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Taco-inspired Turkey-Stuffed Peppers filled with ground turkey and brown rice, seasoned with cumin and spices, and topped with cheese are my favorite!
Ground Turkey Stuffed Peppers
Stuffed bell peppers are my jam! This healthy Ground Turkey-Stuffed Bell Pepper recipe is an oldie and one that I’ve always loved. They are taco inspired, sort of like a burrito with the filling stuffed in a pepper instead of a tortilla and topped with cheese. Some other stuffed pepper recipes you may like are my Santa Fe Turkey-Stuffed Peppers, Chicken Taco Chili Stuffed Peppers, or my popular Stuffed Pepper Soup.
Ingredients
- Bell peppers: Any color bell peppers can be used, I use multi-color or red bell peppers.
- Ground Turkey: Use 93% lean ground turkey, 99% would be too dry. Ground chicken can also be used.
- Cheese: I like to top it with cheddar cheese.
- Spices: I used garlic powder, cumin and salt. You can also use taco seasoning in it’s place.
- Fresh Herbs: Chopped fresh cilantro or fresh parsley, plus more for garnish.
- Rice: brown rice or long grain rice
- Tomato: I use 1 can of tomato sauce.
- Broth: or you can use water to add to the bottom of the pan
How To Make the Best Turkey Stuffed Peppers
These are my favorite turkey stuffed peppers, the one I make most in my house because it’s so good!
- Start with browning ground turkey and cook with onions, garlic and cilantro in a large skillet.
- Add cumin and spices, tomato sauce and simmer with chicken broth until the flavors meld.
- Mix it with brown rice and stuff the peppers. Top with cheese and bake at 400F covered with foil until the peppers are tender, about 45 minutes.
How to Serve Stuffed Peppers
- One bell-pepper half and a big green salad on the side is a very filling lunch for me, but my husband needs two to fill up.
- For picky kids: When my younger daughter Madison was little, she didn’t like bell peppers, so I gave her some filling topped with cheese, and she loved it. She also liked to eat the turkey mixture in a small tortilla with cheese like a mini burrito.
How to Meal Prep and Freeze Stuffed Peppers
These easy turkey-stuffed peppers are great to meal prep and have for leftovers, which will hold in the fridge for up to four days. There are a few ways to meal prep the peppers:
- Stuff the peppers and refrigerate overnight until you’re ready to cook them.
- Make the stuffing and freeze it. When ready to eat, thaw it overnight in the fridge and stuff it in the peppers before baking.
- Bake the bell peppers and freeze any extra. To reheat, warm in the microwave or oven.
Turkey Stuffed Pepper Variations:
- Meat: Swap ground turkey for lean ground beef or chicken.
- Italian seasoning: Swap the cumin for Italian seasoning, the tomato sauce with marinara and the cheddar for mozzarella cheese.
- Grains: Sub quinoa or white rice for brown rice or cauliflower rice for a low-carb option.
- Bell Peppers: If you don’t have red bell peppers, use any color pepper.
- Vegetables: Add chopped zucchini, riced cauliflower or squash to the filling for extra veggies.
- Sauce: If you want a saucier filling, use the whole can of tomato sauce.
- Spice: Add diced jalapeños to the turkey mixture and serve with hot sauce for a spicy kick.
More Ground Turkey Recipes:
- Turkey Taco Stuffed Avocados
- Turkey Chorizo
- Cheesy Turkey Meatball Skillet
- Turkey Cheeseburgers
- Jalapeno Popper Nachos
Turkey Stuffed Peppers
These turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!
Yield: 6 servings
Serving Size: 1 /2 pepper
Equipment
- large baking dish
Ingredients
- 1 lb 93% lean ground turkey
- 1 clove garlic, minced
- 1/4 medium 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*
Instructions
- 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, until peppers are tender.
- Carefully remove the foil and serve right away.
Last Step:
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Notes
*check labels for gluten-free
Nutrition
Serving: 1 /2 pepper, Calories: 221 kcal, Carbohydrates: 19 g, Protein: 18 g, Fat: 3 g, Cholesterol: 61 mg, Sodium: 248 mg, Fiber: 3 g, Sugar: 1 g
More of a time consuming dinner than I anticipated, but it was so worth it! Even my husband (who is not typically a fan of “healthified” recipes) approved! Will make again!
Love this recipe and very easy to make. I always have more mixture than bell peppers left over so you could probably add another bell pepper or use the leftover mixture as a topping for a salad.
I will definitely make this again! Not missing the ground beef or stuffing whole peppers. I did roast the halved peppers a bit beforehand and used fresh parsley and basil instead of cilantro. Otherwise followed the recipe. New to this website, a friend recommended, and I see the link to Weight Watchers points. Genius.
Yummy!
Delicious! 😀
Delicious! I make these almost once a week! Thank you!
Hi! Do you have any suggestions for what to do with the filling for my hubby who won’t eat peppers? I am gradually training him to eating more veggies, but he won’t touch peppers. I love them myself!
If he likes zucchini, you could make a zucchini boat, serve with a side of rice or salad, or even wrapped in a tortilla. 🙂
The first time I made these I thought the turkey /rice mixture was too loose in the pepper. So the next time I made them I added the cheese (the 6 tablespoons that was to top the peppers with) into the turkey/rice mixture right before stuffing the peppers and it worked…it held the mixture together when baked. I still added alittle more cheese to the top too ; ) Delicious!
Delicious! And I love that I can freeze part of the stuffing for later. I have a dairy allergy so I used a plant based cheese to put on the top. I have all of her cookbooks and love the healthier way of eating!
Suggestion for cooking the with an air fryer?
I have used this recipe for YEARSSSSSSSSSSSSSSSSS!!!! Even when I’m not exactly interested in eating “skinny” I use this recipe over all others. I truly love this website and the recipes because even though they are health conscious – They are all delicious. The recipes here do not LACK in taste just because of them being health conscious and I love that.
This was my favorite recipe for turkey stuffed peppers. I used cauliflower rice instead of brown rice and added a jalapeño and it was great. I also didn’t put cheese on top as I don’t eat dairy. I will save this recipe for sure!
This dish is in regular rotation at our house. It’s tasty, healthy, and easy to prepare. What’s not to like?! I make one small change to the recipe; I add the rest of can of tomato sauce to the bottom of the pan with the broth. I’ve also made it with various color peppers and they all taste great.
This is one of my husband’s favorites! I think I’ve been making it since… 2016? Some tweaks I’ve made along the way:
1. I do not cut the peppers in half. I cut off the top and fill it up that way- makes each pepper a larger serving and holds more filling and holds the filling better versus cutting in half and having spillage. Also, if you can only find smaller peppers, cutting off the top makes it easier to stuff.
2. I boil the peppers for about 3-5 minutes before stuffing, it softens them up a little more.
3. I use closer to 2 lbs ground turkey. I pretty much quadruple the amount of tomato sauce- if I use 1 lb turkey, I do a whole 15 ounce can; if I do closer to 2 lbs, I do 2 whole 15 ounce cans.
4. I double pretty much all the spices. Don’t be afraid! Sometimes I add in chili powder as well. This is taco-inspired stuffed peppers (NOT like Stouffer’s) so any chili type spice goes along well.
5. I put a little extra tomato sauce on top before baking- helps keep everything moist and super flavorful.
Not sure if I left a review or not. This is the best stuffed pepper recipe! Super light, low cal, can be low sodium, goes with anything and if tomato products bother you-there’s not much! Try it!
So happy you like them Jan!
Both kids and adults enjoyed this! Next time, i think I will add double the spices that it calls for.
That is what I do too. I also use much more tomato sauce than the recipe calls for.
so darn good. i used poblano chicken broth and extra fresh roasted garlic. definitely will make again, and again, and again
My go to Stuffed Pepper recipe, have made it several times!!
Love the ease of this one. I messed around with it a bit. Substituted black beans for the rice, added Guajillo Chile powder, adobo chili powder and some smoked paprika to the seasoning. Also used Goya Sofrito Tomato Base Seasoning in place of the tomato sauce. It came out delicious and the beans stretched it out to 8 half peppers.
The recipe calls for 1 garlic, minced. Does that mean 1 garlic clove?
yes
So Good. I used riced cauliflower and 1 cup of organic sugar free tomato sauce with turkey. Added a spoonful of tomato sauce on top and mozzarella cheese. 194 Cal, 7.6 Carbs, 9.4g Fat and 21.9 G protein per serving
A really good recipe! I am a neophyte and it’s one of the first dishes I’ve made in the oven. I had a lot of the mix left over which is why I only gave 4 stars.
I make this recipe all the time! We absolutely love it! Thank you so much for the recipe!
One of my favorites. I make this recipe all the time but use green peppers. Easy to make and so delicious!
I wonder if anyone has tried using chopped turkey- leftover from roasting- in place of ground? I live all your recipes Jen and also the comments as people make it their own! 😊
I have left over chopped turkey, too. I was considering tossing it in the food processor to mince it up more.
A nice comfort food. Really good and easy.
Absolutely delicious and healthy.
Ok this may be a stupid question but here goes. I love stuffed peppers and haven’t had them in a long time because tomatoes of any kind is a no no for me and my Crohn’s. What can I substitute for the tomato sauce?
Melissa, try adding chopped squash, sweet potato or zucchini.
Other Skinnytaste recipes use grated zucchini to keep leaner meats moist and act as a binder. It might be worth a try here.
This is my go to recipe for stuffed peppers!!! So delicious and so healthy!!!!!! I Just leave out the cilantro, not a fan of it, but follow it exactly and you will love it!!!
Super easy and delish!
Definitely needs more seasoning. I didn’t have cilantro so I used parsley. I think taco seasoning would have improved the flavor.
Great combo of flavors. I think cooking with the broth and tomato sauce really does something. I did use 1/2 cup tomato sauce instead of 1/4 cup, and had some tomato paste that was needing to be used so added one tab. Used 3 ounces or about a cup of chopped celery, 4 ounces onion, (and switched seasonings to basil oregano parsley, and some Penzey Bavarian seasoning that I love to add to ground turkey) I precooked peppers in microwave 4 minutes after I had cut them in half and cleaned them out–in order to have a more tender pepper. Steamed riced cauliflower and used that to save on carbs. I baked at 350 covered for the 45 minutes. A favorite. Can’t believe it is the first time I have made them. Nice recipe to change up as mood suites.
My favorite stuffed peppers recipe! They’re absolutely delicious and reheat nicely for a quick lunch the next day. My daughter doesn’t love peppers, so she eats a bowl of the filling and loves it.
Recipe is super easy and delicious!!!
Simple and delicious recipe. I double it and freeze half of the meat for later.
This was amazing! Tasted great and very satisfying. Even my picky husband loves so much he went back for more!
I make this probably weekly, it’s one if our favorite meals. I’ve recently started disassembling them, slicing the peppers and sautéing them then and adding it to the meat and rice mixture, its great for busy nights. Oh I also add a bag of cauliflower rice just for extra nutrition and I don’t even notice it.
This was my second time making this recipe but next time I will use less salt. Perhaps, 1/2 tsp versus the 1 tsp that the recipe calls for. I felt it was too salty for my taste so I had to add tomato sauce. I also cooked my brown rice in low sodium chicken broth to give it more flavor. I had some pinto beans left in the fridge and added them in. Why not?!
Think I could make these in the slow cooker?
I’ve made these stuffed peppers many times ! They are my favorite 😋
Love this recipe – so easy to make! I add in diced zucchini to the mixture and it tastes great
This recipe was sooooo good! I doubled it because I had two pounds of ground turkey out. I could only fit 10 halves in my 9×13 pan, so I had some leftover filling and it tastes delicious on its own too. The peppers are the perfect texture and everything is so flavorful. I also added in about a cup of fresh spinach just for a little extra protein. Highly recommend this recipe. You will love it.
Made this tonight as meal prep but haven’t tasted it yet–will update once I have! It turned out to make 5 peppers instead of 3 (I guess they were on the smaller side) and I substituted millet for the rice since I am on a candida diet (it is so great to find a normal recipe that works with this diet without many changes!). I was wondering if these will freeze well? It made so much food I am not sure I can eat it all! Thanks so much!
I really like this recipe, but tonight I changed up the spices (Italian instead of Mexican) and added some shredded cabbage (slaw mix) in near the end of the turkey cooking instead of rice. Easy peasy, and fewer calories/carbs. Thank you!
I’ve made this recipe numerous times. We absolutely love it. Thank you for the recipe!
These were absolutely delicious. I followed the recipe, except I switched out 1t of paprika for the 1T of cumin (I didn’t have any ground cumin). I served for dinner with a big salad, and everybody cleaned their plates, including my kids! In fact I ran out of food, so lesson learned for next time. Thank you so much for this recipe, it is a new favorite. (Also, I would like to say that your recipes are a godsend for this lady on Noom!)
so happy you liked them!!
I made this – added pink beans instead of rice and used salsa instead of tomato sauce and a little hot sauce. It was delicious!!
I’ve made this a few times and my husband and I both really liked it. I too added the whole 15oz can of tomato sauce per other’s recommendations. I also added some grated cheddar to the meat/rice mixture prior to adding to the peppers. I love cumin, but was a bit skeptical about using it, but it really adds to this dish. Don’t leave it out. I also par-boiled the peppers to ensure that they would soften. I will be making this again. Thank you!
I made this with 96% beef and cut up the bell pepper. I sauteed all the ingredients together and added 1 cup of rice with extra water. I brought the mixture to a boil put a lid on the pot. When the rice was cooked, it was yummy. Loved it all cooked together.
Adding*
turned the pot down to simmer until rice was cooked.
After reading through the comments, we agreed it was too dry and included the entire 15oz can of tomato sauce. The flavor was good but agreed we could kick it up a bit and added both ancho chile pepper and cayenne pepper. Will defiantly make this again!
How do you think these would be with cooked farro instead of brown rice?
I’m searching for the freezer prep. Do you cook as usual then freeze?
Thaw in the fridge then bake to reheat?
Yes that works
Gina,
Delicious! Made this last night.
Next time I would like to add a little kick to it.
What do you recommend I add?
Gina,
What kind of tomato sauce do you use for the turkey stuffed peppers?
Just a small can of tomato sauce, like Goya
Very tasty! I replaced the rice with quinoa, which worked great.
These are delicious! I added a couple small, chopped fresh tomatoes to the turkey after it was browned . I also added a little grated cheese to the meat mixture . I would definitely make this again!
I have repeatedly made this recipe over the last few years. It has been a staple for my fiancé and me when we are unsure of what to cook for dinner or meal prep. We follow the recipe but add a little more tomato sauce and often throw mushrooms in with the meat. If we don’t have ground turkey, we use ground beef, pork, or chicken.
This was delicious and I don’t even like bell peppers. I didn’t read that I needed cooked rice beforehand so I just made it without. I shortened the cooking time by baking the bell peppers in the toaster oven for a few minutes to get them soft and then baking the stuffed bell pepper for a few more minutes to melt the cheese. Served it with leftovers of the artichoke cavatappi pasta and corn salad also both from Skinnytaste. Made for a great summer meal.
These Stuffed Peppers are right up my alleyI I previously made them for my family, & they were seriously delish! I now want to make them for a family who is grieving, but they don’t eat rice. What healthy grain would you suggest instead of rice?
Could you use quinoa? That would keep the bulk but eliminate the rice. Hope this is helpful!
sure
You can leave out the rice. But if you want a rice texture the other options are cauliflower rice, broccoli rice or palmini rice.
We make this all the time but use cauliflower rice in place of the brown rice.
Outstanding. I added a little ground allspice to the turkey with the cumin and used shredded mozzarella/provolone because that’s what I had on hand. My mother, who normally will not eat “cooked” bell pepper, devoured it like the rest of us. Will definitely make again. Thanks for the recipe!!
Made this tonight it is wonderful 👍My husband loved it. In fact he went back for seconds. Will be making again
Going to try to make these …
Could I freeze them ??
Pretty easy and quick to prepare
My daughter highly recommended this .
She loved it!!!
So yummy! My husband came back for seconds!
Love the base of this recipe. Made it as written, tasted it and found it needed a bit of pizzazz so added soy sauce and some diced green chiles. Perfect!
I have been making this recipe for years now and it never ceases to amaze me how much my family love it. It is so delicious and I haven’t ever changed it. I will continue to make it year after year.
So good and tasty! My boyfriend who doesn’t like red peppers or ground turkey couldn’t stop eating these. I have made them twice and he devours them. I also love them but use some level of self control. This will be a recipe in my regular rotation.
We absolutely devoured these tonight. So tasty and I was surprised since so few ingredients. I used ground chicken since that’s what I had on hand, and no fresh parsley so I used dried. Going to have left overs with a fried egg over top in the morning. So easy, too.
Has anyone tried these in the air fryer? Just wondering the temp and how long? I’m salivating just thinking about them 🤤
So absolutely delicious! The whole fam loves this recipe. And red peppers were on a huge sale this week!
I use quinoa instead of brown rice. I also add spinach and sauté it with the turkey meat. It’s amazing!!!
Another great Skinnytaste recipe! We had this for dinner last night, and my husband is having leftovers for lunch today.
Would this be something I could freeze after cooking and reheat?
Absolutely delicious! As a perfectionist I wish I could have found bell peppers shaped as perfectly as yours but all the same. The cheese also seemed to melt right through so maybe didn’t look like the picture but still tasted incredible.
Will definitely be making this again. As someone who follows directions to a T for the first go around, these were great and so easy to follow! Thank you
Looking to make this to eat on for the week. Are they good leftover and reheated?
Yes, you can reheat them, or you can make the stuffing ahead of time and bake them in the pepper when ready.
I make this a lot and love it with a few changes. I use a mix of poblano and bell peppers, double the meat by adding turkey Italian sausage, double the herbs and for the most flavor I use a small can of chili peppers in Adobe sauce (cut up with the sauce) instead of tomato sauce and a wild rice blend. A bit more spicy but that’s how we like it!
Made these last night and they were delicious!
These were amazing. The cumin and cilantro inspired me to add a tsp blend of cinnamon, allspice, nutmeg, and cayenne (similar to a taco blend). I also added a handful of raisins and another handful of pine nuts – highly recommended! I also only stirred one cup of rice in the meat to make the filling that much more concentrated. I topped with cheddar, but would also recommend goat cheese or queso. All GOOD. Baked as recommended, they melted in our mouths! My son had two helpings.
I served with more rice on the side, corn chips and salsa. Will make again!
This recipe was a BIG hit with all of us!! I will definitely make it again! I didn’t have enough ground turkey, so we used 93%/7% ground beef. It was delicious!
These were very good and so easy to make. It’s going in my meal rotation!
I dont like stuffed peppers, but these were phenomenal!!!! So delicious. They are going into our rotation for sure, and they are easy to take for lunches at work too!!! Another fantastic rescipe!
I made these last night! Delicious! I did use ground sirloin instead of turkey- but that was the only change!
Hubs declared the best stuffed peppers EVER!
Awesome!!
I wondered if you could sub tomatoes for the peppers? I have issues with peppers and my stomach, lol!
Gina, these are so amazing thank you for your recipes. I enjoy making them
Tried this one today and I was impressed that everything measured perfectly. Normally I have too much or too little filling. I used parsley instead of cilantro (I despise cilantro) and had a happy little accident when I added curry instead of cumin (I also added the cumin once I realized I had grabbed the wrong spice jar). Turned out perfectly! Really awesome flavor! I did broil them towards the end for a few minutes. Thank you for the recipe! It was a hit!
My family absolutely loved this!!!!
This is the first skinnytaste recipe that did not turn out delicious! I am trying to figure out what I did wrong. The reviews clearly show it’s a great recipe, so I’m putting blame on the chef. Mine turned out extremely watery and soggy, unfortunately. And the filling was pretty bland and ended up needing extra cheese, salt, and hot sauce to add more flavor.
Would you be able to leave the nutrition information for this recipe? Thanks so much!
Nutritional info is always listed below the recipe. 🙂
Fabulous is all I can say. I’ve been making this recipe for years and everyone who try’s it says the best they have ever had and I must share the recipe!! I use extra lean ground beef—world of difference.
This was absolutely amazing. It was so good, I’m making again tonight. Thank you for both a great tasting and healthy recipe.
I like this recipe but it definitely needs some adjustments to take it to the next level! We like a little more flavor and spice, so I did 3 tsp cumin, 1 1/2 tsp chili powder, 1 1/2 tsp cayenne powder, 2 tsp each of onion and garlic powders, and 2 tsp salt. I also doubled the amount of tomato sauce since it still looked pretty dry. Used uncle ben’s pre cooked rice and cooked it in the skillet. It did make a bit too much filling, probably could have done 6 halved peppers.
I thought so, too. I also, added more tomato sauce and seasonings. But that is part of being creative with your recipes. I used the rest of the filling for leftovers and put it in taco shells. Delish.
This was so easy, and absolutely yummy! I like to keep it simple so substituted dried minced onion and dried minced cilantro for fresh. I also accidentally put the entire cup of chicken broth in when browning the turkey, so I added another 1/2 cup to the bottom of the pan when baking. Turned out perfect!
This recipe is delicious as written! Although a little time consuming, it’s easy to make and full of flavor. I will definitely be making it again! Thank you!
So 6 PP per 1/2 pepper?
Yes.
I found this recipe really bland. The turkey mixture needs much more flavor. It also made almost double the filling that I needed, so that needs adjusting. I simply made more and have more leftovers, but the recipe is not accurate.
My entire family loved this recipe and even asked for it to go in our weekly rotation. This includes a husband who doesn’t like red peppers or ground turkey! I used a little more cilantro than recipe called for but otherwise followed and it was just excellent.
Just delicious! The only things I changed were using shallots instead of onions (it’s what I had on-hand) and I added a couple of small tomatoes (diced). They were incredible!
I made this recipe for my family last night and found the turkey to be pretty bland. I’ve made and really enjoyed the Skinnytaste turkey meatloaf recipes, so I think I’d refer back to them in spicing the ground turkey mixture in the peppers – adding Worcestershire, marjoram, thyme and maybe ketchup instead of tomato sauce. I’m a big fan of Skinnytaste and appreciate the healthy and delicious free recipes and the weekly meal planners!
Did you use the 93% lean ground turkey? I have found it to be more flavorful than the 99%.
I just have to say I ❤ your recipes! These stuffed peppers are
one of many. The best part is my picky family enjoys these recipes also!
Hi! My husband and I are watching our carb intake and was wondering if riced cauliflower would be a suitable substitution. If so 1 1/2 cup as well?
Thanks for your time!
Thank you for posting this recipe, it is an all-time fav in our house! I make a double batch and also have tried quinoa instead of rice, but the instructions are the same. I freeze leftovers and take them for lunch. Simply delish!
Does anyone know the calorie adjustment if you use 99% fat free ground turkey?
Wonderful recipe
Do I use one clove of garlic or one full bulb?
Did you ever get an answer to this question?
I am sure it is a clove, as a whole bulb would be too much.
I have to interject that for my high school French class’s potluck I made coq au vin. My mother, who was from the Midwest, had never used garlic. I didn’t know the difference between a bulb and a clove and put in two whole bulbs of garlic–they didn’t look that big! My mother said, “I don’t think I like garlic.” It took a week to air out the car and two weeks to air out the casserole on our patio in Pleasanton, CA.
And the recipe is perfectly delicious just as written. i did have some spicy homemade tomato sauce which I wanted to use up–extra garlic. 🙂
This recipe was an absolute “win!” It will be on my regular rotation of ST favorites. I basically followed the recipe “as is” with the exception of adding 2 teaspoons of adobo sauce (sauce in canned chipotle peppers.) to the 1/4 cup of the tomato sauce…It added just enough of a “kick” and my husband totally loved them. The ground turkey and brown rice filling reminded me of the Polish stuffed cabbage rolls (golambki) I make having been born & raised on many Polish ethnic faves.
Yum! when you said golumpki – my stomach grumbled! My grandmother taught me to make them and pierogi. will try this recipe
OMG!! This meal was amazing!! I’ve never really had stuffed peppers before, but I had three bell peppers that needed to be used. So I made the recipe. Wow! This is so tasty and filling! I served this with a side salad. I also added some avocado.
I think this will be on my dinner rotation for sure!!
My husband and I love stuffed peppers and have made this recipe many times. My husband suggested to used riced cauliflower instead of the brown rice. It turned out great. I’ll be using the cauliflower from now on.
Make this all the time and the family loves it. Unfortunately, my husband bought ground beef instead of ground turkey on his store run yesterday. What ingredients would change in the recipe to accommodate the meat? Broth? Spices? Thank you!!
Amazing recipe. thanks for sharing.
These look absolutely delicious. Do you think they could be done in an instant pot?
Sure but they tend to fall apart.
Can’t way to try this! @jeanettejohnson
My family enjoyed this very much, my daughter loves bell pepper added to her meals. I modified by cutting the peppers into large dice (1×1) and stirring everything together, baked in smaller casserole dish covered with foil and added cheese in last few minutes. Even the non bell pepper family members at it. This one is a keeper.
These were AMAZING!!! Best stuffed pepper recipe I’ve ever tried (and I am very picky about this type of dish). The actual peppers were cooked perfectly, I love the added broth at the bottom of pan, rather than having to blanch the peppers beforehand. Looking forward to the leftovers 🙂 will absolutely be adding this to the dinner rotation!
I love these and they are part of my rotation. Question: I am going to add spinach next time. Any suggestions. Fresh or frozen.
I would say fresh- frozen spinach may make everything too soggy with excess water while it’s cooking
Hello! Can I make and assemble these a couple of days in advanced and then put them in the oven when we’re ready to actually eat them?
Soooo delicious my husband LOVED it! After i stuffed some peppers i had some rice and Turkey mixture left i ate that with a salad so yummy!
Can I use regular white rice for this recipe?
Sure, if you wish.
Love this recipe for a healthy alternative. Even the picky husband likes it 🙂
This recipe was delicious. My picky husband loved it.
What can I use instead of tomato sauce in this recipe?
Great recipe! Just takes a while to make, wish it was faster. Also the meat and rice mixture makes a lot. I stuffed 4 red peppers and still have some left, which I might freeze.
Absolutely delicious. Thank you. I have to say I was too lazy to stuff the peppers. I just made the meat mixture (less the rice) and added 2 chopped (large pieces) peppers simmered for a bit – left the mixture in the skillet and covered it with cheese. Once the cheese was melted, I served it on top of rice. Perfect and it cut 50 minutes off the dish. It also allowed me to portion control my rice…and my husband to do the same – as in mighty portion. Thank you.
Can these be made ahead and frozen to be reheated when necessary.?
Great recipe, meat is juicy and delicious. Love Gina and all her innovative ways to make extremely wonderful dishes! This has become my “go to” website for so many ideas, and I often just scroll through her recipes to see what’s new, I am NEVER disappointed.
Thanks Jeanette!
My favorite stuffed peppers. SO GOOD
Such a flavorful, delicious recipe. Thanks for another ‘keeper’. I’ll be making these again.
This receipt was a hit! I used a lot more tomato sauce and added zucchini in the stuffing to reduce the carbs. It was amazing! Will definitely make again.
Holy cow. I was given a bag of fresh produce and it had a pack of 3 bell peppers so this recipe seemed the perfect thing to do with my peppers. I was never a fan of stuffed peppers growing up so I was skeptical that I would enjoy these. but WOW! first off the filling alone was amazing and I could eat by the spoonful alone. but then the peppers just were so juicy and delicious out of the oven. I am freezing the leftover filling for a future time because I am definitely making this again. I paired with a southwest salad mix that came with chipotle ranch dressing that just made everything come together nicely. Big thumbs up from my fam!
Can I make this ahead of time and store it in the fridge before baking it?
Gina, can this recipe be made using an Instant Pot?
Delicious, light version of the classic!
Loved it, my kids weren’t as excited. But a delicious and healthy option that I’m sure I’ll make again!
My husband loves these. I do Weight Watchers so I replaced the turkey with the 99% and cauliflower rice in place of the brown rice. These are delicious and I usually get 8 peppers instead of 6. So for Weight Watchers you only have to count the cheese. Thanks for another great recipe. Every recipe I have tried has been awesome!!
Hi Gina,
My family and I love these peppers! They are a staple in my house. I want to make a bunch and bring them on our beach vacation with us and heat them as we want them. I was wondering have you ever frozen them? Will they freeze well? If so, what’s the best way to do it to maintain juiciness and freshness? I was thinking of cooking them as per normal and then individually wrapping them and then freezing them in a freezer bag or air tight container. Thoughts? Thanks in advance!
Julia
I think you should make the filling separate in advance and then stuff the peppers when you are ready to eat. Otherwise the peppers will get soggy if you freeze them.
So yummy and easy to make. Love this recipe – I will be making it again!
Everyone loved these in our house 🙂
This is my first Skinnytaste-fail. To start, this is very time consuming. It took me an hour just to get everything chopped, prepped, and cooked ready for the peppers. My mix for the stuffing was very watery. None of the liquid evaporated, even with more time. Despite the excess liquid, I had enough to easily stuff another 4-6 peppers so I felt like I wasted a lot of food that I didn’t know how to use any other way. Unless you have the perfect pepper, it will not fit 2/3 cup of filling. Also, I don’t know about anyone else, but my peppers did not want to sit flat. I had to prop them all up on the edges of my pan. So I made a mess trying to stuff these and stand them up in the pan. Topping with cheese was also messy. They are still in the oven, but I can honestly say I will not make these again – even if they are amazing once I taste them – because it was just too much mess, hassle and wasted food for me.
We love these peppers. To make them sit flat, make sure they sit flat before you cut them or slice a little off the bottom.
It took you an hour to chop onion and garlic? And just place all the peppers in the baking dish so they’re cozy, and they won’t fall over? Seems more like user-error than a problem with the recipe…
Completely agree!,,, 😂
Can you skip the broth?
Any idea of the calorie count if I make it without the rice?
Can you make and freeze these?
My fiancé and I used this recipe a few weeks ago. These are soooo yummy! I did it a little differently; I added corn and black beans and cut the peppers differently. I ended up at 6 sp for a full pepper. I’m going to make them again tomorrow for some friends!
Excellent! Make theses a lot.