Savory, healthy, and filling, these Ground Turkey Stuffed Peppers are a classic with meat, melty cheese, diced tomatoes, and wild rice.
I've been getting into ground turkey again lately in this eight-week transformation challenge I'm doing through Orange Theory Fitness. The goal is to either lower body fat or increase muscle mass within this eight week period, and I'm trying to do both by living in an ever-so-sight calorie deficit, watching my added sugar intake, and eating more protein while working out at least three times a week. I'm in Week 6, so a little less than 3 weeks to go before I see the fruits of my labor (hopefully) through an in-body scan.
Anecdotally speaking, I feel great. I have higher energy levels, don't feel the need to eat as much, am eating slower (although this is still a work in progress), and I don't have the same sweet tooth I used to have, likely because I'm getting sufficient protein now. I had gotten into the habit of having dessert after dinner every night, eating way too much breads and pastas, and eating crappy lunches out somewhere because I didn't plan appropriately.
I've been eating these ground turkey stuffed peppers on repeat though this challenge, and these stuffed peppers will be joining the regular rotation outside of this challenge. They pack a punch of nutrients, are filled with only whole ingredients, and leave me feeling full for awhile. It's crazy how much leaner ground turkey is compared to ground beef. It truly shocks me every time I cook with ground turkey.
And can we have a moment for wild rice? It's an underrated grain. I try to have wild rice in the rotation every couple of weeks, including the Copycat Sweetgreen Harvest Bowl Salad or Leftover Turkey and Wild Rice Soup.
Why You Need These In Your Life
- Perfect Weeknight Meal - These bad boys are done in 30 minutes or less, so perfect for a busy weeknight meal. Incredibly easy.
- Healthy, Healthy. Lots of whole ingredients stuffed into a already-nutritious vessel. Yes, please.
- Customizable - You can easily mix and match what goes into your stuffed peppers according to your liking and what you have in the refrigerator or pantry.
- Make Ahead - You can make these peppers 2-3 days in advance, so these ground turkey stuffed apppers are great to meal prep or make ahead for company. They reheat well.
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Other winter food I've been craving lately that's hearty but healthy is an Easy Rose Sauce over pasta OR chicken breast, Dutch Oven Chicken and Dumplings, Sheet Pan Chicken Fajitas, or Whole Roasted Chicken.
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Ingredients You'll Need
The ingredients to make such a complete meal are truly minimal. I had everything I needed already in my refrigerator or pantry, which is a huge bonus for me.
- ground turkey - You can easily use ground beef instead but ground turkey is honestly just as great in these stuffed peppers and way leaner. No need to strain the fat our of the ground turkey!
- red bell peppers - I love red because they're just stunningly beautiful, and they make me happy. The red pepper gives your plate a beautiful pop of color. Yellow or orange bell peppers work just as well. Green bell peppers get a little too soggy.
- extra-virgin olive oil
- yellow onion
- garlic
- chili powder
- ground cumin
- dried oregano
- fire-roasted diced tomatoes
- wild rice - I love wild rice for the extra bit of healthy-ness, but you could easily use white rice, brown rice, quinoa, or any other grain.
- Monterey Jack or Cheddar Jack cheese - I always like to shred my own cheese when I'm melting cheese. Pre-shredded cheese has a flour coating which makes it not as melty. Feel free to use what you have though -- or leave out the cheese entirely if you want to go dairy free.
- Salt + pepper - I have added a teaspoon of salt to the recipe but often find myself adding a bit more toward the end. Feel free to adjust based on your preferences.
The recipe card below will give you more detailed instructions as well as the quantities of each ingredient!
Par-Roasting Peppers
You'll need to par-cook your red bell peppers. This means you will partially cook the red bell peppers before cooking them all the way. Once your peppers are prepped, you brush them with olive oil and stick them in the oven to roast for about 20 minutes before adding the meat filling. Then you'll put them back in the oven to finish cooking.
Par-cooking or par-roasting is important because it ensures everything is cooked to the same level of doneness. The peppers need more time to get tender. No fear though -- you make the ground turkey filling while the peppers are par-cooking so you don't waste any time!
How to Make Ground Turkey Stuffed Peppers
These step-by-step directions will show you just how easy it is to make healthy ground turkey stuffed peppers that everyone will love, whether it's for your family or a dinner party.
- Step 1: Cut the peppers from stem to bottom, remove seeds, and brush with olive oil. Bake uncovered for about 20 minutes.
- Step 2: In a medium pan, sauté onions over medium heat until translucent and tender.
- Step 3: Add garlic and continue cooking for another minute.
- Step 4: Add in ground turkey, cooking until browned.
- Step 5: Add seasonings and stir until coated.
- Step 6: Add diced tomatoes, rice, and cheese and stir until combined and filling it hot and meat cooked through.
- Step 7: Sprinkle the tops with the remaining ¼ cup of cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling.
Variations
Stuffed peppers are so crazy versatile. You can switch them up in so many ways using the same technique. Consider some of these variations:
- Add More Vegetables - Have some leftover broccoli? Add it in. Asparagus you don't know what to do with? Chop it up and add it in.
- Change your grain - I like wild rice for my stuffed peppers, but white or brown rice works equally as well, as does quinoa. Experiment with your favorite grain -- or use this as an opportunity to use up rice leftovers from the night before.
- Make it Vegetarian - You can skip the ground turkey entirely and add portobello mushrooms and other vegetables to make vegetarian stuffed peppers.
Make Ahead Instructions
These stuffed peppers are an EXCELLENT meal to make ahead, whether it's for lunches for the work week or for a dinner party when you dont' want to be chained to your kitchen as your guests come.
To make ahead, stuff the peppers with the ground turkey mixture and put aluminum foil over the baking tray once the peppers and stuffing mixture is cooled. Place in the refrigerator up to 2-3 days. Place in the oven when you're ready to eat them as you normally would.
What to Serve with Ground Turkey Stuffed Peppers
There's so much packed into these stuffed peppers that it was at first difficult for me to find something else to serve with them. I've landed on a few things I find myself gravitating toward:
- Southern Cornbread
- Warm Kale and Farro Salad
- Apple and Candied Pecan Salad
- Easy Butternut Squash Soup
Other Turkey & Chicken Recipes
Try these other turkey and chicken recipes you'll love!
Favorites Side Dishes
Here are a vareity of side dishes that may inspire you, too.
Ground Turkey Stuffed Peppers
Ingredients
- 1 pound ground turkey
- 1 teaspoon salt
- 3 large red yellow or orange bell peppers will do also, cut in half from the stem to the bottom and seeds removed
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 14-oz can fire-roasted diced tomatoes
- 1 cup cooked wild rice white rice, brown rice, or quinoa will also work great
- 1 cups shredded Monterey Jack or Cheddar Jack cheese
Instructions
- Preheat the oven to 425°F with the oven rack in the middle position.
- Place halved peppers cut side up in large baking dish; drizzle with 1 tablespoon of the olive oil.
- Roast the peppers for about 20 minutes, until tender-crisp. Don't worry if a bit of liquid pools in the bottom of the peppers.
- Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large skillet. Add the onion, stirring frequently until soft and translucent, about 3 to 4 minutes. Add garlic and cook one minute more. Add ground turkey. chili powder, cumin, and oregano. Cook mixture until the meat is browned about 4 to 5 minutes. Add the diced tomatoes and continuing cooking until the meat is cooked through, another 2 to 3 minutes. Add the cooked rice and ¾ cup of the cheese. Stir until melted. Remove skillet from the heat.
- Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Gently press the filling down into the pepper to get the most filling in the peppers as possible. They will be heaping!
- Sprinkle the tops with the remaining ¼ cup of cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling. Enjoy!
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