From the Cook
From Rachael Langerud
From Patricia Bronson
1/2
Turkey Stuffed Peppers
Instructions
1
Preheat the oven to 375°F.
2
Slice the tops from the bell peppers and remove the internal seeds, stem and membrane. Arrange the peppers open side up in a glass casserole dish.
3
Finely chop the onion and pepper tops. Mince the garlic.
4
Set an extra-large skillet over medium-high heat and add the olive oil. Allow the oil to heat, then add the onion, peppers, ground turkey, salt, black pepper, oregano and thyme. Cook the turkey and vegetables breaking up the meat with a spatula, until it is thoroughly browned and the vegetables are soft, 7-8 minutes. Stir in the garlic and cook until fragrant, 30 seconds longer.
5
Add the diced tomatoes and rice to the skillet, and stir to combine with the turkey. Reduce the heat to medium-low, and simmer for 2-3 minutes. Remove the skillet from the heat.
6
Divide the turkey mixture evenly between each bell pepper, firmly packing it into the cavities. Sprinkle the top of each pepper with a heaping tablespoon of shredded cheese.
7
Carefully pour enough water into the casserole dish to rise 1/2 inch up the sides of the peppers.
8
Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.
9
Bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork, about 50 minutes.
10
Remove the foil and continue baking until the cheese on top is golden brown, 10-15 minutes.
11
Check to see that stuffed peppers are done. Remove from oven or add time as needed.
12
Allow the peppers to rest for 5-10 minutes. Serve and enjoy.
My Calorie Intake
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All Reviews 4.5
R
Rachael Langerud
4
Loved this dinner! Its relatively easy to make and delicious! It also saves well as leftovers.
Jan 5, 2026
P
Patricia Bronson
5
Sooo good. Easy ingredients, & looks pretty when baked. Takes a little time to prep and bake but great flavors!
Apr 13, 2026
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Tips & Tricks (5)
- Pre-Cook Your Rice 🍚Use partially cooked rice (about 75% done) instead of raw rice to ensure the filling cooks evenly with the peppers and prevents mushy or undercooked rice in the final dish.
- Remove Pepper Tops Strategically 🫑Cut off just the top quarter of each pepper and remove seeds carefully to create a stable base, then reserve the tops to place back on during baking for moisture retention.
- Brown Turkey Properly for Depth 🍖Break ground turkey into small pieces and let them sear undisturbed for 2-3 minutes before stirring, developing rich fond and caramelization that elevates the overall flavor profile.
- Layer Cheese Strategically 🧀Reserve half your cheese to sprinkle on top during the last 5 minutes of baking, ensuring a melted, bubbly top while the mixed cheese in the filling binds the ingredients together.
- Blanch Peppers First for Tender Results 💧Briefly blanch whole peppers in boiling water for 3-4 minutes before stuffing to soften them slightly, reducing total baking time and ensuring tender, perfectly cooked peppers.
Recipe Facts
Diet at a Glance
Gluten Free
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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