There’s something deeply satisfying about a meal that is both wholesome and genuinely delicious, and this Stuffed Bell Peppers with Turkey recipe hits that mark every single time. It’s a dish that feels special enough for a Sunday dinner yet is straightforward enough for a weeknight. We’re talking vibrant, sweet bell peppers roasted until perfectly tender, cradling a savoury, herby turkey and rice filling, all blanketed under a layer of gloriously melty cheddar cheese. It’s colourful, nourishing, and has a wonderful balance of textures and flavours.

I’ve been making this for over 8 years, and it never disappoints; it’s one of those reliable recipes I turn to again and again. It’s a brilliant way to use lean turkey mince, transforming it into something truly satisfying. The aroma that fills the kitchen as these bake—the sweet peppers, the savoury garlic and onions, the bubbling cheese—is simply fantastic. This dish works beautifully for a family meal, and it’s also great for meal prepping lunches for the week ahead. The flavours meld together even more beautifully overnight.

This isn’t just another stuffed peppers recipe; it’s a refined version I’ve tweaked over the years to get the balance just right. The key is in the details: slightly pre-baking the peppers to ensure they’re soft, properly seasoning the filling, and using a good sharp cheddar that provides a lovely tangy contrast. Let’s get into the kitchen and make something wonderful together.

Recipe Overview

This stuffed bell peppers with turkey recipe delivers a hearty and flavour-packed meal. The filling is a savoury mix of lean turkey mince, fluffy rice, aromatic vegetables, and Italian herbs, simmered in a light tomato sauce. This is then spooned into sweet bell pepper halves and baked until the peppers are tender and the cheesy topping is golden and bubbly. I’ve found that using a mix of red, yellow, and orange peppers not only looks appealing but also provides a lovely spectrum of sweetness.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 4 people (8 halves)
• Difficulty: Easy

Why You’ll Love This Stuffed Bell Peppers With Turkey Recipe

• Genuine Flavour: The savoury depth from the browned turkey, combined with garlic, onion, and a touch of smoked paprika, creates a filling that’s rich without being heavy. The sweet, tender peppers provide the perfect vessel.
• Ready in 60 Minutes: From start to finish, this complete meal comes together in about an hour, making it an excellent option for a satisfying weeknight dinner.
• Flexible Recipe: This recipe is incredibly adaptable. You can swap the white rice for brown rice or quinoa, add a handful of spinach to the filling, or use a different cheese like Gruyère or Monterey Jack on top. It’s also a great way to use up leftover cooked rice.
• Great for Meal Prep: These turkey peppers keep beautifully in the fridge. I often make a batch on Sunday to have for lunches during the week. They reheat wonderfully in the microwave or oven.
• Family Tested: My kids absolutely devour this every time I make it. They love picking out their favourite colour pepper, and the cheesy top always wins them over. It’s a dish that everyone at the table seems to love.

Stuffed Bell Peppers With Turkey Recipe

⏱️ 15 min prep  •  🍳 40 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that you can find at any supermarket. When it comes to the tinned chopped tomatoes, I always reach for Mutti Polpa as their texture and sweetness are consistently excellent and provide a great base for the filling’s sauce.

• 4 large bell peppers (a mix of red, yellow, and orange works best)
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g lean turkey mince (5% fat is ideal)
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 400g tin of chopped tomatoes
• 150g cooked white rice (about 75g uncooked)
• 50ml vegetable or chicken stock
• 1 tbsp Worcestershire sauce
• A small handful of fresh flat-leaf parsley, chopped
• Salt and freshly ground black pepper, to taste
• 150g mature cheddar cheese, grated

Marcus’s Tip: Don’t be shy with the seasoning. Turkey mince is very lean and needs a good amount of salt, pepper, and herbs to bring out its flavour. Taste the filling before you stuff the peppers and adjust as needed.

How to Make Stuffed Bell Peppers With Turkey Recipe

The process for making these stuffed peppers is quite straightforward. We’ll start by preparing the peppers, then cook the delicious filling, and finally bake everything together until it’s hot and bubbly. Following these steps ensures the peppers are tender and the filling is perfectly cooked.

1. Preheat and Prepare the Peppers: First, preheat your oven to 200°C (180°C fan). Slice the bell peppers in half lengthways and remove the seeds and white membranes. Place them cut-side up in a large baking dish, drizzle lightly with olive oil, and season with a pinch of salt and pepper. Bake for 15 minutes to soften them slightly. This pre-baking step is key to avoiding crunchy peppers.
2. Sauté the Aromatics: While the peppers are in the oven, heat 1 tbsp of olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Turkey: Add the turkey mince to the pan. Break it up with a wooden spoon and cook until it’s browned all over. According to the Food Standards Agency, it’s vital to ensure mince is cooked through until steaming hot with no pink meat.
4. Build the Filling: Stir in the dried oregano and smoked paprika, and cook for a minute to release their aromas. Pour in the chopped tomatoes, stock, and Worcestershire sauce. Bring the mixture to a simmer.
5. Simmer and Combine: Reduce the heat and let the filling simmer gently for about 10 minutes, allowing the flavours to meld and the sauce to thicken slightly. Stir in the cooked rice and the chopped fresh parsley. Season generously with salt and pepper. I find this is the most important moment to taste and adjust the seasoning.
6. Stuff the Peppers: Remove the partially cooked peppers from the oven. Carefully spoon the turkey and rice mixture evenly into each pepper half. Don’t be afraid to mound it up a little.
7. Top and Bake: Sprinkle the grated cheddar cheese generously over the top of each stuffed pepper. Return the dish to the oven and bake for a further 20-25 minutes, or until the peppers are completely tender and the cheese is golden brown and bubbling.
8. Rest and Serve: Let the stuffed peppers rest in the dish for about 5 minutes before serving. This allows the filling to set a little, making them easier to eat. Serve warm.

Tips From My Kitchen

• Don’t Skip Pre-Baking: Giving the peppers a 15-minute head start in the oven is crucial. It ensures they become sweet and tender, perfectly matching the texture of the soft filling. If you skip this, you might end up with undercooked, crunchy peppers.
• The Secret to Flavourful Mince: I learned that allowing the turkey mince to get a proper brown crust in the pan before breaking it up too much develops a much deeper, savoury flavour. This process, known as the Maillard reaction, is where the magic happens. Don’t overcrowd the pan! If you’re a fan of recipes using ground meat, you might also enjoy my Easy Ground Beef Tacos Recipe.
• Make-Ahead Magic: You can prepare the entire filling up to 2 days in advance and store it in an airtight container in the fridge. When you’re ready to eat, simply pre-bake the peppers, stuff them with the cold filling, and add about 5-10 minutes to the final baking time.
• Storage and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven-safe dish, cover with foil, and bake at 180°C (160°C fan) for 15-20 minutes, or until heated through. You can also freeze the cooked stuffed peppers for up to 3 months.

Common Mistakes to Avoid

• Watery Filling: A common issue is a watery filling. This usually happens if you don’t simmer the tomato-based sauce for long enough. Make sure you let it reduce and thicken for at least 10 minutes before adding the rice. This concentrates the flavour and prevents the peppers from becoming soggy.
• Uneven Cooking: Ensure your peppers are of a similar size so they cook at the same rate. Also, arrange them snugly in the baking dish; this helps them support each other and cook more evenly. If your oven has hot spots, rotate the dish halfway through baking.
• Forgetting to Season Each Layer: Seasoning is not just for the filling. A little salt and pepper on the peppers themselves during the pre-bake makes a huge difference to the final taste of the dish. Remember to taste and adjust the filling before stuffing, as the rice will absorb a lot of the seasoning.

Delicious Variations to Try

One of the best things about this stuffed peppers recipe is how easily you can adapt it. Here are a few of my favourite variations to inspire you:

• A Bit of Spice: For those who like a little heat, add 1/2 teaspoon of chilli flakes or one finely chopped red chilli along with the garlic. A pinch of cayenne pepper in the filling also works wonderfully.
• Mediterranean Twist: Give the dish a Mediterranean feel by adding 50g of crumbled feta cheese and a tablespoon of chopped black olives to the turkey mixture just before stuffing the peppers.
• Go Vegetarian: You can easily make this a vegetarian meal by swapping the turkey mince for a 400g tin of cooked green or brown lentils (drained) or 250g of chopped chestnut mushrooms. If using mushrooms, sauté them until they’ve released their water before adding the other ingredients.
• Different Grains: While rice is classic, quinoa, bulgur wheat, or even pearled couscous make excellent substitutes and add a different texture and nutritional profile.

What to Serve With Stuffed Bell Peppers With Turkey

These stuffed turkey peppers are quite a complete meal on their own, but if you want to round it out, here are a few suggestions that work beautifully:

• A Crisp Green Salad: A simple salad of mixed leaves, cucumber, and cherry tomatoes with a sharp lemon vinaigrette cuts through the richness of the cheesy topping and freshens up the palate.
• Garlic Bread: A few slices of warm, crusty garlic bread are ideal for mopping up any of the delicious juices that escape from the peppers onto the plate.
• Steamed Green Beans: A side of tender-crisp steamed green beans tossed with a little butter and lemon juice adds another layer of freshness and a nice colour contrast. For another wholesome one-pot meal idea, check out this Creamy Chicken and Rice Recipe.
• Wine Pairing: A light-bodied red wine like a Pinot Noir or a dry rosé complements the savoury turkey and sweet peppers without overpowering them.

Frequently Asked Questions

Stuffed Bell Peppers With Turkey Recipe

Tender bell peppers are filled with a savory mixture of lean ground turkey, rice, and tomatoes, then topped with bubbly, melted cheddar cheese for a wholesome and satisfying main course.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

  

• 4 large bell peppers a mix of red, yellow, and orange works best
• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 500 g lean turkey mince 5% fat is ideal
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 400 g tin of chopped tomatoes
• 150 g cooked white rice about 75g uncooked
• 50 ml vegetable or chicken stock
• 1 tbsp Worcestershire sauce
• A small handful of fresh flat-leaf parsley chopped
• Salt and freshly ground black pepper to taste
• 150 g mature cheddar cheese grated

Method

 

1. Preheat and Prepare the Peppers: First, preheat your oven to 200°C (180°C fan). Slice the bell peppers in half lengthways and remove the seeds and white membranes. Place them cut-side up in a large baking dish, drizzle lightly with olive oil, and season with a pinch of salt and pepper. Bake for 15 minutes to soften them slightly. This pre-baking step is key to avoiding crunchy peppers.
2. Sauté the Aromatics: While the peppers are in the oven, heat 1 tbsp of olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Turkey: Add the turkey mince to the pan. Break it up with a wooden spoon and cook until it's browned all over. According to the Food Standards Agency, it's vital to ensure mince is cooked through until steaming hot with no pink meat.
4. Build the Filling: Stir in the dried oregano and smoked paprika, and cook for a minute to release their aromas. Pour in the chopped tomatoes, stock, and Worcestershire sauce. Bring the mixture to a simmer.
5. Simmer and Combine: Reduce the heat and let the filling simmer gently for about 10 minutes, allowing the flavours to meld and the sauce to thicken slightly. Stir in the cooked rice and the chopped fresh parsley. Season generously with salt and pepper. I find this is the most important moment to taste and adjust the seasoning.
6. Stuff the Peppers: Remove the partially cooked peppers from the oven. Carefully spoon the turkey and rice mixture evenly into each pepper half. Don't be afraid to mound it up a little.
7. Top and Bake: Sprinkle the grated cheddar cheese generously over the top of each stuffed pepper. Return the dish to the oven and bake for a further 20-25 minutes, or until the peppers are completely tender and the cheese is golden brown and bubbling.
8. Rest and Serve: Let the stuffed peppers rest in the dish for about 5 minutes before serving. This allows the filling to set a little, making them easier to eat. Serve warm.

Notes

Let the peppers rest for 5 minutes before serving to allow the filling to set. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you give this Stuffed Bell Peppers with Turkey recipe a go. It’s a firm favourite in my house for a reason—it’s nourishing, packed with flavour, and feels like a real treat. It’s a joy to cook and an even greater joy to eat. If you try it, please let me know how it turned out in the comments below. I love hearing about your experiences in the kitchen!

Happy cooking,
Marcus