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Turkey-Stuffed Bell Peppers

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
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    5 servings


  • 5 medium green, red or yellow peppers
  • 2 teaspoons olive oil
  • 1-1/4 pounds extra-lean ground turkey (99% lean)
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium tomatoes, finely chopped
  • 1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
  • 1-1/2 cups soft bread crumbs
  • 1/4 teaspoon paprika


  • 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.

Do you have to cook meat before stuffing peppers?

Yes! Precooking the ground meat is a must for stuffed peppers to ensure safe cooking temperatures.

What do you eat with stuffed peppers?

A colorful salad is always a good complement to stuffed peppers. You could make a Crisp & Spicy Cucumber Salad, or try one of these quick and easy side dishes.

How do you make bell peppers taste better?

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
Nutrition Facts
2 stuffed pepper halves: 323 calories, 10g fat (0 saturated fat), 45mg cholesterol, 771mg sodium, 20g carbohydrate (6g sugars, 4g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 starch, 1/2 fat.


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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


  • 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.