Why You Will Love This Recipe
If you’re looking for a cozy, colorful meal that’s as nutritious as it is delicious, these Turkey and Veggie Stuffed Bell Peppers are just the thing! Packed with lean protein, fresh vegetables, and warm spices, this dish feels like a hug on a plate. Even better, it’s easy to customize, perfect for meal prep, and a hit with kids and adults alike. Let’s dive in—I promise this recipe is simpler than it looks!
Ingredients:
- 4 large bell peppers (any color)
- 1 lb ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup cooked quinoa or rice
- 1 (14.5 oz) can diced tomatoes
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- Olive oil for cooking
Ingredient Prep Guide
Bell peppers: Choose peppers that stand upright easily. Slice off the tops, remove seeds and ribs, but save the tops if you want to bake them as “lids.” Rinse thoroughly inside and out.
Ground turkey: Use 93% lean for the best balance of flavor and moisture. Pat it dry with a paper towel before cooking to avoid excess grease.
Vegetables: Dice the onion, zucchini, and garlic into small, even pieces so they cook quickly and blend into the filling. If your zucchini is watery, sprinkle diced pieces with salt, let sit for 10 minutes, then pat dry.
Quinoa/rice: Cook according to package instructions and let cool slightly. Leftover grains work great here too!
Equipment & Tools
- Large skillet or sauté pan
- 9×13-inch baking dish
- Sharp knife and cutting board
- Mixing bowls
- Wooden spoon
- Aluminum foil (optional)
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Carefully lower the prepared bell peppers into the water and cook for 3-4 minutes to soften slightly. Use tongs to remove them, drain upside-down on paper towels, and set aside.
Step 2: Heat 1 tablespoon of olive oil in your skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the garlic and zucchini, cooking for another 3 minutes until fragrant. Transfer this veggie mix to a bowl.
Step 3: In the same skillet, cook the ground turkey, breaking it apart with a wooden spoon. Season with paprika, oregano, cumin, salt, and pepper. Once the turkey is browned (about 6-7 minutes), stir in the diced tomatoes, cooked quinoa/rice, and veggie mixture. Let everything simmer together for 2-3 minutes.
Step 4: Arrange the bell peppers in your baking dish. Spoon the filling into each pepper until they’re generously packed. Top with shredded cheese, then cover the dish with foil. Bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
Key Details
Total Time: 55 mins (Prep: 20 mins | Cook: 35 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, baking dish, knife, mixing bowls
Serving Suggestions
Pair these stuffed peppers with a simple green salad or garlic bread for a complete meal. For a fancy touch, garnish with fresh parsley or a dollop of sour cream. They’re ideal for weeknight dinners but special enough for casual gatherings. Leftovers? Chop the peppers into strips and toss with greens for a hearty lunch salad!
Pro Tips
Tip #1: Don’t overcrowd the peppers—they’ll cook more evenly if there’s space between them in the baking dish. If your peppers wobble, slice a thin piece off the bottom to create a flat surface (just don’t cut through!).
Tip #2: For extra flavor, stir a tablespoon of tomato paste into the turkey mixture before stuffing. If you’re short on time, skip boiling the peppers and just bake them a little longer (they’ll be crunchier but still delicious!).
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave individual portions for 1-2 minutes or bake at 350°F (175°C) for 10-15 minutes until warmed through. Freeze uncooked stuffed peppers (without cheese) for up to 3 months—thaw overnight in the fridge, add cheese, and bake as directed.
Troubleshooting
Soggy peppers? Over-boiling or using watery veggies (like fresh tomatoes) can cause this. Stick to the 3-4 minute boil time and drain diced tomatoes well. Dry filling? Add a splash of broth or a beaten egg to the mixture before stuffing. For bland flavor, adjust spices or add a squeeze of lime before serving.
Frequently Asked Questions
Can I use a different protein?
Absolutely! Ground chicken, beef, or plant-based crumbles work well. For a vegetarian version, swap turkey with lentils or black beans.
Can I make these ahead of time?
Yes! Assemble the peppers up to a day in advance, cover, and refrigerate. Add 5-10 minutes to the baking time if cooking straight from the fridge.
Are these keto-friendly?
Skip the quinoa/rice and replace it with cauliflower rice for a low-carb option. Use full-fat cheese and check that your diced tomatoes have no added sugar.
Turkey and Veggie Stuffed Bell Peppers
Ingredients
- 4 large bell peppers any color
- 1 lb ground turkey
- 1 small onion diced
- 2 cloves garlic minced
- 1 zucchini diced
- 1 cup cooked quinoa or rice
- 1 14.5 oz can diced tomatoes
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1 cup shredded cheese cheddar or Monterey Jack
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Carefully lower the prepared bell peppers into the water and cook for 3-4 minutes to soften slightly. Use tongs to remove them, drain upside-down on paper towels, and set aside.
- Heat 1 tablespoon of olive oil in your skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the garlic and zucchini, cooking for another 3 minutes until fragrant. Transfer this veggie mix to a bowl.
- In the same skillet, cook the ground turkey, breaking it apart with a wooden spoon. Season with paprika, oregano, cumin, salt, and pepper. Once the turkey is browned (about 6-7 minutes), stir in the diced tomatoes, cooked quinoa/rice, and veggie mixture. Let everything simmer together for 2-3 minutes.
- Arrange the bell peppers in your baking dish. Spoon the filling into each pepper until they’re generously packed. Top with shredded cheese, then cover the dish with foil. Bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.