turkey stuffed peppers

Looking for an easy stuffed pepper recipe? These Ground Turkey Stuffed Peppers from Delish.com is the best.

Trader Joe's Ground Turkey Stuffed Peppers with Pepper Jack

canola oil

turkey

onion,

garlic,

kosher salt

Trader Joe's Frozen Jasmine Rice

c. marinara

c. shredded pepper jack, divided

bell peppers,

I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!

Turkey Stuffed Peppers

93% turkey

garlic (minced)

onion (minced)

cilantro

garlic powder

cumin powder

tsp kosher salt

red bell peppers (washed)

chicken broth (divided)

tomato sauce

brown rice

Olive oil spray

tbsp part skim shredded cheddar cheese*

Heat oven to 400°F.

Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.

Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.

Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.

Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.

Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.

Carefully remove the foil and serve right away.

I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!

Print recipe: https://www.skinnytaste.com/turkey-stuffed-peppers-45-pts/

Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. A total crowd-pleaser.

Leftover Turkey Stuffed Peppers

large bell peppers, sliced in half lengthwise

salt

black pepper

olive oil

mushrooms, finely chopped

onion, finely chopped

garlic, minced

cauliflower, finely chopped

turkey breast,

cup tomato sauce

soy sauce

Italian seasoning

mozzarella cheese, grated and divided

salt (to taste)

fresh parsley, finely chopped (for garnish)

Cut the bell peppers in half lengthwise and remove and discard the seeds. Place the halved peppers on a large half sheet baking pan and lightly season with salt and pepper. Roast the peppers for 15 minutes until softened.

Prepare the Bell Peppers:

Meanwhile, heat oil in a large shallow saucepan or Dutch oven for 2 minutes over medium high heat until sizzling hot. Add mushrooms and sauté until golden brown, about 4-5 minutes.

Stir in onion and garlic and sauté until fragrant, about 2 minutes. Add cauliflower and turkey. Stir well to combine, and cook for 2 more minutes.

Stir in tomato sauce, soy sauce and Italian seasoning. Add 1/2 cup mozzarella cheese and stir well to mix all evenly. Remove from heat and season with salt to taste, if needed.

Make the Filling:

Fill up each roasted bell pepper with the turkey mixture and sprinkle remaining mozzarella cheese on top.

Bake the assembled stuffed peppers for 25 minutes until the melted cheese turns golden brown. Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley on top.

Assemble and Bake the Stuffed Peppers:

Thank you! Thank you! Thank you! I am 87 years old and live alone. I try to keep up a little bit with the celebratory traditions of the major holidays by cooking at least part of the meals associated with the traditions of those holidays, although not much beyond the main ingredient. As a consequence, I reversed the order of them this Holiday Season because even here in Cancun there are restrictions in place because of the Covid-19 pandemic so I can't go to the store more than two or three times a month. I cooked a turkey breast for Christmas Eve dinner but, of course, had quite a bit left over. I wanted to get away from just making sandwiches and turkey hash as in the past and your recipe hit the spot. I always have lots of Bell peppers in multiple colors in my fridge or veggie box. They can be used in so many dishes. Truthfully I am up to here with dishes containing rice and I did not have any cauliflower handy. However, I did have some cous-cous in the freezer left over from a dish I made earlier in the month. Also, I made two batches of your stuffed peppers. In one I used the little bit of tomato sauce you suggested but in the other - three of each and froze two of each - I experimented with using Alfredo sauce in a slightly larger amount than you suggested. Also, because accessing fresh mozzarella balls are both difficult and expensive, I used an equally meltable stringy cheese popular here in Mexico and relatively inexpensive called 'Oaxaca Cheese' or 'Queso Oaxaca'. The Alfredo sauce ones with the Oaxaca cheese turned out to be quite tasty and creamy. I also added just a bit of finely chopped spinach to the filling and it turned out fabulous. Thanks once again for giving me a great recipe for leftover turkey. I will be using it multiple times during the year. I served the stuffed peppers with steamed asparagus tips and corn on the cob, along with crusty bread and ended up stuffed but happy.
Your grateful and faithful student
Rudy Garcia
izateco@yahoo.com

These were a welcome dinner after all the weeks of splurging! Very easy to make and I loved using cauliflower as filler instead of breadcrumbs. Delicious!

So delicious and a great way to use up holiday turkey! Thanks for this easy to follow recipe!

Air Fryer Stuffed Peppers with ground turkey, rice and salsa are easy to make and cook in half the time as traditional stuffed peppers in the oven. Serve them with a side salad for a filling lunch or dinner!

Air Fryer Stuffed Peppers

extra virgin olive oil

chili powder

chunky medium salsa

large bell peppers

mex cheese

Heat the oil over medium heat in a large skillet. Add the ground turkey, chili powder, garlic powder and salt, and fry together until the turkey is fully cooked to a safe temperature of 165F.

Stir in the cooked rice and salsa and let the mixture heat through for a few minutes.

While the turkey mixture is cooking, prepare your peppers by cutting the tops off and scooping out the seeds and membranes.

Grease the bottom and sides of the air fryer basket with non-stick cooking spray and arrange the unfilled peppers in the basket. Air fry on 400F for 5 minutes.

Pull the air fryer basket out and carefully add the turkey filling to the peppers and continue air frying for 8-10 minutes.

Add the grated cheese to the tops of the peppers for the last 2-3 minutes of air frying.

Serve immediately with additional toppings such as salsa, guacamole and chopped green onions.

I love stuffed peppers!! They're so good, and I just know the air fryer would make them so delicious. The ground turkey combo sounds wonderful!

I haven't made any stuffed vegetables forever, and that's strange because I totally love them, especially peppers. The combo of flavours and textures sounds absolutely delicious!

Ground Turkey Stuffed Peppers are a healthy, satisfying, and easy dinner that the whole family can agree on!

Ground Turkey Stuffed Peppers

sweet bell peppers, any color

olive oil, divided

onion

rice

(15 tomato sauce

sugar

onion powder

Salt and pepper,

sharp cheddar cheese, divided

Monterey Jack cheese, divided

parsley

Preheat oven to 350°F.

Cut bell peppers in half lengthwise, discarding seeds and membranes. Place peppers, cut side up, in a microwave-safe 13x9-inch baking dish. Add 2 tablespoons of water to the dish. Lightly cover with parchment paper. Microwave until peppers begin to soften, about 3 minutes. Drain any excess liquid.*

Meanwhile, prepare the filling.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the turkey and onion; cook until the meat is no longer pink. Drain off fat. Stir in cooked rice, tomato sauce, Italian seasoning, sugar, garlic powder, onion powder, salt and pepper. Add ½ cup of cheddar and ½ cup of Monterey Jack.

Season the inside of each pepper with salt and pepper. Stuff peppers with turkey mixture and drizzle with 1 tablespoon of olive oil. Cover with foil.

Bake until tender and heated through, about 35 minutes. Uncover, sprinkle with remaining ½ cup of cheddar and remaining ½ cup of Monterey Jack. Bake until cheese is melted, about 10 more minutes. Serve warm. Garnish with fresh parsley or basil.

Healthy gluten-free turkey stuffed peppers are a wonderful addition to your dinner routine.

large bell peppers, any color

wild rice, cooked

tomatoes

pepper

sharp cheddar cheese, shredded

Preheat oven to 350 degrees. Prepare your rice...

Preheat oven to 350 degrees. Prepare your rice and set aside. You will need two cups of cooked rice.

Cut off the tops of the peppers remove...

Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.

In a large skillet add the olive oil,...

In a large skillet add the olive oil, garlic and onion, saute until tender. Add the turkey and brown until thoroughly cooked.

Add the crushed tomatoes, rice, Italian seasoning, salt,...

Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.

Fill the peppers evenly with the mixture, place...

Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet, or baking dish of your choice. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.

Delicious Italian-style turkey stuffed bell peppers with spinach, white beans, orzo, tomato basil sauce, and melty mozzarella cheese. These protein-packed ground turkey stuffed peppers are easy to make for the perfect weeknight dinner!

White Bean, Spinach & Turkey Stuffed Bell Peppers

orzo

For the sauce:

garlic, roughly chopped

basil leaves

italian seasoning

oregano

For the turkey:

yellow onion, diced

turkey turkey sausage

black pepper,

For the mix-ins:

(15 oz) can great northern beans

spinach,

Parmesan cheese (1/2 cup)

For the peppers:

peppers

mozzarella, divided

To garnish:

basil

Red pepper flakes

Preheat oven to 350 degrees F.

Bring a large pot of generously salted water to a boil. Add orzo and cook according to directions on the package. Then drain and set aside.

In a blender or food processor, add 1 1/2 cups tomato sauce (reserving 1/4 cup for later), garlic cloves, basil, Italian seasoning and oregano. Blend on high 1-2 minutes until smooth. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add onions and turkey breaking up the meat as you stir. Season with salt and pepper and saute, stirring occasionally until turkey is cooked and no longer pink, 6 to 8 minutes.

Stir in tomato sauce from the blender until turkey is well-coated. Stir in the beans, cooked orzo and spinach and simmer uncovered on medium low heat for 10 minutes; stirring every few minutes (the spinach will break down as you cook it). Taste and add additional salt and pepper, as necessary.

Remove from heat and stir in 1/2 cup of parmesan cheese.

While the turkey and sauce are cooking you can prepare the peppers: Cut off the tops of the peppers and remove the ribs and seeds. Rinse out extra seeds and place each pepper next to each other in a greased 2 quart baking dish. Alternatively you can cut the peppers in half lengthwise and place them skin-side down in a greased 9x13 inch baking dish. Totally fine if they are touching.

Divide mixture between each pepper. Add an extra spoonful of reserved tomato sauce on top each pepper. Sprinkle the tops with mozzarella.

Coat a large piece of foil with nonstick cooking spray and place spray-side down on the baking dish and cover tightly. This prevents the cheese from sticking to the foil. Bake peppers for 35 minutes until fork tender. Remove foil, then place back in oven and cook for 10 more minutes or until cheese is slightly golden brown. Makes 6 whole peppers, or 12 pepper halves.

Top peppers with fresh julienned basil and red pepper flakes, if desired. Extra parm on top is yum, too!

This is a great stuffed pepper recipe! Very flavorful and I love the addition of the beans. I've made this with red, green, yellow, and orange peppers. I subbed quinoa instead of the orzo which works well. I have used this for work lunch meal prep multiple times and it holds up well throughout the week.

These are EXCELLENT!!!! I've made stuffed peppers before and my husband doesn't eat the peppers. I cut these in half and he ate four halves....and the peppers, which were from our garden. Kids loved them too!!

I made these peppers today but used ground chicken. Delicious! Great meal for dinner.  I also had leftover so I can have it without a pepper for lunch. 
Thank you

How do you reheat them after you freeze them?

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Top 7 turkey stuffed peppers recipes from across the web

The most viewed turkey stuffed peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Trader Joe's Ground Turkey Stuffed ...

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Air Fryer Stuffed Peppers

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The most viewed turkey stuffed peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine