Turkey and Veggie Stuffed Bell Peppers (Printable)

Colorful peppers stuffed with lean turkey, fresh vegetables, and brown rice for a wholesome, protein-packed meal perfect for meal prep.

# What you'll need:

→ Peppers

01 - 4 large bell peppers (any color), tops sliced off and seeds removed

→ Filling

02 - 1 tablespoon olive oil
03 - 1 pound lean ground turkey
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium zucchini, diced
07 - 1 medium carrot, peeled and diced
08 - 1 cup baby spinach, chopped
09 - 1 cup cooked brown rice or cauliflower rice for low carb option
10 - 1 can (14.5 ounces) diced tomatoes, drained
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper

→ Topping

15 - 1/2 cup shredded part-skim mozzarella cheese, optional
16 - Fresh parsley, chopped for garnish

# Method:

01 - Preheat the oven to 375°F (190°C).
02 - Place the bell peppers upright in a baking dish. If needed, trim the bottoms slightly so they stand upright.
03 - In a large skillet over medium heat, heat the olive oil. Add the onion and garlic, and sauté until fragrant and translucent, about 3 minutes.
04 - Add the ground turkey, breaking it up with a spatula. Cook until no longer pink, about 5 minutes.
05 - Stir in the zucchini, carrot, and spinach. Sauté for 3 to 4 minutes, until vegetables are softened.
06 - Add the cooked brown rice, drained diced tomatoes, Italian herbs, smoked paprika, salt, and pepper. Mix thoroughly and cook for 2 to 3 minutes until heated through.
07 - Spoon the turkey and vegetable mixture evenly into each bell pepper.
08 - Sprinkle with mozzarella cheese, if using.
09 - Pour about 1/2 cup water into the baking dish to help steam the peppers. Cover the dish tightly with aluminum foil.
10 - Bake for 30 minutes. Remove foil and bake for an additional 5 minutes, until cheese is melted and peppers are tender.
11 - Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • They're the kind of meal that feels indulgent but actually respects your body's needs, making you feel energized hours later.
  • One pan of peppers feeds four people or becomes your entire week's lunches, depending on what life throws at you.
  • The filling is endlessly customizable—swap vegetables based on what's wilting in your crisper drawer or what you're craving.
  • There's something magical about biting into a perfectly steamed pepper and getting all that seasoned turkey and vegetables in one forkful.
02 -
  • Always drain your canned tomatoes—this single step prevents your peppers from becoming mushy or watery, which was my biggest mistake the first time.
  • If your peppers aren't sitting flat, trim the bottoms with a sharp knife before cooking; stable peppers mean less babysitting in the oven.
03 -
  • Don't skip trimming the pepper bottoms—even slightly flat-bottomed peppers stand steadier and distribute heat more evenly.
  • The water in the baking dish is non-negotiable; it's what transforms the peppers from slightly firm to perfectly tender without drying them out.
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