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    Home » Recipes » Easy Meals

    Easy Turkey Stuffed Peppers

    November 30, 2018 By Monika Last Updated May 12, 2023 8 Comments

    Jump to Recipe

    These turkey stuffed peppers contain ground turkey, rice and fresh herbs for an easy, delicious, satisfying and healthy meal. Simple to put together and perfect to prepare ahead and bake later!

    See also stuffed peppers without rice!

    Top down view of turkey stuffed peppers on parchment.

    These turkey stuffed peppers require very little effort but produce really great results! The peppers are filled with a deliciously rich and moist filling of ground turkey, rice, a few simple vegetables and fresh herbs. Each pepper is then topped with cheese, which melts as the peppers bake for a delicious finish!

    Turkey is such a versatile meat and, in my opinion, can be used instead of beef in most dishes. It's healthy, affordable and my favourite choice when it comes to ground meat. It's ideal to use in filling mixtures not only for stuffing peppers (including rice-free) but also with other vegetables, such as in stuffed eggplant and traditional Polish cabbage rolls.

    Turkey stuffed peppers ingredients and substitutions

    Ingredients for making turkey stuffed peppers in individual dishes.
    Turkey stuffed peppers ingredients.
    • Ground turkey: I recommend using meat with around 7% fat.
    • Bell peppers: any bell pepper colour will work. I used red peppers for their sweetness.
    • Rice: use white basmati rice or similar. You can use brown rice instead if you prefer (see vegetarian stuffed peppers which contain brown rice) but bear in mind that it will take longer to cook. Rice is a classic stuffed pepper ingredient but it can be swapped for cauliflower rice if you are looking for a vegetarian, low-carb version of this dish.
    • Onion and garlic.
    • Paprika: use just sweet or combine with some hot and/or smoked if liked.
    • Soy and Worcestershire sauces: add depth of flavour (especially important in recipes that use turkey, which can be a little bland if not seasoned adequately).
    • Passata: you can use canned tomatoes instead if you prefer but add also 2 tablespoons of tomato puree.
    • Fresh herbs: add flavour and moisture.
    • Cheese: both mozzarella and cheddar will work.
    • Salt and pepper: it's important to season your filling mixture really well so you don't end up with bland tasting peppers. Some of the flavour will be absorbed by the peppers as they bake.

    Do I have to cook the meat beforehand

    Yes, you do. This allows all the flavours of the filling mixture to fully develop and you can season it to your taste before stuffing the peppers. So you'll know your peppers will be delicious!

    How to prepare the peppers

    The peppers need to be pre-roasted before putting the dish together, but this is easy to do (this helps to release more flavour as well as soften the peppers). I do not recommend parboiling the peppers instead as this will remove some of their flavour and there'll be no juices to add to the filling mixture (for more flavour and moisture). To prepare the peppers for stuffing:

    1. Place each pepper, stem side down, on top of a board.
    2. Cut in half through the top, remove the seeds and cut out the thick part near the stem inside each half being careful not to cut right through the pepper (see photo below).

    TIP: Stuffing the peppers with the stem still in place will help hold the filling inside.

    Halved red pepper on cutting board with small knife.

    Step-by-step recipe instructions

    1.Precook peppers: Preheat the oven to 375 F/ 190 C/ 180 fan/ gas mark 5. Place each pepper half (cut side up) on a large sheet lined with parchment paper. Brush the edges of each pepper with a little oil then bake in the centre of the oven for 20 minutes.

    Remove from the oven (but do not switch it off!) and reserve the juices for later.

    Halved red peppers on top of parchment.

    2. Cook rice: do this while the peppers are in the oven. Rinse and place in a saucepan, add water (1 portion of rice to 1.5 portions of water), cover, bring to the boil then simmer until the water has been absorbed (about 10 minutes). Remove from the heat.

    Cooked rice in saucepan with spoon on top of cooling rack.

    3. Cook onion, garlic: in a large pan heat the remaining oil (1 tbsp), add the onion and garlic and cook for 3 minutes stirring occasionally.

    Frying red onion in pan with purple spatula.

    4. Cook ground turkey: add the meat, Worcestershire sauce, soy sauce, passata, paprika, salt and pepper and cook for a few minutes until the meat is no longer pink, stirring often. Cover and cook gently for 5 minutes.

    Making ground turkey filling mixture for stuffed peppers.

    5. Finish off: remove from the heat and combine the mixture with the rice, herbs and pepper juice. Adjust the seasoning as necessary.

    Ground turkey, cooked rice and fresh herbs in large shallow pan.

    6. Stuff peppers: season the inside of each pepper lightly and fill with a generous amount of the turkey mixture pressing in gently.

    Stuffed pepper halves with turkey and rice on top of parchment.

    7. Bake: using the same baking sheet place the peppers on top and bake in the centre of the oven for 25 minutes. After 15 minutes remove from the oven, scatter the cheese over each pepper then return to the oven and bake for 10 more minutes.

    9. Serve!

    4 baked stuffed peppers with melted cheese on top.

    Serving suggestions

    These ground turkey stuffed peppers with rice can be paired with lots of side dishes including steamed, boiled or braised vegetables, all manner of roasted vegetables, celery root puree, stuffed sweet potatoes or potato wedges. Browse my salad recipes for more serving ideas!

    Can I prepare stuffed peppers with turkey ahead

    Yes, you can! What I love about this recipe, in fact, is how delicious it is the next day too. If you prepare this dish in advance the peppers will become infused with all the flavours even before you bake them. Just ensure the peppers are cooled completely before refrigerating (you can keep them in the fridge covered overnight and cook the next day).

    Side view of stuffed peppers with rice and turkey on top of parchment.

    Top tips

    • Ensure your ground turkey has approx. 7% fat content (anything less might make the filling mixture a little dry). Substitute beef, pork or chicken if preferred.
    • Start making the filling mixture while the peppers are in the oven and the rice is cooking.
    • You can assemble the recipe while the ingredients are still hot.
    • You can cook the rice ahead and once cooled completely, cover and refrigerate overnight.
    • Best served hot.
    • Refrigerate leftovers, covered, for up to 3 days. Reheat individual portions in the microwave.
    • Freeze the peppers arranged in a single layer inside an airtight container for up to 3 months.

    Other ground turkey recipes to try next

    • Easy Turkey Shepherd's Pie with Vegetables
    • Turkey Lasagna with Vegetables
    • Turkey Spaghetti Bolognese

    Check out also these other easy, delicious meal ideas!

    Keep in touch!

    How have these healthy turkey stuffed peppers turned out for you? Let me know in the comments below, thanks!

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    Recipe

    Top down view of turkey stuffed peppers on parchment.

    Easy Turkey Stuffed Peppers

    These turkey stuffed peppers contain ground turkey, rice and fresh herbs for a delicious, satisfying and healthy meal.
    5 from 3 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: gluten free, Low fat
    Prep Time: 25 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 10 servings
    Calories: 196kcal
    Author: Monika Dabrowski

    Ingredients

    • 5 large red bell peppers
    • 1.1 pounds (500 g) ground turkey approx. 7% fat content
    • ½ cup+1tbsp (120 g) rice uncooked
    • 1 red onion finely chopped
    • 2 garlic cloves finely chopped
    • ½ cup (120 g) passata
    • 2 teaspoons soy sauce
    • 2 teaspoons Worcestershire sauce
    • 2 teaspoons paprika
    • 6 tablespoons parsley finely chopped
    • 4 tablespoons dill finely chopped
    • ½ cup (60 g) mozzarella cheese or cheddar, coarsely grated
    • ⅔ teaspoon fine sea salt and plenty of pepper
    • 1½ tablespoons olive oil

    Instructions

    • Prepare peppers: place each pepper, stem side down, on top of a board. Cut in half through the top, remove the seeds and cut out the thick part near the stem inside each half being careful not to cut right through the pepper (see photo below).
    • Precook peppers: Preheat the oven to 375 F/ 190 C/ 180 fan/ gas mark 5. Place each pepper half (cut side up) on a large sheet lined with parchment paper. Brush the edges of each pepper with a little oil then bake in the centre of the oven for 20 minutes.
      Remove from the oven (but do not switch it off!) and reserve the juices for later.
    • Cook rice: do this while the peppers are in the oven. Rinse and place in a saucepan, add water (1 portion of rice to 1.5 portions of water), cover, bring to the boil then simmer until the water has been absorbed (about 10 minutes). Remove from the heat.
    • Cook onion, garlic: in a large pan heat the remaining oil (1 tbsp), add the onion and garlic and cook for 3 minutes stirring occasionally.
    • Cook ground turkey: add the meat, Worcestershire sauce, soy sauce, passata, paprika, salt and pepper and cook for a few minutes until the meat is no longer pink, stirring often. Cover and cook gently for 5 minutes.
    • Finish off: remove from the heat and combine the mixture with the rice, herbs and pepper juice. Adjust the seasoning as necessary.
    • Stuff peppers: season the inside of each pepper lightly and fill with a generous amount of the turkey mixture pressing in gently.
    • Bake: using the same baking sheet place the peppers on top and bake in the centre of the oven for 25 minutes. After 15 minutes remove from the oven, scatter the cheese over each pepper then return to the oven and bake for 10 more minutes.
      Serve!

    Notes

    • Ensure your ground turkey has approx. 7% fat content (anything less might make the filling mixture a little dry). Substitute beef, pork or chicken if preferred.
    • Start making the filling mixture while the peppers are in the oven and the rice is cooking.
    • You can assemble the recipe while the ingredients are still hot.
    • You can cook the rice ahead and once cooled completely, cover and refrigerate overnight.
    • Best served hot.
    • Refrigerate leftovers, covered, for up to 3 days. Reheat individual portions in the microwave.
    • Freeze the peppers arranged in a single layer inside an airtight container for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 196kcal | Carbohydrates: 16g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 344mg | Potassium: 360mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2441IU | Vitamin C: 82mg | Calcium: 81mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    579 shares

    Comments

      5 from 3 votes

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    1. Silpa says

      December 04, 2018 at 6:16 am

      5 stars
      Amazing recipe. Can't wait to prepare.

      Reply
      • Monika says

        December 05, 2018 at 11:19 am

        Thank you! Let me know how it turns out!

        Reply
    2. Eb Gargano | Easy Peasy Foodie says

      December 03, 2018 at 8:11 pm

      5 stars
      Yum! These look delicious. I love stuffed peppers, but I've never tried them with turkey. I bet this would be a great way of using up leftover turkey after Christmas too!

      Reply
      • Monika says

        December 03, 2018 at 10:41 pm

        Thank you! If you wanted to use leftover turkey in this recipe you'd have to make it a bit differently, but it would work too.

        Reply
    3. Sid says

      December 02, 2018 at 10:17 pm

      5 stars
      Super-yummy 😍
      Ciao
      Sid

      Reply
      • Monika says

        December 03, 2018 at 9:53 am

        Thank you!

        Reply
    4. Dave G says

      December 01, 2018 at 3:56 pm

      Nice! Looks tasty! 🙂

      Reply
      • Monika says

        December 01, 2018 at 9:36 pm

        Thank you! It was quite tasty:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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