This delicious ground turkey stuffed peppers recipe is a lighter twist on classic stuffed peppers and is naturally gluten-free. It’s one of my favorite ground turkey recipes — simple, flavorful, and family-approved.
I love stuffed peppers and have a few go-to versions. This one, adapted from my mom’s recipe, is a close runner-up to my favorite. It’s straightforward to make and consistently a hit around our table.
I usually prepare these in a cast iron skillet because they look lovely coming out of the oven, but any ovenproof baking dish will work just fine.
If you’re not a fan of peppers swimming in sauce, you’ll appreciate that this version uses just enough crushed tomatoes to keep the filling moist — though you can always add a bit more to the pan before baking if you like extra sauce.
Ground Turkey Stuffed Peppers Recipe
To cut back on red meat, we often use ground turkey. It reduces the fat while keeping great flavor, and in my house, it’s usually the preferred choice. This recipe is forgiving — swap turkey for ground beef if you prefer, add extra vegetables, or change the cheese to suit your tastes.
You can lighten the dish further by using less cheese or swapping in reduced-fat cheese. This recipe is highly adaptable while remaining comforting and satisfying.
Below is the printable recipe and full instructions — enjoy!
Ground Turkey Recipes
Want more ground turkey ideas? Here are a few other favorite recipes that work well with turkey or can be swapped with ground beef if you prefer:
- Ground Turkey Vegetable Soup
- Ground Turkey Meatloaf
- Tater Tot Casserole
- Old Fashioned Goulash
Ground Turkey Stuffed Peppers
Ingredients
- 6 large bell peppers any color
- 2 cups wild rice cooked
- 1 lb. 93% lean ground turkey
- 2 cloves garlic minced
- 1 small onion diced
- 1 16 oz. jar crushed tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups sharp cheddar cheese shredded
- 1 tablespoon olive oil
Instructions
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Preheat oven to 350°F (175°C). Cook the rice according to package directions and set aside. You will need about two cups of cooked rice.
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Trim the tops off the peppers, remove seeds, and level the bottoms so they sit flat. Rinse well. In a large pot, boil the peppers for 5 minutes, then drain and place upside down on a paper towel to dry.
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In a large skillet, heat the olive oil over medium heat. Sauté the garlic and diced onion until softened. Add the ground turkey and cook until browned and no longer pink.
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Stir in the crushed tomatoes, cooked rice, Italian seasoning, salt, pepper, and 1/2 cup of the shredded cheddar. Mix until evenly combined.
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Divide the mixture evenly among the prepared peppers. Arrange them in a lightly greased 10-inch cast iron skillet or a baking dish of your choice. Bake uncovered for 25–30 minutes. Remove from the oven, sprinkle the remaining cheese over the tops, and return to the oven for about 5 minutes, or until the cheese is melted and bubbly.
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Nutrition
Nutrition values are estimates and should be used as a guideline only. They are not a substitute for professional medical advice.
Did you make this?
I’d love to hear how it turned out — please leave a review in the comments and share your photos if you tried any variations.