Stuffed Peppers With Ground Turkey or Beef
This stuffed peppers with ground turkey recipe is a quick and easy gluten-free weeknight dinner option that tastes absolutely delicious!
This is my mother’s recipe for stuffed peppers with ground turkey or beef and boy are they good. A meal in and of itself, stuffed peppers are classic comfort food, no matter which way you look at it. This stuffed peppers recipe is so simple and uses mostly pantry staples. Plus, it’s gluten-free!
To make life even easier, you can make these ahead of time right up to the point of putting them in the oven. Simply cover the turkey stuffed peppers with foil or cling wrap and refrigerate until you’re ready to bake them. This would be a great meal to prep on Sunday for a busy night later in the week. Quick, easy, delicious – what more could you want, right?
Recipe Ingredients
- Tomato soup
- Cheese
- Chili powder
- Chopped garlic
- Cooked rice
- Onion
- Ground turkey or ground beef
- Peppers
- Salt and black pepper
Begin by filling a pot deep enough to submerge the peppers in with water and add a teaspoon of salt. Put this over medium-high heat and bring it to a boil while you prepare the filling.
Peel and chop your onion.
Place your onions and garlic in a skillet. Cook over medium heat until onion is lightly browned.
Normally you would add your ground meat along with this and cook until browned, but I usually pre-brown my ground beef and freeze it so it is already cooked.
When those get cooked a bit, move on to the next step.
Add in tomato soup.
Did y’all see that post I did on Simple And Delicious Tomato Soup?
Add in cooked ground turkey or beef…
Stir in all of your seasonings and your cooked rice.
Stir it up a bit. Reduce heat to low and let simmer for about ten minutes.
Meanwhile, rinse your bell peppers under water and cut the tops off.
Use a spoon to scoop out the seeds.
Drop them in the boiling water and boil them for about five minutes.
Carefully remove with tongs.
Stir cheese into the ground turkey or beef and rice mixture.
Spray an 8×8 baking dish with cooking spray.
Place peppers inside and stuff with beef or turkey mixture.
Top with additional shredded cheese and place in a 350-degree oven for ten minutes.
When I make stuffed peppers, that’s supper! Nothing else needed.
ENJOY!
Recipe Notes
- You can easily swap the rice for quinoa in this stuffed pepper recipe for something different. For a lower-carb option, try frozen cauliflower rice.
- To make this recipe even lighter, use less cheese or replace it with reduced-fat cheddar cheese.
- If you’re making this recipe around the holidays, you can also swap the lean ground turkey for leftover roast turkey.
- If you want to just prepare the filling in advance, you can store it in an airtight container in the fridge for two days or in the freezer for up to three months.
Storage
You can store leftovers in an airtight container in the fridge for up to four days.
Recipe FAQs
What do you serve with stuffed peppers?
While they’re great on their own, I also think they taste great when served with salad. For some tasty salad options, check out this tomato, onion, and cucumber salad, summer corn salad, or my favorite Greek salad.
Ingredients
- 1 lb ground turkey or beef
- 1 small onion chopped
- 1 tsp chopped garlic
- 2 tsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 can tomato soup
- 1 cup cheddar cheese plus more to sprinkle on top
- 1 cup cooked rice
- 4 medium-sized bell peppers
Instructions
- Fill a large pot with water. Add a teaspoon of salt and set over medium high heat to bring to a boil.
- Chop onion. In a large skillet, brown hamburger meat, chopped onion, and garlic until hamburger meat is browned. Drain off grease. Add spices, soup, and rice to the beef mixture. Stir well. Simmer for ten minutes.
- While that is simmering, wash peppers and remove tops. Scoop out seeds with a spoon. Drop bell peppers into boiling water and boil for five minutes. Carefully remove with tongs.
- Spray 8x8 pan with nonstick cooking spray. Place peppers upright inside. Add one cup cheese to beef and rice mixture and stir until melted. Spoon into peppers. Top with additional cheese.
- Bake at 350 for ten minutes.
Video
Nutrition
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Made these tonight, only I didn’t have any chili powder so I substituted taco seasoning and gave them a quick name change to ‘Taco Peppers’ Hee Hee :)! They were so good! They are definitely on the keeper list. I think next time we are going to try them with red bell peppers … mmmm
This is so similiar to what we call pigs in the blanket as well as porcuipine balls. The ingredients are the same just a different way to “wrap” them. The pigs have cabbage leaves and the balls nothing except tomatoe sauce. I have had them all and they taste good either way.
Hubby said he doesn’t like stuffed peppers 🙁 so I am going to make these up for myself and freeze the extra and then when I want something extra yummy I’ll just grab them out of the freezer and pristo a good little lunch for one! Thanks for sharing!
I made these peppers last night for dinner. They were FANTASTIC! I mixed in one part Italian sausage and one part ground beef for my meat mixture. The rice you suggested is simply amazing! Just like sushi rice – great texture and quality.
Thank you for putting up such amazing recipes. I have made a lot of your recipes and they are always a hit – I made the philly cheese steak, chicken and dumplings, deep dish pizza, tomato soup, butterfinger cake, mama’s milk dunkin’ cookies… A LOT of stuff! And I love each and every recipe. Up for this week: Dirty Rice.
I cannot wait for your cookbook. Thank you for all of your hard work! You are very much appreciated. And Thank You for teaching me to cook quick, easy, and delicious meals.
Your #1 Fan,
ALLI
Oh my goodness…this is so yummy! I have to make this. It looks so good. I make a stuffed mushroom very similar to this, but I think the stuffed peppers (capsicums to us little Aussies) will be even better because mushrooms can tend to get a little mushy, plus I think the taste of the peppers will go really well with the seasoning of the meat.
I’m just catching up on your SP posts. It’s a long weekend here and I’ve been away. It’s so good to get away, even for a short burst.
I made these tonight for supper and oh my, were they awesome!!! I had to make my recipe a little bigger~ got some big hungry boys here to feed. I found that 1 1/2# of ground beef, 2 cups rice, and two cans of tomato soup were exactly right for filling 6 peppers.
I was also very happy to find green peppers for $2.49/lb. here in the middle of winter!!!
It was a glorious feast and everyone just loved the flavor of that filling! Tell you what~ let’s keep the chili powder thing a secret, cause you just can’t tell what’s giving all that nice flavor once it’s all done!
I am lazy and use a can of sloppy joe sauce for stuffed peppers. The taste is familiar and the kids will eat it – well, they will gut the pepper and eat the stuffing.