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–+ servings
A plate of colorful Ground Turkey Stuffed Peppers, generously filled and topped with melted cheese and fresh herbs.

Ground Turkey Stuffed Peppers

This recipe for Ground Turkey Stuffed Peppers offers a flavorful and visually appealing dinner that is easy to prepare. The combination of tender roasted bell peppers filled with seasoned ground turkey and optional toppings makes for a satisfying and comforting meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Roasting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Peppers
  • 4 bell peppers sliced in half lengthwise, seeds removed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder
For the Turkey Taco Meat
  • 1 tablespoon olive oil
  • 1 bell pepper diced
  • 1 shallot diced
  • 1 pound Shady Brook Farms 93% ground turkey
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper
  • 1/2 cup water
  • 1 teaspoon all-purpose flour
Optional Toppings
  • shredded sharp cheddar cheese freshly grated
  • guacamole for serving
  • taco sauce or salsa for drizzling
  • fresh cilantro for serving
  • cotija cheese for serving

Equipment

  • Oven
  • Baking sheet
  • Large skillet
  • Shaker bottle

Method
 

  1. Preheat your oven to 400 degrees F. Brush the inside and outside of the bell pepper halves with olive oil. Sprinkle with salt, black pepper, and garlic powder. Place the peppers on a baking sheet and roast for 15 to 20 minutes.
  2. While the peppers roast, prepare the turkey taco meat. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the diced bell pepper, shallot, and garlic. Cook, stirring often, until softened, about 5 minutes.
  3. Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Season with cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned.
  4. Combine the water and flour in a shaker bottle and shake for 30 seconds. Pour this mixture into the skillet with the turkey. Stir well and cook for another 5 to 6 minutes, until the sauce thickens.
  5. Remove the roasted peppers from the oven. Fill each pepper half with the prepared turkey taco mixture.
  6. You can add cheese and drizzle with taco sauce at this point, or leave them as is. For a more cohesive dish, return the filled peppers to the oven for about 15 minutes.
  7. Top the stuffed peppers with guacamole, fresh cilantro, and cotija cheese before serving.

Notes

This recipe is a great option for meal prep. You can prepare the turkey mixture and roast the peppers ahead of time, then assemble and reheat when ready to serve. The flavors meld beautifully, making it even better the next day.

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