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–+ servings

Turkey and Veggies Stuffed Peppers

Author: Kyleigh
250kcal
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Prep 15 minutes
Cook 45 minutes
Total 1 hour
Healthy bell peppers stuffed with lean turkey, fresh veggies, rice, and cheese for a nutritious, easy dinner.
Servings 6
Course Dinner, Lunch
Cuisine American

Ingredients

  • 3 large sweet bell peppers washed, any color
  • 1 lb 93% lean ground turkey
  • 1 tbsp olive oil or spray
  • 1/4 medium onion minced
  • 1 clove garlic minced
  • 1 small zucchini diced
  • 1 small carrot diced
  • 1/2 cup mushrooms sliced
  • 1 tbsp fresh cilantro or parsley chopped
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 1/4 cup tomato sauce low-sodium
  • 1 cup reduced-sodium chicken broth divided
  • 1 1/2 cups cooked brown rice
  • 6 tbsp part-skim shredded cheddar cheese

Equipment

  • Nonstick skillet
  • 9x13 baking dish
  • knife
  • cutting board
  • measuring cups/spoons

Method

  1. Heat oven to 400°F.
  2. Sauté onion, garlic, zucchini, carrot, mushrooms, and cilantro in olive oil for 3-4 minutes.
  3. Add turkey, garlic powder, cumin, salt; cook until browned.
  4. Stir in tomato sauce and 1/2 cup broth; simmer 5 minutes.
  5. Mix in rice.
  6. Cut peppers in half, remove seeds; stuff with mixture.
  7. Place in dish, top with cheese.
  8. Pour remaining broth in dish; cover with foil.
  9. Bake 40-45 minutes.

Nutrition

Serving0.5Stuffed PepperCalories250kcalCarbohydrates20gProtein20gFat10gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat4gCholesterol50mgSodium450mgPotassium600mgFiber4gSugar5gVitamin A3500IUVitamin C100mgCalcium150mgIron2mg

Notes

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, wrap individual stuffed peppers in foil and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350°F for 15-20 minutes or microwave for 2-3 minutes.

Extra Tips for the Recipe

  • For crispier peppers, reduce bake time to 35 minutes.
  • Use a meat thermometer to ensure turkey reaches 165°F.
  • If the filling seems dry, add a splash more broth.
  • Garnish with extra cilantro for freshness.

Variations of the Recipe

  • Vegetarian: Swap turkey for lentils or black beans.
  • Low-Carb: Use cauliflower rice instead of brown rice.
  • Spicy: Add diced jalapeños or chili powder.
  • Italian Twist: Replace cumin with Italian seasoning and tomato sauce with marinara; top with mozzarella.

Make Ahead Options

Prepare the filling up to 2 days in advance and store in the fridge. Stuff the peppers just before baking. You can also assemble the whole dish and refrigerate overnight—add 5-10 extra minutes to bake time if cold.

What to Serve with the Recipe

Pair with a simple green salad, steamed broccoli, or whole-grain bread. For a complete meal, add a side of quinoa or a light yogurt dip.

Recipe FAQ

Can I use whole peppers instead of halves? Yes, but increase bake time by 10 minutes and stand them upright in the dish.
Is this recipe gluten-free? It is if you use gluten-free broth and rice—check labels.
How can I make it kid-friendly? Omit strong spices and serve the filling separately if needed.
What if I don't have brown rice? White rice or quinoa works fine; just cook it first.
Can I use ground chicken? Absolutely—it's a great substitute for turkey.

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