Ground Turkey Stuffed Peppers
By Better Plate RecipesGround Turkey Stuffed Peppers are hearty bell pepper halves filled with lean ground turkey, onion, garlic, fire roasted tomatoes, brown rice, oregano, smoked paprika, and mozzarella. They bake until the peppers soften and the cheese melts into a golden, bubbling dinner top everyone can scoop.
Why You’ll Love This Recipe
These stuffed peppers are cozy, filling, and easy to portion. The bell pepper halves turn sweet as they bake, while the ground turkey filling brings savory flavor and plenty of protein. Brown rice makes the filling hearty, and fire roasted tomatoes with tomato paste give it a deeper, saucier taste without making it watery. Oregano and smoked paprika add warmth, and mozzarella melts over the top for that comforting baked finish. They also reheat well, which makes them helpful for leftovers or meal prep. Each serving feels like a full dinner without needing a separate side dish. The recipe is especially nice because the peppers do the serving for you, making dinner easy to portion, easy to reheat, and simple to pack the next day.
What Makes This Recipe Work
Cooking the filling before stuffing the peppers gives the turkey better texture and makes sure the onion, garlic, tomato paste, tomatoes, rice, and spices are fully combined. The peppers bake covered first, which traps steam and helps them soften without drying out. Removing the foil near the end lets the mozzarella melt and lightly brown. Brown rice gives the filling body, while drained fire roasted tomatoes and tomato paste add richness without making the peppers soupy. Fresh basil or parsley at the end keeps the finished dish from tasting too heavy. The best stuffed peppers are tender enough to cut with a fork but still sturdy enough to hold the filling. The method also protects texture, which matters for a healthy dinner. The heartier ingredients get enough heat, while the brighter finishes stay fresh enough to lift the whole plate.
Ingredient Notes & Easy Swaps
Bell peppers: Large bell peppers are easiest to stuff. Red, yellow, and orange peppers taste sweeter, while green peppers have a stronger flavor.
Ground turkey: 93% lean ground turkey keeps the filling high-protein without getting too dry. Ground chicken or lean ground beef can also work.
Onion and garlic: These build the base flavor for the filling. Cook the onion until softened before adding garlic so the garlic does not burn.
Tomato paste and fire roasted tomatoes: Tomato paste adds deeper flavor, while fire roasted tomatoes make the filling saucy. Regular diced tomatoes can work if drained well.
Cooked brown rice: This recipe uses cooked rice, not dry rice. Cooked white rice, quinoa, or cauliflower rice can work as swaps.
Oregano and smoked paprika: These season the turkey filling and keep it from tasting plain. Italian seasoning can replace oregano if needed.
Mozzarella: Mozzarella melts well over the peppers. Cheddar, provolone, or a dairy-free shredded cheese can also work.
Basil or parsley: Fresh herbs make the finished peppers taste brighter. Sprinkle them on after baking, not before.
Ground Turkey Stuffed Peppers
Description
Ground Turkey Stuffed Peppers are hearty bell pepper halves filled with lean ground turkey, onion, garlic, fire roasted tomatoes, brown rice, oregano, smoked paprika, and mozzarella. They bake until the peppers soften and the cheese melts into a golden, bubbling dinner top everyone can scoop.
Ingredients
- 4 large bell peppers, halved and seeded
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 lb ground turkey (93% lean)
- 1 tbsp tomato paste
- 1 (14 oz) can fire roasted diced tomatoes, drained
- 1 1/2 cups cooked brown rice
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup shredded mozzarella
- Fresh basil or parsley, to garnish
Instructions
- 1Equipment: a 9x13-inch baking dish, a large skillet, aluminum foil, a wooden spoon or spatula, a cutting board, a knife, an instant-read thermometer, measuring cups, measuring spoons, and a serving platter.
- 2Preheat the oven to 400 degrees F.
- 3Place the bell pepper halves hollow side up in a 9x13-inch baking dish.
- 4Heat 1 tablespoon olive oil in a large skillet over medium heat.
- 5Add the diced onion and cook for 3 minutes, stirring often, until softened.
- 6Add the minced garlic and cook for 30 seconds, until you can smell it.
- 7Add the ground turkey to the skillet.
- 8Break the turkey into small crumbles with a spoon or spatula.
- 9Cook for about 6 minutes, stirring often, until no pink remains and the turkey reaches 165 degrees F.
- 10Stir in 1 tablespoon tomato paste, the drained fire roasted tomatoes, cooked brown rice, oregano, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 11Simmer the filling for 3 minutes, until it looks thick and well combined.
- 12Turn off the heat.
- 13Spoon the filling evenly into the pepper halves, pressing gently so each one is full.
- 14Cover the baking dish tightly with foil.
- 15Bake for 25 minutes, until the peppers begin to soften.
- 16Remove the foil and sprinkle mozzarella over the peppers.
- 17Bake uncovered for 8 to 10 minutes, until the cheese is melted and lightly golden.
- 18Sprinkle with basil or parsley and serve hot.
Tips and Tricks
- 1
Use cooked brown rice in the filling. Dry rice will not have enough liquid or time to soften inside the peppers, and it can leave the filling hard. Leftover rice works well because it is already tender. That keeps the filling soft without extra liquid.
- 2
Drain the fire roasted tomatoes before stirring them in. The tomatoes add flavor, but extra liquid can make the filling loose and watery. A thicker filling sits neatly inside the pepper halves and reheats better. This makes the peppers easier to fill and serve.
- 3
Cover the dish for the first bake. Foil traps steam around the peppers, helping them soften without drying out. Once they are tender, uncovering lets the mozzarella melt, bubble, and lightly brown on top. It creates tender peppers before the topping browns.
- 4
Reheat leftovers covered. Stuffed peppers can dry around the edges if reheated uncovered. A loose cover and a small spoonful of water in the dish help warm the filling while keeping the pepper tender. That gentle moisture makes the leftovers taste freshly baked.
Nutrition
Per serving — Calories: 450kcal, Protein: 42g, Carbs: 32g, Fat: 17g, Fiber: 4g, Sugar: 8g, Sodium: 270mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
43 High-Protein Dinner Ideas
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