Last updated on October 3rd, 2025

Turkey Stuffed Roasted Peppers. - harvestandnourish.com

Simple, fresh and flavourful, these Turkey Stuffed Roasted Peppers are ideal for an easy weeknight or make-ahead meal. Perfect for when you’re craving comfort food, but want something light and healthy, too!

A wholesome and delicious take on a classic, this recipe is inspired by a dish I ate as a child. Tender yet crunchy bell peppers filled with ground turkey, roasted tomatoes, aromatic garlic, onion and hearty brown rice then topped with all the melty cheese.

Here’s everything you’ll need to make these Turkey Stuffed Roasted Peppers

6 bell peppers
1 lb (454 grams) ground turkey
2 cups (380 grams) cooked brown or wild rice
1 cup (260 grams) shredded mozzarella or provolone cheese
Extra-virgin olive oil
½ onion
2 cloves garlic
3 pre-roasted Roma tomatoes
2/3 cup (160 ml) tomato sauce (quick homemade or store-bought)
Dried oregano
Smoked paprika
Kosher or fine sea salt and freshly ground pepper to taste

Variations & substitutions

There are so many delicious ways to adapt this recipe!

Substitute pre-cooked quinoa or any other grain you like in place of the brown rice.
Replace the turkey with ground chicken, beef, chickpeas or beans for a vegetarian option.
Add in more veggies like shredded carrots, mushrooms, spinach or corn to boost nutritional value.

You can even substitute any kind of turkey you like for this recipe. They’re delicious made with chopped turkey sausage or leftover diced turkey after Sunday dinner!

Packed with lots of veggies and lean protein, these Turkey Stuffed Roasted Peppers are an easy and nutritious meal for any day of the week. Cheesy, satisfying… delicious!

Try these Baked Rosemary Chicken Meatballs or this Sausage Stuffed Acorn Squash next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see!

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Equipment

Ingredients

6 bell peppers cored and halved lengthwise
1 lb ground turkey
2 cups cooked brown or wild rice
1 cup shredded mozzarella or provolone cheese
2 tablespoons extra-virgin olive oil
½ onion sliced
2 cloves garlic finely chopped
3 pre-roasted Roma tomatoes roughly chopped
2/3 cup tomato sauce (homemade or store-bought)
1 teaspoon dried oregano
¼ teaspoon smoked paprika
kosher or fine sea salt and freshly ground pepper to taste

US Customary – Metric

Instructions

Heat oil on medium heat in a cast iron skillet. Reduce heat to medium-low and cook turkey until lightly browned and it reaches an internal temperature of 165ºF (75ºC), breaking it up as you go.
Stir in onion, tomatoes and garlic and continue cooking until fragrant and the onion is translucent (about 5 minutes).
Reduce heat and add rice, tomato sauce, oregano and paprika and continue stirring until warmed through. Season with salt and pepper to taste and remove from heat.
Place pepper halves in a 9×13-inch baking dish and fill them with turkey and rice mixture. Sprinkle cheese evenly across the tops of the peppers. Drizzle with a little bit of oil and add 1/3 cup (80 ml) filtered water to bottom of baking dish.
Bake at 375ºC (190ºC) for 30 minutes until the cheese is lightly browned and the peppers pierce easily with a fork. Remove from oven and serve!

Notes

Slicing the peppers: I recommend slicing the peppers in half from top to bottom. They can tip over more easily if sliced crosswise and I find that it reduces food waste too!

Serving size: Serve two pieces for 1 serving or pair half a stuffed pepper with more veggies or a side salad.

Make ahead: This meal can be prepared in advance and kept covered in the refrigerator for up to 2 days for a quick, oven-ready weeknight meal. Freeze leftovers in a well-sealed container for up to 1 month. To reheat, bring to room temperature then place on a baking sheet and warm in 350ºF (177ºC) oven for 5 minutes until heated through.