Dinner

Stuffed Bell Peppers with Ground Turkey and Rice Recipe

ByMaya bella December 5, 2025December 5, 2025

Introduction

Stuffed bell peppers with ground turkey and rice make a wholesome and flavorful meal. These vibrant peppers are filled with a savory mix of lean turkey, rice, and tomatoes, then topped with melted cheese for a comforting dinner that’s both healthy and satisfying.

A white plate holds five stuffed bell pepper halves with four yellow and one red pepper. Each pepper half is filled with a dark brown cooked meat mixture that looks slightly crispy on top. The meat filling is thick, with a coarse texture and small bits visible. Each pepper half is garnished with a small bunch of fresh green cilantro leaves placed in the center. The peppers have a shiny, roasted look with some brown grill marks, and the edges are slightly wrinkled and softened from cooking. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large bell peppers
1 lb ground turkey
1 cup cooked brown rice
1 can diced tomatoes
1 onion, diced
2 cloves garlic, minced
1 tsp dried oregano
1 cup shredded cheese
2 tbsp olive oil
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened.
Step 3: Add the ground turkey and minced garlic to the skillet. Cook, breaking up the turkey with a spoon, until it is no longer pink.
Step 4: Stir in the cooked brown rice, diced tomatoes, dried oregano, salt, and pepper. Let the mixture simmer for about 5 minutes to blend the flavors.
Step 5: Stuff each bell pepper with the turkey and rice mixture, filling them generously.
Step 6: Place the stuffed peppers upright in a baking dish. Cover the dish with foil and bake for 30-35 minutes.
Step 7: Remove the foil, sprinkle shredded cheese over the peppers, and bake for an additional 5 minutes until the cheese is melted and bubbly.
Step 8: Let the stuffed peppers cool for a few minutes before serving to allow the filling to set and avoid burns.

Tips & Variations

For a vegetarian option, substitute the ground turkey with cooked lentils or chopped mushrooms.
Use different cheese varieties like mozzarella, cheddar, or pepper jack for varied flavors.
Add chopped fresh herbs such as parsley or basil to the filling for extra freshness.
Try using quinoa instead of brown rice for a higher protein content.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for 15-20 minutes, or microwave until heated through. Stuffed peppers can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white plate with five stuffed bell pepper halves arranged on it. The top layer consists of one red pepper half filled with a browned ground meat mixture, topped with fresh green cilantro leaves. The other four are yellow bell pepper halves, each stuffed with the same brown, slightly crispy ground meat filling and garnished on top with fresh cilantro sprigs. The peppers have slightly charred edges, and the meat filling looks juicy and cooked with small bits of visible seasoning. The white plate sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers a day ahead and store them covered in the refrigerator. Bake them just before serving for the freshest taste.

What type of bell peppers work best for stuffing?

Large bell peppers with a sturdy structure, such as green, red, yellow, or orange, work best. They hold their shape well during baking and provide a sweet, crisp base for the filling.