There’s a certain magic in a dish that manages to be both incredibly satisfying and genuinely wholesome. This Stuffed Bell Peppers with Turkey recipe is exactly that. It’s one of those dinners that fills the kitchen with an aroma of roasted vegetables and savoury herbs, promising something truly delicious is on its way. I make this at least once a month – it’s become a family favourite that feels a little bit special without any fuss. The beauty is in the details: the sweet, tender walls of the peppers holding a generous filling of lean turkey mince, nutty brown rice, and a rich tomato sauce, all tucked under a blanket of gloriously melty cheddar.

Unlike heavier versions made with beef, using turkey mince keeps this dish feeling light yet substantial. It’s a wonderful meal for a weeknight when you want something nourishing that doesn’t weigh you down. We’re taking simple, honest ingredients and bringing them together in a way that just works. The colours alone are enough to brighten up the dinner table, with the vibrant reds, yellows, and oranges of the peppers making it a feast for the eyes before it even reaches your plate.

This is a dish for anyone looking for a well-rounded meal all in one. It’s ideal for busy families, couples, or even for meal prepping your lunches for the week. If you appreciate a straightforward recipe that delivers on flavour every single time, I think you’re going to really enjoy this one. And for those who love a hearty family meal, my Cheeseburger Lasagna Recipe is another one that always gets compliments.

Recipe Overview

This Stuffed Bell Peppers with Turkey recipe delivers a complete, flavour-packed meal baked right inside a vibrant pepper shell. You can expect tender, sweet peppers filled with a savoury mixture of lean turkey, wholesome brown rice, and a rich, herb-infused tomato sauce. The final touch is a generous topping of sharp cheddar that melts into a beautiful golden crust. I’ve found that par-baking the peppers for a few minutes before stuffing them is the secret to achieving that perfect, tender-but-not-mushy texture.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Stuffed Bell Peppers With Turkey Recipe

• Genuine Flavour: The natural sweetness of the roasted bell peppers is the perfect partner for the savoury, slightly smoky turkey filling. The oregano and thyme bring a lovely warmth, all balanced by the sharp, salty hit from the melted cheddar.
• On the Table in an Hour: From chopping the onion to pulling the golden, bubbling peppers out of the oven, this entire meal comes together in about 60 minutes.
• Flexible Recipe: This recipe is wonderfully adaptable. You can swap the brown rice for quinoa or even cauliflower rice for a lower-carb option. Feel free to add other vegetables to the filling, like finely chopped courgette or mushrooms.
• Great for Weeknight Dinners: It’s a fantastic all-in-one meal, making it ideal for a satisfying family dinner without needing lots of side dishes.
• Family Tested: My husband, who can be quite a fussy eater, asked for seconds the very first time I made these. It’s one of those rare dishes that pleases everyone at our table.

Stuffed Bell Peppers With Turkey Recipe

⏱️ 15 min prep  •  🍳 40 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that are easy to find. I prefer using a mix of red, yellow, and orange bell peppers for a more colourful presentation, but any colour will work beautifully. For the tinned tomatoes, a good quality brand like Mutti or Cirio really does make a difference to the richness of the sauce.

• 4 large bell peppers, mixed colours if possible
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g lean turkey mince
• 100g brown rice, cooked according to packet instructions
• 400g tin of chopped tomatoes
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 100g mature cheddar cheese, grated
• A small handful of fresh parsley, chopped, for garnish

Sophia’s Tip: Don’t be tempted to skip the smoked paprika! It adds a gorgeous, subtle smokiness that really elevates the flavour of the turkey mince and complements the sweet peppers perfectly.

How to Make Stuffed Bell Peppers With Turkey Recipe

The process for making these turkey peppers is quite straightforward. We’ll first prepare the peppers and give them a head start in the oven while we cook up the delicious filling on the hob. Then it’s just a case of stuffing, topping with cheese, and baking until everything is hot and bubbly.

1. Prepare the Oven and Peppers: Preheat your oven to 180°C (160°C fan). Slice the peppers in half lengthways and remove the seeds and white membranes. Place them cut-side up in a baking dish and bake for 15 minutes. This initial bake is crucial for ensuring they are perfectly tender later.
2. Sauté the Aromatics: While the peppers are in the oven, heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Turkey: Add the turkey mince to the pan. Use a wooden spoon to break it up and cook until it’s browned all over. Make sure you drain any excess liquid or fat that might render out to keep the filling from becoming greasy. It’s important to ensure your turkey is cooked through properly at this stage.
4. Create the Filling: Stir in the chopped tomatoes, cooked brown rice, dried oregano, smoked paprika, and dried thyme. Season generously with salt and black pepper. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavours to meld together and the sauce to thicken slightly.
5. Stuff the Peppers: By now, your peppers should be ready. Carefully remove them from the oven. Spoon the turkey and rice mixture evenly into each pepper half. I find it works best to pack the filling in gently but firmly.
6. Add the Cheese and Bake: Sprinkle the grated cheddar cheese evenly over the top of each stuffed pepper. Return the baking dish to the oven.
7. Final Bake: Bake for a further 20-25 minutes, or until the peppers are completely tender and the cheese on top is melted, golden brown, and bubbling.
8. Rest and Garnish: Let the peppers rest in the dish for about 5 minutes before serving. This helps them hold their shape. Garnish with a sprinkle of fresh, chopped parsley before bringing them to the table.

Tips From My Kitchen

• Temperature Control: Sticking to 180°C (160°C fan) is key. If the oven is too hot, the cheese can burn before the peppers have had a chance to become fully tender. This moderate temperature ensures everything cooks evenly.
• The Secret Step: I learned that par-baking the peppers is non-negotiable for the best texture. It prevents them from being crunchy or watery in the final dish. That initial 15 minutes in the oven makes all the difference.
• Make-Ahead: The turkey filling can be made up to two days in advance and kept in an airtight container in the fridge. When you’re ready to eat, simply stuff your par-baked peppers and bake as directed, perhaps adding 5 extra minutes to the cooking time.
• Storage: Leftover stuffed peppers store brilliantly. Pop them in an airtight container and they’ll keep in the fridge for up to 3 days. Reheat in the oven at 160°C until piping hot, or in the microwave.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Baking dish (large enough to hold 8 pepper halves)
• Mixing bowl
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the Pan: When browning the turkey, use a pan that gives it plenty of space. If the mince is too crowded, it will steam instead of browning, and you’ll miss out on that lovely deep flavour. If needed, brown it in two batches.
• Not Pre-Baking the Peppers: Skipping the initial 15-minute bake for the peppers can leave them too firm and a bit raw-tasting, even after the final bake. Don’t skip this step!
• Forgetting to Rest: It’s tempting to serve them straight from the oven, but letting the stuffed peppers rest for 5 minutes is important. It allows the filling to set slightly, so they don’t fall apart as you serve them.

What to Serve With Stuffed Bell Peppers With Turkey Recipe

These turkey peppers are quite a complete meal on their own, but if you’d like to add a little something extra on the side, here are a few ideas that work beautifully:

• A Crisp Green Salad: A simple side salad with a lemon vinaigrette offers a fresh, sharp contrast to the rich, savoury filling.
• Steamed Green Beans: A side of tender-crisp green beans tossed with a little butter and black pepper adds another lovely vegetable element. If you want another great family meal idea, these Bacon Brown Sugar Chicken Tenders are always a hit.
• A Dollop of Sour Cream: Serving with a spoonful of cool sour cream or Greek yoghurt on top provides a lovely creamy tang.

Frequently Asked Questions

Stuffed Bell Peppers With Turkey Recipe

Tender bell peppers are filled with a savoury mixture of lean ground turkey, brown rice, and tomatoes, then topped with bubbly, melted cheddar cheese for a wholesome and satisfying main course.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 422

Ingredients Method Notes

Ingredients

  

• 4 large bell peppers mixed colours if possible
• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 500 g lean turkey mince
• 100 g brown rice cooked according to packet instructions
• 400 g tin of chopped tomatoes
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp dried thyme
• Salt and freshly ground black pepper to taste
• 100 g mature cheddar cheese grated
• A small handful of fresh parsley chopped, for garnish

Method

 

1. Prepare the Oven and Peppers: Preheat your oven to 180°C (160°C fan). Slice the peppers in half lengthways and remove the seeds and white membranes. Place them cut-side up in a baking dish and bake for 15 minutes. This initial bake is crucial for ensuring they are perfectly tender later.
2. Sauté the Aromatics: While the peppers are in the oven, heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Turkey: Add the turkey mince to the pan. Use a wooden spoon to break it up and cook until it's browned all over. Make sure you drain any excess liquid or fat that might render out to keep the filling from becoming greasy. It's important to ensure your turkey is cooked through properly at this stage.
4. Create the Filling: Stir in the chopped tomatoes, cooked brown rice, dried oregano, smoked paprika, and dried thyme. Season generously with salt and black pepper. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavours to meld together and the sauce to thicken slightly.
5. Stuff the Peppers: By now, your peppers should be ready. Carefully remove them from the oven. Spoon the turkey and rice mixture evenly into each pepper half. I find it works best to pack the filling in gently but firmly.
6. Add the Cheese and Bake: Sprinkle the grated cheddar cheese evenly over the top of each stuffed pepper. Return the baking dish to the oven.
7. Final Bake: Bake for a further 20-25 minutes, or until the peppers are completely tender and the cheese on top is melted, golden brown, and bubbling.
8. Rest and Garnish: Let the peppers rest in the dish for about 5 minutes before serving. This helps them hold their shape. Garnish with a sprinkle of fresh, chopped parsley before bringing them to the table.

Notes

These peppers are great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.

I really hope you enjoy making this Stuffed Bell Peppers with Turkey recipe. It’s a wholesome, flavourful, and colourful dish that has earned a permanent spot in my dinner rotation. If you do give it a try, I’d love to hear how it turned out for you in the comments below! And for dessert, why not try my fantastic Peach Crumb Cheesecake?

From my kitchen to yours,
Sophia