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

Ingredient Substitutions

• Instead of Bell Peppers: mini sweet peppers
• Instead of Bell Peppers: zucchini, diced
• Instead of Ground Turkey: ground chicken, ground beef, ground turkey substitute
• Instead of Onion: shallots, green onions
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Sofrito: Italian seasoning (1 tsp)
• Instead of Red Chili Flakes: cayenne pepper, hot sauce
• Instead of Dried Parsley: fresh parsley (1 tbsp)
• Instead of Black Pepper: white pepper
• Instead of Dried Oregano: Italian seasoning (½ tsp)
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Green Bell Pepper: zucchini, diced
• Instead of Salt: sea salt, kosher salt
• Instead of Tomato Sauce: crushed tomatoes, marinara sauce
• Instead of Water: low‑sodium broth (1 tbsp)
• Instead of Fresh Parsley: cilantro
• Instead of Shredded Mozzarella Cheese: cheddar, vegan cheese
• Instead of Cooking Oil: butter

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Sauté Pan
• Wooden Spoon
• Measuring Spoons
• Baking Sheet
• Aluminum Foil
• Oven

Critical Steps — Do Not Skip

• Cooking the ground turkey until fully browned and juices evaporated
• Simmering the filling until the sauce thickens
• Baking the peppers for the correct time to keep them crisp yet tender

Chef Tips from the Video

• Use a mix of red, yellow, and orange peppers for a vibrant presentation.
• For extra flavor, toast the pepper tops in the oven for 5 minutes before placing them back on.
• A pinch of smoked paprika adds a subtle smoky depth to the filling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze individually wrapped peppers for up to 2 months; reheat directly in the oven.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the filling up to step 8 and refrigerate; assemble and bake within 24 hours.
• Peppers can be blanched for 2 minutes before stuffing to reduce water content.

Frequently Asked Questions