Ground Turkey Stuffed Peppers

What Makes This Ground Turkey Stuffed Pepper Recipe My Favorite

There’s a lot to love about this recipe! Here’s why it’s become my go-to whenever I’m craving stuffed peppers.

• No soggy bell peppers. Just like my zucchini boats, I enjoy having a little crunch in my vegetables. Not only is it better texturally, but not over-cooking the peppers means they retain more nutrients.
• Super flavorful. The key to this stuffed pepper recipe is the turkey bolognese. What I love about bolognese is that similar to soups, you can layer lots of different flavors together. I cook the veggies and ground turkey in bacon fat, then add some red wine, herbs, tomato paste (for depth), and crushed tomatoes for BIG flavor.
• A satisfying weeknight dinner. This is the perfect simple dinner recipe for busy weeknights since it can easily be prepped ahead and then thrown in the oven right before dinner time.

What You’ll Need

The ingredient list for these turkey stuffed peppers is simple and wholesome! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Bacon – I used regular pork bacon, but you can definitely use turkey bacon if you prefer it!
• Vegetables – Yellow onion, garlic, celery, red pepper, and carrots.
• Ground turkey
• Dry red wine – Like Merlot or Pinot Noir.
• Tomato paste
• Herbs – Basil, parsley, and oregano, plus additional parsley for garnish.
• Salt
• Crushed tomatoes with basil
• Bell peppers – You can use any color you like, or an assortment of colors. Green bell peppers have a little more bite, while other colors are sweeter.
• Shredded mozzarella cheese – An Italian cheese blend would also work.

How to Make Stuffed Peppers With Ground Turkey

You’ll find the full instructions for making ground turkey stuffed peppers in the recipe card below.

• Crisp the bacon. Cook the bacon in a skillet until it’s crispy and browned, then transfer it to a paper towel-lined plate with a slotted spoon.
• Cook the veggies. Add the onion to the pan with the bacon grease and sauté until it’s translucent. Stir in the garlic for 30 seconds, then add the celery, red pepper, and carrots. Sauté for 4 to 5 minutes, then transfer the vegetables to a bowl.

• Brown the turkey. Add the ground turkey and cook until it’s browned, breaking it up as it cooks.
• Finish the filling. Return the veggies and bacon to the pan, then add the red wine. Cook for a minute or two, then stir in the tomato paste, basil, parsley, oregano, and salt. Add the crushed tomatoes and simmer for 5 minutes.

• Stuff the peppers. Set the peppers in a baking dish. Divide the filling into the peppers.
• Bake. Place the baking dish in a 450ºF oven and bake for 25 minutes, or until the peppers are just beginning to soften.
• Finish. Sprinkle the mozzarella on top of the peppers, then bake for 2 to 3 minutes to melt. Garnish with parsley and serve.

Tips and Variations

These pointers will help you make sure your stuffed peppers turn out perfect.

• Cut the veggies to even sizes. Make sure the onions, carrots, and celery are all cut to the same size. This ensures that they all finish cooking at the same time.
• Make the peppers softer (if you’d like!). As mentioned above, I like my stuffed peppers to still have some crunchy-crisp texture to them. But if you like yours softer, you can pour a few tablespoons of water into the bottom of the baking dish and cover with foil while it bakes. Remove the foil when you add the cheese.
• Add some heat. Red peppers flakes will infuse the turkey bolognese with spicy flavor. 
• Get a head start. Make the turkey filling up to 2 days in advance and refrigerate it until you’re ready to stuff the peppers. Or, making the filling and stuff the peppers up to a day ahead of time.

Serving Suggestions

Make your ground turkey stuffed peppers a meal by serving them with cooked rice, cauliflower rice, or quinoa. For a lighter option, try a salad like my Mediterranean Salad, Arugula Salad, or Tomato Panzanella Salad.

How to Store and Reheat Leftovers

• Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Freezer: Place leftovers in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• To reheat: Reheat ground turkey stuffed peppers by placing them in a baking dish and heating them in the oven at 350°F until warmed through, or microwave individual portions until heated through.

More Stuffed Veggie Recipes

• Stuffed Butternut Squash
• Bacon Wrapped Stuffed Jalapeños
• Philly Cheesesteak Stuffed Portobello Mushrooms