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Oven Baked Turkey Stuffed Peppers

Turkey Stuffed Peppers

Turkey Stuffed Peppers are an easy, healthy and super delicious dish that is perfect for dinner. They are stuffed with brown rice, ground turkey, onion, garlic and are one of the most satisfying meals we have ever made.
Course Main Course
Cuisine American
Keyword Turkey Stuffed Peppers
Prep Time 10 minutes
Cook Time 1 hour
Cook the Rice 1 hour
Total Time 2 hours
Servings 8 pepper halves
Calories 330kcal
Author Catalina Castravet


For the Rice:

  • 1 cup long grain rice uncooked
  • 2 1/4 cup water
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Stuffed Bell Peppers Filling:

  • 4 medium bell peppers
  • 1 lb ground turkey
  • 1 small sweet onion finely diced
  • 4 cloves garlic minced
  • 1/4 cup whole wheat bread crumbs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt or more based on preference
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 egg beaten
  • 3 cups Cooked Brown Rice


  • 1 cup pasta sauce or marinara sauce
  • 1 cup mozzarella cheese shredded
  • Fresh parsley chopped


How to Cook the Brown Rice:

  • In a medium saucepan over high heat bring water to a boil.
  • Once water is boiling, add brown rice, olive oil, and salt. Stir and bring to a simmer.
  • Cover, reduce heat to low and simmer for 45 minutes, without opening the pot.
  • After 45 minutes, turn off heat and let sit for 15 minutes. This step is important.
  • Open pot and using a fork, fluff the rice.

Stuffed Bell Peppers Filling:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Wash the peppers, and slice them in half. Remove the seeds and clean the inside well by removing gently all the veins.
  • In a large bowl combine all the ingredients from the "Stuffed Bell Peppers Filling" list. Stir well to fully combine.
  • If you have time, you can also brown the turkey in a skillet before adding it to the mixture. This adds extra flavor but dirties another pan. Both ways, the peppers will turn out delicious.
  • Spoon an equal amount of the mixture into each hollowed pepper boat, and arrange them in a very lightly oiled baking dish with the hollowed sides facing upward.
  • Add about 1/2 cup of water to the bottom of the baking dish.
  • Cover with foil and bake covered for 40-45 minutes, until the internal temperature of the filling is 165 degrees F.
  • Remove from oven, top each pepper vessel with a few tablespoons of marinara sauce and sprinkle shredded cheese on top.
  • Return to the oven and bake for another 5-10 minutes until the cheese is fully melted.
  • Garnish with fresh parsley and serve.



You can use leftover cooked brown rice or get some from your local Chinese take-out place to reduce prep time.


Calories: 330kcal | Carbohydrates: 48g | Protein: 23g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 54mg | Sodium: 426mg | Potassium: 573mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2250IU | Vitamin C: 81.1mg | Calcium: 182mg | Iron: 2.4mg