Oh, stuffed peppers! They just scream comfort food, don’t they? But sometimes, you want that cozy feeling without all the heavy stuff. That’s where my Ground Turkey Stuffed Peppers come in! They’re my go-to when I need a truly satisfying dinner that’s also good for you. I remember reinventing this classic after a health scare, swapping out the usual rice and beef for lean ground turkey and lighter fillings. My husband said they tasted even better than the original, and that’s when I knew this lighter, brighter version was a winner. It’s all about proving that healthy can be incredibly delicious and bring back those cherished family supper memories.
Why You’ll Love These Ground Turkey Stuffed Peppers
Okay, let me tell you why these are going to become your new favorite:
- Super Easy Peasy: Honestly, they’re so simple to throw together, perfect for those busy nights when you still want something homemade and amazing.
- Flavor Bomb Alert: We’re talking tender peppers stuffed with savory ground turkey, fragrant herbs, and just the right amount of goodness. So satisfying!
- Healthy AND Delicious: They’re a total Veggie Packed Dinner dream and make for such Balanced Plates. You feel good eating them!
- Family Approved: Trust me, even the kiddos will ask for seconds. They’re a guaranteed hit for Family Suppers.
Gather Your Ingredients for Ground Turkey Stuffed Peppers
Alright, let’s get our game plan ready! Here’s what you’ll need to whip up these fantastic Ground Turkey Stuffed Peppers:
For the Filling:
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 (14-ounce) can diced tomatoes, with its juices
- 1 1/2 cups cooked long grain rice (trust me, this is the perfect amount!)
- 1/3 cup chopped fresh Italian parsley, plus more for garnish
- Salt and pepper to taste
For the Peppers:
- 3 large bell peppers – I love using a mix of colors for a pretty dish!
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 1/3 cup water (this goes in the bottom of the pan)
See? Nothing too crazy! Just good, honest ingredients that come together like magic.
Step-by-Step Guide to Making Ground Turkey Stuffed Peppers
Alright, let’s get down to business! Making these stuffed peppers is actually pretty straightforward, and following these steps will get you a fantastic meal every single time. It’s all about building layers of flavor!
Preparing the Ground Turkey Filling
First things first, grab a big skillet and get it nice and hot over medium-high heat. Add that tablespoon of olive oil, and then toss in your pound of ground turkey. As it cooks, just use your spatula or a wooden spoon to break it all up into nice, bite-sized pieces—no one wants a giant lump of turkey! Once it’s all cooked, push it to one side. Now, add a little more olive oil if you need it, and toss in your diced onion and minced garlic. Let them sizzle for a minute or two until they smell amazing, then mix them right back in with the ground turkey. Next, add the Italian seasoning, can of diced tomatoes (don’t forget the juice!), and your cooked rice. Give it all a good stir until it’s well combined. Season generously with salt and pepper to your liking. For that fresh kick, stir in the chopped parsley and half of the mozzarella cheese. Mix it all up, then take the skillet off the heat. This filling is pure gold!
Stuffing and Baking Your Ground Turkey Stuffed Peppers
Prep time for the peppers themselves! Carefully slice each bell pepper in half from top to bottom, meaning you get two pepper boats from each one. Scoop out all those seeds and the stem. Now, this is a little trick I learned: lightly oil the inside of those pepper halves and sprinkle them with a pinch of salt and pepper. Then, with a small knife, trim a thin slice off the very bottom of each pepper half. This little step is key, trust me, it stops them from tipping over in the pan! Once they’re prepped and stable, generously fill each pepper half with that delicious ground turkey mixture you just made. Arrange them cut-side up in your 9×13 inch baking dish. Pour about 1/3 cup of water into the bottom of the pan – this helps steam them perfectly. Cover the whole dish really well with aluminum foil. Pop it into your preheated oven (remember, 375°F!) for about 30 to 35 minutes, or until those peppers are nice and tender when you poke them.
Finishing Touches and Serving
Almost there! Take the foil off the baking dish so the tops can get a little golden. Now, sprinkle the rest of your mozzarella and all the parmesan cheese over the tops of the stuffed peppers. Put them back into the oven, uncovered this time, for another 10 to 12 minutes, just until the cheese is melted and bubbly. For that extra special touch, you can pop them under the broiler for just a minute or two until they’re beautifully golden brown on top. Give them a sprinkle of fresh parsley for color and freshness, and serve them up right away. Dinner is served!
Tips for Perfect Ground Turkey Stuffed Peppers
Alright, I’ve made these Ground Turkey Stuffed Peppers more times than I can count, and I’ve picked up a few tricks along the way to make sure they turn out absolutely perfect every single time. Forget soggy peppers or bland fillings; we’re aiming for amazing!
First off, when you’re picking out your bell peppers, try to grab ones that are pretty similar in size. This helps them bake evenly. And that little trick I mentioned about slicing off the bottom? It’s a lifesaver for stability – seriously, no one wants a tipped-over pepper disaster! Also, don’t skimp on tasting and seasoning that filling before you stuff them; that’s where all the flavor magic really begins. And for the rice, if you’re cooking it from scratch, make sure not to overdo it. A little al dente is perfect because it will finish cooking inside the pepper.
Make Ahead and Freezing Your Ground Turkey Stuffed Peppers
Life gets crazy, right? That’s why I’m *obsessed* with how well these Ground Turkey Stuffed Peppers work as a make-ahead meal. You can totally prep the filling up to two days ahead and just keep it in the fridge. Or, go all out and assemble the whole peppers with the filling – just don’t put the cheese on yet! – and refrigerate them for up to two days. When you’re ready to bake, just add about 5 extra minutes to the cooking time.
Planning even further ahead? Awesome! You can freeze these beauties too. Assemble them with the filling (still no cheese!), then pop them into freezer-safe bags or containers. They’ll keep perfectly for up to 2 months. Just thaw them overnight in the fridge before baking as directed, adding an extra 5 minutes or so. Need to reheat from frozen rock-solid? Bake for a good 50 to 60 minutes, or until they’re piping hot all the way through. Easy peasy!
Ingredient Substitutions and Variations
You know, the beauty of these Ground Turkey Stuffed Peppers is how flexible they are! Don’t have ground turkey? No problem! Ground chicken, beef, pork, or even Italian sausage work like a charm. If rice isn’t your thing, try quinoa, cauliflower rice for a super low-carb twist, or even some cooked orzo or farro. And hey, feel free to toss in other veggies you have hanging around – sautéed mushrooms or zucchini add extra goodness. It’s all about making it your own for the perfect family supper!
Nutritional Information for Ground Turkey Stuffed Peppers
Alright, let’s talk numbers! While every kitchen is a little different, a typical serving of these fantastic Ground Turkey Stuffed Peppers packs a good nutritional punch. You’re looking at roughly 318 calories, a solid 28 grams of protein to keep you full, about 21 grams of carbs, and around 14 grams of fat. Remember, these are just estimates, and the exact amounts can change a bit based on the specific ingredients you use!
Frequently Asked Questions about Stuffed Peppers
Got questions about making these yummy Ground Turkey Stuffed Peppers? I’ve got answers!
Can I make stuffed peppers without meat?
Absolutely! If you’re looking for a meatless wonder, you can easily swap the ground turkey for hearty grains like quinoa or lentils, or even a mix of sautéed veggies like mushrooms, zucchini, and corn. Just adjust the seasonings to make sure your veggie-packed dinner is still super flavorful!
What are the best peppers for stuffing?
My favorites are classic bell peppers, especially in a bunch of different colors! They hold their shape well and have that perfect sweet flavor when baked. For stuffing, look for peppers that are firm, plump, and relatively uniform in size so they sit nicely in the pan and bake evenly. You can use any color, but green ones tend to have a slightly bolder flavor compared to red, yellow, or orange.
How do I prevent stuffed peppers from getting soggy?
Great question! Nobody likes a mushy pepper. A couple of tricks help here. First, make sure you cut off that little bit from the bottom of the pepper half so it stands up straight – this prevents any water from pooling inside. Also, adding that bit of water to the *bottom of the pan* and covering it tightly with foil during the initial bake helps steam the peppers to tenderness without making them waterlogged. Uncovering them for the final cheese-melting stage also helps reduce excess moisture.
Can I use different types of rice or grains?
You bet! I love using long-grain white rice because it has a great texture, but feel free to experiment. Brown rice, quinoa, or even couscous would be delicious. For a lighter option, cauliflower rice is fantastic and keeps things low-carb while still giving you that bulk. Just make sure whatever grain you choose is already cooked before you mix it into the filling!
Share Your Culinary Creations!
I’d absolutely LOVE to hear how your Ground Turkey Stuffed Peppers turned out! Did you try any fun variations? Please leave a comment below, share your experience, or give the recipe a star rating. And if you snapped a pic, tag me on social media – I can’t wait to see your delicious creations!
Ground Turkey Stuffed Peppers
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F.
- Heat about 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Cook the ground turkey until fully cooked, breaking it up with a spatula or wooden spoon. Push it to one side of the skillet.
- Add a few more drizzles of olive oil and stir in the diced onions and minced garlic. Cook for 1-2 minutes until fragrant, and mix it back with the ground turkey.
- Add the Italian seasoning, canned diced tomatoes, and cooked rice. Mix evenly. Season with salt and pepper to taste. Stir in the chopped parsley and 1/2 cup of the mozzarella cheese and combine. Remove from heat and set aside.
- Cut each pepper in half, from top to bottom. Remove the seeds and stem. Drizzle the inside of the peppers with a little bit of olive oil and sprinkle with a few pinches of salt and pepper. Cut a thin slice off the bottom of each pepper half so it doesn’t tip over.
- Fill the peppers with the prepared filling evenly. Arrange them on a 9×13 inch baking dish (filling side up). Add about 1/3 cup of water to the bottom of the pan. Cover the pan tightly with aluminum foil.
- Bake, covered, for 30 to 35 minutes or until the peppers are tender.
- Uncover, and top the peppers with the remaining mozzarella and the parmesan cheese. Return to the oven (uncovered) and bake for another 10-12 minutes until melted. Broil for 1-2 minutes until golden brown on top. Garnish with parsley. Serve immediately.
