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Stuffed Bell Peppers with Ground Turkey Recipe
Ash Tyrrell

Stuffed Bell Peppers with Ground Turkey Recipe

I’ve always loved finding recipes that are both comforting and healthy, and these stuffed bell peppers with ground turkey quickly became one of my favorites. When I first made them, I was amazed at how flavorful they were, yet so simple to prepare.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.