When life feels busy and chaotic, having a recipe that's both simple and healthy is a lifesaver. That's why I love making ground turkey stuffed peppers. They're colorful, hearty, and surprisingly easy to pull together on a weeknight.
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The filling is a mix of lean ground turkey, quinoa, black beans, fire roasted tomatoes, and just enough melted cheese to make them irresistible. Everything bakes right inside sweet bell peppers until soft and tender. It's one of those meals that looks impressive but doesn't take much effort-exactly what I need after a long day.
If you like stuffed peppers, you might also enjoy chicken enchilada casserole for another family-friendly weeknight option.
Ingredients you'll need
- 4 large bell peppers, halved and seeded
- 1 tablespoon extra-virgin olive oil, plus more for greasing
- 1 pound ground turkey
- 1 small yellow onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 3 cloves garlic, minced
- ¾ teaspoon sea salt
- 1 ½ cups cooked quinoa
- 1 (14-ounce) can fire roasted diced tomatoes, drained
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 ¾ cups shredded pepper jack cheese
- ¼ cup chopped fresh cilantro, for serving (optional)
- 1 avocado, diced, for serving (optional)
- ¼ cup crumbled cotija, for serving (optional)
- 2 green onions, chopped (optional)
Step-by-step instructions
Prepare the peppers
Preheat your oven to 350°F with a rack in the center. Lightly grease a 9x13-inch baking dish with olive oil. Place the pepper halves cut side up in the dish so they're ready to be filled.
Cook the filling
Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, onion, jalapeño, garlic, and sea salt. Cook until the turkey is browned, about 6 minutes, breaking it apart with a wooden spoon.
Turn off the heat and stir in quinoa, fire roasted tomatoes, taco seasoning, black beans, and 1 cup of the shredded pepper jack. The mixture will look hearty and cheesy-perfect for stuffing.
Stuff and bake
Spoon the filling into the bell pepper halves, packing them generously. Cover the baking dish with foil and bake for 30 minutes.
Remove the foil, sprinkle with the remaining ¾ cup cheese, and bake uncovered for another 15-20 minutes, until the peppers are soft and the cheese is melted and bubbly.
Garnish and serve
Top with cilantro, avocado, cotija, and green onions if you like. Serve warm straight from the baking dish.
Why you'll love this recipe
- Balanced and filling - protein from turkey, fiber from quinoa and beans, plus veggies all in one dish.
- Easy to customize - swap quinoa for rice, use a different cheese, or make it vegetarian by replacing the turkey with extra beans.
- Meal prep friendly - store leftovers in the fridge for up to 4 days or freeze them for a future dinner.
Serving ideas
- Pair with a simple green salad and a lime vinaigrette.
- Add a side of roasted zucchini or sweet potatoes.
- Serve with chips and salsa for a Tex-Mex inspired dinner.
Storage tips
- Fridge: store in an airtight container for up to 4 days.
- Freezer: freeze in a single layer, then transfer to freezer bags. They'll keep for up to 2 months. Reheat in the oven until warmed through.
FAQs about ground turkey stuffed peppers
Yes! Assemble the peppers up to the baking step, cover, and refrigerate for 24 hours. Bake when ready.
Absolutely. They're packed with lean protein, fiber, and vitamins from the peppers.
Skip the quinoa and black beans, and load up on extra turkey and cheese.
The peppers should be soft when pierced with a fork, and the cheese fully melted on top.
Recipes you may like
📖 Recipe
Healthy Ground Turkey Stuffed Peppers
Colorful, hearty, and packed with lean protein, these healthy ground turkey stuffed peppers make the perfect easy weeknight dinner everyone will love.
Ingredients
- 4 large bell peppers, halved and seeded
- 1 tablespoon extra-virgin olive oil, plus more for greasing
- 1 pound ground turkey
- 1 small yellow onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 3 cloves garlic, minced
- ¾ teaspoon sea salt
- 1 ½ cups cooked quinoa
- 1 (14-ounce) can fire roasted diced tomatoes, drained
- 2 tablespoons taco seasoning
- 1 (15-ounce) can black beans, rinsed and drained
- 1 ¾ cups shredded pepper jack cheese
- ¼ cup chopped fresh cilantro (optional)
- 1 avocado, diced (optional)
- ¼ cup crumbled cotija (optional)
- 2 green onions, chopped (optional)
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with olive oil. Place the pepper halves cut side up in the dish.
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey, onion, jalapeño, garlic, and sea salt. Cook until turkey is browned, about 6 minutes.
- Turn off heat and stir in quinoa, fire roasted tomatoes, taco seasoning, black beans, and 1 cup shredded pepper jack.
- Spoon the filling into the bell pepper halves, packing them generously. Cover with foil and bake for 30 minutes.
- Remove foil, top with remaining ¾ cup cheese, and bake uncovered for another 15–20 minutes until cheese is melted and bubbly.
- Top with cilantro, avocado, cotija, and green onions if desired. Serve warm.
Notes
Balanced, customizable, and perfect for meal prep. Store in the fridge for 4 days or freeze for 2 months. Reheat in the oven until warm.
Nutrition Information:
Serving Size:
1 stuffed pepper halfAmount Per Serving: Calories: 320Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 60mgSodium: 520mgCarbohydrates: 20gFiber: 5gSugar: 4gProtein: 28g
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