Turkey Stuffed Pepper_Hero

We’ve all had those nights where we just stand in front of the fridge and wonder what the hell we’ll eat. No one can make a decision. If you wait too long, you’ll end up eating bologna without any bread with a handful of almost stale chips. That does not equal a complete dinner.

“What about stuffed peppers?”

This is one of those recipes that you should have in your back pocket. When doing our grocery shopping, we always make sure we have 2-4 peppers on hand. If you don’t do stuffed peppers, you can always chop them up for a sauce or eat them raw with some hummus. So buy peppers.

The meal is easy, family friendly and almost always leads to leftovers. Stuffed pepper recipes are also so flexible in the ingredients that they can be made to fit most diets. Whether your Paleo, Whole30 or just trying to eat well, you’ll see where tweaks can be made. But the base of this recipe is tops.

Wifey gets credit for this one.

Turkey Stuffed Peppers_Mix

Turkey Stuffed Peppers_prep

Turkey Stuffed Peppers_final

Turkey Stuffed Pepper_full dish

Let’s get cooking!

Prep: 15 minutes Cook: 45 minutes Total: 1 hour (60 minutes)


1 lb 93% lean ground turkey
1 garlic clove, minced
1/4 onion, minced
1 tsp garlic powder
1 tsp cumin powder
Kosher salt to taste
2-4 large sweet red bell peppers, washed
1 cup Pacific Organic Free Range Chicken Broth.* See more about this below
1 can Rotel (secret, bonus ingredient)
1 can tomato sauce
1 bag of Padma’s Easy Exotic Brown Rice


Turkey and Rice

  1. In a sauté pan add the onion and garlic, cook for 2 minutes.
  2. Add ground turkey and season with salt, garlic powder, cumin.
  3. Brown meat for several minutes until meat is completely cooked through.
  4. Add can of Rotel, tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
  5. Steam the brown rice and mix into the turkey mixture.


  • Cut the roof off the bell peppers and remove all seeds. Feel free to chop up the top and use in the mix to make it a little more chunky.
  • Put as much turkey mixture into each pepper.
  • Place all stuffed pepper in the baking dish and pour the remainder of the chicken broth on the bottom of the pan.
  • Cover with aluminum foil and bake in the oven at 400° for about 35 minutes.


  1. You could add cheese and sour cream, but skip the cheese if you’re trying to be good.
  2. Sub Siggis skry yogurt instead of the sour cream
  3. Top with scallions, because duh.

*A quick note on the broth used: I credit the richness and creamy taste on this recipe with using this particular broth. Pacific Organic Free Range Chicken Broth. They make it in single cup containers, which is so convenient. Try these, because it makes this even more super.



Recipe inspiration goes to Skinnytaste.