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If you’re looking for a high-protein dinner idea that tastes like your favorite comfort food, you’re in the right place. These turkey stuffed peppers may not sound like they’d taste like lasagna, but remarkably, they do.
This recipe is perfect when you want to add more veggies to your dinner, without a lot of extra effort. In my typical fashion, I’ve also figured out a way to add extra fiber to the filling, while helping you reduce your grocery bill. It’s a win-win!
You’ll want to eat this one over and over again. And luckily, you can—the leftovers are perfect for a reheated lunch.
⭐⭐⭐⭐⭐ Featured Review
“Wow! I expected these to be good … but they were GREAT!!! Two thumbs up.” – Sandy
Turkey Stuffed Pepper Ingredients
- Ground Turkey. Traditional stuffed peppers are made with ground beef, but turkey is a lighter alternative. I used 92% lean turkey when testing this recipe, but you can use another variety, too.
- Lentils. Instead of calling for rice, lentils add bulk to the filling and extra soluble fiber. You can buy canned or vacuum-sealed lentils at the store for convenience.
- Onion. Sautéed onions add extra flavor and cook at the same time as the turkey.
- Marinara Sauce. Use a sauce you love for the best flavor. I like Rao’s marinara, but any sauce without added sugar is great!
- Bell Peppers. These are the “bowls” of the dish, and I like to use a variety of colors. However, green bell peppers taste different than red bell peppers. If you prefer a sweeter flavor, you may only want to use red bell peppers.
- Cheese. Shredded mozzarella is an optional topping to complete the “lasagna” flavor. I also like to stir in some grated Parmesan cheese for the filling. But if you need a dairy-free recipe, these are both optional.
How to Make Stuffed Peppers with Ground Turkey
Step 1:
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 them 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.
Step 2:
Drizzle the olive oil in a large skillet over medium heat, then add 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.
Step 3:
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.
Step 4:
If desired, top with shredded mozzarella cheese, then place 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 also use an air fryer for this.)
Freezer tips
You can add the cooked filling to uncooked bell peppers for an easy freezer meal. The peppers will become more tender after freezing and thawing, almost as if they had been cooked. Thaw a frozen stuffed pepper in the fridge overnight, then reheat in the oven as directed above for an easy dinner.
Ground Turkey Stuffed Peppers
Ingredients
- 4 bell peppers (any color)
- fine sea salt & black pepper
- 1 tablespoon olive oil
- 1 small yellow onion , chopped
- 1 pound ground turkey
- 1 (15 oz.) can cooked brown lentils , drained and rinsed (see notes)
- 1 ½ cups marinara sauce
- ⅓ cup grated Parmesan cheese (optional)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375ºF. Cut the bell peppers in half lengthwise, directly through the stem, then use a spoon to remove the seeds and white pith. Sprinkle the inside of each pepper with salt and pepper, then arrange them cut-side down in a 9-by-13-inch baking pan. Place them in the oven to cook for 15 minutes.
- While the peppers are cooking, add the olive oil to a large skillet over medium-high heat. Add the yellow onion and stir until it starts to soften about 5 minutes. Then add in the ground turkey and season it with a ½ teaspoon of fine sea salt. Use a spatula to break up the turkey into smaller pieces, and cook until it's no longer pink, which should take about 8 more minutes.
- When the turkey is cooked, add in the drained and rinsed lentils, another ¼ teaspoon of salt, and the marinara sauce. Stir well to make sure everything is evenly coated. Remove from the heat and stir in the parmesan cheese, if desired. (This makes it taste more like lasagna!)
- Remove the pan of bell pepper halves from the oven and use an oven mitt or tongs to carefully flip them over so they are cut-side-up. Divide the turkey filling among all of the pepper halves, then top with shredded mozzarella cheese. Return to the oven to bake until the cheese has melted and looks lightly golden on top, about 25 more minutes.
- When the timer goes off, remove the pan from the oven and let the peppers rest for 5 minutes. Then serve warm with chopped parsley or basil on top as a garnish. Leftover peppers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for 15 to 20 minutes at 350ºF or until the center is warm again.
Video
Notes
Nutrition
More Recipes to Try
If you try these Ground Turkey Stuffed Peppers, please leave a comment and star rating below letting me know how you like them.
I’ve made this a couple times and just made it again tonight. So good!!!! I took you’re advice and used Rao’s marinara since I didn’t have any homemade sauce frozen and it was almost as good as my homemade sauce!! This recipe is one of my go tos bc its so comforting when you need a hearty meal but don’t have the time for lasagna or similar meals.
Easy to make, tasty & healthy!
This recipe is amazing! It is simple and tasty. My family loved this dish. I amgoing to add this to our rotation.
Wow! I expected these to be good … but they were GREAT!!! Two thumbs up. So tasty. We like spicy so next time we’ll cook the turkey/lentil mixture with some red pepper flakes. A keeper, for sure! Thanks, Megan!!!
I’m so glad to hear they were a hit, Sandy! Love the idea of adding some red pepper flakes, too.
This recipe is in my regular lunch prep rotation-it’s delicious!! I usually prepare it as written, but today I’m using beef instead of turkey, just to try it.
Made the recipe as listed and it was delicious!!!.
We loved these! Easy to make. I had to look around for canned lentils and on the third try I found them at Whole Foods. Will definitely make again.
These are super easy to make. I didn’t have canned lentils on hand so I defrosted a bag of frozen riced cauliflower. It worked perfectly. I highly recommend this recipe.
Can you swap quinoa for the lentils?
Yes, definitely!