Ground Turkey Stuffed Peppers

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These ground turkey stuffed peppers are filled with seasoned ground turkey, brown rice and black beans all topped with a bit of cheese.

A delicious option for dinner that can easily be made ahead of time and then baked for dinner.

Southwestern stuffed peppers

Stuffed bell peppers are classic with so many different flavor profiles. This version of Ground Turkey Stuffed Peppers is filled with all the delicious southwest flavors.

These stuffed peppers are perfect for dinner. Just whip up a salad and you've got a full balanced meal.

Leftovers are perfect packed into your lunch the next day. Just reheat in a microwave for a quick easy lunch.

Looking for a vegetarian version? Check out this recipe for chickpea stuffed peppers!

Key ingredients

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

Peppers - Look for large sweet bell peppers. You can use any color of bell pepper, however, green bells will have a slightly bitter taste. Try to find peppers fairly uniform in size.
Turkey - Ground turkey or ground chicken
Rice - I've used cooked brown rice. White rice can also be used or if looking for another option, try quinoa. The rice or quinoa needs to be cooked before adding it.
Black Beans - Drained and rinsed
Tomatoes - Crushed tomatoes or tomato sauce helps bind everything together while adding great flavor
Cheese - Use your favorite. I've used a blend of cheddar and jack, but just plain cheddar works too.
Seasoning - Chili powder, smoked paprika, oregano, ground cumin, salt, and pepper

Step by step directions

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

Prepare peppers by slicing them in half through the stem end to the bottom. Remove the seeds and the stem.
Put a small amount of water into the bottom of your baking dish. You want just enough water to cover the bottom of the dish.
Saute the onions in a hot pan for 2-3 minutes, just until they begin to soften
Add the ground turkey, garlic, and seasonings. Cook until the turkey is no longer pink. Add crushed tomatoes.
Stir in rice and beans

Adding beans and rice to a burger mixture.

Remove from heat and add half the cheese
Divide filling into fourths and fill peppers. Place filled peppers into a baking dish.

Cooked turkey burger with rice, beans and cheese.

Sprinkle peppers with remaining cheese
Cover with foil and bake for 20 minutes
Remove foil and continue baking for an additional 10-15 minutes, until filling is hot and the peppers have softened
Serve hot

Sprinkling shredded cheese on top of stuffed peppers.

Baked stuffed peppers in a glass baking dish.

Recipe tips

To cut peppers evenly in half, start from the bottom of the pepper and cut right through the stem
Fill peppers with a smaller-sized spoon, like a soup spoon. This allows you to get the filling into all the crevices of the peppers
Pack the filling in the peppers with just
Serve hot with a bit of freshly chopped parsley or cilantro for garnish

Frequently asked questions

Do I need to cook the peppers before stuffing them with the filling?

This recipe does not pre-cook the peppers. I prefer the peppers just partially softened with a bit of texture. The peppers will cook perfectly while stuffed.

Can I make stuffed peppers ahead of time?

Yes, stuffed peppers can be made ahead of time. Prepare the peppers and the filling. Allow the filling to fully cool, then stuff the peppers and top with cheese.

Cover with foil and refrigerate for up to two days. Bake as directed, increasing the baking time by 5-10 minutes.

Make ahead and freezing

These stuffed peppers are perfect for making ahead of time. Prepare the peppers and the filling. Allow the filling to fully cool, then stuff the peppers and top with cheese. Cover with foil and refrigerate for up to two days.

Add water to the bottom of the pan just before baking. Bake according to directions increasing baking time by 5-10 minutes.

To freeze, follow directions for making ahead of time. Cover and freeze for up to two months. To use, thaw peppers then bake according to directions. Add water to the bottom of the pan, just before baking.