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High Protein Turkey Stuffed Peppers - Simple, Satisfying, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bell peppers: 4 large (red, yellow, or orange are sweetest)
  • Lean ground turkey: 1 to 1.25 pounds (93% or 99% lean)
  • Cooked rice: 1.5 cups (brown or white). Quinoa or cauliflower rice also work.
  • Onion: 1 small, finely chopped
  • Garlic: 3 cloves, minced
  • Diced tomatoes: 1 can (14.5 ounces), drained
  • Tomato sauce: 1 cup (plus extra if you like it saucier)
  • Shredded cheese: 1 cup (mozzarella or Monterey Jack). Optional but recommended.
  • Olive oil: 1 tablespoon
  • Spices: 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon smoked paprika
  • Salt and black pepper: To taste
  • Fresh parsley or cilantro: A small handful, chopped (optional garnish)
  • Red pepper flakes: Optional for heat
  • Chicken or vegetable broth: 1/2 cup (for the baking dish, helps steam the peppers)

Method
 

  1. Preheat the oven: Set it to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Prep the peppers: Slice off the tops, remove seeds and membranes. If they don’t stand upright, shave a thin layer off the bottom to level them. Place them cut-side up in the baking dish.
  3. Par-cook the peppers (optional but helpful): Microwave the empty peppers for 3–4 minutes, or bake them uncovered for 10 minutes. This softens them so everything cooks evenly.
  4. Cook the aromatics: Heat olive oil in a large skillet over medium. Add onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.
  5. Brown the turkey: Add ground turkey. Break it up with a spatula. Season with salt, pepper, oregano, cumin, and smoked paprika. Cook until no longer pink, about 5–6 minutes.
  6. Add tomatoes and sauce: Stir in drained diced tomatoes and tomato sauce. Let it simmer 3–4 minutes to thicken slightly.
  7. Fold in rice: Add cooked rice and mix well. Taste and adjust seasoning with more salt, pepper, or red pepper flakes.
  8. Stuff the peppers: Spoon the filling into each pepper, packing it gently. Mound the tops slightly.
  9. Add moisture: Pour broth into the bottom of the baking dish (not over the peppers). This creates steam and keeps peppers tender.
  10. Bake: Cover the dish with foil and bake for 25 minutes.
  11. Add cheese: Remove foil, top each pepper with shredded cheese, and bake another 8–10 minutes until melted and bubbly. If you like browned tops, broil for 1–2 minutes.
  12. Finish and serve: Let peppers rest 5 minutes. Garnish with chopped parsley or cilantro. Serve warm with a side salad or roasted veggies.