Ground Turkey Stuffed Peppers Recipe

Ingredients

• 4 pieces Bell Peppers (different colors, tops cut off and cores removed)
• 2 pieces Bell Peppers (finely chopped for the filling)
• 1 pound Ground Turkey (lean, preferably 93% lean)
• 1 small Onion (diced)
• 4 cloves Garlic (minced)
• 1 tablespoon Sofrito (store‑bought or homemade blend of garlic, onion, herbs)
• 0.5 teaspoon Red Chili Flakes (adjust to heat preference)
• 1 teaspoon Dried Parsley
• 0.25 teaspoon Black Pepper (to taste)
• 1 teaspoon Dried Oregano
• 1 piece Red Bell Pepper (chopped for filling)
• 1 piece Green Bell Pepper (chopped for filling)
• 1 teaspoon Salt (generous, to taste)
• 4 ounces Tomato Sauce (canned, or 2 fresh tomatoes chopped)
• 2 tablespoons Water
• 2 tablespoons Fresh Parsley (chopped, for garnish and final mix)
• 0.25 cup Shredded Mozzarella Cheese (optional, for topping)
• 2 tablespoons Cooking Oil (any neutral oil (olive, canola, vegetable))

Instructions

1. Prepare the Peppers

   Cut the tops off all four bell peppers, remove the seeds and membranes, and set the tops aside. Finely chop the remaining two peppers for the filling.

   Time: PT5M

2. Heat the Pan

   Place a sauté pan over medium‑high heat and add 2 Tbsp cooking oil.

   Time: PT1M

3. Cook the Ground Turkey

   Add the 1 lb ground turkey to the pan. Break it up with a wooden spoon, then add the diced onion and minced garlic. Stir continuously.

   Time: PT5M

4. Evaporate Excess Liquid

   Continue cooking, breaking the meat into smaller pieces, until the released juices evaporate and the mixture starts to brown lightly.

   Time: PT5M

5. Add Seasonings and Fresh Peppers

   Stir in 1 Tbsp sofrito, ½ tsp red chili flakes, 1 tsp dried parsley, ¼ tsp black pepper, 1 tsp dried oregano, the chopped red and green peppers, and 1 tsp salt. Mix until evenly distributed.

   Time: PT2M

6. Add Tomato Base

   Pour in the 4‑oz tomato sauce (or fresh chopped tomatoes) and 2 Tbsp water. Stir to combine.

   Time: PT1M

7. Simmer the Filling

   Cover the pan and let the mixture simmer for 5‑10 minutes, stirring once halfway through, until the sauce thickens and the flavors meld.

   Time: PT8M

8. Finish the Filling

   Remove the lid and stir in the chopped fresh parsley. The filling is now ready to be stuffed.

   Time: PT1M

9. Preheat Oven & Prepare Baking Sheet

   Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil for easy cleanup.

   Time: PT5M

   Temperature: 375°F

10. Stuff the Peppers

    Spoon the hot filling into each hollowed pepper, packing it tightly. Replace the tops and, if desired, sprinkle each with shredded mozzarella cheese.

    Time: PT5M

11. Bake

    Place the stuffed peppers on the prepared baking sheet and bake for 30 minutes, or until the peppers are tender but still hold a slight crisp.

    Time: PT30M

    Temperature: 375°F

12. Rest & Serve

    Remove the peppers from the oven, let them rest for 5 minutes, then gently lift the tops to release steam. Garnish with additional fresh parsley or cilantro and serve.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

12 g

Fat

12 g

Fiber

3 g