American
Turkey Stuffed Peppers
Bell peppers bake with a filling of ground turkey, rice, and tomato. The cheese on top is a thin layer, not the point of the dish.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Peppers are the bowls.
- Turkey and rice fill them.
- The oven steams them in a little water.
- Cheese is a finish.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Rough grocery estimate for the full recipe: about $11–15 at a typical US supermarket. Prices vary by store, region, and season.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 375°F. Cut the tops off the peppers and pull out the seeds.
- 2
Cook the turkey and salt in a skillet, breaking it up, until no pink remains and it is 165°F, about 6 minutes.
- 3
Stir in the onion, rice, tomatoes, chili powder, and pepper. Cook 2 minutes.
- 4
Stuff the peppers. Stand them in a baking dish. Pour the water around them.
- 5
Cover and bake 25 minutes. Uncover, add the cheddar, and bake 8 minutes, until the peppers are tender.
- 6
Rest 5 minutes. A pepper should yield to a knife.
Pro tips
- Cooked rice, not raw, is what fits this bake time.
- If a pepper tips over, nestle it against the others.
- Water in the dish steams the peppers so the tops do not dry out.
Easy substitutions
- Ground turkey
- Ground beef, cooked until no pink remains
- Cheddar
- Monterey Jack
- Chili powder
- 1 tsp cumin
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm covered at 325°F until the filling is hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 360
- Protein
- 30 g
- Carbs
- 28 g
- Fat
- 14 g
- Fiber
- 4 g
Budget friendly · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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