I’ve always loved finding recipes that are both comforting and healthy, and this Stuffed Bell Peppers with Ground Turkey Recipe quickly became one of my favorites. When I first made them, I was amazed at how flavorful they were, yet so simple to prepare. The combination of tender bell peppers, seasoned ground turkey, and melty cheese makes this dish irresistible.

I enjoy making them for dinner because they’re not just tasty—they also feel like a complete meal. Honestly, once you try this recipe, it’s hard to go back to boring weeknight dinners. You can also enjoy similar flavors in the Coconut Crusted Mahi Mahi with Pineapple Beer Butter Sauce Recipe for a seafood twist.

Ingredients

Here’s what you’ll need to make this delicious dish. I’ve included some tips to help you get the best flavor and texture.

4 large bell peppers, any color – I like using red and yellow for sweetness and vibrant presentation. Wash and trim tops before stuffing.
1 pound ground turkey – Lean turkey works best for a tender filling, and I always go fresh rather than pre-packaged for better flavor.
1 cup cooked quinoa or rice – Adds texture and absorbs flavors; I personally prefer quinoa for a slightly nutty taste.
1 small onion, finely chopped – Adds sweetness and depth; I sauté mine for a few minutes for extra flavor.
2 cloves garlic, minced – Fresh garlic is key; it brings a punch of aroma that dried garlic can’t match.
1 can (14.5 oz) diced tomatoes, drained – I always choose no-salt-added for control over sodium.
1 teaspoon Italian seasoning – A classic blend that complements turkey perfectly; I sometimes add a pinch of crushed red pepper for heat.
½ teaspoon paprika – Adds subtle smokiness; I prefer smoked paprika for extra flavor.
Salt and pepper, to taste – Adjust at the end after tasting the filling.
½ cup shredded mozzarella cheese – Freshly grated melts better and gives a creamier texture.
2 tablespoons fresh parsley, chopped – Adds color and a hint of freshness right before serving.

Note: serves 4 generous portions.

Variations

I love experimenting with flavors and dietary options. Here are some variations you can try:

Dairy-Free: Swap mozzarella with dairy-free cheese or nutritional yeast for a cheesy flavor.
Low-Carb: Replace quinoa or rice with cauliflower rice for a lighter option.
Flavor Boost: Add a splash of balsamic vinegar to the turkey mixture for tangy depth. You might also enjoy a cheesy variation in the Mediterranean Pizza Recipe.
Extra Veggies: Toss in chopped zucchini, mushrooms, or spinach to boost nutrition.

Cooking Time

Here’s a quick breakdown of how long it takes to make this meal:

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Equipment You Need

I like to keep things simple, but these tools make the process easier:

Baking dish – Holds the stuffed peppers while they bake evenly.
Skillet – For sautéing onions, garlic, and browning ground turkey.
Mixing bowl – Combines the filling ingredients neatly.
Knife and cutting board – For chopping vegetables safely.
Spoon – To stuff peppers without spilling filling everywhere.

How to Make Stuffed Bell Peppers with Ground Turkey

Prepare the Bell Peppers

First, wash your peppers and carefully cut off the tops. Remove seeds and membranes so the filling fits perfectly. I like to lightly blanch them in boiling water for 3-4 minutes to soften slightly, which helps them cook evenly.

Cook the Filling

In a skillet, sauté onions and garlic until fragrant. Add the ground turkey and cook until browned, then stir in diced tomatoes, quinoa, and seasonings. I always taste and adjust salt and pepper at this stage for a perfectly balanced filling.

Stuff the Peppers

Spoon the turkey mixture into each pepper generously. Don’t overfill, but make sure each pepper is packed nicely. I like to top each one with shredded mozzarella for a gooey finish.

Bake the Peppers

Place stuffed peppers in a baking dish, cover with foil, and bake at 375°F (190°C) for 25 minutes. Remove the foil for the last 5 minutes to let the cheese melt and turn golden. I always check them at the end to ensure the peppers are tender but not mushy.

Garnish and Serve

Sprinkle fresh parsley on top before serving. It adds a burst of color and freshness that makes the dish look as good as it tastes.

Additional Tips for Making this Recipe Better

I’ve learned a few tricks from making this recipe multiple times:

I always use fresh garlic and onions—they make a huge difference in flavor.
Let the stuffed peppers rest for 5 minutes after baking; the flavors settle beautifully.
If using frozen quinoa, make sure it’s thawed and drained to prevent soggy filling.
I like to toast the quinoa lightly before mixing—it adds a subtle nuttiness.
For extra flavor, I sometimes stir in a teaspoon of tomato paste with the turkey mixture.

How to Serve Stuffed Bell Peppers with Ground Turkey

These peppers are colorful enough to serve straight from the oven, but I like a few extra touches. You can drizzle a little olive oil over the top or sprinkle some extra cheese before serving. Pairing them with a crisp green salad or roasted vegetables makes for a complete and visually appealing meal. I also love plating each pepper upright in the center of the dish—it looks gourmet without extra effort.

Nutritional Information

Here’s a quick look at the nutritional profile for one stuffed pepper:

Calories: 320 – A satisfying and filling portion.
Protein: 28g – Thanks to the turkey and quinoa.
Carbohydrates: 20g – From quinoa and bell peppers.
Fat: 12g – Mostly from the cheese and turkey.

Make Ahead and Storage

Storing

I often make these ahead for busy weeknights. Store in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen if left overnight.

Freezing

Stuffed peppers freeze well. Wrap individually in foil or place in a freezer-safe container for up to 3 months. I recommend thawing them overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F (175°C) for 15-20 minutes or until warmed through. I find covering with foil keeps them from drying out.

Why You’ll Love This Recipe

Here’s why this dish quickly became a staple in my kitchen:

Quick and Easy: Prep and bake in under an hour, perfect for weeknights.
Healthy and Balanced: Protein, veggies, and grains all in one.
Versatile: Easy to modify for dietary preferences or add extra veggies.
Flavorful: Seasonings and fresh ingredients make each bite satisfying.
Great for Meal Prep: Stores well, freezes well, and tastes even better the next day.

Ash Tyrrell