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
You may also like these stuffed recipes:
Cornbread Stuffed Bell Pepper Rings: National Cornbread Finalist Recipe!
Low Carb Lasagna Stuffed Chicken
I just made these for dinner and my husband is on the picky side and everyone loved them. My mom used to make this growing up and I was so excited to find a recipe from you for these.
no PRINT OPTION…………boo!
Laurie, there is a print option at the bottom of the recipe. Look again?
I just made this recipe. Awesome!!! I made one minor change. I added gobs of Crystal Louisiana Hot Sauce to spice it up. Oh yeah!!!
My son who is now 32, used to call stuffed peppers “stuffed heifers.” of course, the name stuck and he still loves stuffed heifers.
I made this for supper. Then I took one to work for my lunch. My co-workers were SO jealous.
Did I miss the follow-up Sweet Breakfast Rice recipe? I went out and bought a bag of the Botan rice on your recommendation, and now we use it for everything. It’s SOOO GOOD! But I’m still dying to try the sweet rice!
Christy, this is what we had for dinner tonight! I made a couple of tiny changes, the only significant one being I used a 6 oz can of tomato paste and 6 oz of water instead of the tomato soup. I was going to add a little ketchup but forgot. Just as well since the peppers themselves (orange!) were sweet. They were really good! You’re right, the chili powder adds good flavor but they don’t taste Mexican. I’d made stuffed peppers once before and they weren’t that great- for some reason the green pepper got really bitter? That’s why I used orange this time around. They will definitely be a repeat. Thank your mom for me!