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
- Remove from heat and add half the cheese
- Divide filling into fourths and fill peppers. Place filled peppers into a baking dish.
- 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
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
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.
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.
Serving suggestions
- Green salad topped with lemon vinaigrette
- Garlic breadsticks
- Tomato salad
More delicious dinner ideas
- Cast iron chicken
- Broccoli chicken alfredo
- Ground turkey enchiladas
- Sheet pan chicken dinner
- Crock pot bbq pulled pork
- Sloppy Joes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious main dish recipes!
Ground Turkey Stuffed Peppers
Equipment
Ingredients
- 2 bell peppers (halved and seeded)
- 1 tablespoon olive oil
- ¼ cup onion (yellow or white, diced)
- ½ pound turkey
- 1 teaspoon garlic (minced)
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried oregano flakes
- ¼ teaspoon ground black pepper
- ½ cup crushed tomatoes
- ½ cup black beans (drained and rinsed)
- 1 cup cooked brown rice
- ½ cup cheese (shredded)
Instructions
- Preheat oven to 375°F
- Prepare peppers by slicing in half through the stem end to the bottom. Remove seeds and the stem.2 bell peppers
- 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 soften1 tablespoon olive oil, ¼ cup onion
- Add the ground turkey, garlic and seasonings. Cook until turkey is no longer pink½ pound turkey, 1 teaspoon garlic, ½ teaspoon chili powder, ½ teaspoon salt, ¼ teaspoon smoked paprika, ¼ teaspoon dried oregano flakes, ¼ teaspoon ground black pepper
- Stir in the tomatoes½ cup crushed tomatoes
- Stir in rice and beans½ cup black beans, 1 cup cooked brown rice
- Remove from heat and add half the cheese½ cup cheese
- Divide filling into fourths and fill peppers. Place filled peppers into a baking dish.
- 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 topped with freshly chopped parsley
Notes
- 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
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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