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Ground Turkey Stuffed Peppers are a high-protein dinner idea that tastes like lasagna. They are a great way to get more veggies and protein into your life!

ground turkey stuffed peppers topped with mozzarella and parsley.

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!

ground turkey stuffed pepper ingredients laying on a marble surface.

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. 

bell peppers sliced in half and seasoned with salt and pepper in pan.

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.

ground turkey cooked with onion in a cast iron skillet.

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. 

bell pepper filled with cooked ground turkey and topped with mozzarella cheese.

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.

turkey stuffed bell peppers in a baking sheet.

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.) 

Freezer tip

For an easy freezer meal, you can add the cooked filling to un-cooked bell peppers. The peppers will become more tender after freezing and thawing, almost as if you cooked them. Thaw a frozen stuffed pepper in the fridge overnight, then reheat in the oven as directed above for an easy dinner. 

ground turkey stuffed pepper on a white plate with a fork.

Frequently Asked Questions

Can I use a different meat or make these vegetarian?

Yes, you can use ground chicken or beef as an alternative to turkey. Or, try my Quinoa Stuffed Peppers for an easy vegan version. 

What if I don’t have marinara sauce?

You can use canned tomato sauce or diced tomatoes paired with your favorite seasonings, like oregano, basil, and garlic. The filling is easy to taste and adjust as you go after the turkey has cooked. 

Do I have to use lentils?

The seasoning called for in this recipe is based on the addition of 1 1/2 cups of cooked lentils, but you could replace those with a can of white or black beans, or cooked rice, instead. 

Looking for more easy dinner ideas? Try Healthy Burgers, Cauliflower Tacos with Fresh Cilantro Slaw, or Slow Cooker Chicken Tacos

ground turkey stuffed peppers topped with mozzarella and parsley.

Ground Turkey Stuffed Peppers

5 from 1 vote
Ground Turkey Stuffed Peppers taste like lasagna, without the extra effort of making multiple layers. It's the perfect way to get more protein and veggies into your life!
prep10 mins cook40 mins total50 mins


  • 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
  • cup grated Parmesan cheese (optional)
  • 1 cup shredded mozzarella cheese


  • 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.


Nutrition information is for 2 stuffed pepper halves, assuming you get 8 halves total and use all of the cheese. This information is automatically calculated and is just an estimate, not a guarantee.
Lentil Note: Using canned lentils makes this recipe more convenient, but you can also use home-cooked lentils or the vacuum-sealed pack from the grocery store (check the refrigerated section for this). This is an alternative to brown rice, which is often used in stuffed peppers, only it has more fiber and protein. Feel free to use cooked rice as a swap, if you prefer.
Make it dairy-free: Omit the cheese if you need a dairy-free meal, or use a vegan alternative if you prefer. This would also be delicious topped with the dairy-free cheese sauce from my Vegan Lasagna recipe.


Calories: 423kcal | Carbohydrates: 30g | Protein: 45g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 822mg | Potassium: 1195mg | Fiber: 10g | Sugar: 11g | Vitamin A: 4420IU | Vitamin C: 161mg | Calcium: 258mg | Iron: 5mg
Course: Main Course
Cuisine: Italian
Keyword: ground turkey stuffed peppers

If you try these Ground Turkey Stuffed Peppers, please leave a comment and star rating below letting me know how you like them.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. OMG, we made these for dinner last night and my husband (who didn’t think he’d like them) is already asking for leftovers for lunch today. We used Rao’s marinara sauce and added the optional Parmesan cheese. Definitely adding this to our regular dinner rotation!