These turkey stuffed bell peppers are my go-to when I want something hearty but still fresh and nourishing.
Juicy bell peppers hold a cheesy, savory filling of lean ground turkey, rice, mushrooms, and tomato sauce—everything comes together into one warm, comforting dish that’s always a crowd-pleaser.
Why I Love This Recipe
It’s comforting but light—perfect for a balanced dinner.
A complete meal in one: protein, veggies, and carbs in every bite.
Great for meal prep or feeding a family.
The gooey melted cheese on top? Irresistible!
What You’ll Need (Ingredient Highlights)
Green Bell Peppers: These act as the edible bowls.
Choose ones that are sturdy and uniform in size for even cooking.
Ground Turkey: Lean but full of flavor, especially when cooked with garlic, onion, and Italian herbs.
Rice: White or brown rice gives the filling substance. Use what you love!
Tomato Sauce: Choose a rich, flavorful sauce—this is what ties the dish together.
Mushrooms & Onion: They boost the texture and depth of flavor in the turkey mix.
Mozzarella Cheese: For that delicious melted finish, both inside and on top.
Pro Tips Before You Start
Slice the peppers horizontally for a flatter, open-face appearance and easier stuffing.
Use a flavorful marinara or tomato basil sauce for the best results—homemade or high-quality store-bought.
Make the filling ahead and refrigerate it to save time on busy days.
Add extra cheese during the last 5 minutes of baking for that perfect golden top.
How to Make Turkey Stuffed Bell Peppers
Step 1: Prep the Bell Peppers
Rinse the green bell peppers, then slice them horizontally to create open-faced halves.
Remove seeds and pith, and set aside.
Step 2: Cook the Rice
Boil the rice in salted water according to package directions, about 20 minutes.
Drain and set aside when done.
Step 3: Make the Filling
In a large skillet, heat olive oil over medium heat.
Add the chopped garlic, diced onions, and mushrooms.
Sauté for 2–3 minutes until fragrant.
Add the ground turkey to the skillet and break it up finely with a wooden spatula as it cooks.
Cook for about 10 minutes, until the meat is fully done and lightly browned.
Add more oil if needed during cooking.
Step 4: Mix the Stuffing
Stir in the tomato sauce, Italian seasoning, cooked rice, and 1 cup of shredded mozzarella cheese.
Mix until everything is fully combined, then turn off the heat.
Step 5: Assemble the Dish
Preheat the oven to 350°F (175°C).
In a 9×13-inch baking dish, arrange the bell pepper halves upright.
Fill each one generously with the turkey mixture.
Add any extra stuffing around the peppers in the dish.
Sprinkle the tops with additional mozzarella cheese.
Step 6: Bake and Serve
Bake uncovered for 40–45 minutes, or until the peppers are tender but not soggy, and the cheese is fully melted and golden.
Remove from the oven and garnish with chopped fresh basil if desired. Serve warm.
What to Serve It With
These turkey stuffed bell peppers are a full meal on their own, but they go perfectly with:
Garlic bread or focaccia
A crisp green salad with balsamic vinaigrette
Roasted zucchini or steamed green beans
Variations / Substitutions
Protein Swap: Ground chicken or lean beef also work beautifully.
Grain Options: Try cooked quinoa or couscous instead of rice.
Add-ins: Stir in chopped spinach or zucchini for extra veggies.
Cheese Upgrade: Use a mix of mozzarella and sharp cheddar for more flavor.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, place in the oven at 350°F for 10–15 minutes or microwave until heated through.
You can also freeze them (before or after baking) for up to 2 months.
Thaw in the fridge overnight before reheating.
FAQs
Can I make these peppers ahead of time?
Yes! You can fully assemble them and refrigerate unbaked up to 24 hours in advance.
Just bake when ready to eat.
Do I need to pre-cook the peppers?
No need. Baking them with the filling softens them perfectly without making them mushy.
What kind of rice works best?
White rice or brown rice both work well.
Just make sure it’s fully cooked before mixing it in.
Can I use another kind of cheese?
Yes! Try cheddar, provolone, or a blend for a different flavor.
How do I prevent watery peppers?
Don’t overfill the dish with sauce and bake uncovered to let moisture evaporate.
Is this recipe gluten-free?
Yes, as long as your tomato sauce is gluten-free and you avoid any flour thickeners.
What’s the best way to freeze stuffed peppers?
Wrap each one tightly in foil or place in a freezer-safe container.
Thaw in the fridge before reheating.
Final Thoughts
These turkey stuffed bell peppers are one of those meals that feel like comfort food—but still nourish and satisfy.
They’re easy enough for a weeknight and special enough for guests.
And honestly, that cheesy, saucy filling? I could eat it with a spoon.
If you’re looking for something cozy, filling, and full of flavor—this dish checks all the boxes.
Turkey Stuffed Bell Peppers
Ingredients
- 4 green bell peppers
- ½ cup white or brown rice dry
- 2 tablespoons olive oil
- 8 ounces mushrooms chopped
- 1 onion diced
- 3 –4 garlic cloves minced
- 1 lb. ground turkey preferably extra lean
- 25 oz. jar tomato or marinara sauce use high-quality for best flavor
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese plus extra for topping
- Fresh basil leaves optional for garnish
Instructions
- Rinse bell peppers, slice in half horizontally, and remove seeds and pith. Set aside.
- Cook rice in salted water according to package directions.
- Drain and set aside.
- In a skillet, heat olive oil over medium.
- Add garlic, onion, and mushrooms; sauté 2–3 minutes.
- Add turkey and cook until browned, about 10 minutes.
- Break up meat as it cooks.
- See full steps with tips & photos → https://mischacrossing.com/turkey-stuffed-bell-peppers/
Notes
- You can substitute the ground turkey with ground chicken or lean beef if preferred.
- For extra flavor, consider adding a little crushed red pepper or grated Parmesan cheese to the top.
