Recipe: Turkey Stuffed Peppers

Recipe: Turkey Stuffed Peppers

There are certain recipes I consider to be my 'go-to's'. To me, these recipes are reliable, easy to make, not too time consuming, healthy and delicious.

Turkey stuffed peppers are quickly moving into my top five 'go-to' recipes. I love Gina's recipe, but I did make a few adjustments to add more flavor. I use freshly made turkey Italian sausage instead of ground turkey and usually buy one or two that is spicy. I also prefer to serve the rice as a side dish rather than mixed in with meat. And I encourage you to get creative with the toppings!

This is a great weeknight meal, with very few ingredients and very little clean-up. It's also almost as good the next day for leftovers!

Add this to your go-to recipe list! Happy Hump Day!

Prep: 10 minutes | Total: 50 minutes | Serves 2-4


  • 3 Turkey Sausage Links (casings removed) (1-2 spicy) or 1 lb 93% lean ground turkey
  • 3 garlic cloves, minced
  • 1/3 onion, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 2 large sweet red bell peppers, washed
  • 1 cup fat free chicken broth
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked brown rice
  • Olive oil spray
  • 6 tbsp part skim shredded cheddar cheese*
  • 1 Jalopeno
  • 2 Green onions


  1. Heat oven to 400°F.
  2. Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat. Meanwhile, begin cooking rice, bringing water to a boil and then letting it simmer.
  3. Add onion, garlic and cilantro and saute about 2 minutes, add turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
  4. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
  5. Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese and green onions (optional).
  6. Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 35-45 minutes.
  7. Carefully remove the foil, top each with parsley and any other toppings and serve right away.

***Recipe inspired by SkinnyTaste


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