There’s something so comforting about the blend of tender turkey, melty cheese, and roasted peppers in this Ground Turkey Stuffed Peppers Recipe. It’s a colorful, wholesome dish that feels like a warm hug on a plate, perfect for a weeknight dinner that doesn’t demand hours in the kitchen.
Why You'll Love This Recipe
This Ground Turkey Stuffed Peppers Recipe quickly became a favorite in my home because it’s straightforward yet packed with flavor. It brings together fresh veggies, lean protein, and gooey cheese all in one dish. Plus, it’s naturally low-carb and feels fancy without being complicated.
- Speedy and Simple: Ready in 30 minutes, it’s a lifesaver on busy nights when you want home-cooked without the mess or fuss.
- Wholesome Ingredients: Packed with ground turkey and veggies, it’s a healthy, balanced meal that satisfies without weighing you down.
- Comfort Food Vibes: The roasted peppers and melted cheese combination feels indulgent but stays on the lighter side thanks to turkey.
- Flexible and Fun: You can easily swap veggies or herbs based on what you have—making it your own is part of the joy.
Ingredients & Why They Work
The ingredients in this recipe work together to create a hearty yet healthy meal. Ground turkey provides lean protein, while the blend of peppers, mushrooms, and cauliflower rice keeps it fresh and veggie-packed. The tomato puree and Italian herbs add bright, savory notes.
- Bell Peppers: I love using colorful peppers—they’re sweet, tender, and hold the filling beautifully when roasted.
- Ground Turkey: Choosing lean turkey keeps the dish light but flavorful; it cooks quickly and absorbs all the spices well.
- Onion: Adds sweetness and depth; finely chopping ensures it blends seamlessly into the filling.
- Garlic: Just a couple of cloves add that warm, aromatic kick that elevates the whole dish.
- Cauliflower Rice: A fantastic low-carb filler that soaks up juices without adding heaviness.
- Mushrooms: They bring a meaty texture and umami flavor that complements the turkey perfectly.
- Tomato Puree: Intensifies the sauce with rich, tangy notes and binds everything together.
- Dried Italian Herbs: This combo adds an herby brightness that’s classic and comforting.
- Cheddar Cheese: Melts into ooey-gooey goodness on top—a must for that irresistible finish.
- Fresh Parsley: Finishes the dish with a fresh, herbal pop and lovely color contrast.
Make It Your Way
I love mixing up the veggies in this recipe depending on the season or what’s lingering in my fridge. Sometimes I throw in diced zucchini or swap cheddar for mozzarella to change things up. You really can’t go wrong when you experiment and trust your taste buds.
- Variation: Once I tried adding a splash of hot sauce into the turkey mixture for a spicy kick, which gave it a whole new exciting flavor. It was a hit with my family!
- Low-Carb Swap: Using cauliflower rice keeps it low in carbs, but if you want more substance, cooked quinoa or brown rice also works beautifully.
- Make it Vegan: Swap ground turkey for plant-based mince and use dairy-free cheese for a delicious vegan twist.
Step-by-Step: How I Make Ground Turkey Stuffed Peppers Recipe
Step 1: Prepping the Peppers
Start by preheating your oven and slicing your peppers in half lengthwise to create little boats for the filling. Remove the seeds and stalks carefully—this helps them roast evenly and hold the filling nicely without collapsing. A quick tip: rub them lightly with olive oil to keep the edges from drying out in the oven.
Step 2: Sauté the Aromatics and Turkey
Heat olive oil in a pan over medium heat, then add your finely chopped onion and garlic. Sauté until they smell fragrant and the onion becomes translucent—this usually takes about 3 to 4 minutes. Next, in goes the ground turkey. Break it up with your spatula and cook until it's no longer pink, about 5 to 7 minutes. Season with salt, pepper, and dried Italian herbs as you go to build layers of flavor.
Step 3: Add Veggies and Bindings
Once your turkey is cooked, stir in the mushrooms and cauliflower rice. Cook everything together for another 4 to 5 minutes so the flavors meld and the veggies soften just right. Then add the tomato puree – it acts like the perfect glue holding all these delicious components together, creating a savory, slightly tangy filling.
Step 4: Stuff and Bake
Spoon the turkey-vegetable mixture generously into each pepper half and place them on a baking dish. Sprinkle grated cheddar cheese on top of each pepper—this is the moment they turn into irresistible golden, bubbly parcels in the oven. Bake for about 20 minutes until the peppers are tender and the cheese is beautifully melted and starting to brown.
Step 5: Garnish and Serve
When they come out of the oven, sprinkle fresh chopped parsley on top for a little pop of color and fresh flavor. Serve hot and enjoy that wonderful medley of textures and tastes with every bite.
Top Tip
After making this dish several times, here are some tips that saved me from common pitfalls and helped my Ground Turkey Stuffed Peppers turn out perfect every time.
- Don’t Overcook the Peppers First: I found that roasting the peppers too early makes them mushy; it’s better to stuff them raw and bake just once.
- Use Fresh Herbs When Possible: Mixing fresh parsley right before serving really brightens the dish, so don’t skip it if you can.
- Keep the Filling Moist: The tomato puree and cauliflower rice help with moisture, but if your filling seems dry, add a splash of broth or water when cooking.
- Cheese for the Win: I learned that the sharpness of aged cheddar makes the filling stand out more—feel free to experiment with different cheeses like mozzarella or pepper jack.
How to Serve Ground Turkey Stuffed Peppers Recipe
Garnishes
I always top mine with freshly chopped parsley because it adds just the right fresh note and brightens the dish visually. Sometimes I also add a sprinkle of crushed red pepper flakes if I’m craving a little heat or a dollop of sour cream to cool things off on the side.
Side Dishes
I like to keep sides light to let the peppers shine. A simple green salad with lemon vinaigrette or roasted asparagus complements these well. You can also serve it alongside a small mound of garlic mashed cauliflower for a low-carb indulgence.
Creative Ways to Present
For a dinner party, I’ve arranged these peppers on a big platter with fresh rosemary sprigs and a drizzle of balsamic glaze. It looks colorful and inviting. Another idea is to make mini stuffed peppers using smaller sweet peppers for cute, bite-sized appetizers.
Make Ahead and Storage
Storing Leftovers
I store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. They reheat well in the microwave or oven. Sometimes, I remove the peppers from the dish and reheat the filling separately if I’m short on time.
Freezing
This recipe freezes beautifully. I wrap each stuffed pepper individually in foil, place them in a freezer bag, and they keep for about 2-3 months. When ready, I thaw overnight in the fridge and bake until heated through and the cheese is bubbly again.
Reheating
Reheat leftovers in a 350°F oven covered with foil to prevent drying out, about 15-20 minutes. Alternatively, the microwave works great for a quicker option, but adding a sprinkle of water over the peppers before heating helps keep them moist.
Frequently Asked Questions:
Absolutely! Ground chicken works well as a substitute in this Ground Turkey Stuffed Peppers Recipe and will yield a similar texture and flavor profile. Just keep an eye on cooking time since ground chicken might cook slightly faster.
Yes, this recipe is naturally low in carbohydrates, especially since it uses cauliflower rice instead of traditional rice. It’s a fantastic option if you’re watching your carb intake but still want a filling, satisfying meal.
Yes, you can assemble the stuffed peppers a few hours ahead or even the day before. Keep them covered in the fridge and bake fresh when you’re ready—the baking time may be slightly longer if coming straight from cold.
They pair wonderfully with a simple green salad, roasted veggies, or even some crusty bread to mop up juices. I like to keep sides light and fresh to balance out the richness of the filling and melted cheese.
Final Thoughts
This Ground Turkey Stuffed Peppers Recipe is one of those go-to meals that I keep coming back to when I want comfort food that’s also wholesome and quick. It’s a crowd-pleaser, easy to customize, and a fantastic way to sneak veggies into dinner without any fuss. So go ahead—grab some bell peppers and turkey, and try it out like I’m sharing it over coffee. You’ll be glad you did.
Print
Ground Turkey Stuffed Peppers Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
Ground Turkey Stuffed Peppers are a hearty and healthy dinner option featuring oven-roasted bell peppers filled with a flavorful mixture of ground turkey, vegetables, tomato puree, and cheese. This low-carb recipe is ready in only 30 minutes, making it perfect for a quick and satisfying meal.
Ingredients
Vegetables
- 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 (chopped, 80g)
- 2 tablespoon fresh parsley (finely chopped)
Meat and Dairy
- 14 oz ground turkey (400g, 7% fat)
- 1 ¼ cup grated cheddar (120g)
Pantry Items and Seasonings
- 2 tablespoon olive oil
- 3 tablespoon tomato puree
- 1 tablespoon dried Italian herbs
- ½ teaspoon salt (or more to taste)
- ½ teaspoon pepper
Instructions
- Prepare the peppers: Preheat the oven to 375°F (190°C). Cut the tops off the peppers and remove seeds and membranes. Set aside.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic, chopped mushrooms, and cook for another 3 minutes until softened.
- Cook ground turkey: Add the ground turkey to the skillet with the vegetables. Cook, stirring occasionally, until the turkey is browned and cooked through, about 5-7 minutes.
- Add cauliflower rice and season: Stir in the cauliflower rice, tomato puree, dried Italian herbs, salt, and pepper. Cook for another 3-4 minutes until everything is well combined and heated through.
- Stuff the peppers: Spoon the turkey mixture into each pepper until filled. Place the stuffed peppers in a baking dish.
- Add cheese and bake: Sprinkle grated cheddar cheese evenly over the tops of the stuffed peppers. Bake in the preheated oven for 20 minutes, or until the peppers are tender and the cheese is melted and golden.
- Garnish and serve: Remove the stuffed peppers from the oven, sprinkle with fresh parsley, and serve warm.
Notes
- This recipe is naturally low in carbs thanks to cauliflower rice substituting traditional rice.
- Use ground turkey with 7% fat for a moist and flavorful filling without being overly fatty.
- Feel free to swap cheddar for mozzarella or a cheese of your preference for different flavor profiles.
- If you prefer spicier peppers, consider adding a pinch of chili flakes to the filling mixture.
- To save time, you can prepare the filling ahead and assemble just before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 246 kcal
- Sugar: 3.3 g
- Sodium: 480 mg
- Fat: 16.5 g
- Saturated Fat: 5.8 g
- Unsaturated Fat: 10.7 g
- Trans Fat: 0 g
- Carbohydrates: 6.2 g
- Fiber: 1.8 g
- Protein: 18.9 g
- Cholesterol: 75 mg
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