These Ground Turkey Stuffed Peppers are jam-packed with lean ground turkey, brown rice and marinara for a flavorful high protein dinner. Easy to make even on busy weeknights!
Switch things up with cheesy ground chicken stuffed peppers and spicy Mexican stuffed peppers.
This ground turkey stuffed peppers recipe is almost like the one my mom and grandma used to make, except they used beef, no marinara, and kept the seasoning simple.
Thatโs what they had on hand in Eastern Europe back then, but the ingredients were always fresh and high quality and therefore delicious.
Adding marinara and extra seasonings still doesnโt take away from that cozy, comforting feeling this healthy dinner brings!
Why Youโll Love This Recipe
- High in protein: Get 36 grams of protein in 1 1/2 of stuffed peppers with ground turkey.
- Easy clean up: After you cook the rice, everything bakes together in one pot.
- Full of flavor: The turkey absorbs the seasonings and marinara, so each bite is juicy and tasty.
- Enjoy leftovers: These healthy stuffed peppers heat up beautifully!
Ingredients for Ground Turkey Stuffed Peppers
You only need a handful of ingredients.
- Bell peppers: I like to mix bell peppers of all colors, but use whatever you prefer. The bigger, the better because it gives you more room for filling.
- Ground turkey: A lean meat perfect for adding protein without the extra fat.
- Onion: A must-have for a flavorful base, you can use white or yellow onion.
- Cooked brown rice: To make the filling extra hearty. Feel free to swap in white rice if thatโs what you have on hand.
- Marinara sauce: Use your favorite, I like Raoโs or homemade marinara.
- Chicken broth: Poured in the pan to keep the peppers tender and add flavor. If I donโt have my homemade chicken broth, I use low sodium store-bought, or you can swap in vegetable broth.
- Seasonings: Italian seasoning, salt, and pepper.
- Oil: For sauteeing, I like olive oil or avocado oil.
- For serving: I love adding a sprinkle of fresh parsley, a dollop of sour cream or Greek yogurt, and some warm bread or dinner rolls on the side.
How to Make Ground Turkey Stuffed Peppers
A quick prep time and longer cook time makes this a relaxed dinner. Preheat oven to 400 F.
- Prep the peppers: Slice the tops off, remove the seeds, and dice the tops (around the stems) to fry for the filling.
- Saute the veggies: Heat olive oil in a Dutch oven or skillet over medium-high heat. Add onion and diced peppers, saute for 5 minutes, then stir in Italian seasoning.
- Stuff the peppers: Combine in a bowl along with ground turkey, brown rice, marinara, salt, and pepper. Fill each pepper with the mixture, stand them upright in the pot and top with 1 cup marinara. Pour the rest of the marinara and chicken broth around the peppers.
- Bake: Pop the lid on and bake for 45 minutes, then remove from oven and let stuffed peppers rest for 10 minutes.
Tips for Best Results
- Use a pot with tight fitting lid: A snug lid keeps the peppers tender by trapping moisture and helps the flavors meld as they cook.
- Pre-cook the rice: Uncooked rice would need more liquid to cook through. Pre-cooking the rice ensures itโs fully cooked and helps keep the filling from getting too soggy.
- Use the juices for serving: There will be plenty! Drizzle on top before serving, itโs packed with all the flavor from the peppers and filling.
- Make ahead: You can assemble them ahead of time and keep them refrigerated until youโre ready to bake. It saves tons of time on hectic weeknights.
Variations
- Ground meat: I love stuffed peppers with ground turkey, but you can also use ground beef like my mom and grandma did, or try ground chicken, pork, or sausage for a different twist.
- Instead of brown rice: You can use white rice, quinoa or couscous.
- Add extra veggies: Add sauteed zucchini, mushrooms, corn, celery, or diced carrots.
- Make low carb: Cauliflower rice gives you the same texture but with fewer carbs.
Serving Ideas
Ground turkey stuffed peppers are hearty enough to stand on their own, but they pair great with a simple salad, roasted vegetables, or dinner rolls.
And donโt forget a dollop of sour cream or Greek yogurt for extra creaminess! Try blended cottage cheese for extra protein boost! You can also sprinkle some cheddar cheese or Parmesan on top.
How to Store and Reheat
Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat: You can easily microwave them or place in a pot with any leftover broth. Cover and let simmer until heated through.
Freeze: I wouldnโt recommend freezing cooked peppers because when thawed, they get too watery.
FAQs
No. For most recipes, stuffing raw peppers works great since theyโll cook and soften as they bake, and it keeps them a bit firmer which I like. But, you can if you prefer them softer.
Yes. Saute the filling in a skillet first, then tightly wrap the peppers with two layers of aluminum foil. You might need add more baking time.
More Stuffed Pepper Recipes to Try
Ground Turkey Stuffed Peppers
Equipment
Ingredients
- 6 large sweet bell peppers
- 1 medium onion, finely chopped
- 3 tablespoons olive oil, extra virgin
- 1 tablespoon Italian seasoning
- 1 pound ground turkey, uncooked
- 2 cups brown rice, cooked
- 2 3/4 cups marinara sauce, I like Raoโs or homemade (divided)
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups chicken broth, low sodium
- Parsley, sour cream or Greek yogurt, bread or dinner rolls, for serving
Instructions
- Preheat oven to 400 degrees F. Slice the tops off the bell peppers and remove the seeds and membranes inside. Cut off the pepper part around the stems and dice it, we are going to fry it for the filling.
- Preheat Dutch oven on medium-high heat and add olive oil. Add onion and diced bell peppers, saute for 5 minutes, stirring occasionally. Add Italian seasoning, and saute for 30 more seconds, stirring a few times.
- Transfer to a large bowl along with ground turkey, brown rice, 3/4 cup marinara sauce, salt and pepper. Mix with a spatula to combine.
- Spoon the prepared filling into each bell pepper, dividing evenly. Stand upright in the Dutch oven. Top stuffed peppers with 1 cup of marinara sauce, then spread remaining 1 cup of marinara along with chicken broth around them, at the bottom of the pot.
- Cover with a lid and bake for 45 minutes. Remove from the oven and let stand for 10 minutes.
- Serve hot drizzled with the sauce they cooked in, garnished with parsley and sour cream or Greek yogurt on a side, and a slice of whole wheat or rye bread or dinner rolls to dunk into the delicious sauce!
Notes
- Store: Refrigerate leftovers for up to 5 days in an airtight container. Reheat in microwave or place in a pot with remaining broth, cover and simmer for 5-10 minutes until steamed through.
- Freeze: Do not freeze as peppers will become too watery when thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
