Sweet roasted peppers are filled with seasoned ground turkey, eggs, and cheese in these easy, cheesy ground turkey stuffed peppers.
This is my mom’s own take on stuffed peppers, one I’ve never seen made quite the same way anywhere else.
Her technique is to roast the peppers over the stovetop first, until they’re nicely charred and their sweet flavor deepens. The smell alone is incredible!
Then, they’re filled with seasoned ground turkey and eggs to bind everything together, and topped with lots of cheese.
Sweet, smoky, savory, and cheesy, these stuffed peppers make the perfect fall dinner.
Ingredients for Turkey Stuffed Peppers
- Bell peppers. Any color works. Choose large peppers so there’s enough room for the filling. I cut mine in half and use both halves, but you can also stuff them whole.
- Ground meat. I used ground turkey, but any ground meat works, including chicken, beef, or pork.
- Onion and garlic. Aromatics,
- Seasonings. Salt, black pepper, paprika, and Italian seasoning add flavor to the filling.
- Worcestershire sauce. Adds a rich, savory flavor to the filling.
- Tomato paste. Adds tomato flavor and helps bring the filling together.
- Sugar. A little helps balance the acidity of the tomato paste.
- Eggs. The beaten eggs are poured over the turkey filling before baking.
- Shredded cheese. Use your favorite. Cheddar, mozzarella, Monterey Jack, or a cheese blend all work.
How to Make Stuffed Bell Peppers with Ground Turkey
These stuffed bell peppers with ground turkey take a few steps, but the process is simple. Get the peppers started first, then prepare the filling while they cool and drain.
1. Char the peppers.
Cut the peppers in half and remove the seeds and membranes. Roast them over a stovetop grilling rack until the skins are charred and blistered. Cool, peel, then place them cut-side down to drain.
2. Cook the aromatics.
Heat the oil in a skillet. Cook the onion until softened, then add the garlic and cook until fragrant.
3. Brown the turkey.
Add the ground turkey, salt, paprika, Italian seasoning, black pepper, and Worcestershire sauce. Break it apart and cook until no longer pink.
4. Finish the filling.
Stir in the tomato paste and water or broth. Cook until moist but not watery, then stir in the sugar. Let the filling cool.
5. Stuff the peppers.
Spoon the turkey into the roasted pepper halves. Pour the beaten eggs over the filling and top with shredded cheese.
6. Bake.
Bake at 375°F for 25-30 minutes, or until the eggs are completely set. Rest for 5 minutes before serving.
Tips for the Best Ground Turkey Stuffed Bell Peppers
Follow these tips for perfectly cooked ground turkey stuffed bell peppers every time.
- Char the peppers well. Let the skins get dark and blistered over the stove. This makes them easier to peel and gives the peppers a nice roasted flavor.
- Drain after peeling. Bell peppers release a lot of moisture, so this helps prevent a watery filling.
- Cool the turkey first. Let the filling cool before adding the beaten eggs so the eggs don’t start cooking before the peppers go into the oven.
- Don’t overfill them. Leave a little room for the beaten egg so it doesn’t spill over the sides.
- Let them rest. Give the stuffed peppers about 5 minutes after baking. This gives the filling time to settle before serving.
Ways to Customize This Turkey Stuffed Peppers Recipe
This turkey stuffed peppers recipe is a great base for all sorts of variations. Here are a few ideas:
- Try another ground meat. Swap the turkey for ground chicken, beef, or pork.
- Add vegetables. Mix mushrooms, spinach, zucchini, or corn into the turkey filling.
- Add rice. Stir cooked white or brown rice into the turkey for a heartier filling.
- Switch the cheese. Use cheddar, mozzarella, Monterey Jack, pepper Jack, or whatever you have.
- Make them spicy. Add red pepper flakes, cayenne, chopped jalapeños, or hot sauce.
- Change the seasonings. Try taco seasoning, Cajun seasoning, or your favorite dried herbs for a different flavor.
What to Serve with Turkey Stuffed Bell Peppers
Since these turkey stuffed bell peppers already have plenty of protein from the turkey and eggs, I like to keep the sides simple. Here are a few easy options:
- Rice. Serve them with steamed white or brown rice for a more filling meal.
- Salad. A simple green salad adds something fresh and crisp on the side.
- Roasted vegetables. Try broccoli, zucchini, asparagus, or green beans.
- Potatoes. Roasted or mashed potatoes make these peppers a hearty dinner.
- Bread. Serve with crusty bread or garlic bread to round out the meal.
How to Store Ground Turkey Stuffed Peppers
To Store. Let the stuffed peppers cool completely, then transfer them to an airtight container. Refrigerate for up to 3-4 days.
To Reheat. Microwave individual stuffed peppers until heated through.
More Easy Ground Meat Dinner Recipes to Try
Jollibee-Style Honey Ground Beef
Cheesy Ground Turkey Stuffed Peppers
Ingredients
- 3 large bell peppers halved lengthwise and seeded
- Cooking spray or olive oil
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 pound ground turkey
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- ¼ cup water or chicken broth
- 1 teaspoon sugar
- 5 large eggs beaten
- Shredded cheese for topping
Instructions
- Cut the bell peppers in half and remove the seeds and membranes. Place a grilling rack over the stovetop burner, then arrange the pepper halves on top. Roast over medium-high heat until the skins are charred and blistered, about 8-10 minutes. Let them cool slightly, then peel off the charred skin. Place them cut-side down for 5-10 minutes to drain any excess liquid.
- Heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for about a minute, or until fragrant.
- Add the ground turkey. Season with the salt, paprika, Italian seasoning, black pepper, and Worcestershire sauce. Break the meat apart and cook until no longer pink.
- Stir in the tomato paste and water or chicken broth. Cook for another 2–3 minutes, until the mixture is moist but not watery. Stir in sugar, then taste and adjust the seasoning as needed. Set aside to cool.
- Preheat oven to 375°F.
- Spoon the cooled turkey filling evenly into the 6 roasted pepper halves. Pour beaten eggs over the filling, then top with shredded cheese.
- Bake for 25-30 minutes, or until the eggs are completely set in the center. Let the peppers sit for about 5 minutes before serving. Enjoy!
