These well-seasoned ground-turkey-stuffed peppers are so tasty, you won’t even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. —Judy Hand-Truitt, Birmingham, Alabama
1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
1-1/2 cups soft bread crumbs
1/4 teaspoon paprika
Directions
Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray.
In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs.
Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.
Turkey-Stuffed Bell Peppers Tips
Should you precook peppers for stuffed peppers?
You don't need to precook the peppers. Older recipes for stuffed peppers began with boiling the peppers, and while some may prefer this method, the peppers become extremely soft after baking. Stuffing the peppers without pre-cooking results in a beautifully tender, crisp pepper that retains its bright color.
How do you cut peppers for stuffed peppers?
When cutting peppers for a stuffed-pepper recipe, slice the peppers end-to-end and remove the seeds first, before stuffing.
Personal taste should dictate what goes in your pepper stuffing and seasonings. Feel free to skip the onion if it’s not your favorite. Like more veggies in your stuffing? Add some diced, sauteed seasonal vegetables.
Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
Diane
Jan 18, 2021
YUM! The meat filling was delicious and had a very good flavor. I hate when recipes are altered but ... I did use less seasoned bread crumbs (this is all I had on hand) than it called for because I was worried the filling would be too dry. I also used canned plain diced tomato with juice since I didn’t feel it would alter the taste and I didn’t want to dice my own. I made no other changes to the rest of the ingredients. The peppers were still firm after cooking. Much better than the standard stuffed peppers which are usually mushy. Thank you for the recipe - this will be a standard in my cookbook.
Laurentiu
Jan 18, 2021
No comment left
Kathy
Jan 18, 2021
No comment left
stu
Jan 18, 2021
Try using tomato sauce in the recipe as it binds all the sauteed meat and veggies together and adds to the flavor. After cooking, top with more cheese and broil.
kz2132
Jan 18, 2021
This makes a great weight watchers dish!
Donna
Nov 24, 2020
Excellent recipe. For gluten free recipe I ground gluten-free garlic flavored breton crackers. I also used chopped canned tomatoes (1/2c) for added moisture since ground turkey can be a little dry.
Ogcftr8vrrfrv8vr
May 18, 2020
Yummmmmmm!!
Jerilyn
May 16, 2020
ABSOLUTELY DELICIOUS!!! The peppers we had were enormous, so I left them in for an extra 5 minutes. I'm wondering if I could broil them for a minute or two at the very end to give the tops a crispy crust. I might try that next time. Oh, and I used extra garlic, as I do in every recipe. I love garlic. Will definitely be making this again.
spmiller2000
Dec 15, 2019
can you sub cauliflower rice for regular rice to make it more ketogenic? if so how much?
Jeannie
Sep 17, 2019
I really liked the bell pepper filling. I forgot the cumin and it was still delicious. Next time I'll have to try it with the cumin. I love stuffed bell peppers but i think i liked this filling more without any rice. The flavor was good too. Plan on trying this filling in a zucchini boat next time too.
Reviews
YUM! The meat filling was delicious and had a very good flavor. I hate when recipes are altered but ... I did use less seasoned bread crumbs (this is all I had on hand) than it called for because I was worried the filling would be too dry. I also used canned plain diced tomato with juice since I didn’t feel it would alter the taste and I didn’t want to dice my own. I made no other changes to the rest of the ingredients. The peppers were still firm after cooking. Much better than the standard stuffed peppers which are usually mushy. Thank you for the recipe - this will be a standard in my cookbook.
No comment left
No comment left
Try using tomato sauce in the recipe as it binds all the sauteed meat and veggies together and adds to the flavor. After cooking, top with more cheese and broil.
This makes a great weight watchers dish!
Excellent recipe. For gluten free recipe I ground gluten-free garlic flavored breton crackers. I also used chopped canned tomatoes (1/2c) for added moisture since ground turkey can be a little dry.
Yummmmmmm!!
ABSOLUTELY DELICIOUS!!! The peppers we had were enormous, so I left them in for an extra 5 minutes. I'm wondering if I could broil them for a minute or two at the very end to give the tops a crispy crust. I might try that next time. Oh, and I used extra garlic, as I do in every recipe. I love garlic. Will definitely be making this again.
can you sub cauliflower rice for regular rice to make it more ketogenic? if so how much?
I really liked the bell pepper filling. I forgot the cumin and it was still delicious. Next time I'll have to try it with the cumin. I love stuffed bell peppers but i think i liked this filling more without any rice. The flavor was good too. Plan on trying this filling in a zucchini boat next time too.