This recipe tastes like a cross between lasagna and pizza. The tender bell peppers add extra veggies to your meal while acting as the perfect way to portion the flavorful filling. You can even make these ahead as part of your meal prep routine. The filling takes just 15 minutes to prepare, and then you can freeze it in the bell pepper halves for a future meal. It’s naturally gluten-free and easy to customize!
Ingredients You’ll Need
Stuffed pepper filling is often made with ground beef and brown rice, but this version features lean ground turkey paired with cooked lentils, which offer significantly more protein and fiber. (I used canned lentils or the vacuum-sealed pack from the grocery store to cut down on the prep work.) Cooked with onion and your favorite marinara sauce, the flavor of the filling reminds me of lasagna! The cheese is optional here, so feel free to leave it off for a dairy-free meal. Any color bell peppers will work for this recipe. Red ones are slightly sweeter, while green bell peppers remind me more of a pizza topping, which I love. Choose whichever you prefer!
How to Make Turkey Stuffed Peppers
Preheat the oven to 350ºF. Use a sharp knife to cut the bell peppers in half lengthwise, cutting right through the tops of the peppers. Cut away the membranes and use a spoon to remove any remaining seeds. I don’t fully remove the stems so that the peppers will hold their shape without too much filling spilling out. Season the bell pepper halves with salt and pepper, then turn them over and arrange cut-side-down in a 9-by-13 baking dish. Place them in the oven to cook while you prepare the filling, about 15 minutes. Drizzle the olive oil in a large skillet over medium heat, then add in the diced onion. Stir for 5 minutes, then add in the ground turkey. Season it with a half teaspoon of salt, then use a spatula or wooden spoon to break up the meat as it cooks. Continue stirring and breaking the meat into crumbles until it’s no longer pink, about 8 to 10 minutes. Once it’s cooked, add in the cooked lentils and an additional 1/4 teaspoon of salt. Stir briefly, then add in the marinara sauce and mix well. Remove the pan from the heat, and stir in grated parmesan cheese, if desired. (This makes it taste more like lasagna, in my opinion.) Use oven mitts to remove the pan of bell peppers from the oven and carefully flip them over with tongs or a fork. Scoop the turkey mixture into each bell pepper half, distributing it evenly among the 8 bell pepper halves. It’s okay if they look slightly heaped. Top with shredded mozzarella cheese, if desired, then return the dish to the oven to bake until the peppers are tender and the cheese is bubbly about 20 to 25 more minutes. Serve these turkey stuffed peppers warm, with fresh parsley on top, if desired. (We usually plan on serving two stuffed pepper halves per person.) Leftovers can be stored in an airtight container in the fridge for up to 4 days. Or, freeze them for up to 3 months. Thaw frozen peppers overnight before reheating them. To reheat from the fridge, place them on a pan and bake at 350ºF for 20 minutes.
Meal Prep Tips
If you’d like to make ground turkey stuffed peppers as part of your meal prep routine, you don’t have to bake them once they are stuffed. Just store them in an airtight container in the fridge until you’re ready to reheat and eat. To reheat a refrigerated stuffed pepper, place it on a baking sheet, top with shredded cheese, and bake at 350ºF for 20 to 25 minutes, until heated through. (You can use an air fryer for this, too.) Looking for more easy dinner ideas? Try Healthy Burgers, Cauliflower Tacos with Fresh Cilantro Slaw, or Slow Cooker Chicken Tacos. If you try these Ground Turkey Stuffed Peppers, please leave a comment and star rating below letting me know how you like them.
