Ground Turkey Stuffed Peppers

Stuffed peppers are a nostalgic comfort food and a budget-friendly option for busy weeknights. These ground turkey stuffed peppers are a lighter twist on the classic, featuring juicy turkey, fluffy rice, and a flavorful tomato-based sauce—all cooked in one pan for ultimate convenience. After stuffing the peppers, they’re baked to perfection, making this a simple, satisfying, and delicious dinner. Whether you’re meal-prepping or feeding the family, this recipe is a winner. Plus, it’s part of my March 2024 grocery series, where I transformed a $50 grocery haul into five incredible meals—don’t miss the rest of the series for more inspiration!

ground turkey stuffed peppers Ingredient Notes:

Green Bell Peppers: These are classic for stuffed peppers because they hold up well during baking. You can also use red, yellow, or orange bell peppers for a sweeter flavor. Be sure to buy peppers large enough to hold the stuffing.

Ground Turkey: Due to it’s rich vitamin and mineral content, I like to opt for lean ground turkey. It keeps the dish light, but still savory and hearty. You can also substitute with ground chicken or beef if preferred.

Rice: Basmati or jasmine rice works best because of their fluffy texture. Rinse the rice before cooking to remove excess starch and ensure it cooks evenly. Be sure to store leftovers immediately after they have cooled down to avoid the rice growing bacteria from sitting out at room temperature.

Nutritional Yeast: Adds a cheesy, nutty flavor to the dish and is a great dairy-free alternative that is high in protein and B vitamins. You can substitute with grated Parmesan or cheddar if you don’t need the dish to be dairy-free.

Crushed Tomatoes: Rich in antioxidants, fiber, and minerals, crushed tomatoes add a savory moisture to the rice mixture. Choose a high-quality brand for the best flavor, as this forms the base of your rice mixture. You can also hand crush fresh tomatoes, however I like to buy canned and save time.

GROUND TURKEY STUFFED PEPPERS

Recipe by Jenn Lueke

4.5 from 32 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Stuffed peppers are a nostalgic comfort food and a budget-friendly option for busy weeknights. These ground turkey stuffed peppers are a lighter twist on the classic, featuring juicy turkey, fluffy rice, and a flavorful tomato-based sauce—all cooked in one pan for ultimate convenience. After stuffing the peppers, they’re baked to perfection, making this a simple, satisfying, and delicious dinner. Whether you’re meal prepping or feeding the family, this recipe is a winner. Plus, it’s part of my March 2024 grocery series, where I transformed a grocery haul into five incredible meals—don’t miss the rest of the series for more inspiration!

Cook Mode

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Ingredients

• 4 green bell peppers, cut in half, seeds removed

• 2 tablespoons olive oil, (divided)

• 1 pound ground turkey

• 1 teaspoon kosher salt, additional to taste

• 1/2 teaspoon ground black pepper

• 2 teaspoons garlic powder

• 1 teaspoon dried oregano

• 1/4 teaspoon red pepper flakes (optional)

• 1 large yellow onion, diced

• 1 1/4 cups basmati or jasmine rice, rinsed

• 2 tablespoons nutritional yeast

• 2 cups low-sodium chicken or vegetable broth

• 14 ounces crushed tomatoes (half of a 28-ounce can)

• 2 ounces baby spinach, roughly chopped

Directions

• Preheat the oven to 400°F.
• Slice the bell peppers in half, remove the insides, and lightly cover the outside of each with 1 tablespoon of olive oil and a pinch of salt. Place the peppers in a 9×13-inch baking dish and bake until softened, about 30 minutes.
• Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it apart into small pieces. Once fully cooked, add the salt, black pepper, garlic powder, oregano, and red pepper flakes (if using) and stir to combine. Remove the turkey from the skillet and set aside.
• In the same pan, add the yellow onion and sauté until softened, about 5 minutes. Add the rice and stir to combine, then mix in the nutritional yeast and a few pinches of salt.
• Pour in the broth, water, and crushed tomatoes, stir to combine and cover the skillet. Lower the heat to medium-low and cook until the rice is fluffy, about 15 minutes, stirring halfway through.
• Once the rice is cooked, add the baby spinach and continue cooking until wilted, about 1 minute. Add the cooked ground turkey and stir to combine.
• Fill each pre-baked bell pepper half with the turkey and rice mixture.
• Return the stuffed peppers to the oven to bake for 5 to 10 minutes. Top with additional nutritional yeast or shredded cheese, if desired.

Notes

• Store it: Refrigerate in a sealed container for up to 4 days. Storing the peppers and mixture separately is recommended.
• Reheat it: From the refrigerator, microwave until warm, 1 to 2 minutes. Or return to a 350ºF oven until warm, about 10 minutes.
• Pre-Baking Peppers: Softening the bell peppers in the oven before stuffing ensures they are tender after baking. You can also par-boil the peppers in a large pot (working in batches), for about 10 minutes to soften.
• Flavor Adjustments: For a spicier kick, add more red pepper flakes or a dash of hot sauce to the turkey mixture.
• Keep an eye on the rice while cooking. If it absorbs the liquid too quickly, add a splash of water or broth to prevent it from drying out.

Check out the other editions of my grocery series:

• February 2024 Series
• November 2023 Series
• September 2023 Series
• July 2023 Series
• May 2023 Series

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If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.