Turkey Stuffed Peppers

Prep Time 20 minutes
Total Time 1 hour 5 minutes
Servings 5 servings

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These Turkey Stuffed Peppers are an easy, healthy dinner recipe that the family will love! Full of ground turkey, brown rice, salsa, cheese and extra veggies!

Love stuffed peppers? Try this one pan Stuffed Pepper Casserole or this Stuffed Pepper Soup next!

turkey stuffed peppers in white baking dish with multi colored towel on the edge

I don’t know about you, but any meal I can make ahead about mix and match with whatever leftovers I have going on in the fridge is a total win.

And if it’s healthy, cheesy goodness that the kids will eat, too?

It makes it onto the menu of Regulars.

These Turkey Stuffed Peppers are all of that and more.

They’re made with cooked ground turkey (you can substitute leftover cooked turkey of any kind!), cooked brown rice, finely chopped spinach (the kids won’t even know it’s in there 😉 ), salsa and seasonings for incredible flavor and covered in a crown of melty cheese.

Often when we’re talking stuffed peppers people use ground beef, but it’s time to think turkey! I love swapping beef with ground turkey as it is such a versatile protein and easily takes on a wide variety of different flavours.

Mixing up your meal plan to include more turkey is a great way to support Canadian turkey farmers, and these Turkey Stuffed Peppers are an easy, nutritious meal that the family will be begging you to make again!

turkey stuffed peppers close up in white baking dish with white background

How to make Stuffed Peppers:

  1. Mix up your filling: ground turkey, rice, salsa, seasoning, and some chopped spinach for good measure.
  2. Slice the sides off of your bell peppers — I know some people lop off the top and have these super tall stuffed peppers, but I like laying them sidewise as they’re easier to eat and there’s less of a chance they’ll fall over.
  3. Stuff ’em.
  4. Top with cheese, add a splash of water (this helps the peppers to steam and soften slightly) cover and bake!
  5. Watch the family devour them with satisfaction.
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Variations on these Turkey Stuffed Peppers:

There are so many ways to mix up this stuffed peppers recipe!

  • Use leftover roasted turkey instead of ground turkey.
  • Add in a variety of other vegetables, finely chopped or shredded, that your family loves.
  • Use leftover cooked quinoa or barley instead of rice if that’s what you have (or you can skip it altogether).
  • Use a new variety of salsa for a fun and flavorful twist.
  • Spice it up and top with Jalapeno Monterey Jack instead of mozzarella.
ground turkey stuffed peppers cut open on grey plate on marble background

How to prep these Stuffed Peppers ahead:

One thing I absolutely love about this recipe is that I can prep it ahead and stash it in the fridge for a day or two until I need it. This makes it a great recipe for busy families who don’t always have hours to spend cooking every night.

Simply assemble completely, cover with foil, and refrigerate up to 48 hours, provided all of your ingredients were fresh when you started.

When needed, just pop right in the oven with the foil and bake!

Another option is to prepare the filling in advance, then refrigerate up to 2 days or freeze up to 3 months before using.

*This post is generously sponsored by Canadian Turkey and I was compensated for my time in creating this recipe. All opinions are my own. Visit thinkturkey.ca for delicious recipes

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Turkey Stuffed Peppers

4.89 from 26 votes
These Turkey Stuffed Peppers are an easy, healthy dinner recipe that the family will love! Full of ground turkey, brown rice, salsa, cheese and extra veggies!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Cuisine Mexican
Course Main Course
Servings 5 servings
Calories 384cal


  • 1 lb ground turkey
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 2 cups cooked brown rice
  • 1 1/2 cups mild tomato salsa
  • 2 cups shredded mozzarella cheese
  • 1/4 cup spinach frozen, thawed, drained and squeeze (or ½ cup fresh chopped)
  • 5 bell peppers halved, core in but seeds removed
  • 1/4 cup water


  • In a medium pan over medium-high heat, cook and stir ground turkey, salt, chili powder and pepper until browned.
  • Place turkey in a medium bowl and stir in rice, salsa, 1 cup cheese and spinach. (The filling can easily be made ahead — see post for notes)
  • Place pepper halves in a 9×13″ baking dish. 
  • Fill pepper halves with filling and divide remaining 1 cup cheese between peppers. Pour water in the bottom of the pan. Lightly spray a piece of foil with non stick spray and cover peppers.
  • Bake at 375 degrees F for 30-40 minutes until tender. Remove foil and bake for 5-10 minutes, broiling if desired, to brown cheese slightly.


*NOTE: one serving is two halves.

Nutrition Information

Calories: 384cal | Carbohydrates: 31g | Protein: 35g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 1119mg | Potassium: 845mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4625IU | Vitamin C: 153.9mg | Calcium: 269mg | Iron: 2.2mg
Keywords stuffed peppers

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


    • The Recipe Rebel says

      Hi Lora! I haven’t tried it myself, but I do believe stuffed peppers can be frozen and then reheated. Hope you enjoy them!

  1. Ross says

    Pretty bland. I even double the spices per others’ suggestions, and I found it to definitely be lacking flavor. Sorry, not a fan.

  2. Michelle says

    Was a big hit with the family! Only changes I made were I added sautéed onions and chicken broth instead of water. Would definitely make this again.

  3. Rick Blasic says

    This turned out to be a fantastic meal! It turned out just as you posted and the whole family loved it!

  4. Talia Gordon says

    Omg so good! I doubled the spice, added a touch of cumin, black beans and corn.. and omgggg.. made a double batch and used the rest for burritos the next day with jalapeños and guacamole.. will def make this again!!

  5. Paul says

    Won’t the turkey meat overcook in the oven since you already pre-cook it? Is it better to mix it raw with the cooked rice and the seasonings?

  6. Meredith says

    Our five year old thinks all salsa is spicy so I subbed pasta sauce for the salsa. Added a little truffle salt just for fun! And it was delish! It is a wonderful recipe for hiding all kinds of veggies inside. I love how easy it is to make modifications. Thank you!

  7. John says

    Great recipe. I doubled the fresh spinach, doubled the seasoning, and added 1 tsp cumin, 1/2 tsp granulated garlic, 1/2 tsp black pepper.

    Quite excellent!

  8. Megan says

    Do you have suggestions for an alternative recipe for using any extra filling? I have plenty left over and want to use it but mix it up since my family isn’t keen on leftovers

  9. Mindy says

    This is a really good recipe. I’ve had some really bland bell peppers but your ratios are right on. Thanks for the help!

  10. Shar says

    I made these last night, and they were delicious! This was my 1st RecipeRebel dish and I am looking forward to trying more. Thank you, Ashley!

  11. Shellie says


    I have not made this recipe. I was wondering what suggestions you have to sub-out the rice with something low carb.


  12. Penny mae cossette says

    First time trying this recipe would like to know the process to make this a head of time thank you and have a blessed day

  13. Stephanie says

    So good! My two littles (4 yrs; 20 months) and husband ate them right up. It’s the quickest I’ve seen my littlest one eat! Will become a regular meal in our home. Thank you!

  14. Anna says

    Really delicious! I made them with half rice and half barley and loved the chewiness of the barley. Kids both came back for seconds.

  15. Daylene says

    Hi Ashley,

    I have made these and they were fantastic! I like to use them as the main entree or as a side dish, depending on the kind of gathering or meal I’m making.

    Love your recipes! Keep up the good work!

  16. Jenny says

    Love these! Making them for the second time tonight. Noticed there was no reviews and though I’d leave one. The salsa brings a nice, zesty punch to the dish and the turkey is light and flavourful. Easily a new favourite and staple in our house.

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