Ground Turkey Stuffed Peppers

READY IN: 2hrs




  • Preheat oven to 375, 15 minutes before cooking.
  • Cut peppers in half lengthwise (or cut off the tops if the peppers are short and stout). Remove seeds and membranes. Wash and dry the peppers and set them aside.
  • Mix all other ingredients in a large mixing bowl with your hands for several minutes. You will notice the texture changing to one that feels lighter and less meaty.
  • Refrigerate the mixture for 1-2 hours to let the flavors set.
  • Rub the peppers with a little olive oil.
  • Stuff the peppers and place them on a non-stick baking pan (or a pan lined with aluminum foil) at 375 degrees for 1-1 1/2 hours, until golden brown and internal temperature reaches 170.
  • Optional: during last 15 minutes of cooking, top with parmesan, provolone, or cheddar cheese.
  • Note: Many other stuffed peppers recipes instruct you to fry all ingredients prior to cooking. I urge you to try it this way, as the juices from the meat will blend with the flavors of the peppers, making this a much more flavorful dish.