Ground turkey stuffed peppers put a fresh spin on a classic. This simple recipe combines lean ground turkey, protein-rich quinoa, tomatoes, warm spices and a touch of feta for tang. Prepare the filling ahead to save time, then stuff and bake vibrant bell peppers for an easy weeknight family dinner.
This is one of my favorite ground turkey dishes alongside baked turkey meatballs. Serve these stuffed peppers with a leafy green salad and a bright lemon vinaigrette for a balanced meal. The turkey-quinoa filling keeps well, so make it in advance, then stuff and bake when you’re ready to eat.
Why You’ll Like This Recipe
- Make the turkey filling 2–3 days ahead or freeze it for later.
- Ideal for meal prep and weeknight dinners.
- Use any bell pepper color—mix them for a colorful presentation.
Recipe Ingredients
Shopping list:
- Ground turkey: Choose 93% lean for flavor and moisture. If you only have extra-lean (99%), add a little olive oil to the pan.
- Quinoa: White or tricolor quinoa works well as a nutritious grain component.
- Bell peppers: Red, orange and yellow peppers are sweeter and more nutrient-dense than green. Look for smooth, heavy peppers that sit flat; trim the bottoms if needed so they stand steady when filled.
- Olive oil: For sautéing the aromatics.
- Onion: Brown, yellow or white onion for flavor and moisture.
- Garlic: Fresh finely chopped garlic is best.
- Ground cumin: Adds warm, aromatic flavor.
- Ginger: Jarred ginger puree or ground ginger adds a subtle warmth.
- Tomatoes: A 14-ounce can of diced tomatoes (not drained) keeps the filling moist; if using fresh tomatoes, add a bit of broth or sauce to replace the canned juices.
- Fresh parsley: Finely chopped for brightness and color.
- Cheese: Crumbled Greek feta (sheep/goat or cow’s milk) or goat cheese for tang. Omit for a dairy-free version.
See the recipe card below for exact measurements and detailed instructions.
Substitutions and Variations
- Meat alternatives: Swap ground turkey for ground bison, lean ground beef, or ground chicken.
- Vegetarian/vegan: Use crumbled tempeh or extra-firm tofu browned in the pan; omit cheese for vegan.
- Grain alternatives: Replace quinoa with cooked rice or use cauliflower rice for a low-carb option.
- Italian-style: Use mozzarella and parmesan with Italian seasoning and red pepper flakes.
- Mexican-style: Swap feta for cheddar or Monterey Jack, add oregano, coriander and ancho chili powder; top with sour cream and cilantro.
Recipe Instructions
Decide whether you’ll stuff peppers standing (tops removed) or halved lengthwise. If the quinoa isn’t cooked, prepare it while you dice vegetables.
Chef’s tip: Prepare the filling ahead. Store in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. If frozen, thaw overnight and warm slightly before stuffing peppers; bake until the center reaches 165°F (74°C).
How to Choose the Right Peppers for Stuffing
Choose peppers with an even bottom so they sit flat. If they wobble, trim a thin slice from the base without cutting through the pepper. Short, squat peppers can have their tops removed and be stuffed standing. Long, narrow peppers are easier to halve lengthwise and lay on their sides for filling. If your peppers are small, buy an extra to ensure you have enough filling.
Serving Suggestions
Serve the stuffed peppers with a crisp leafy green salad dressed in a citrus vinaigrette. Drizzle a little extra virgin olive oil over the top if desired.
Leftovers keep in an airtight container in the refrigerator for up to 3 days; the peppers will soften over time and are best eaten within 2 days. For the best texture when freezing, freeze the filling separately and stuff fresh peppers to bake later.
Recipe FAQs
No—there’s no need to pre-cook the peppers. They soften as they bake with the filling and release enough moisture, so you don’t need to blanch or add liquid to the baking dish.
Choose toppings that match the flavor profile: marinara and Italian cheeses for Italian-style, salsa verde or fresh salsa with cheddar for Mexican-style, or crumbled feta and chopped herbs for Mediterranean flavors.
Cooking time depends on pepper size and stuffing temperature. Bake covered at 375°F for about 45–50 minutes, or until the center reaches 165°F (74°C).
More Recipes with Bell Peppers
If you enjoy cooking with bell peppers, try roasted vegetable ratatouille or other pepper-forward dishes.
-
Roasted Red Pepper Soup (sheet pan recipe) -
Roasted Red Bell Pepper Hummus Recipe
-
Sweet Corn Succotash with Bacon
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📖 Recipe
Ground Turkey Stuffed Peppers
Sally Cameron
Equipment
- Casserole dish for baking
Ingredients
- 1 cup cooked quinoa (about 1/3 cup uncooked)
- 4 large bell peppers (red, orange, green or yellow)
- 1 1/2 tablespoons olive oil
- 1 cup chopped onion
- 2 large garlic cloves, finely chopped
- 1 pound ground turkey (93% lean) — or substitute beef, bison, or crumbled tofu
- 2 teaspoons ground cumin
- 1 teaspoon jarred ginger puree (or 1/2 teaspoon ground ginger), optional
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 14-ounce can diced tomatoes, not drained
- 1/3 cup finely chopped parsley
- 4 ounces crumbled Greek feta or goat cheese
Instructions
Prepare the peppers for stuffing
- If peppers are round and fat, cut off the top and stuff them standing. For long, narrow peppers, halve lengthwise from stem to bottom and lay the halves on their sides. Trim ribs and seeds with a paring knife and your fingers. If they wobble, trim a thin slice from the bottom to make them sit flat without cutting through the pepper.
Cook pepper stuffing
- Heat olive oil in a medium skillet over medium heat. Add onion and cook, stirring, until soft and translucent. Add garlic and cook 1 minute. Add ground turkey, cumin, ginger (if using), salt and pepper. Break up the meat and cook until no pink remains. Stir in the diced tomatoes with their juice, cooked quinoa, parsley and feta until well combined and heated through.
Stuff peppers and bake
- Fill peppers, mounding slightly on top. Place peppers in a shallow baking dish, cover with foil and bake at 375°F until hot throughout or until the internal temperature reaches 165°F (about 45–50 minutes). Serve immediately or cool, cover and refrigerate. To reheat, bake covered at 350°F until heated through.
Notes
For 2 servings: prepare the full batch of stuffing and freeze the extra for another time. This saves time and avoids making a smaller batch.
How to cook quinoa: Rinse quinoa under cold running water. Combine rinsed quinoa with double its volume of water in a small pot. Bring to a boil, cover, reduce heat to low and simmer about 15 minutes. Remove from heat, keep the lid on and steam 5–10 minutes more. Fluff with a fork and cool on a rimmed baking sheet if you need it to cool quickly.
Nutrition
- Calories: 370 kcal
- Carbohydrates: 26 g
- Protein: 35 g
- Fat: 15 g
- Saturated Fat: 5 g
- Sodium: 541 mg
- Fiber: 6 g
- Vitamin C: 214 mg