Ground Turkey Stuffed Peppers
Ground Turkey Stuffed Peppers
A Lighter, Flavor-Packed Twist on Taco Night
If you're craving something hearty, cheesy, and satisfying—without all the carbs—these Ground Turkey Stuffed Peppers are your new go-to recipe. Juicy bell peppers are filled with seasoned ground turkey, tomatoes, and melty cheddar cheese, then baked to perfection. They’re easy to make, customizable, and ideal for both weeknight dinners and make-ahead lunches.
Whether you're looking for a lighter take on comfort food or a smart way to meal prep for the week, these stuffed peppers with ground turkey (no rice) check every box.
Why You’ll Love These Turkey Stuffed Peppers
Big flavor, fewer carbs – Like a taco night wrapped in a veggie shellHigh in protein – Thanks to lean ground turkey
Naturally gluten-free and low in carbs
Meal-prep friendly – Make ahead and freeze or refrigerate
If you’ve been looking for the best ground turkey stuffed peppers, this one’s easy, quick, and totally delicious.
Ingredients
To make simple ground turkey stuffed peppers, you’ll need:
6 medium bell peppers – Red, yellow, or green; tops sliced off and seeds removed1 tbsp olive oil
½ red onion, diced
1¼ lbs ground turkey (93% lean is ideal for flavor and texture)
1 (14.5 oz) can diced tomatoes, drained
2 tbsp taco seasoning (homemade or store-bought)
¼ cup water or chicken broth
1½ cups shredded cheddar cheese (or use Monterey Jack, Mexican blend, etc.)
Optional toppings include avocado, cilantro, sour cream, jalapeños, or green onions.
How to Make Ground Turkey Stuffed Peppers
This recipe is broken into three easy parts: prep, sauté, and bake!
Preheat oven to 375°F (190°C).
Prep peppers: Trim bottoms slightly if needed so they stand upright in the baking dish. Drizzle with olive oil and sprinkle with salt. Bake in a casserole dish for 15–20 minutes, until just starting to soften.
Cook the filling: In a large skillet, heat a little olive oil. Add diced red onion and sauté for 3–4 minutes until soft.Brown the turkey: Add ground turkey and cook, breaking it up as it browns. Stir in taco seasoning, drained diced tomatoes, and water. Simmer for 5–7 minutes, until most of the liquid has evaporated.
Stuff the peppers: Remove peppers from the oven. Fill each with the turkey mixture, layering with shredded cheese. Top each with more cheese.
Final bake: Return peppers to the oven for another 10–15 minutes, or until cheese is melted and bubbly.
Topping Ideas
Take your stuffed peppers to the next level with these flavorful toppings:
Diced avocadoFresh cilantro
Sour cream or Greek yogurt
Salsa or guacamole
Sliced jalapeños
Tips & Variations
Want rice or beans? Reduce turkey to 1 lb and stir in 1 cup of cooked rice, black beans, or corn for a more filling meal.Add more veggies: Try chopped zucchini, spinach, or mushrooms in the filling.
Make it saucy: Add a spoonful of tomato sauce or enchilada sauce to the filling for a saucier interior.
Use your air fryer: To make ground turkey stuffed peppers in the air fryer, pre-bake the peppers for 5 minutes at 375°F, then air fry stuffed for another 8–10 minutes until cheese is golden.
Storage Instructions
Fridge: Store leftovers in an airtight container for up to 4 days.Freezer: Freeze individual stuffed peppers for up to 2 months. Reheat in the oven at 375°F until warmed through, or microwave for a quick meal.
Nutrition Information (Per Stuffed Pepper – Approximate)
Calories: 280Protein: 28g
Carbs: 10g
Fat: 15g
Nutrition may vary depending on toppings and cheese choice.
Final Thoughts
These ground turkey stuffed peppers with no rice are everything you want in a healthy, satisfying dinner—easy to make, rich in flavor, and perfect for meal prep. Whether you enjoy them fresh from the oven or reheated for lunch, they’re the kind of dish that’s both wholesome and crave-worthy. Add them to your rotation and let taco night get a tasty, veggie-packed upgrade.
Ground Turkey Stuffed Peppers
These ground turkey stuffed peppers are so comforting, cozy, and healthy. Made with a delicious tender rice and ground turkey mixture, and finished with melty cheese on top. This recipe is also make-ahead and freezer-friendly.
Ingredients
- ▢1 pound ground turkey
- ▢Olive oil
- ▢Salt and pepper
- ▢1 medium yellow onion, diced
- ▢4 cloves garlic, minced
- ▢1 teaspoon dried Italian seasoning
- ▢1 (14-ounce) can diced tomatoes, with its juices
- ▢1 ½ cups cooked long grain rice
- ▢⅓ cup chopped fresh Italian parsley, plus more for garnish
- ▢3 large bell peppers, assorted colors
- ▢1 ½ cups shredded mozzarella cheese
- ▢¼ cup shredded parmesan cheese
- ▢Water
Instructions
- Preheat oven to 375°F (190°C).
- Heat about 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Cook the ground turkey until fully cooked, breaking it up with a spatula or wooden spoon. Push it to one side of the skillet.
- Add a few more drizzles of olive oil and stir in the diced onions and minced garlic. Cook for 1-2 minutes until fragrant, and mix it back with the ground turkey.
- Add the Italian seasoning, canned diced tomatoes, and cooked rice. Mix evenly. Season with salt and pepper to taste. Stir in the chopped parsley and ½ cup of the mozzarella cheese and combine. Remove from heat and set aside.
- Cut each pepper in half, from top to bottom. Remove the seeds and stem. Drizzle the inside of the peppers with a little bit of olive oil and sprinkle with a few pinches of salt and pepper.
- Fill the peppers with the prepared filling evenly. Arrange them on a 9×13 inch baking dish (filling side up). Add about ⅓ cup water to the bottom of the pan. Cover the pan tightly with aluminum foil.
- Bake, covered, for 30 to 35 minutes or until the peppers are tender.
- Uncover, and top the peppers with the remaining mozzarella and the parmesan cheese. Return to the oven (uncovered) and bake for another 10-12 minutes until melted. Broil for 1-2 minutes until golden brown on top. Garnish with parsley. Serve immediately.
Notes
- Cooked rice: Cook the rice according to package directions. To make 1 ½ cups of cooked rice, use ¾ cup uncooked rice (rice expands).
- Bell peppers: There is no need to par-boil the peppers beforehand. Choose peppers that are about the same size. Cut a thin slice off the bottom of each pepper half so it doesn’t tip over.
- Make ahead: The filling can be made up to 2 days ahead and refrigerated. You can also assemble the peppers with the filling and refrigerate for up to 2 days. Bake for an extra 5 minutes or so.
- Freezing: Assemble the peppers with the filling (do not top with cheese yet) and store in freezer-friendly bags or containers for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding an extra 5 minutes or so to the baking time.
- Reheat from frozen: Follow baking directions in the recipe card, but instead of 30-35 minutes in the oven, do 50 to 60 minutes or until completely warm in the center.
Nutrition
Calories: 318 | Carbohydrates: 21g | Protein: 28g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 388mg | Potassium: 573mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2472IU | Vitamin C: 89mg | Calcium: 227mg | Iron: 2mg
