Ground Turkey Stuffed Peppers (High-Protein)

These ground turkey stuffed peppers are a cozy, colorful weeknight dinner that’s easy to make and even easier to love. Tender bell pepper halves are filled with lean ground turkey, brown rice, tomatoes and Italian herbs, then topped with melted mozzarella. Each serving has about 28g of protein and no added sugar.

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Recipe at a Glance

• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: about 55 minutes
• Servings: 4 (2 pepper halves each)
• Protein: about 28g per serving
• Added sugar: none

Why You’ll Love These Turkey Stuffed Peppers

• High in protein: Lean ground turkey and mozzarella give every serving about 28g of protein.
• Easy halved peppers: Cutting the peppers in half lengthwise means they sit flat, cook faster, and are easy to fill.
• No added sugar: We use plain diced tomatoes instead of jarred pasta sauce, which often contains added sugar.
• Great for meal prep: They reheat beautifully and freeze well.

Ingredients (serves 4)

• 4 large bell peppers, any color
• 1 lb (450 g) lean ground turkey (93% lean)
• 1 tbsp olive oil
• 1/2 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz / 400 g) diced tomatoes, no sugar added
• 1 cup cooked brown rice
• 1 1/2 tsp Italian seasoning
• 1 tsp smoked paprika
• 1 tsp salt and 1/2 tsp black pepper
• 1/2 cup (55 g) shredded part-skim mozzarella
• Fresh parsley or basil, chopped, to serve

How to Make Ground Turkey Stuffed Peppers

1. Preheat the oven to 375°F (190°C). Cut the peppers in half lengthwise and remove the seeds and white ribs. Place them cut-side up in a baking dish.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, then add the turkey and garlic. Cook, breaking the turkey into small pieces, for 7–8 minutes until browned and cooked through.
3. Stir in the diced tomatoes with their juices, the brown rice, Italian seasoning, smoked paprika, salt, and pepper. Simmer for 2–3 minutes until slightly thickened.
4. Spoon the filling into the pepper halves, pressing it in gently. Pour about 1/2 cup of water into the bottom of the dish to help the peppers steam.
5. Cover the dish with foil and bake for 30 minutes, until the peppers are tender.
6. Remove the foil, sprinkle the mozzarella over the peppers, and bake uncovered for another 8–10 minutes, until the cheese is melted and lightly golden. Top with fresh herbs and serve.

Tips for the Best Stuffed Peppers

• Help them sit flat: If a pepper half wobbles, trim a thin slice off the bottom so the filling doesn’t spill.
• Use leftover rice: Cold cooked rice from the day before works perfectly and saves time.
• Check the tomato label: Choose diced tomatoes with no added sugar to keep the recipe sugar-free.
• Like them softer? Bake the empty pepper halves for 10 minutes before filling them.

Storage and Freezing

• Fridge: Keep leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooled stuffed peppers in a single layer, then transfer to a freezer container for up to 2 months.
• Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes, or microwave for 2–3 minutes until hot in the center.

Nutrition (Estimated, Per Serving)

• Calories: about 365 kcal
• Protein: about 28g
• Carbohydrates: about 27g
• Fat: about 16g
• Fiber: about 5g
• Added sugar: 0g

Nutrition is an estimate based on the ingredients listed and will vary with the brand of turkey and cheese you use.

Frequently Asked Questions

Can I make these low-carb?
Yes. Swap the brown rice for 1 1/2 cups of cauliflower rice and cook it with the turkey for an extra 3–4 minutes.

Can I use ground chicken or beef?
Yes. Ground chicken works the same way. Lean ground beef is also great, with a slightly richer flavor.

Do I need to precook the peppers?
No. Covering the dish with foil and adding a little water lets them steam until tender while they bake.

Is the protein count exact?
It’s an estimate of about 28g per serving and will vary with the brand of turkey and cheese you use.