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Hearty Italian Stuffed Peppers

Image of prepared Hearty Italian Stuffed Peppers
  • prep time: 10 min
  • total time: 45 min
  • serves: 4 people
  • calories: 443 1 serving

There’s a reason why there are so many stuffed pepper recipes- it’s a comfort food classic.  What makes this Hearty Italian Stuffed Peppers recipe so great?  It’s the hearty filling.  Also, the crunchy topping.  The 10-minute prep is pretty great, too. Just sauté ground turkey with onion and garlic while the peppers are baking, then stir in cooked rice, spinach and the thick, chunky tomato and three cheese sauce.  Spoon the mixture into the peppers then top with a panko-Parmesan topping and bake.  Whether you’re a stuffed pepper fan or newbie, you’ll love this Hearty Italian Stuffed Peppers recipe!


  • 4 large red, green or yellow bell pepper, cut in half lengthwise and seeded
  • 2 tablespoons olive oil (amount divided in recipe steps below)
  • 1 pound ground turkey
  • 1 large onion, diced (about 1 cup)
  • 1/2 teaspoon garlic powder
  • 1 jar (24 ounces) Prego® Chunky Tomato & Three Cheese Italian Sauce
  • 2 cups packed baby spinach (about 3 ounces)
  • 1 cup cooked white rice
  • 1/4 cup Italian seasoned panko bread crumbs
  • 1 tablespoon shredded Parmesan cheese


  • Step 1

    Heat the oven to 425°F.  While the oven is heating, place the peppers, cut-side up, on a rimmed baking sheet.  Brush the peppers with 1 teaspoon oil and season with salt and pepper.

  • Step 2

    Bake the peppers for 15 minutes or until tender-crisp.  While the peppers are baking, heat 1 tablespoon oil in a 12-inch skillet over medium heat.  Add the turkey, onion and garlic powder and cook until the turkey is done, stirring often to separate meat.  Season to taste with salt and pepper.

  • Step 3

    Add sauce, the spinach and rice.  Reduce the heat to medium.  Cook and stir for 3 minutes or until the spinach is wilted.  Spoon the turkey mixture into the pepper halves.  Stir the remaining 2 teaspoons oil, the panko and cheese in a small bowl.  Sprinkle the panko mixture over the stuffed peppers.

  • Step 4

    Bake for 15 minutes or until the peppers are tender and the filling is hot.

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Made With

Calories 443
Total Fat 20 g
Sat. Fat 4.1 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 802 mg
Total Carb 44 g
Dietary Fiber 7 g
Sugar 15 g
Protein 20 g
Vitamin D 0 %DV
Calcium 11 %DV
Iron 20 %DV
Potassium 22 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.