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); 1 small onion (60g, finely chopped); 2 garlic cloves (minced); 1 cup cauliflower rice (120g, frozen); 1 cup mushrooms (80g, chopped); 2 tbsp fresh parsley (finely chopped); 14 oz ground turkey (400g, 7% fat); 1 1/4 cup grated cheddar (120g); 2 tbsp olive oil; 3 tbsp tomato puree; 1 tbsp dried Italian herbs; 1/2 tsp salt (or more to taste); 1/2 tsp pepper

There’s something so satisfying about a home-cooked meal that feels both nutritious and comforting. This Ground Turkey Stuffed Peppers Recipe hits that perfect balance with juicy bell peppers roasted to tender perfection, filled with a flavor-packed turkey and veggie mixture topped with melty cheddar. It’s quick, wholesome, and perfect for weeknight dinners when you want something that feels special but doesn’t keep you in the kitchen forever.

The image shows three stuffed bell peppers in a white baking dish on a white marbled surface. Each pepper is filled with a mix of finely chopped ingredients that look like cooked grains or meat, topped with melted light yellow cheese that is slightly browned and bubbly. The peppers are vibrant in color: orange and red, with a soft roasted texture. Small pieces of green herbs are sprinkled on top and around the peppers, adding a fresh touch. The baking dish has some oily juices pooled around the peppers, adding a glossy shine 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

Honestly, this recipe quickly became one of my go-to meals. It’s an all-in-one dish that doesn’t skimp on flavor or nutrition. Plus, it’s endlessly adaptable, which makes it a winner for busy weeknights or when you want to impress friends with minimal effort.

Healthy and Low-Carb: Using ground turkey and cauliflower rice keeps it lean without losing that satisfying, hearty feel.
Quick Prep and Cook Time: From prep to plate in about 30 minutes—perfect for those evenings when time is tight.
Big Flavor, Minimal Fuss: The mix of Italian herbs, garlic, and tomato puree creates a rich, savory filling that tastes like you spent hours cooking.
Versatile and Customizable: Switch up the veggies or cheese to suit whatever you have on hand; it still turns out fantastic.

Ingredients & Why They Work

Each ingredient plays a key role in making this Ground Turkey Stuffed Peppers Recipe both delicious and balanced. From the tender bell peppers to the umami-rich mushrooms and sharp cheddar, these flavors and textures come together beautifully. Here are a few tips on choosing your ingredients to get the best outcome.

Flat lay of three fresh bell peppers in assorted colors with seeds and stalks removed, a small white bowl of golden olive oil, one small whole onion with papery skin intact, a neat pile of raw ground turkey, two whole uncracked garlic cloves, a small white bowl filled with cauliflower rice, a small heap of chopped fresh mushrooms, a small white bowl holding vibrant red tomato puree, a small white bowl with mixed dried Italian herbs, a small white bowl of coarse salt, a small white bowl of whole black peppercorns, a small mound of grated cheddar cheese, and a small bunch of fresh parsley sprigs 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

Bell Peppers: I love using assorted colors because they bring a natural sweetness and make the dish pop visually—choose fresh and firm ones for best roasting results.
Ground Turkey: Opt for lean (around 7% fat) to keep things healthy but still juicy; turkey is less greasy than beef, so it balances well with the veggies.
Onion: A small onion finely chopped adds subtle sweetness and depth to the filling without overpowering it.
Garlic: Minced cloves infuse the filling with savory warmth; fresh garlic always works best here.
Cauliflower Rice: Using frozen cauliflower rice is a time-saver, and it packs in fiber while keeping carbs low.
Mushrooms: Chopped mushrooms add a meaty texture and enhance the earthiness—don’t skip them!
Tomato Puree: A few tablespoons boost the savory, tangy notes without making the filling too wet.
Dried Italian Herbs: This blend brings in the Mediterranean aromas that tie the turkey and veggies together perfectly.
Cheddar Cheese: Grated cheddar melts over the top, adding creaminess and a slight sharpness that's irresistible.
Fresh Parsley: A sprinkle at the end brightens the whole dish with fresh, herbal notes.

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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 like to think of this recipe as a flexible canvas. I usually keep it simple with the classic ingredients, but I’ve had great fun adding my twists here and there. Feel free to personalize this to suit your taste buds or what your pantry holds.

Variation: Sometimes I swap out the cheddar for mozzarella for a milder, gooier topping. It’s a fun change that still works great.
Spice it Up: Adding a pinch of red pepper flakes into the filling gives it a subtle kick that I absolutely adore.
Veggie Boost: Toss in some chopped zucchini or spinach if you want more greens in there without altering the core flavor.
Make it Dairy-Free: Use dairy-free cheese or skip the cheese entirely and add a drizzle of olive oil on top before baking for a different but tasty finish.

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

Six stuffed bell pepper halves sit inside a white baking dish on a white marbled surface, each filled with a mix of browned cooked filling topped with melted light yellow cheese. The peppers are in red, orange, and green colors, with the cheese slightly browned in spots and sprinkled with chopped green herbs. The texture of the filling looks chunky and moist, filling the pepper halves fully. The baking dish edges show some golden melted cheese spots. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare and Roast the Peppers

Start by preheating your oven to 400°F (200°C). While it warms up, cut the tops off your peppers and carefully remove the seeds and membranes. Give them a quick brush inside and out with olive oil to enhance roasting. Pop these in your oven for about 10 minutes just to soften them up slightly without losing their shape—this prevents sogginess once stuffed.

Step 2: Cook the Filling

While the peppers are roasting, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent, around 3 minutes. Then toss in the minced garlic for another minute until fragrant. Now add the ground turkey, breaking it apart with a spoon, and cook until it’s no longer pink.

Next, stir in your chopped mushrooms and cauliflower rice, letting everything cook down for about 4-5 minutes so the flavors blend. Mix in the tomato puree, dried Italian herbs, salt, and pepper. Cook for a couple more minutes so the filling thickens up a bit.

Step 3: Stuff and Bake

Pull your softened peppers out of the oven and fill each one generously with the turkey and veggie mixture—pack it in but don’t overfill to avoid spills. Sprinkle the grated cheddar evenly over the top of each stuffed pepper. Now return them to the oven and bake for another 10-15 minutes until the cheese is luscious and golden, and the peppers are perfectly tender.

Top Tip

After making the Ground Turkey Stuffed Peppers Recipe several times, I’ve learned little tweaks that make a big difference—these tips really helped me nail consistency and flavor every time.

Don’t Overfill: Leaving a little space near the top prevents the cheese from spilling over and burning on the pan.
Use Frozen Cauliflower Rice: It’s easier to measure, adds moisture without making filling watery, and speeds up prep.
Let Peppers Steam Briefly After Roasting: Cover with foil right out of the oven; it helps them stay tender but not mushy.
Season Filling Generously: Since peppers are mild, a good hit of salt and herbs in the filling lifts the whole dish flavor-wise.

How to Serve Ground Turkey Stuffed Peppers Recipe

Ground Turkey Stuffed Peppers - Serving Suggestion

Garnishes

I usually sprinkle some freshly chopped parsley on top to add a fresh, vibrant pop of green and mild herby flavor. Sometimes, I like to add a dollop of Greek yogurt or sour cream on the side—it adds a nice cool creaminess that contrasts the warm, savory filling beautifully.

Side Dishes

This is a pretty complete meal on its own, but if I want to bulk it up a bit, I serve it with a simple mixed green salad with lemon vinaigrette or some roasted garlic mashed cauliflower. For a heartier option, crusty garlic bread is a great crowd-pleaser.

Creative Ways to Present

For entertaining or special occasions, I’ve served these stuffed peppers as individual appetizers by cutting them in half after baking — perfect bite-sized treats. Another fun idea is setting them in a baking dish for a colorful, rustic centerpiece that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and have found they'll keep well for up to 3 days. Reheating in the oven or microwave works fine, though the oven helps keep the pepper less soggy.

Freezing

This recipe freezes beautifully. After baking, cool the peppers completely, then wrap individually in foil or place in freezer-safe containers. They’ll keep for up to 2 months. When ready to eat, thaw overnight and reheat in the oven for best texture.

Reheating

I prefer reheating in a preheated oven at 350°F (175°C) for about 15 minutes—this keeps the peppers from getting soggy and the cheese nice and melty again. If you’re in a hurry, microwave on medium power, but keep an eye on it to avoid drying out.

Frequently Asked Questions:

Can I use other meats instead of ground turkey?

Absolutely! Ground chicken, beef, or pork all work well. Just adjust the seasoning and cook times if needed to suit the meat's flavor and fat content.

How do I prevent the peppers from becoming soggy?

Roasting the peppers briefly before stuffing helps prevent sogginess by firming them up. Also, avoid overfilling and consider covering stuffed peppers loosely with foil while baking to keep moisture balanced.

Can I make this recipe dairy-free?

Yes! Skip the cheddar cheese or substitute it with a dairy-free cheese alternative. Adding extra herbs and a drizzle of olive oil can help keep the dish flavorful and moist without the cheese.

Is cauliflower rice necessary in the filling?

Cauliflower rice adds fiber and bulk without extra carbs, but you can omit it or substitute with cooked quinoa or brown rice if you prefer. Just keep an eye on moisture to avoid a soggy filling.

Final Thoughts

This Ground Turkey Stuffed Peppers Recipe has become a favorite in my kitchen for good reason—it’s wholesome, satisfying, and doesn’t take hours to prepare, but still feels like a meal you’d be proud to serve. I hope you enjoy making it as much as I do, and that it brings a little joy and comfort to your dinner table just like it does mine.