Turkey Stuffed Peppers
I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!
Stuffed Peppers are my jam! You may have tried my Sante Fe Turkey Stuffed Peppers, Chicken Taco Chili Stuffed Peppers, and of course the popular Stuffed Pepper Soup!
This stuffed pepper recipe is an oldie, and one that I’ve always loved which I first published back in 2008. They kind of remind me of a burrito only stuffed in a pepper instead. One half with a salad on the side is very filling for me, my husband Tommy enjoyed two. Madison is 6, so peppers aren’t her thing so I scooped it out for her and she loved it. Make extra so you can have leftovers for lunch!
How To Make Turkey Stuffed Peppers
Turkey Stuffed Peppers
I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!
Ingredients:
- 1 lb 93% lean ground turkey
- 1 garlic, minced
- 1/4 onion, minced
- 1 tbsp chopped fresh cilantro or parsley
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp kosher salt
- 3 large sweet red bell peppers, washed
- 1 cup reduced sodium chicken broth, divided
- 1/4 cup tomato sauce
- 1 1/2 cups cooked brown rice
- Olive oil spray
- 6 tbsp part skim shredded cheddar cheese*
Directions:
- Heat oven to 400°F.
- Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
- Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
- Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
- Combine cooked rice and meat together.
- Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
- Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
- Carefully remove the foil and serve right away.
*check labels for gluten-free
Nutrition Information
Yield: 6 servings, Serving Size: 1/2 pepper
- Amount Per Serving:
- Freestyle Points: 5
- Points +: 6
- Calories: 221 calories
- Total Fat: 3g
- Saturated Fat: g
- Cholesterol: 61mg
- Sodium: 248mg
- Carbohydrates: 19g
- Fiber: 3g
- Sugar: 1g
- Protein: 18g
Vegetarian Meals
Under 30 Minutes
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I really loved the recepie. I used Turkey sausage instead and added Buffalo rub into the meat. I also used queso molido cotija (aged part skim milk cheese) on top of pepper. And I used wild blend rice instead because I had it left over. It was the best stuffed peppers I ever tried. Thank you so much.
My family LOVES stuffed peppers, but I’m not a fan of ground turkey. We do like southwestern tastes, so loved your idea of the Buffalo rub–I often add diced green chilis to the rice stuffing along with the garlic, onion–and cilantro! Another way to create a southwestern version is add a handful of corn kernels and/or leftover beans of any sort. For a meat or protein, I usually chop up leftover cooked meat instead ground meat–although if I have chorizo in the house, that’s yummy, too. It’s a great way to use up rotisserie or leftover grilled chicken. We enjoy soy crumbles as a ground beef substitute, and when my vegetarian daughter is present, those star in our stuffed peppers.
These are absolutely amazing! Very delicious. Looked up a recipe to use ground turkey in and found this. You made my day! The family loved them!
This recipe is incredible! I used pre-made Mexican seasoning instead of measured spices, used Rao’s marinara sauce instead of just any marinara sauce, and I used quinoa instead of rice. So delicious!
Hi Gina,
Can I make the meat and rice mixture and freeze it for use later?
Thanks.
I love this recipe, can you please tell if I should freeze peppers after baking or before?
Thank you!
I would do it after
Great tasting, healthy, stuffed peppers. We have made it multiple times and have been thrilled with the results every time. Easy to clean up.
Old European recipe, try to add onion, carrots all chopped
I really loved this recipe. I substituted quinoa for the rice and it was delicious.
Omg I loved it! Wish I could find a easy way to add it to my Fitbit
would these be ok to make the night before and then cook? thanks Gina!
Can these be cooked the night before and warmed in the microwave for lunch?
yes!
This was a very delicious recipe. I used cauliflower rice instead of brown rice. Not only that….it was very fulfilling.
Great recipe! We love all manner of stuffed peppers-lentil and spinach was our favorite until we tried these! If your family doesn’t care for ground turkey, try it with ground chicken. It has a lighter yet still ‘meaty’ taste.
Do I need to use tomato sauce or can I use salsa instead? Thanks!
I seriously never do reviews, but I couldn’t not with this one!! I have been making this recipe for over a year now, and OMG!! This easily became one of the top favorites in our house! I honestly have never like stuffed peppers but was trying to get on board with eating healthier and stumbled across this recipe and am so so happy I did! The flavors in this recipe are absolutely stunning! We literally eat every last bite every time! Highly recommend this recip to everyone!!, Kids, adults, teens, picky eaters, everyone! It is seriously delicious!!!! 🙂