Juicy, tender bell peppers overflowing with savory lean turkey, fresh veggies, and melted cheese—all baked into a satisfying, protein-packed meal. These 5-Ingredient Turkey & Veggie Stuffed Peppers come together in just 30 minutes for the perfect weeknight dinner that’s as delicious as it is nourishing. No complicated prep, no fancy tools—just pure flavor and real food that fits your active lifestyle.
When I need something hearty, healthy, and ready in under half an hour, these Turkey & Veggie Stuffed Peppers never fail me. They strike that perfect balance between comfort food and clean fuel—loaded with lean protein, colorful vegetables, and just enough cheese to make every bite satisfying. I’ve been making this recipe for years, tweaking it until it became my go-to weeknight staple.
The secret to keeping it light yet filling? Using lean ground turkey as the base and mixing it with a medley of finely chopped veggies. You can easily swap in quinoa or cauliflower rice if you want to lower the carbs even more. I often make a double batch on Sundays, because they reheat beautifully for meal prep.
For measuring portions or balancing macros, I use my Escali Primo Digital Food Scale—it keeps everything precise without overcomplicating dinner prep. And for scooping the filling neatly into the peppers, the TOWINGO 9-Inch Silicone Kitchen Tongs make the job simple and mess-free.
If you’re all about quick, protein-packed meals, you’ll also love 25 High Protein Snacks for Muscle Gain—it’s packed with ideas to keep your nutrition goals on track between meals.
This recipe truly reflects what TopChoiceRecipes is about: nutritious, convenient, and packed with flavor. Let’s make it together!
Explore the Steps
Ingredients & Prep (High-Protein Turkey Stuffed Peppers)
Here’s what you’ll need for this simple, wholesome dinner.
Ingredients (Serves 4):
- 1 lb lean ground turkey (93% lean)
- 3 large bell peppers (any color), halved and seeds removed
- 1 cup cooked brown rice (or quinoa for extra protein)
- ½ cup diced zucchini or spinach (optional but adds color and nutrients)
- ½ cup shredded light mozzarella cheese (plus extra for topping)
- 1 tsp olive oil
- Salt and pepper to taste
- ½ tsp garlic powder or minced garlic
Optional Swaps:
- Replace rice with cauliflower rice for low-carb
- Use ground chicken instead of turkey
- Top with Greek yogurt or avocado slices for creaminess
Tools You’ll Need
- Lightyear Silicone Basting & Pastry Brush Set (2-Pack) – perfect for brushing olive oil inside the peppers before baking.
- Mercer Culinary Millennia 10-Inch Bread Knife – ideal for slicing the tops off peppers cleanly.
- NileHome Stainless Steel Whisk Set (3-Pack) – great for mixing the turkey filling evenly.
Recipe Card (Tasty Recipes Plugin)
Prep Steps:
- Preheat your oven to 375°F (190°C).
- Brush the inside of each bell pepper half lightly with olive oil.
- In a skillet over medium heat, cook the ground turkey until browned (about 6–7 minutes).
- Stir in the diced zucchini, garlic, and cooked rice. Season with salt and pepper.
- Spoon the filling evenly into the pepper halves. Top each with shredded mozzarella.
- Bake uncovered for 15–18 minutes until the peppers are tender and the cheese is melted and golden.
- Garnish with fresh parsley and serve warm.
Tip: For a meal-prep twist, store leftovers in an airtight container—these reheat perfectly in the microwave for a quick lunch.
Step-by-Step Instructions (How to Make Turkey & Veggie Stuffed Peppers)
These easy, 5-ingredient stuffed peppers are designed for busy weeknights when you want something healthy but don’t have hours to cook. Follow these simple steps, and dinner will be on the table in just 30 minutes.
1. Prep Your Ingredients
Start by preheating your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove seeds and membranes. I love using my Mercer Culinary Millennia 10-Inch Bread Knife for a clean, even cut that helps the peppers hold their shape while baking. Brush the insides lightly with olive oil using your Lightyear Silicone Basting Brush Set, then place them in a baking dish cut side up.
2. Brown the Turkey
In a large skillet, cook the lean ground turkey over medium heat for about 6–7 minutes, breaking it apart with a spatula until it’s no longer pink. Sprinkle in salt, pepper, and a dash of garlic powder. If you like a flavor boost, you can add chopped onion or crushed tomatoes—but this base version keeps it quick and simple.
3. Add the Veggies
Toss in the diced zucchini (or spinach if you prefer) and cook for another 2–3 minutes until tender. The vegetables release moisture that keeps the filling juicy without extra oil or butter. Mix in your cooked brown rice (or quinoa for a protein boost).
4. Fill the Peppers
Use your TOWINGO 9-Inch Silicone Kitchen Tongs to carefully spoon the filling into each pepper half. This keeps the presentation neat and saves time on cleanup. Pack the filling tightly so every bite is satisfying.
5. Bake & Melt
Sprinkle shredded mozzarella cheese on top of each stuffed pepper. Bake uncovered for 15–18 minutes, until the cheese is melted and golden brown and the peppers are just tender.
6. Serve Warm
Let the peppers cool slightly before serving. Garnish with fresh parsley or a drizzle of light Greek yogurt for extra creaminess.
Pro Tip: Use your Escali Primo Digital Food Scale to portion your servings accurately—ideal if you’re tracking macros or meal prepping for the week.
Nutrition & Benefits (High-Protein, Low-Carb Goodness)
These Turkey & Veggie Stuffed Peppers aren’t just tasty—they’re a nutritional powerhouse. Each serving delivers balanced macros to fuel your active lifestyle while keeping calories under control.
| Nutrient | Per Serving |
|---|---|
| Calories | 280 |
| Protein | 29g |
| Carbohydrates | 14g |
| Fat | 9g |
| Fiber | 4g |
Why You’ll Love This Recipe
- High in protein from lean ground turkey—supports muscle recovery and helps you feel fuller longer.
- Loaded with veggies, delivering vitamins A and C for immune and skin health.
- Naturally gluten-free and easy to make low-carb with cauliflower rice.
- Perfect for meal prep—they reheat beautifully and taste even better the next day.
Note: Always consult a healthcare professional for personalized nutrition advice.
If you love nutritious, balanced meals like this, try pairing it with our 5-Minute Winter Citrus Kale Salad or our comforting High-Protein Lentil Sweet Potato Stew for a well-rounded weeknight menu.
Serving Suggestions & FAQs (How to Serve and Store Your Stuffed Peppers)
These 5-Ingredient Turkey & Veggie Stuffed Peppers make a perfect meal on their own, but you can easily dress them up or repurpose leftovers for creative, healthy combinations.
Serving Ideas
- Pair it with a crisp salad: Try serving alongside the 5-Minute Winter Citrus Kale Salad for a refreshing contrast.
- Turn leftovers into a protein bowl: Chop one pepper and mix it with quinoa or cauliflower rice for a quick high-protein lunch.
- Make it cheesy: Sprinkle extra mozzarella or cheddar right before serving for added richness.
- Meal prep magic: These reheat perfectly in the microwave. Store up to 4 days in an airtight container.
Storage Tips
Let the peppers cool completely, then store them in individual containers for easy grab-and-go lunches. They can also be frozen for up to one month—just thaw overnight and bake at 350°F for 10–12 minutes until warmed through.
If you enjoy healthy comfort recipes like this, you’ll love our 5-Step Creamy Chicken Enchiladas and Creamy Cauliflower Alfredo Pasta — both make excellent high-protein dinners that feel indulgent yet fit into your clean-eating goals.
Frequently Asked Questions
1. Can I make these Turkey & Veggie Stuffed Peppers ahead of time?
Yes! You can assemble the peppers up to a day in advance. Store them covered in the fridge and bake right before serving for the freshest flavor.
2. What can I use instead of rice?
Cauliflower rice or quinoa both work perfectly. Cauliflower rice keeps it low-carb, while quinoa boosts plant-based protein and fiber.
3. How do I keep the peppers from getting soggy?
Pre-baking the pepper halves for 5 minutes before filling helps them stay firm and prevents excess moisture.
4. Can I make this recipe dairy-free?
Absolutely. Simply skip the cheese or use a dairy-free alternative like almond mozzarella.
5. Are these stuffed peppers freezer-friendly?
Yes, they freeze beautifully. Wrap each cooked pepper individually in foil and store in a freezer-safe bag.
Recommended Products
- Lightyear Silicone Basting & Pastry Brush Set (2-Pack) – ideal for brushing olive oil or sauces.
- TOWINGO 9-Inch Silicone Kitchen Tongs (Set of 3) – helps fill peppers neatly without spills.
- Escali Primo Digital Food Scale – keeps portion sizes accurate and macro-friendly.
Sophie Bennett: Make It Yours.
