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Healthy stuffed peppers with cheese on top and basil leaves garnishing from overhead in a white casserole dish

Ground Turkey Stuffed Bell Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Katie Webster
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x


These healthy stuffed bell peppers are made with ground turkey instead of beef, but are still hearty and classic tasting. 


  • 6 large bell peppers, any color
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground turkey
  • 2 teaspoons paprika
  • 1 1/2 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 cups cooked brown rice, leftover or purchased pre-cooked
  • 1 15-ounce can tomato sauce
  • 1/4 cup chopped basil, optional
  • 4 oz shredded Italian Cheese blend, fontina or Pizza cheese (1 cup)


  1. Preheat oven to 350 degrees F. Cut tops off bell peppers. Discard stems and scoop out seeds. Trim the bottom of the peppers if necessary so they can stand up. Finely dice the pepper tops. 
  2. Place peppers cut side down in a 9 by 13-inch baking dish. Add ¼ inch water to the bottom of the dish, cover with foil and transfer to the oven. Bake until the peppers are tender, about 50 minutes. {Alternatively cover with a layer of parchment and plastic wrap and microwave on high for 5 minutes. Let sit, covered, 10 minutes.} Remove cover and drain away liquid. Turn cut side up in the baking dish with tongs. 
  3. Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add turkey and diced pepper tops. Cook, breaking up with a spatula until the turkey is just crumbled into pieces. Sprinkle with paprika, oregano, onion powder, garlic powder, salt and pepper. Cook, crumbling the turkey with a wooden spoon until the turkey is no-longer pink and the pepper pieces are tender, 6 to 7 minutes. 
  4. Stir in rice, tomato sauce and basil if using until thoroughly combined. Remove from the heat.
  5. When the peppers are done, reheat the turkey filling, if necessary, until bubbling hot. Spoon turkey filling into the peppers and top with cheese.
  6. Bake uncovered until cheese is melted and the peppers are hot, 8 to 10 minutes. Alternatively microwave on high until the peppers are hot all the way through and the cheese is melted, 2 to 4 minutes. Serve hot. 


Meal Prep and Freeze Ahead Instructions: Follow the instructions through step 5 but omit the cheese on top. Cover with foil and refrigerate up to 24 hours or freeze for one month. If frozen thaw in the refrigerator. Then bake at 350 degrees F until they are heated through when tested with an instant-read thermometer, 25 to 35 minutes. Then remove the foil and add on the cheese to finish them for another 10 minutes or so in the oven.

Leftovers and Storage: Leftovers can be stored in the refrigerator up to three days. Keep covered with plastic wrap or in a resealable container. Keep cold.

Reheating: To reheat place one on a microwave-safe plate and microwave for 2 minutes 30 seconds on 50% power or until steaming hot all the way through. Alternatively, you can reheat in the oven at 350 (covered in foil) for 25 minutes. I like to add a little water to the casserole dish when I reheat them to keep the bottoms from burning to the baking dish.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 pepper
  • Calories: 345
  • Fat: 16 grams
  • Carbohydrates: 30 grams
  • Fiber: 4 grams
  • Protein: 24 grams
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