These ground turkey stuffed peppers are the perfect cozy fall dinner when you want something hearty, nutritious, and easy to make. Colorful bell peppers are roasted until tender, then filled with a savory mixture of ground turkey, pumpkin, rice, garlic, and fresh sage before being topped with melty mozzarella cheese.
I love this recipe because it combines lean protein, whole grains, vegetables, and plenty of flavor into one complete meal. It's also a great meal prep option for busy weeknights and can easily be customized with different types of rice, ground meat, vegetables, and cheese. If you're looking for healthy dinner recipes that the whole family will enjoy, these stuffed peppers deserve a spot in your regular rotation!
Looking for more cozy, delicious recipes the whole family will love? Make sure you try High Protein One Pot Chicken Pot Pie, One Pot Turkey Lasagna Soup, and my Southwest Chicken Soup.
Why You'll Love This Recipe
- Perfect for fall - Pumpkin and fresh sage give these stuffed peppers a cozy seasonal flavor.
- High in protein - Ground turkey or chicken provides a lean protein source to make this a satisfying meal.
- A complete meal - You get protein, vegetables, carbohydrates, and healthy fats all in one dish.
- Meal-prep friendly - Portion leftovers into airtight containers for an easy lunch or dinner the next day.
- Family-friendly - The mild, savory filling and gooey melted cheese make this a great option for the whole family.
- Easy to customize - Use brown rice, white rice, cauliflower rice, different ground meat, or your favorite cheese.
- Simple ingredients - You only need a handful of easy-to-find ingredients to make this delicious ground turkey stuffed pepper recipe.
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Ingredients
- Bell Peppers - Colorful bell peppers create the perfect edible bowl for the flavorful turkey filling. Use red, yellow, orange, or green peppers depending on what you have on hand.
- Avocado Oil Spray - Helps the peppers roast beautifully without needing a lot of oil.
- Avocado Oil - Used to sauté the shallot and garlic while adding a little healthy fat to the filling.
- Shallot - Adds a mild, slightly sweet onion flavor that pairs beautifully with the pumpkin and sage.
- Fresh Garlic - Adds extra flavor and savory depth to the turkey mixture.
- Fresh Sage - Gives the filling a warm, earthy flavor that makes this recipe perfect for fall.
- Ground Turkey or Chicken - A lean protein that makes these stuffed peppers hearty and satisfying.
- Pumpkin Puree - The unexpected star ingredient! Pumpkin adds moisture, nutrients, and a subtle seasonal flavor to the rice filling.
- Cooked White or Brown Rice - Adds carbohydrates and whole grains to make these peppers a complete and filling meal.
- Low-Fat Mozzarella Cheese - Melts beautifully over the top and adds creamy, cheesy flavor.
For Serving
- Fresh Parsley or Sage - Add a sprinkle of fresh herbs for a bright finishing touch.
- Red Pepper Flakes - Optional, but perfect if you like a little extra heat.
See recipe card for quantities.
Instructions
- Prepare the Peppers- Preheat your oven to 425°F and set your rack to the middle position. Cut the peppers in half, remove the stems and seeds, and place them open-side up on a large baking sheet. Spray the peppers with avocado oil spray and season with salt to taste.
- Bake for 20 minutes, or until the peppers begin to soften.
- Sauté the Aromatics- While the peppers are cooking, heat 1 tablespoon of avocado oil in a large skillet over medium heat. Once the oil is hot, add the finely diced shallot. Sauté for 1-2 minutes, or until the shallot becomes translucent. Add the minced garlic and fresh sage. Sauté for another 30 seconds to 1 minute, until fragrant.
- Cook the Turkey- Add your ground turkey or chicken to the skillet. Use a wooden spoon or meat mincer to break the meat apart as it cooks. Season with salt and black pepper to taste. Cook for approximately 7-8 minutes, stirring occasionally, until the turkey is completely cooked through and reaches an internal temperature of 165°F.
- Add the Pumpkin & Rice- Lower the heat and add the pumpkin puree and cooked rice to the skillet. Season with additional salt and pepper to taste. Stir everything together until the pumpkin, rice, and turkey are evenly combined and you have a flavorful filling.
- Fill the Peppers- Remove the softened peppers from the oven. If there is excess water inside the peppers, carefully use a scrunched-up paper towel to remove it. Be careful, as the peppers and baking sheet will be hot. Evenly distribute the turkey and rice filling into each pepper half.
- Add the Cheese- Top each stuffed pepper with shredded mozzarella cheese. Return the peppers to the oven and bake for another 5 minutes, or until the cheese is melted. For extra golden-brown, bubbly cheese, broil for 1-2 minutes, watching closely so the cheese doesn't burn.
- Serve & enjoy!
Substitutions
- Ground Turkey: Ground chicken works perfectly in this recipe. You can also use lean ground beef or ground pork if preferred.
- Rice: Use cooked brown rice, white rice, wild rice, or your favorite grain. For a lower-carb option, replace some or all of the rice with cauliflower rice.
- Pumpkin Puree: If pumpkin isn't your favorite, try using tomato sauce or marinara sauce for a more traditional stuffed pepper filling.
- Shallot: Substitute with finely diced yellow onion or red onion.
- Fresh Sage: Fresh parsley, fresh basil, or an Italian seasoning blend can be used instead.
- Mozzarella Cheese: Swap for cheddar, Monterey Jack, pepper jack, or Parmesan cheese for a different flavor.
- Gluten-Free: This recipe can easily be made gluten-free. Rice, vegetables, meat, pumpkin, and cheese are naturally gluten-free. Just check your seasonings and cheese labels to ensure they are certified gluten-free if needed.
- Dairy-Free: Omit the mozzarella or use your favorite dairy-free shredded cheese. The stuffed pepper filling is still delicious without the cheese.
- Vegetarian: Replace the ground turkey with black beans, white beans, lentils, or your favorite plant-based ground meat. If using beans, you can add extra vegetables such as diced zucchini or mushrooms.
- Higher Protein: Add additional ground turkey or chicken, or mix in beans along with the meat for an extra protein boost.
- Lower Carb: Replace the cooked rice with cauliflower rice and serve with a side salad or roasted vegetables.
Variations
- Mexican-Inspired Stuffed Peppers- Swap the sage for taco seasoning and add black beans, diced tomatoes, and a little chili powder. Top with pepper jack or cheddar cheese and serve with fresh cilantro and sour cream.
- Italian Stuffed Peppers- Use marinara sauce instead of pumpkin and season the filling with Italian seasoning, garlic, and basil. Top with mozzarella and Parmesan cheese.
- Creamy Pumpkin Turkey Filling- Add a small amount of low-fat cream cheese or cottage cheese to the filling for an extra creamy texture.
- Extra Veggie Stuffed Peppers- Add chopped zucchini, mushrooms, spinach, carrots, or bell peppers to the turkey mixture for even more vegetables.
Equipment
- Large baking sheet
- Large skillet
- Large bowl, if needed
- Cutting board
- Sharp knife
- Wooden spoon or meat mincer
- Measuring spoons
- Paper towel
Storage
Allow the stuffed peppers to cool before transferring them to an airtight container.
Store leftovers in the refrigerator for 3-4 days.
To reheat, microwave until heated through or place in a baking dish and warm in a 350°F oven until hot.
Freezing
These stuffed peppers are also freezer-friendly. Allow them to cool completely, then place them in a freezer-safe container or freezer-friendly bags.
For best texture, freeze the peppers before adding the mozzarella cheese if you know you plan to freeze them. Add fresh cheese when reheating.
Meal Prep
These ground turkey stuffed peppers are a great way to meal prep at the beginning of the week.
Prepare the full recipe, allow the peppers to cool, and portion them into individual airtight containers. Store them in the refrigerator and simply reheat when you're ready to eat.
For the best texture, store the peppers in a single layer when possible.
Jump to: Recipe
Fall Ground Turkey Stuffed Peppers
Equipment
- Large Baking Sheet
- Large Skillet
- Large bowl, if needed
- Cutting Board
- Sharp Knife
- Wooden spoon or meat mincer
- Measuring spoons
- Paper towel
Ingredients
- 4 Large Bell Peppers de stemmed/seeded and cut in half
- Avocado Oil Spray
- Salt & Pepper To Taste
- 1 tablespoon Avocado Oil
- 1 shallot finely diced
- 2 large garlic cloves minced
- 1 tablespoon fresh sage finely chopped
- 1 lb Ground Chicken or Turkey
- 15 1, Ounce Can of Organic Pumpkin Puree
- 3 cup of Cooked White or Brown Rice I used a Trader Joe's Frozen Rice Packet
- 2 Cups low fat Mozzarella Shredded
Instructions
- Prepare the Peppers- Preheat your oven to 425°F and set your rack to the middle position. Cut the peppers in half, remove the stems and seeds, and place them open-side up on a large baking sheet. Spray the peppers with avocado oil spray and season with salt to taste. Bake for 20 minutes, or until the peppers begin to soften.
- Sauté the Aromatics- While the peppers are cooking, heat 1 tablespoon of avocado oil in a large skillet over medium heat. Once the oil is hot, add the finely diced shallot. Sauté for 1-2 minutes, or until the shallot becomes translucent. Add the minced garlic and fresh sage. Sauté for another 30 seconds to 1 minute, until fragrant.
- Cook the Turkey- Add your ground turkey or chicken to the skillet. Use a wooden spoon or meat mincer to break the meat apart as it cooks. Season with salt and black pepper to taste. Cook for approximately 7-8 minutes, stirring occasionally, until the turkey is completely cooked through and reaches an internal temperature of 165°F.
- Add the Pumpkin & Rice- Lower the heat and add the pumpkin puree and cooked rice to the skillet. Season with additional salt and pepper to taste. Stir everything together until the pumpkin, rice, and turkey are evenly combined and you have a flavorful filling.
- Fill the Peppers- Remove the softened peppers from the oven. If there is excess water inside the peppers, carefully use a scrunched-up paper towel to remove it. Be careful, as the peppers and baking sheet will be hot. Evenly distribute the turkey and rice filling into each pepper half.
- Add the Cheese- Top each stuffed pepper with shredded mozzarella cheese. Return the peppers to the oven and bake for another 5 minutes, or until the cheese is melted. For extra golden-brown, bubbly cheese, broil for 1-2 minutes, watching closely so the cheese doesn't burn.
- Serve warm and enjoy!
Notes
Nutrition
Christinas Dietitian Tip
Pairing lean ground turkey with rice, vegetables, and pumpkin creates a balanced meal with protein, carbohydrates, fiber, and important vitamins and minerals.
Pumpkin is also a great addition to the filling because it adds moisture and nutrients without requiring a lot of extra ingredients. If you're looking to increase the fiber even more, choose brown or wild rice, add black beans, or serve your stuffed peppers with a side salad or roasted vegetables.
For a more balanced plate, aim to fill about half your plate with vegetables, one-quarter with protein, and one-quarter with a carbohydrate source such as rice.
FAQ
Absolutely! Ground chicken is an easy 1:1 substitute for ground turkey and works especially well with the pumpkin and fresh sage.
No! Pumpkin gives this recipe its fall-inspired flavor, but you can substitute tomato sauce, marinara sauce, or even fire-roasted tomatoes if you prefer.
Yes! Cauliflower rice is a great lower-carb option. Simply substitute cooked cauliflower rice for the cooked rice in the filling.
Yes! Prepare the stuffed peppers through the filling and cheese step, cover, and refrigerate until you're ready to bake. You may need to add a few extra minutes to the cooking time if the peppers are cold from the refrigerator.
Dinner
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Food Safety
- Cook chicken to a minimum temperature of 165 F
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking points to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
- See more guidelines at USDA.gov.
Amber says
This recipe is 10/10! Love the fall vibes and my whole family loved it