These turkey stuffed peppers are an easy, healthy dinner made with ground turkey, brown rice, crushed tomatoes and melty pepper jack cheese, all baked inside tender bell peppers.

You need about 10 simple ingredients and an hour, and there’s no need to boil the peppers first. Brown the turkey with onion and garlic, stir in the rice and tomatoes, stuff the raw peppers, and bake them covered at 375°F until they’re soft. They’re perfect for busy weeknights and meal prep.

I like to add taco seasoning for extra flavor, but I ran out once and these turkey stuffed peppers were still great. If you want a meatless version, try my Quinoa Stuffed Peppers.

Why You’ll Love These Turkey Stuffed Peppers

• No boiling the peppers. They go into the oven raw and steam under foil until tender, so you skip a pot and a step.
• An easy, wholesome weeknight dinner. Protein, veggies and rice are all baked into one dish.
• Family-friendly (even for picky eaters). The filling is mild and cheesy, and everyone can add their own toppings.
• A great way to use leftover rice. You need 2 cups of cooked rice, and leftover quinoa works too.
• Great for leftovers and meal prep. They reheat well and freeze well.

Turkey Stuffed Peppers Ingredients

• 6 bell peppers, any color
• 1 pound 93% lean ground turkey
• 2 cups cooked brown rice
• 1 (16-ounce) jar or can of crushed tomatoes
• 1 small yellow onion and 2 garlic cloves
• Extra virgin olive oil, salt and black pepper
• 1 cup shredded pepper jack cheese
• Optional: taco seasoning and fresh cilantro

See the printable recipe card below for the full recipe.

Turkey Stuffed Peppers Ingredient Notes

Bell Peppers

Use any colors you like. A mix of red, yellow, orange and green makes this dish extra vibrant. Look for peppers that stand up on their own so they don’t tip over in the baking dish. Cut off the tops, pull out the seeds and white membranes, and each pepper becomes a little cup for the filling.

Ground Turkey

I use 93% lean ground turkey. It’s lean and mild, but it has just enough fat to brown well and stay juicy. You can also use ground chicken or 90/10 lean ground beef.

Rice

Brown rice is my go-to, but any cooked rice works: white, jasmine, basmati, or even leftover quinoa. Make sure it’s already cooked. There isn’t enough liquid in the filling to cook raw rice in the oven. Here’s how to make fluffy quinoa if you want to use that instead.

Crushed Tomatoes

Crushed tomatoes add moisture and hold the filling together so it doesn’t dry out in the oven. Look for a brand without added sugar.

Cheese

Pepper jack adds a little kick, but cheddar or mozzarella work great too. Half of the cheese melts into the filling and the other half goes on top for the last 15 minutes of baking.

Taco Seasoning

It’s optional, but I recommend it for extra flavor. Use about 3 tablespoons, or a batch of my homemade taco seasoning. If you use it, you may want to cut back on the salt a little.

How to Make Turkey Stuffed Peppers

1. Preheat: Preheat the oven to 375°F. Cook the rice if you don’t have leftovers.
2. Prep the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them cut-side up in a lightly greased baking dish.
3. Cook the onion: Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, until soft. Add the garlic (and taco seasoning, if using) and cook for 30 seconds.
4. Brown the turkey: Add the ground turkey and cook until browned, about 8 minutes, breaking it up with a wooden spoon. Drain any excess fat.
5. Mix the filling: Stir in the crushed tomatoes, cooked rice, salt and pepper. Mix in ½ cup of the cheese until melted.
6. Stuff: Spoon the turkey mixture evenly into the peppers. Pack it in and pile it a little high on top.
7. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining ½ cup of cheese over the peppers, and bake 15 more minutes, until the peppers are tender and the cheese is melted. Garnish with fresh cilantro and serve.

See the full recipe and tips in the printable recipe card below.

Easy Variations

• Add more veggies: Stir in chopped spinach, mushrooms, zucchini, or corn for more texture and flavor.
• Swap the protein: Use ground chicken, 90/10 lean ground beef, or a plant-based ground alternative instead of turkey.
• Make it Tex-Mex: Replace the crushed tomatoes with salsa, add black beans, and finish with jalapeños for a bold, Southwest-style twist.
• Make it grain-free: Swap the rice for cauliflower rice for a lighter option, or use black beans for a protein-rich, grain-free filling.
• Switch up the cheese: Cheddar, mozzarella, or a dairy-free shredded cheese all work well if you want a different flavor.

Stuffed Peppers Topping Ideas

• Sliced avocado or guacamole
• Homemade salsa
• Sour cream or plain Greek yogurt
• Fresh cilantro or other fresh herbs
• Jalapeños or hot sauce
• A squeeze of lime

What to Serve with Turkey Stuffed Peppers

These are a full meal on their own, with protein, veggies and rice baked right in, so keep the sides simple:

• A simple green salad or my cilantro lime slaw
• My Healthy Avocado Salad with Lime Dressing
• Tortilla chips with salsa and guacamole

Storage, Freezing & Reheating

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Cover with foil and warm in a 350°F oven until hot all the way through, or use the microwave.
• Freeze: Let the baked peppers cool completely, then freeze them in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. The peppers will be a little softer after freezing.
• Make ahead: Stuff the peppers (without the cheese on top), cover, and refrigerate for up to 1 day. Bake as directed, adding a few extra minutes since they go into the oven cold.

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Turkey Stuffed Peppers FAQs

Do you have to boil peppers before stuffing them?

Not for this recipe. The peppers bake covered with foil for the first 30 minutes, which steams them until they’re tender, and you save a pot and the cleanup. If you prefer, you can parboil them for 5 minutes and turn them upside down to drain. They’ll cook a little faster in the oven.

How long do you bake stuffed peppers at 375°F?

45 minutes total: 30 minutes covered with foil, then 15 minutes uncovered with the cheese on top. They’re done when a fork slides easily into the side of a pepper and the cheese is melted.

Do you cook the rice before stuffing peppers?

Always use cooked rice. There isn’t enough liquid in the filling to cook raw rice in the oven, so the rice would stay crunchy. Leftover rice from takeout or meal prep is perfect here.

Can you freeze turkey stuffed peppers?

They freeze well. Let them cool, then freeze in an airtight container for up to 3 months. Thaw them overnight in the fridge and reheat covered in a 350°F oven until hot all the way through.

Are turkey stuffed peppers healthy?

They’re a balanced dinner in one dish: lean ground turkey for protein, bell peppers and tomatoes for veggies, and brown rice for whole grains. Pepper jack on top keeps them cozy and satisfying.

More Healthy Mexican-Inspired Recipes

If you liked this stuffed pepper recipe, here are some more Mexican-inspired recipes to try next:

• The Best Sheet Pan Nachos
• Fiesta Quinoa Soup Recipe
• The Best Healthy 7-Layer Dip Recipe 
• Healthy Slow Cooker Chicken Tacos
• Healthy Taco Salad Recipe
• Ground Turkey Tacos

If you make these turkey stuffed peppers, let me know how you liked them and leave a star rating in the comments!