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a red bell pepper cut in half and filled with ground turkey, topped with melted provolone cheese and fresh parsley on a rustic baking sheet
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Ground Turkey Stuffed Peppers

These Ground Turkey Stuffed Peppers are such a great delicious dinner! Full of delicious flavor, your family will request these all the time. Plus, with how easy these are to freeze, you can have left overs for lunch all the time.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: ground turkey, ground turkey stuffed peppers, stuffed peppers, turkey stuffed peppers
Servings: 8 people
Author: Lisa Longley


  • 4 bell peppers cut in half with seeds removed (see photos above)
  • 1 tablespoon oilve oil
  • 1/2 large onion diced
  • 2 cloves garlic minced
  • 1 pound ground turkey
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon cumin
  • 1 cup spaghetti sauce
  • 2 cups mozzarella cheese shredded (8 ounces) (see note 3)
  • 1 1/2 cups cooked rice (see note 2)


  • Preheat your oven to 350 degrees.
  • Put the peppers in a large microwave safe bowl. Spray liberally with cookign spray. Cover the bowl with a microwave safe plate and microwave for 7 minutes (see note)..
  • While the peppers are cooking in the microwave, heat a large skillet over medium heat. Add the olive oil and then add the onions. Cook the onions for approximately 7 minutes or until very soft.
  • Add the garlic and saute for another minute.
  • Add the ground turkey, breaking it up as you cook it. Add in the Italian seasoning, salt, pepper, and cumin.
  • Once the turkey is compltely cooked through, stir in the spaghetti sauce, 1 cup of the mozzarella cheese, and cooked rice.
  • Put the peppers on a parchment lined baking tray, discarding any liquid that might have accumulated during microwaving. Divide the filling mixture amonst the eight pepper halves and then top with remaining cheese.
  • Bake the peppers for 15 to 20 minutes until the cheese completely melts and begins to bubble.



  1. If you don't want to microwave your peppers, you could try steaming them in a large steaming basket while you cook the meat and other ingredients. Alternatively, you could skip this step and bake the peppers for 40 minutes instead of 15 once stuffed.
  2. I like using instant rice in this recipe for it's convenience. If you'd rather cook regular rice, that is totally fine, just plan for it time wise accordingly.
  3. You may like to use 1 cup shredded mozzarella cheese and then 8 slices of deli mozzarella or provolone. The slices of cheese are much easier to top the peppers with than the shredded cheese.