Ground Turkey Stuffed Peppers
These ground turkey stuffed peppers are filled with seasoned ground turkey, quinoa, and marinara, layered with melty mozzarella and topped with a crispy panko-parmesan crust. They're hearty, make-ahead friendly, and taste like comfort food — but lighter than the traditional beef version.
Servings: 8
Calories: 202kcal
Ingredients
- 6 bell peppers
- 1 medium onion diced
- 3 cloves garlic minced
- 1 lb lean ground turkey
- 1 cup cooked quinoa
- 2 cups marinara sauce
- ½ cup diced tomatoes (canned or fresh)
- 2 tablespoon fresh basil chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh parsley chopped
- ½ teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- salt & pepper to taste
- ½ cup shredded mozzarella
- ½ cup panko breadcrumbs
- 2 tablespoon butter melted
Instructions
- Preheat oven to 375°F.
- Steam the halved peppers in a steamer basket over boiling water for 8–10 minutes until tender. Set aside to cool.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened. Add garlic and cook 30 seconds more.
- Add the ground turkey and cook for 6–8 minutes, breaking it apart as it browns, until cooked through with no pink remaining.
- Remove from heat and stir in the cooked quinoa, 2 cups marinara sauce, diced tomatoes, basil, thyme, parsley, red pepper flakes, Italian seasoning, salt, and pepper. Mix until evenly combined.
- Arrange the cooled pepper halves, cut-side up, in the dish. Layer a small handful of fresh mozzarella into each pepper half, then top with the turkey-quinoa filling.
- In a small bowl, combine the panko breadcrumbs, grated parmesan, and melted butter. Divide this mixture evenly over the top of each filled pepper half.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for 10 additional minutes. Optional: broil for 1–2 minutes for extra crispiness (watch carefully).
- Let rest 2–3 minutes before serving. Spoon any extra sauce from the pan over the top.
Notes
- Steam the peppers before filling them. They'll be tender in the finished dish instead of crunchy.
- Don't skimp on sauce. The filling needs enough marinara in it and around it to stay moist. Use the full 2 cups total.
- These reheat beautifully covered at 350°F for 15–20 minutes. Great for meal prep.
- Freeze the filling separately or freeze fully assembled peppers for up to 3 months.
- Choose stable peppers and remove the white ribs. Peppers that sit flat are easier to fill, and removing the ribs helps avoid any bitter flavor.
- Save the extra sauce. If you have extra filling or sauce, save it for another meal. Spoon it over pasta, baked potatoes, spaghetti squash, roasted vegetables, or rice bowls, or use it in wraps, quesadillas, or lettuce cups.
Nutrition
Calories: 202kcal | Carbohydrates: 19g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 423mg | Potassium: 659mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3379IU | Vitamin C: 123mg | Calcium: 83mg | Iron: 2mg
