Stuffed Peppers with Ground Turkey is a main dish with just the right servings of protein, veggies, and rice. See this easy weeknight recipe!
Stuffed Peppers with Ground Turkey
Traditional stuffed peppers are a popular main dish, especially if you’re needing a lighter dinner option. Each bell pepper makes one serving when stuffed with the rice, spices and of course ground beef.
To lighten this one up even more, we chose to adapt it with ground turkey! Ground beef is one of those things a lot of us try to stay away from since it’s much higher in fats and cholesterol. To be honest, I’ve always enjoyed ground turkey in recipes! I can’t really tell the difference when the recipe has other layers of flavor, such as this Stuffed Peppers dish.
Shopping for Quality Ground Turkey:
When you’re making this recipe, be sure to look for the lean ground turkey in your grocer’s deli and butcher section. Some ground turkey actually contains the same fat content some ground beef! Most of it is 93/7 which is 93% lean and 7% fat. I’ve actually seen some that are higher on the fat percentage (usually in the sausage roll packaging).
So you do need to look for ground turkey prepared as 99% lean/1% fat for the lowest fat option. I prefer organic ground turkey, but those can be higher in price. Look for coupons and make sure you’re keeping up to date on your grocery store sales to score good quality meats at their best prices!
Stuffing the Peppers:
This recipe includes cheese, protein, and even rice so you don’t feel like you’re missing out on part of a meal by just having a stuffed pepper!
If you meal plan this is a great one to make ahead. Peppers are such a frugal vegetable option, and the stuffing really does go a long way. These Stuffed Peppers are a great way to grab your lunch and go. Just lightly cover in the microwave and you will have lunch taken care of!
Print your recipe here and be sure to let us know in the comments if you added anything extra. Keep in mind, if you want to spice up the peppers a bit, you can chop some fresh jalapeno. For an extra kick, mix in some freshly chopped cilantro to the stuffing.
If you have an Instant Pot and prefer to prep your rice and turkey mixture in that, see notes section of the recipe below! Enjoy!
Stuffed Peppers with Ground Turkey Printable Recipe:
- 1 pound of ground turkey
- 1/2 red onion, chopped
- 1 Tablespoon of minced garlic
- 1 can of Rotel Tomatoes
- Success Rice - 1 pouch (about 2 cups)
- 6 green bell peppers, washed
- 1 teaspoon of garlic salt - more to taste if you prefer
- 1 teaspoon of seasoned salt OR taco seasoning
- 1 teaspoon of pepper
- 2 cups of water
- 1 Tablespoon of Olive oil
- 1/2 cup shredded cheddar cheese (optional)
Preheat oven to 400 degrees
Add olive oil to 1 1/2" -2" deep heavy skillet and cook turkey on medium heat until done.
Add the minced onion and garlic, and mix well, and sauté for 1 minute or until onion is translucent. You can add water to the skillet 1 tsp at a time if the meat mixture is sticking.
Add the diced tomatoes, Rice, garlic salt, seasoned salt, seasoned pepper, and brown sugar. Turn up heat to medium.
Deglaze pan gently with broth, a little at a time.
Stir well, blending all ingredients, and scraping the bottom of the pot for any bits that might be stuck.
Add the Chicken Broth, and water, and stir again, scraping the bottom, to loosen any bits of onion or turkey, to prevent burning.
Place the lid on skillet and follow package directions to cook rice. I usually bring to a full boil, and then place lid on the skillet. Turn heat down to low and set timer for 15 minutes. At that point, turn off heat and allow to rest 5 additional minutes. Do not remove lid, since the rice is still cooking.
Meanwhile, slice top 1/4 off each green pepper. Remove core and any tough parts of the pepper (usually the white ribbing can be removed carefully). Remove all seeds and rinse out. Save tops of peppers.
Coat each pepper lightly with olive oil. I just pour it into my hand about 1 Tbps at a time and coat vegetables by hand.
Place on a lined cookie tray. You can set the tops of peppers beside them if they do not stay on top.
Bake for 10 minutes to soften the peppers. To give them a crispy edge, you can grill for about 5 minutes or set on broil for about 2-5 minutes additionally, watching to ensure they do not scorch.
When rice is done Remove lid at end of 20 minutes and stir. Rice should be cooked (not crunchy).
Move peppers into a baking dish and Stuff hot rice mixture into each one. Place the top of pepper (like a lid) over each one. Return peppers to the oven for an additional 15-20 minutes or until fork tender.
Remove pepper tops and add cheese if desired. Bake for 5 minutes to melt cheese.
You can also prep the stuffing for these peppers in the Instant Pot:
Saute meat on "high" until thoroughly done.
Add all ingredients except green peppers.
Place pressure cooker lid on and seal. Cook on Rice setting (about 10 minutes) and Manually Release Pressure as soon as cooking time is done.
Meanwhile, cook peppers in the preheated oven according to directions above.
Stuff peppers and return to oven for about 15-20 minutes to allow flavors to blend. Enjoy!
Optional: Add cheese, chopped jalapeno, or chopped fresh cilantro for added flavor.
Amount Per Serving: Calories: 337Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 89mgSodium: 924mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 24g
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