in every bite.
- Easily customizable with your favorite toppings and seasonings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 medium bell peppers
- 3 tablespoons olive oil, divided
- 1/4 teaspoon sea salt
- 1/2 large red onion, diced
- 1 1/2 pounds ground turkey
- 3 tablespoons taco seasoning
- 3/4 cup water
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 cups shredded cheddar cheese
Directions
- Preheat your oven to 400°F (204°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Trim a very thin slice from the bottoms if needed so they stand upright without creating a hole.
- Arrange the peppers upright in a baking dish. Drizzle with 2 tablespoons of olive oil and sprinkle with the sea salt.
- Bake for about 15 minutes, or until the peppers begin to soften and the edges are slightly wrinkled. Remove and blot any excess moisture inside the peppers with paper towels.
- While the peppers bake, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for 5 to 10 minutes until softened and lightly golden.
- Push the onions to the side and add the ground turkey. Cook for 8 to 10 minutes, breaking it into crumbles until fully cooked.
- Stir in the taco seasoning and water. Simmer for 3 to 4 minutes until most of the liquid has evaporated.
- Mix in the drained diced tomatoes until evenly combined.
- Lower the oven temperature to 350°F (177°C). If necessary, blot any remaining liquid from inside the peppers.
- Fill each pepper halfway with the turkey mixture. Sprinkle with a portion of the shredded cheddar cheese, then add the remaining filling and top with the rest of the cheese.
- Return the stuffed peppers to the oven and bake for about 10 minutes, or until the cheese is completely melted and bubbly.
- Serve warm with your favorite toppings, such as chopped cilantro, sour cream, or sliced avocado if desired.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Swap the ground turkey for lean ground chicken or ground beef.
- Use Monterey Jack, Pepper Jack, mozzarella, or a Mexican cheese blend instead of cheddar.
- Add cooked rice, quinoa, or cauliflower rice to make the filling even heartier.
- Stir in black beans or corn for extra texture and flavor.
- Make it spicy by adding diced jalapeños, crushed red pepper flakes, or hot sauce.
- Replace the taco seasoning with Italian seasoning and mozzarella for a different flavor profile.
- Top with fresh cilantro, green onions, diced avocado, or a dollop of sour cream before serving.
Storage/Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap each cooled stuffed pepper individually or place them in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat in the oven, place the peppers in a baking dish, cover loosely with foil, and warm at 350°F (177°C) for 20 to 25 minutes, or until heated through.
For a quicker option, microwave individual peppers for 2 to 4 minutes, checking halfway through until thoroughly warmed.
FAQs
Can I make these stuffed peppers ahead of time?
Yes. Assemble the peppers up to a day in advance, cover, refrigerate, and bake when ready to serve.
What color bell peppers work best?
Red, yellow, orange, and green peppers all work well. Red and orange peppers are sweeter, while green peppers have a slightly more savory flavor.
Can I use ground chicken instead of turkey?
Absolutely. Ground chicken is an excellent substitute and cooks similarly.
Do I have to pre-bake the peppers?
Pre-baking helps soften the peppers and ensures they become tender after the final bake.
Can I freeze stuffed peppers?
Yes. They freeze very well for up to 3 months and make an excellent meal-prep option.
How do I keep the peppers from becoming watery?
Drain the diced tomatoes well and blot any moisture from the peppers after the initial bake before adding the filling.
What can I serve with stuffed peppers?
They pair well with a simple green salad, roasted vegetables, Mexican rice, or tortilla chips.
Can I make this recipe low carb?
Yes. The recipe is already relatively low in carbohydrates. You can also use a low-carb taco seasoning to reduce carbs further.
Can I add rice to the filling?
Yes. Stir in cooked rice, brown rice, quinoa, or cauliflower rice to stretch the filling and add extra texture.
How do I know when they’re done?
The peppers should be tender, the filling hot throughout, and the cheese fully melted and lightly bubbly.
Conclusion
Ground Turkey Stuffed Peppers are a delicious combination of lean protein, colorful vegetables, and gooey melted cheese that the whole family will enjoy. They’re easy enough for a weeknight meal yet satisfying enough to serve guests. With simple ingredients, endless customization options, and excellent make-ahead potential, this recipe is one you’ll find yourself making again and again.
Ground Turkey Stuffed Peppers
These ground turkey stuffed peppers are hearty, cheesy, and packed with flavorful taco-seasoned turkey and tomatoes. They’re an easy, satisfying meal that’s perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Bake
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
- 6 medium bell peppers
- 3 tbsp olive oil, divided (2 tbsp and 1 tbsp)
- 1/4 tsp sea salt
- 1/2 large red onion, diced (about 1 cup)
- 1 1/2 lb ground turkey
- 3 tbsp taco seasoning
- 3/4 cup water
- 1 (14.5-oz) can diced tomatoes, drained
- 2 cups cheddar cheese, shredded
Instructions
- Preheat the oven to 400 degrees F (204 degrees C).
- Cut the tops off the bell peppers and remove the seeds and ribs. Trim a thin slice from the bottoms if needed so they stand upright without creating a hole.
- Place the peppers upright in a baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with sea salt.
- Bake for about 15 minutes, until slightly softened and the edges begin to pucker. Blot any excess liquid from inside the peppers.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large saute pan over medium heat. Cook the diced onion for 5 to 10 minutes until translucent and lightly golden.
- Add the ground turkey and cook, breaking it apart, for 8 to 10 minutes until fully cooked.
- Stir in the taco seasoning and water. Simmer for 3 to 4 minutes until most of the liquid has evaporated.
- Mix in the drained diced tomatoes.
- Reduce the oven temperature to 350 degrees F (177 degrees C). Blot any remaining liquid from the peppers. Fill each pepper halfway with the turkey mixture.
- Top each pepper with 2 to 3 tablespoons of shredded cheddar cheese, then add the remaining filling and finish with the remaining cheese.
- Bake for about 10 minutes, or until the cheese is melted. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven or microwave until heated through.
- Use Monterey Jack or a Mexican cheese blend in place of cheddar if desired.
- Serve with rice, cauliflower rice, or a fresh salad.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 392 kcal
- Sugar: 7 g
- Sodium: 760 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 98 mg
