Name: Ground Turkey Stuffed Peppers Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 3 peppers (assorted colours, 330g, seeds and stalks removed); 2 tbsp olive oil; 1 small onion (60g, finely chopped); 14 oz ground turkey (400g, 7% fat); 2 garlic cloves (minced); 1 cup cauliflower rice (120g, frozen); 1 cup mushrooms (chopped, 80g); 3 tbsp tomato puree; 1 tbsp dried Italian herbs; 1/2 tsp salt (or more to taste); 1/2 tsp pepper; 1 1/4 cup grated cheddar (120g); 2 tbsp fresh parsley (finely chopped)

There’s just something so cozy and satisfying about stuffed peppers, isn’t there? This Ground Turkey Stuffed Peppers Recipe takes that comfort up a notch with juicy turkey, tender veggies, and melty cheddar all baked inside colorful bell peppers. It’s a tasty, low-carb dish that you can whip up in under 30 minutes—perfect for busy weeknights when you want a homemade meal without the fuss.

The dish shows three stuffed bell pepper halves placed in a white baking dish on a white marbled surface. Each pepper half has an orange or red skin, carved open and filled with a textured mixture of cooked minced ingredients in brown and orange shades, topped with melted and slightly browned cheese that stretches in thin strings. Small green herb bits are sprinkled over the cheese and inside the filling for color contrast. Juices mix with browned bits around the peppers inside the dish, adding a shiny, moist look to the scene. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ground Turkey Stuffed Peppers Recipe
Top Tip
How to Serve Ground Turkey Stuffed Peppers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ground Turkey Stuffed Peppers Recipe

Why You'll Love This Recipe

This Ground Turkey Stuffed Peppers Recipe ticks so many boxes for me. It’s a simple, balanced meal that’s hearty without being heavy. I love how the turkey stays juicy but light, and the peppers roast to tender sweetness. It’s a great way to sneak in veggies and still feel like you’re enjoying a comforting dinner.

Quick and Easy: You can have this entire meal on the table in just 30 minutes, which is great for busy days.
Healthy and Low-Carb: Using turkey and cauliflower rice makes it lighter, perfect if you’re watching carbs or just want something nutritious.
Colorful and Appealing: The mix of red, yellow, and green peppers makes the dish look as good as it tastes.
Family-Friendly: Everyone, even picky eaters, usually loves these stuffed peppers, especially when cheesy goodness is involved!

Ingredients & Why They Work

Every ingredient in this Ground Turkey Stuffed Peppers Recipe works like a little piece of a puzzle that fits perfectly. The ground turkey brings lean protein, mushrooms add a savory earthiness, and cauliflower rice keeps it low-carb but filling. Plus, that splash of tomato puree and Italian herbs really make the flavors pop.

Flat lay of three fresh bell peppers in assorted colors with seeds and stalks removed, a small white bowl of golden olive oil, one whole small onion with papery skin removed, a mound of raw ground turkey, two whole brown garlic cloves unpeeled, a small white bowl filled with cauliflower rice florets, a small pile of chopped fresh mushrooms, a small white bowl containing bright red tomato puree, a small white bowl of dried Italian herbs, a small white bowl of coarse salt, a small white bowl of black peppercorns, a small heap of grated cheddar cheese, and a few sprigs of fresh parsley arranged symmetrically on a clean white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Peppers: Choose vibrant bell peppers not only for color but for their sweet, mild flavor that softens beautifully in the oven.
Olive Oil: Adds subtle richness and helps sauté the veggies without overpowering the dish.
Onion: Finely chopped to blend easily, it brings a hint of sweetness and depth.
Ground Turkey: Opt for 7% fat for balance between juicy texture and lean protein.
Garlic: Freshly minced for that warm, aromatic punch.
Cauliflower Rice: Perfect low-carb filler that soaks up flavors without adding heaviness.
Mushrooms: Chop them small to distribute earthy flavor and add moisture.
Tomato Puree: Gives a concentrated tomato flavor without watering down the filling.
Dried Italian Herbs: A blend of oregano, basil, and thyme adds classic robust flavor.
Salt & Pepper: Adjust to taste—remember to season well because it brings all flavors to life.
Cheddar Cheese: Sharp and melty, it creates that irresistible golden top layer.
Fresh Parsley: A sprinkle at the end adds fresh color and a mild herbaceous note.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always like to switch things up depending on what I have on hand or the season. This recipe is so forgiving that you can tweak it without losing a bit of its charm. Give it a whirl with your favorite add-ins or tweaks to suit your mood and pantry.

Variation: Sometimes I swap mushrooms for chopped zucchini or spinach for a different veggie boost—it keeps things fresh and just as tasty.
Dairy-free: If you want to skip cheese, try a sprinkle of nutritional yeast for a cheesy flavor without dairy.
Spice it up: A pinch of chili flakes or smoked paprika adds a nice kick if you like a little heat.
Make it vegetarian: Replace turkey with cooked lentils or a plant-based meat alternative.

Step-by-Step: How I Make Ground Turkey Stuffed Peppers Recipe

The image shows six stuffed bell pepper halves arranged in a white baking dish on a white marbled surface. Each pepper half is filled with a browned, textured mixture of finely chopped ingredients with small dark and orange bits, topped with melted, slightly browned white cheese. The peppers vary in color, including red, green, and orange, and each is garnished with small green parsley pieces scattered on top. The baking dish's sides have some browned baked residue, adding a rustic touch. The scene focuses closely on the peppers, showing a juicy, cooked texture and fresh green herb accents photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Peppers

Start by cutting the tops off your bell peppers and scooping out the seeds and membranes. I like to keep the stems on the tops for extra charm when serving, but you can discard them if you prefer. Give them a quick rinse and set aside—this fresh prep is key to ensuring your peppers cook evenly and get tender without losing all their shape.

Step 2: Saute the Filling

Heat olive oil in a large skillet over medium heat. Toss in the onion and cook until it's translucent—about 3 minutes. Then add garlic and cook for another minute, just until fragrant. Next, add the ground turkey, breaking it apart with your spatula. Cook it until no longer pink, about 5-7 minutes. This is when your kitchen starts smelling incredible—don’t rush this step! Toss in mushrooms and cauliflower rice, stirring to combine so everything cooks through and the cauliflower softens.

Step 3: Add Seasonings and Tomato

Mix in the tomato puree and dried Italian herbs, then season with salt and pepper. Let everything simmer for a couple of minutes to marry the flavors. Taste now and adjust the seasonings if you need—this step makes all the difference so your filling isn’t bland.

Step 4: Stuff the Peppers and Bake

Stuff each bell pepper generously with the turkey mixture—don’t be shy, it makes the presentation and taste so satisfying. Arrange them upright in a baking dish and sprinkle the grated cheddar on top. Pop the dish into a preheated oven at 375°F (190°C) for about 20-25 minutes, until the peppers are tender and cheese is golden and bubbling. Keep an eye on them so the cheese doesn’t burn!

Step 5: Garnish and Serve

Once out of the oven, sprinkle with freshly chopped parsley for a burst of color and fresh flavor. Let the peppers cool for a few minutes before serving—this helps everything set a bit so it’s easier to eat and enjoy.

Top Tip

From my own kitchen adventures with this Ground Turkey Stuffed Peppers Recipe, a few tips can really elevate your results and save time.

Don't Overcook the Peppers: Aim for tender but still sturdy peppers so they hold the filling well without collapsing.
Season Generously: Ground turkey can be mild, so don’t skimp on herbs and salt to keep the filling flavorful.
Use a Hot Oven: A steady 375°F lets the cheese melt nicely while the peppers roast through evenly.
Let It Rest: Cooling slightly means the filling firms up and flavors settle—it’s worth the patience!

How to Serve Ground Turkey Stuffed Peppers Recipe

ground turkey stuffed peppers - Serving Suggestion

Garnishes

I usually dust my stuffed peppers with fresh parsley because it adds a lovely pop of green and fresh scent. Sometimes I toss on a little extra shredded cheddar or a drizzle of a tangy yogurt-based sauce if I have it handy. A squeeze of fresh lemon can brighten the whole dish, too.

Side Dishes

I love pairing these stuffed peppers with a simple mixed green salad dressed in lemon vinaigrette or some roasted sweet potatoes for a bit of natural sweetness. Garlic bread or even a side of quinoa works well if you want to stretch it.

Creative Ways to Present

For special occasions, I’ve arranged the stuffed peppers standing upright on a large platter, sprinkled with extra parsley and chopped nuts like toasted pine nuts for crunch. Sometimes I add a swirl of pesto or a dollop of sour cream on the side to make it feel a little festive.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed peppers in an airtight container in the fridge. They keep wonderfully for up to 3 days. I find they taste even better after the flavors have had a chance to meld overnight.

Freezing

This recipe freezes well if you want to prep in advance. I flash-freeze the stuffed peppers first on a baking sheet, then transfer them to a freezer bag to prevent them sticking together. They last about 2 months frozen, ready to reheat on a busy day.

Reheating

To reheat, I pop the stuffed peppers in a 350°F oven covered with foil for about 15-20 minutes until warmed through. This method keeps them from drying out. Sometimes I finish with a quick broil for a minute or two if I want to refresh the melty cheese topping.

Frequently Asked Questions:

Can I use other ground meats in this recipe?

Absolutely! While ground turkey keeps it lean and light, you can swap in ground chicken, beef, or pork if you want. Just adjust cooking times slightly depending on the fat content.

What’s the best way to prevent soggy peppers?

To keep peppers from getting soggy, make sure not to overbake them. Also, removing the seeds and membranes helps the peppers cook evenly. You can roast the peppers briefly before stuffing if you prefer a firmer texture.

Can I prepare this recipe ahead of time?

Yes! You can make the filling a day ahead and keep it in the fridge. Then stuff and bake the peppers when you’re ready to eat — this saves time on busy nights.

Is this recipe suitable for low-carb diets?

Definitely. Using cauliflower rice instead of traditional rice keeps the carbs low while still giving you that satisfying texture and bulk in the filling.

Final Thoughts

This Ground Turkey Stuffed Peppers Recipe is one I come back to again and again because it’s simple, nutritious, and just plain delicious. It’s the kind of dish that feels like a warm hug on your plate—perfect for sharing with loved ones or just treating yourself after a busy day. Give it a try, and I promise you’ll love how easy and satisfying it is!