Bell peppers are filled with seasoned ground turkey, rice, and veggies in zesty marinara and topped with cheesy mozzarella!

Ingredients for Ground Turkey Stuffed Peppers

Vegetables: Colorful bell peppers are the base of this recipe. Choose ones that are the same size for even cooking. Yellow, red, and orange peppers tend to be sweeter than green peppers. Turkey: Ground turkey is lean and adds a lot of protein. It can be replaced with ground chicken or turkey sausage. Rice: Cooked brown rice is loaded with fiber but can be switched out with any variety of cooked rice. It’s a great way to use up leftover rice. Sauce: Homemade marinara can be used or choose your favorite store brand (I love Rao’s). The tomato paste helps thicken the sauce and adds a zesty flavor; the Italian seasoning adds flavor. Cheese: Use any variety of Italian cheese blend or shredded mozzarella cheese.

Variations

Add canned beans or leftover chopped vegetables to stretch the recipe even further. Add corn to the filling or chopped spinach towards the end for some extra color and flavor. Cooked quinoa, farro, or small pasta shells can be used instead of rice.

How to Make Ground Turkey Stuffed Peppers

Serve with a salad and breadsticks to soak up extra sauce.

Storing Stuffed Peppers

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or cover with foil, and reheat in the oven to avoid drying them out. Freeze completely cooled peppers by wrapping them in plastic wrap and placing them in a zippered bag for up to 4 months. Thaw overnight in the refrigerator and reheat as directed. To cook from frozen, place them in a pot with a little water, cover, and cook on low until they are heated through.

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