Easy Stuffed Bell Peppers with Ground Turkey

These stuffed bell peppers are a cozy little gift wrapped in veggie form. Juicy peppers hold a hearty, spiced filling of tender ground turkey, tomato-rich sauce, and fluffy rice topped with melty cheese that turns bubbly and golden in the oven. They’re colorful, comforting, and perfect for a make-ahead dinner or meal prep.

This version brings all the love with lean turkey and bold, savory spices. Every bite is packed with flavor you’ll come back to again and again.

Why You’ll Love These Stuffed Bell Peppers

These are the kind of peppers that steal the spotlight at dinner. They’re warm, savory, and gently spiced just enough to make every bite a little exciting. You’ll love how the peppers soften beautifully without falling apart, and the filling? Oh, it’s a flavor bomb thanks to garlic, tomato paste, broth, and a touch of brown sugar.

It’s also:

• Wholesome and family-friendly
• Great for freezing and meal prep
• Full of fiber and satisfying protein
• Comfort food that won’t weigh you down

Pair it with this vibrant roasted red pepper hummus for a Mediterranean-inspired meal.

Ingredients You’ll Need

Fresh Ingredients

• 6 medium bell peppers (any color works!)
• 1 small yellow onion, diced
• 3 cloves garlic, minced

Protein & Filling

Flavor Boosters

• ½ cup chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce (optional)
• 1 tablespoon brown sugar
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste

For Topping

• 1½ cups shredded cheddar or mozzarella cheese

How to Make Stuffed Bell Peppers

Prep the Peppers

Start by slicing off the tops of your peppers and removing the seeds and membranes inside. Place them upside-down in a casserole dish with a bit of water, cover with foil, and let them steam in a 350°F oven for about 20 minutes. This softens them up without turning them soggy.

Make the Filling

While the peppers are in the oven, heat a drizzle of olive oil in a skillet. Add ground turkey, season with salt and pepper, and brown it for about 5 minutes. Add in the diced onion and garlic and sauté until soft and fragrant.

Stir in tomato paste and brown sugar, then add the diced tomatoes, marinara sauce, broth, Worcestershire sauce, hot sauce, and Italian seasoning. Let the mixture simmer gently for about 15 minutes, until it thickens and the flavors deepen. Add in the cooked rice and mix well.

Fill and Bake

Turn your softened peppers upright and spoon the filling into each one generously. Cover the dish and bake for 20 minutes.

Uncover, top with cheese, and bake for another 10 minutes until gooey and golden. Let them rest for a few minutes before serving.

For another hearty dish that simmers in flavor, try this cozy crockpot sausage casserole.

Make-Ahead and Freezing Tips

Want to prep ahead? These are ideal for busy nights. Here’s how:

• To refrigerate: Assemble the peppers fully and store covered for up to 2 days.
• To freeze: Place unbaked stuffed peppers in a freezer-safe container and freeze for up to 3 months.
• To bake from chilled: Bake covered at 350°F for 45 minutes, then uncover and add cheese for the last 10 minutes.
• To bake from frozen: Let them thaw overnight in the fridge, then follow the same instructions.

Want something warm and spoonable? This cheddar garlic herb potato soup is calling your name.

Tips & Swaps for Perfect Peppers

• Use cauliflower rice for a low-carb or keto-friendly option.
• Choose same-size peppers so they cook evenly.
• Need support? If your peppers tip over, slice a tiny bit off the bottom (don’t puncture it!) to make them stand.
• Love spice? Add a dash of chili flakes or use tomatoes with green chilies for a bolder flavor.
• Cheese tip: Shred it yourself for that melty magic.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze individually wrapped peppers for longer storage.

Reheat:

• Oven: Cover with foil and warm at 350°F for 15–20 minutes
• Microwave: Heat on medium power for 2–3 minutes until warm inside

Warm them up and serve with this creamy chicken pot pie soup for a rainy day lunch you’ll crave again.

Serving Suggestions

These peppers are a meal in themselves, but you can dress them up:

• A side salad with lemon vinaigrette
• Toasted pita or garlic bread
• Roasted veggies or hummus
• A drizzle of yogurt or tahini on top for creamy contrast

Serve it alongside a bowl of this creamy chicken pot pie soup for the ultimate comfort pairing

FAQs About Stuffed Bell Peppers

Try It & Share!

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