Stuffed Bell Peppers with Turkey: A Healthy High-Protein Dinner

Remember when you thought eating healthy meant giving up comfort food? Yeah, I had the same problem. Then I discovered these Stuffed Bell Peppers with Turkey, and suddenly healthy eating didn’t feel like punishment anymore.

I grew up with the classic beef-and-rice version, but swapping to ground turkey changed everything. You get all the comfort and satisfaction with way more protein and less fat. Plus, the peppers basically turn into edible bowls filled with deliciousness, which honestly feels like a win for everyone involved.

The best part? These are insanely easy to meal prep. Make a batch on Sunday, and you’ve got lunch or dinner sorted for half the week. They reheat perfectly, freeze like champions, and actually taste better the next day when all the flavors have had time to hang out together.

Why You’ll Love This Recipe

High Protein Without the Guilt: Ground turkey is seriously underrated. It’s lean, packed with protein, and honestly tastes just as good as beef when you season it right. Each pepper gives you around 25 grams of protein, which keeps you full for hours.

Loaded with Vegetables: You’re literally eating a pepper stuffed with more vegetables. It’s like vegetable inception, except it actually tastes good. Sneaking nutrition into comfort food? That’s the dream.

Perfect for Meal Prep: These peppers are meal prep gold. Make six on Sunday, store them in the fridge, and grab one whenever you need a quick healthy meal. They hold up incredibly well and don’t get soggy or weird.

Totally Customizable: Don’t like tomato sauce? Use salsa. Want it spicy? Add jalapeños. Prefer cauliflower rice? Go for it. This recipe is basically a template for whatever you’re craving.

Kid-Approved Comfort Food: My nephew, who normally treats vegetables like they personally offended him, actually asks for these. The peppers get sweet and tender when baked, and the filling tastes like the best parts of a burrito.

Freezer-Friendly Champion: Make a double batch and freeze half for those nights when cooking feels impossible. Future you will be very grateful. Trust me on this.

Ingredients with Key Notes

For the Stuffed Peppers:

• 6 large bell peppers – Any color works; I use a mix for visual appeal
• 1½ pounds lean ground turkey – 93/7 or 99/1 lean
• 1 cup cooked rice – White, brown, or cauliflower rice for low-carb
• 1 small onion (diced) – Yellow or white
• 3 cloves garlic (minced) – Fresh is mandatory
• 1 can (15 oz) tomato sauce – Or use salsa for a twist
• 1 can (14.5 oz) diced tomatoes – Drain them
• 1 cup shredded cheese (optional) – Cheddar, mozzarella, or Mexican blend
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon cumin
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish

Key Ingredient Notes:

Bell Peppers: Pick peppers that can stand upright on their own. Flat-bottomed ones are your friends here. Any color works—red and yellow are sweeter, green is more bitter. I usually grab whatever’s on sale and make it look like a rainbow.

Ground Turkey: Get the leanest you can find (93/7 or 99/1). The super lean stuff needs a bit more seasoning, but it keeps these peppers light and healthy. If you can only find 85/15, just drain the fat really well after cooking.

Rice Choice: Pre-cooked rice makes this stupid easy. Use leftover rice, minute rice, or those microwavable pouches. For low-carb folks, cauliflower rice works perfectly and you won’t even miss the real thing.

Cheese: Totally optional. I’m team cheese always, but if you’re dairy-free or watching calories, skip it. The peppers are still delicious without it.

Tomato Sauce: Get a good quality sauce or use marinara. If tomatoes aren’t your thing, salsa verde or enchilada sauce work great too.

Step-by-Step Instructions

Prep the Peppers

Cut the Tops Off: Slice the tops off your bell peppers—about half an inch down. Save the tops if you want to use them as little lids (cute but totally optional). Remove all the seeds and white membranes inside. Rinse them out.

Create Flat Bottoms: If your peppers won’t stand up straight, carefully slice a tiny bit off the bottom to create a flat surface. Don’t cut through into the cavity though, or your filling will leak everywhere.

Par-Cook Them: Bring a large pot of water to boil. Drop in your peppers and boil for 3-4 minutes until slightly tender. Drain and set aside. This step ensures the peppers cook through properly and get that perfect tender texture.

Make the Turkey Filling

Cook the Turkey: Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and break it up with a wooden spoon. Cook for 5-7 minutes until no pink remains. Season with salt and pepper as it cooks.

Add Aromatics: Toss in the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Your kitchen should smell amazing right about now.

Mix in Everything Else: Stir in the cooked rice, drained diced tomatoes, half the tomato sauce (save the rest for later), Italian seasoning, paprika, and cumin. Let it simmer for 3-4 minutes so the flavors get acquainted. Taste and adjust seasoning—this is your moment to make it perfect.

Stuff and Bake

Prep Your Baking Dish: Pour the remaining tomato sauce into the bottom of a 9×13-inch baking dish. This prevents sticking and adds extra flavor.

Fill Those Peppers: Stand your peppers upright in the baking dish. Using a spoon, pack the turkey mixture into each pepper. Don’t be shy—really stuff them full. Mound it up on top if needed.

Add Cheese: If you’re using cheese, sprinkle it generously on top of each pepper. This is not the time for restraint.

Cover and Bake: Cover the dish tightly with foil. Bake at 375°F for 30 minutes. Then remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is melted and slightly golden.

Rest Before Serving: Let the peppers sit for 5 minutes after pulling them from the oven. They’re volcano-hot inside, and this gives everything time to settle.

Finish Strong

Garnish: Sprinkle with fresh parsley or cilantro. A little fresh herb action makes everything look and taste better.

Serve Hot: Use a spatula to transfer each pepper to a plate with some of that saucy goodness from the bottom of the pan.

Serving Suggestions

These stuffed peppers are pretty complete on their own, but here’s how to round out the meal:

With a Simple Salad: A crisp green salad with vinaigrette balances the richness of the peppers perfectly. Keep it simple—mixed greens, cucumbers, maybe some cherry tomatoes.

Garlic Bread on the Side: If you’re not watching carbs, garlic bread is the move. It’s perfect for soaking up that tomato sauce in the bottom of the baking dish.

Mexican-Style Toppings: Sour cream, avocado slices, fresh cilantro, and a squeeze of lime turn these into basically deconstructed burrito bowls. FYI, this is my favorite way to eat them.

Over Cauliflower Rice: For an extra low-carb meal, serve the peppers over cauliflower rice with all the toppings. It’s filling without being heavy.

With Roasted Vegetables: Roasted zucchini, squash, or Brussels sprouts make great sides. Just toss them in olive oil and roast alongside the peppers.

Storage Tips

Refrigerator: Store leftover stuffed peppers in an airtight container for up to 4 days. They actually taste better on day two when the flavors have had time to develop. Reheat in the microwave for 2-3 minutes or in a 350°F oven for 15 minutes.

Freezing Before Cooking: Stuff the peppers, wrap each one individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight, then bake as directed. Super convenient.

Freezing After Cooking: Let the cooked peppers cool completely, then wrap and freeze the same way. Reheat from frozen at 350°F for 30-35 minutes, covered with foil. Add 5-10 minutes if needed.

Meal Prep Strategy: Make a full batch on Sunday. Eat two fresh, refrigerate two for later in the week, and freeze two for emergency dinners. This is how you adult successfully.

Reheating Tips: Microwave works fine, but the oven gives you better texture. Reheat at 350°F covered with foil to prevent drying out. Add a splash of water or tomato sauce to the dish before reheating if they look dry.