These turkey stuffed peppers are a protein-packed, family-friendly dinner filled with seasoned ground turkey, brown rice and tomato sauce, then baked with melty mozzarella.
Stuffed peppers have always been one of my go-to “everything in one dish” dinners, especially when I want something hearty without making multiple sides.
For this version, I kept the filling simple but flavorful with ground turkey, brown rice and tomato sauce, then added Italian seasoning and a tiny pinch of cinnamon to give it extra warmth.
It’s subtle, but it makes a big difference. I’ve been making these for easy weeknight dinners and eating leftovers for lunch the next day because they reheat so well. Plus, the peppers get perfectly tender in the oven while the tops turn melty and bubbly, which is exactly how I want a stuffed pepper to come out.
Why I Love These Turkey Stuffed Peppers
- All-in-one dinner: Protein, whole grains and veggies all baked together in one pan means less side-dish juggling and easier cleanup.
- Flavorful filling: The Italian herbs plus that tiny pinch of cinnamon give the turkey way more depth than your standard turkey-and-rice situation.
- Perfect for leftovers: These reheat beautifully, which makes them ideal for meal-prep lunches or busy nights when you want something ready to go.
- Kid-approved: Mild, savory flavors with melty cheese on top make this a hit at the table without feeling bland.
Ingredients Needed
- bell peppers – these act as the edible “bowl” for the filling and get perfectly tender in the oven. I usually grab a mix of colors because they look pretty and add a little natural sweetness.
- ground turkey – a lean, protein-packed base that still stays juicy once it’s mixed with tomato sauce and rice. I like using 93% lean here for the best balance of flavor and moisture.
- Italian seasoning – this keeps things simple but flavorful with a blend of herbs like oregano, basil and thyme.
- ground cinnamon – just a tiny pinch adds warmth and rounds out the tomato sauce without making the dish sweet. It sounds unusual, but it works beautifully.
- cooked brown rice – makes the filling hearty and satisfying while soaking up all the savory juices from the turkey and sauce.
- tomato sauce – adds moisture and that classic stuffed-pepper flavor. I mix most of it into the filling and spoon the rest over the tops so everything stays saucy while baking.
- shredded mozzarella cheese – melts into that bubbly, golden topping everyone loves. It adds just enough richness without overpowering the peppers.
Find the full ingredient list with measurements in the recipe card below.
How to Make Turkey Stuffed Peppers
Step 1: Cook the brown rice if needed and preheat your oven to 375°F. Slice the peppers in half and remove the seeds.
Step 2: Heat oil in a large skillet and sauté the onion and garlic until soft and fragrant.
Step 3: Add the ground turkey and cook, breaking it up, until browned and cooked through.
Step 4: Stir in the Italian seasoning, salt, pepper and cinnamon, then remove from heat and mix in the rice and most of the tomato sauce.
Step 5: Arrange the peppers in a baking dish, stuff with the turkey mixture, spoon the remaining sauce over top and sprinkle with cheese. Pour water into the bottom of the pan.
Step 6: Cover and bake until the peppers are tender, then uncover briefly to melt the cheese before serving.
Tips for Success
- Use 93% lean turkey: It stays juicy without releasing too much liquid into the pan, which helps keep the filling thick and not watery once it’s baked.
- Taste before stuffing: After mixing in the rice and tomato sauce, give the filling a quick taste and adjust salt or seasoning if needed. This is your chance to perfect the flavor.
- Don’t skip the water in the pan: Adding water to the bottom of the baking dish creates steam, which helps the peppers soften instead of staying crunchy.
- Finish uncovered: Removing the foil at the end lets the cheese melt and lightly bubble without drying out the filling.
How to Serve These Turkey Stuffed Peppers
These peppers are hearty enough to be a meal on their own, but I love pairing them with something fresh or simple on the side.
Serve them with a crisp green salad or a cucumber salad to balance out the warm, savory filling. They’re also great alongside roasted vegetables, garlic bread or a slice of sourdough if you want something to soak up the extra sauce.
For a lighter plate, add a side of air fryer broccoli or sautéed green beans and call it dinner!
How to Store
Let the stuffed peppers cool completely before storing.
- Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days.
- Reheating: Warm in the microwave or in a 350°F oven until heated through. Add a spoonful of tomato sauce or water if they look dry.
- Freezer: These freeze well. Wrap individual peppers tightly or store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Yes. You can assemble them completely, cover and refrigerate for up to 24 hours before baking. When ready to cook, bake as directed, adding a few extra minutes if they’re going into the oven cold.
Absolutely. Any cooked rice works here, including jasmine, basmati or even quinoa.
Monterey Jack, shredded Italian blend or sharp cheddar would all be delicious.
Yes. Simply skip the cheese or use your favorite dairy-free shredded cheese alternative.
More Turkey Recipes to Try
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Cook brown rice if you haven’t already and preheat oven to 375°F.
1 cup cooked brown rice
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Cut bell peppers in half, remove seeds and discard. Set aside.
4 bell peppers
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In a large nonstick pan over medium heat add oil. Add chopped onion and garlic and saute for 5-6 minutes until onion is translucent and fragrant.
½ Tablespoon olive or avocado oil, ½ medium yellow onion, 2 cloves garlic
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Add ground turkey to the skillet. Use a spatula to break ground turkey into small pieces while it cooks. It should be fully cooked after 7-8 minutes.
1 lb ground turkey
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Add Italian seasoning, sea salt, pepper, and cinnamon to the turkey and let cook 1 additional minute.
1 ½ Tablespoons Italian seasoning, ½ teaspoon sea salt, ¼ teaspoon ground pepper, ¼ teaspoon ground cinnamon
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Remove from heat and add rice and 1 cup tomato sauce (save remaining 1/3 cup for later) to the pan. Mix well.
1 ⅓ cup tomato sauce
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Add halved bell peppers to a 9×13 baking dish. If the peppers are leaning too much, you can trim the bottom of the pepper to help it lay flat in the pan without the stuffing falling out.
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Stuff each bell pepper with about ½ cup of the turkey and rice mixture. Top each with 1 Tablespoon tomato sauce and a sprinkle of shredded cheese. Carefully pour 1 cup water in between peppers in the bottom of the pan to help steam the peppers while baking. didn’t cover
⅓ cup shredded mozzarella cheese
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Cover baking dish with foil and bake for 35 minutes. Remove foil and place peppers back in the oven uncovered for about 5 minutes more, until cheese melts and peppers are soft. Serve immediately.
- Storage: Let peppers cool completely, then store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the microwave or in a 350°F oven until warmed through.
Serving: 2pepper halves | Calories: 326kcal | Carbohydrates: 24g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 505mg | Potassium: 812mg | Fiber: 5g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
