Stuffed Bell Peppers with Ground Turkey

This stuffed bell peppers ground turkey recipe is a weeknight dinner hero — colorful, satisfying, and packed with lean protein to fuel your fitness goals. Each pepper is loaded with seasoned ground turkey, hearty rice, and melted cheese, delivering a complete meal in one edible bowl.

Why You’ll Love This Recipe

On the table in under an hour — just 15 minutes of prep and 35 minutes of hands-off oven time means dinner is done before you know it.
Each serving delivers approximately 34g of protein thanks to lean ground turkey, making it an ideal post-workout meal or high-protein dinner option.
The combination of smoky cumin, garlic, tomatoes, and melted pepper jack cheese creates deep, satisfying flavor that never feels like « diet food. »
These peppers reheat beautifully and store well for up to four days, making them a meal prep staple you’ll come back to every week.

Ingredients

4 large bell peppers (any color, tops cut off and seeds removed)
1 lb (450g) lean ground turkey (93% lean recommended for best protein-to-fat ratio)
1 cup cooked brown rice (sub cauliflower rice to cut carbs)
1 can (14.5 oz) diced fire-roasted tomatoes, drained
1/2 cup low-sodium chicken broth (keeps the filling moist while baking)
1/2 cup shredded pepper jack or cheddar cheese (plus extra for topping)
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt and black pepper to taste
1 tbsp olive oil
Fresh parsley or cilantro for garnish

Serves 4 | Prep: 15 min | Cook: 35 min

How to Make Stuffed Bell Peppers with Ground Turkey

Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all four peppers upright. If a pepper won’t stand on its own, trim a thin slice from the bottom to create a flat base — just don’t cut through the bottom entirely.
Par-bake the peppers (optional but recommended). Place the hollowed peppers cut-side down in the baking dish and roast for 10 minutes. This softens them slightly so they cook evenly once stuffed and prevent a crunchy-outside, dry-inside situation.
Cook the turkey filling. While the peppers pre-roast, heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains — about 6–7 minutes. Drain any excess liquid from the pan.
Season and build the filling. Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Add the drained diced tomatoes and chicken broth, stirring well to combine. Let the mixture simmer on low heat for 3–4 minutes so the flavors meld and the liquid reduces slightly. Remove from heat and fold in the cooked brown rice and 1/2 cup of shredded cheese.
Stuff the peppers generously. Flip the

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