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
Made these tonight and they’re really good! I chopped up the tops of the peppers and added them to the onion, garlic, beef mixture.
So glad to hear that you liked them Terry!!!
OMG — I can not wait for your sweet rice for breakfast recipe — my Mother made that all the time and I haven’t had it in thirty years. It’s one of the things I never paid any attention to how she did it. We used to get “commodities” from the state {great oily peanut butter, cheese, and rice}. This is the only kind of rice my Mother ever fixed. Love your recipes!!
my Mother in law made excellant stuffed peppers but I neglected to get her recipe before she passed away. This recipe sounds a lot like hers except she cut her peppers in half. I can’t wait to try these.
Thanks so much for sharing this recipe! I just recently discovered you and you are already my absolute favorite. I’m about to purchase your cookbook soon. I live in Birmingham and was wondering where I might find that brand of chili powder? Thanks so very much, Christy! You are an inspiration to us common folk 🙂
Sounds Yummy! You can do ahead in a crock pot, Just clean peppers out (I use 4 lg peppers of equal size) rinse then salt inside lightly. mix all ingredents together (do not have to cook rice and meat) fill peppers. then set into crockpot. cook on low for about 6hours or high for 4 hours. you top with extra cheese about last half hour or so. my husband loves my stuffed peppers!!!!
Goin’ to the store to get me some peppers right now! DH will be so happy tonight!
I’m soooo glad someone knows how to make these right!!! Tell your mother that I said thank you, thank you, thank you! I’m from LA and for some reason(?) the only way ppl make them around here is stuffed with meat, seafood, more meat, and more seafood! My mom was from MS and this is how she always made them. It’s nice to have a recipe for guidance(amounts and all). Thank You! 🙂
I am so glad you found the recipe Rhonda and Mama said you are very welcome and that she hopes you enjoy them!!