Ground turkey-stuffed peppers are the weeknight dinner that keeps on giving. Lean turkey browns with onion, garlic, and zucchini, gets bound with eggs and diced tomatoes, then bakes inside sweet bell pepper shells until slightly browned. Mildly spiced with cumin and chili powder, endlessly riffable.
Ground Turkey–Stuffed Peppers
There’s nothing more versatile than these Ground Turkey–Stuffed peppers! Add ground chicken, beef, pork, or even veal to up the amount of protein in this dish; enjoy the peppers over a bed of dark, leafy greens and a variety of different colored tomatoes; or make this spicy recipe even hotter by experimenting with various fiery spices and fresh herbs like cayenne, crushed red pepper flakes, and ground chipotle peppers! A hot sauce like Tabasco would ramp up the heat even more. Drizzle it over the finished product, and/or add it to the ground beef while browning.
Serves 4
1 pound (454 g) lean ground turkey
1 medium onion, chopped
2 cloves garlic, chopped
1 zucchini, chopped
1 (14-ounce) can diced tomatoes, drained
1⁄2 teaspoon (10 ml) cumin
1⁄2 teaspoon (10 ml) chili powder
Pinch of pepper
2 eggs
4 medium bell peppers
- Preheat the oven to 375°F (190°C). Brown meat in large skillet over medium-high heat, breaking up as it cooks, about 8 minutes. Add onion and garlic, and cook 4 minutes. Add zucchini and cook another 3 minutes. Remove from heat, add tomatoes, spices, and eggs. Mix well.
- Cut tops off peppers and scoop out the seeds. Spoon the meat mixture into peppers. Stand the peppers up in a baking dish, and place the extra meat mixture in a second baking dish.
- Bake for 30–40 minutes until well heated and peppers are slightly browned. Remove from the oven and serve warm.
Pro Tips
- Brown the turkey properly for the full 8 minutes, breaking it into fine crumbles — big clumps make the filling feel heavy inside the peppers.
- Let the filling cool a few minutes before stirring in the eggs off the heat, so they bind the mixture instead of scrambling in the pan.
- Stand the peppers upright in the baking dish and spoon any extra filling into a second dish alongside — it makes a great scoop for the table.
- Ramp up the heat with cayenne, crushed red pepper, or ground chipotle in the filling, or drizzle Tabasco over the finished peppers.
Frequently Asked Questions
Can I use other ground meats?
Absolutely — ground chicken, beef, pork, or veal all work. Beef will make the filling noticeably richer than the lean turkey.
How long do leftovers keep?
Up to 3 days in the fridge. Reheat covered at 350°F until warmed through, about 15 minutes.
Should I parboil the peppers first?
Not needed — baking 30–40 minutes softens them nicely while they hold their shape. Parboil only if you like them very soft.
What can I serve with stuffed peppers?
A bed of dark leafy greens and a mix of colored tomatoes makes a fresh, colorful plate alongside the warm peppers.
Recipe Card
Ingredients
Method
- Preheat the oven to 375°F. Brown meat in large skillet over medium-high heat, breaking up as it cooks, about 8 minutes.
- Add onion and garlic, and cook 4 minutes.
- Add zucchini and cook another 3 minutes.
- Remove from heat, add tomatoes, spices, and eggs.
- Mix well.
- Cut tops off peppers and scoop out the seeds. Spoon the meat mixture into peppers. Stand the peppers up in a baking dish, and place the extra meat mixture in a second baking dish.
- Bake for 30–40 minutes until well heated and peppers are slightly browned.
- Remove from the oven and serve warm.
