These Ground Turkey Stuffed Peppers are an easy weeknight dinner packed with lean protein, hidden veggies, brown rice, and plenty of melty cheese for a dish the whole family will love.
Whenever I'm stuck in a dinner rut, stuffed peppers are always one of the first meals I come back to. I already have my Air Fryer Stuffed Peppers when I'm craving a vegetarian dinner, but I wanted to create a version with meat too. Enter these Ground Turkey Stuffed Peppers!
These aren't your average stuffed peppers though! As a dietitian, I'm always looking for simple ways to sneak more nourishing ingredients into meals while keeping them family-friendly. The veggies disappear right into the filling, making these stuffed peppers a dinner the whole family will love, even the picky eaters at the table! Paired with lean ground turkey, brown rice, and plenty of melty cheese, this is one of those easy weeknight dinners that deserves a spot in your regular rotation!
Why This Recipe Is Dietitian Approved
- A balanced meal. Each serving combines lean protein, vegetables, whole grains, and healthy fats for a satisfying dinner.
- Family-friendly. The shredded zucchini blends right into the filling, making it an easy way to add extra vegetables without anyone noticing.
- Perfect for busy weeknights. These stuffed peppers are so simple to prepare!
Ground Turkey Stuffed Peppers Recipe
Ingredients, Swaps, & Tips
Bell peppers. Any color works here, but I love using a mix of red, yellow and orange for a pop of color on the plate! Look for peppers that can stand upright on their own so they hold the filling well.
Ground turkey. I like using lean ground turkey to keep this recipe light while still getting a great source of protein. Ground chicken works well as a substitute if that's what you have on hand.
Zucchini. Shredded and squeezed of excess water, this is my favorite way to sneak in extra veggies without anyone noticing! Squeezing out the moisture is key so your filling doesn't turn watery.
Onion. Yellow onion adds savory depth to the filling. Dice it small so it cooks down and blends right into the mixture.
Garlic powder, Italian seasoning & red pepper flakes. This simple spice combo is what gives the filling all its flavor without any extra effort. Adjust the red pepper flakes up or down depending on your spice preference.
Olive oil. Just a couple teaspoons to sauté the onion and get things started.
Brown rice. Cooked brown rice bulks up the filling and adds fiber and whole grains to make this a more balanced, filling meal. Feel free to swap in quinoa or another cooked grain you have on hand.
Tomato sauce. I recommend a low sodium option so you can control the salt in the recipe yourself. This is what brings everything together and keeps the filling moist.
Balsamic vinegar. Just a tablespoon adds a subtle tangy sweetness that balances out the tomato sauce beautifully.
Mozzarella & parmesan cheese. A mix of melty mozzarella and salty, sharp parmesan on top gives you the best of both worlds! Gooey and flavorful.
Fresh basil. For topping! A little fresh basil at the end brightens up the whole dish and adds a nice pop of color.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 375°F. Slice the 4 large bell peppers, any color in half lengthwise and remove the seeds. Place cut-side up in a large ceramic baking dish.
- Make the pepper filling: add the olive oil to a large skillet over medium-high heat. Once hot, add the onions. Cook until fragrant, once fragrant add the Canadian ground turkey, Italian seasoning, garlic powder and red pepper flakes. Brown the meat, using a spatula to gently break up the turkey until it is cooked through (about 5 minutes). Once the meat is cooked, add the shredded zucchini and stir to combine.
- To the pan, add tomato sauce and balsamic vinegar. Bring to a simmer.
- Remove from heat, stir in the cooked rice and half of both the mozzarella and parmesan.
- Fill the peppers: Spoon the filling generously into each pepper half. Top each pepper with the remaining cheese.
- Pour a bit of water into the pan with the peppers (about 2 tablespoon or just enough to barely cover the bottom of the pan). Bake uncovered for 30 to 35 minutes, until the peppers are soft and the cheese is nice and melted.
- Serve warm with a sprinkle of fresh basil.
Substitutions
Gluten Free
This recipe is naturally gluten-free!
Dairy Free
Substitute the mozzarella and parmesan with your favorite dairy-free cheese alternatives.
Nut Free
This recipe is naturally nut-free!
Variations
- For added veggies: add shredded carrots along with the zucchini into the filling
- For added fiber: substitute the rice with rinsed and drained red lentils
Equipment
Storage
These ground turkey stuffed peppers are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
To reheat, place the pepper halves on a microwave-safe plate and microwave for about 1 minute, or warm them in the air fryer at 375°F for 5-7 minutes until heated through.
Top Tips for Success
Skip the oven and make these on the BBQ instead!
- Preheat the grill to 400°F and lightly oil the grates. Grill the pepper halves on both sides until they begin to soften, about 6-8 minutes. Remove the peppers from the grill, fill them with the turkey mixture, then reduce the heat to 350-375°F. Return the stuffed peppers to the grill, close the lid, and cook for about 20 minutes, or until the peppers are fork tender. Sprinkle with the remaining cheese during the last 5 minutes of cooking and let it melt before serving.
Frequently Asked Questions
Absolutely! Ground chicken works as a 1:1 substitute and is just as delicious.
You can find lots of serving suggestions in my blog post here!
More Staple Weeknight Dinners From a Dietitian
If you liked these ground turkey stuffed peppers, try these recipes:
- Big Mac Burger Bowls
- Crockpot BBQ Pulled Pork Bowls
- Ground Beef Zucchini Casserole
- Crispy Baked Ground Chicken Tacos
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these ground turkey stuffed peppers, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Ground Turkey Stuffed Peppers
Ingredients
- 4 large bell peppers, any color
- 2 teaspoon olive oil
- ½ cup yellow onion, diced (about ½ an onion)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1 lb ground turkey, uncooked
- 2 zucchinis, shredded and squeezed of excess water
- 15 oz low sodium tomato sauce, about 2 cups
- 1 tablespoon balsamic vinegar
- 1 ½ cups brown rice, cooked
- 1 cup parmesan cheese
- fresh basil, for topping
Instructions
- Preheat the oven to 375°F. Slice the 4 large bell peppers, any color in half lengthwise and remove the seeds. Place cut-side up in a large ceramic baking dish.
- Make the pepper filling: add the olive oil to a large skillet over medium-high heat. Once hot, add the onions. Cook until fragrant, once fragrant add the Canadian ground turkey, italian seasoning, garlic powder and red pepper flakes. Brown the meat, using a spatula to gently break up the turkey until it is cooked through (about 5 minutes). Once the meat is cooked, add the shredded zucchini and stir to combine.
- To the pan, add tomato sauce and balsamic vinegar. Bring to a simmer.
- Remove from heat, stir in the cooked rice and half of both the mozzarella and parmesan.
- Fill the peppers: Spoon the filling generously into each pepper half. Top each pepper with the remaining cheese.
- Pour a bit of water into the pan with the peppers (about 2 tablespoon or just enough to barely cover the bottom of the pan). Bake uncovered for 30 to 35 minutes, until the peppers are soft and the cheese is nice and melted.
- Serve warm with a sprinkle of fresh basil.
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