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.
Ingredients
- 6 medium bell peppers any color works!
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 lb ground turkey lean or regular
- 1½ cups cooked white or brown rice
- 14 oz can diced tomatoes undrained
- 2 tablespoons tomato paste
- 1½ cups marinara sauce
- 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
- 1½ cups shredded cheddar or mozzarella cheese
Instructions
- Slice off the tops of the peppers and remove seeds and membranes. Place them upside-down in a casserole dish with a bit of water, cover with foil, and bake at 350°F for 20 minutes.
- Meanwhile, heat olive oil in a skillet. Brown ground turkey with salt and pepper for about 5 minutes.
- Add diced onion and garlic, sauté until soft and fragrant.
- Stir in tomato paste and brown sugar. Then add diced tomatoes, marinara sauce, broth, Worcestershire sauce, hot sauce, and Italian seasoning. Simmer for 15 minutes until thickened.
- Add the cooked rice and mix well.
- Turn peppers upright, spoon filling into each one generously. Cover and bake for 20 minutes.
- Uncover, top with cheese, and bake another 10 minutes until bubbly and golden.
- Let rest a few minutes before serving.
Notes
To make ahead: refrigerate assembled peppers up to 2 days, or freeze unbaked for 3 months. Bake from chilled at 350°F for 45 minutes, adding cheese for the last 10. To bake from frozen, thaw overnight first. For low-carb, swap rice with cauliflower rice. If peppers tip, trim a bit off the bottom to stabilize.