Skip to content

Turkey-Stuffed Bell Peppers

Image of prepared Turkey-Stuffed Bell Peppers recipe
  • prep time: 20 min
  • total time: 1 hr
  • serves: 4 people
  • calories: 381 1 serving

Here's a great dish that you can make ahead and refrigerate until ready to bake. Colorful bell peppers stuffed with a savory turkey filling are great for lunch or dinner, or whenever you're in the mood for delicious!


cost per recipe: $6.45

  • 4 red bell pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced (about 3/4 cup)
  • 1 tablespoon minced garlic
  • 1  pound 85% lean ground turkey
  • 1 cup Prego® Marinara Italian Sauce
  • 3/4 cup shredded Cheddar cheese, Monterey Jack or Swiss cheese
  • 1/4 teaspoon  ground black pepper


  • Tips

    • Ingredient Note: Cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish. This recipe works with red, green or orange bell peppers.
    • Easy Substitution: You can substitute 2 cups cubed cooked chicken for the ground turkey.  Cook the onion and garlic in the skillet as directed above in Step 2.  Stir in the cooked chicken, sauce, cheese and black pepper and stir to combine.

  • Step 1

    Heat the oven to 375ºF.  Cut the tops off the peppers and reserve.  Remove and discard the core and seeds.  Place the peppers, cut-side up, into a 3-quart shallow baking dish.

  • Step 2

    Heat the oil in a 10-inch skillet over medium-high heat.  Add the turkey and cook until browned, stirring often to separate meat.  Add the onion and garlic and cook until tender.  Stir in the sauce, cheese and black pepper.  Spoon the turkey mixture into the peppers.  Top with the reserved pepper tops, if desired.

  • Step 3

    Bake for 40 minutes or until the peppers are tender.


Sort By:
  • beef instead of chicken

    Debra S.
    May 14, 2014

    Has anyone tried beef instead of chicken? I love chicken but hubby does not.

  • Very tasty!

    March 17, 2014

    This was pretty easy to make and delicious. I added couscous to the recipe and served plain rice on the side. Next time I'll add rice to the recipe instead of the coucous. 40 cooking time wasn't nearly long enough though. I cooked the peppers for about an hour and 10 minutes.

  • Delicious

    Chelsea M.
    August 27, 2013

    You could also pre-boil the peppers and then shock them in cold water to avoid having to bake them for 40 minutes, this cuts the baking time in half :)

  • Pretty yummy

    May 27, 2013

    I'm a pretty picky eater and so is the friend I made this for and she really liked it. I enjoyed it myself but felt it was missing something. Next time I will be adding rice as suggested in many other post.

  • Another healthy variation

    April 22, 2013

    We make these all the time; red peppers are sweeter than the green. There are so many healthy grains now, I use Quinoa or Couscous or Barley instead of whole grain or wild rice. Also, I use another clove of garlic, chop the pepper 'tops' into the mixture, add a pinch of hot pepper flakes, and sprinkle a little shredded cheese on top to bake them. Fresh corn and/or black beans make a good variation too. Add a garden salad, and call it an easy weeknight dinner!!

    Recently Viewed

    Made With

    Calories 381
    Total Fat 25 g
    Sat. Fat 7.3 g
    Trans Fat 0 g
    Cholesterol 85 mg
    Sodium 429 mg
    Total Carb 16 g
    Dietary Fiber 3 g
    Sugar 9 g
    Added Sugars 0 g
    Protein 20 g
    Vitamin D 0 %DV
    Calcium 16 %DV
    Iron 10 %DV
    Potassium 14 %DV

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