Ingredients
Scale
For the Peppers
- 3 whole bell peppers (any color), tops removed and seeded
For the Filling
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 1 pound ground turkey
- 1 cup sliced mushrooms
- 1 zucchini, chopped into small pieces
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 cup fresh spinach
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 tablespoon tomato paste
- Italian seasoning, to taste (about 1 to 1.5 teaspoons)
- Garlic powder, to taste (about 1/2 to 1 teaspoon)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the 3 peppers upright without them tipping over.
- Prep the peppers. Slice the tops off each bell pepper and pull out the seeds and white membranes. Stand them upright in your prepared baking dish. If they wobble, trim a thin slice from the bottom to give them a flat base.
- Par-bake the peppers (optional but recommended). Pop the peppers into the preheated oven for about 10 minutes while you make the filling. This softens them slightly so they finish cooking evenly once stuffed.
- Cook the onion. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for 3 to 4 minutes until softened and slightly translucent.
- Brown the ground turkey. Add the ground turkey to the skillet, breaking it up with a spoon. Cook for 5 to 7 minutes until no pink remains. Drain any excess liquid from the pan if needed.
- Add the vegetables. Stir in the mushrooms, zucchini, chopped red bell pepper, and chopped yellow bell pepper. Cook for another 4 to 5 minutes until the vegetables have softened slightly.
- Season the filling. Add the Italian seasoning, garlic powder, salt, and pepper. Stir well to distribute the seasoning evenly throughout the mixture.
- Add the tomatoes and spinach. Pour in the drained diced tomatoes and stir in the tomato paste. Fold in the fresh spinach and cook for 1 to 2 minutes until the spinach wilts down.
- Taste and adjust. Give the filling a taste before stuffing. Adjust the seasoning as needed. The filling should be well-seasoned since the bell peppers will dilute the flavor slightly as everything bakes together.
- Stuff the peppers. Remove the par-baked peppers from the oven. Spoon the filling generously into each one, pressing it down gently and mounding it at the top. Don’t be shy with the filling.
- Bake until done. Return the stuffed peppers to the oven and bake for 20 to 25 minutes, until the peppers are tender when pierced with a fork and the filling is heated through and lightly caramelized on top.
- Rest briefly and serve. Let the peppers sit for 3 to 5 minutes before serving. Top with a sprinkle of Parmesan, shredded mozzarella, or fresh herbs if you like.
Notes
- Ground turkey vs. ground beef: Ground beef works as a direct swap if that’s what you have. The flavor is richer and a bit fattier, which some people prefer.
- Rice in the filling: Some versions include cooked rice mixed into the filling. It makes the meal more filling and stretches the recipe further. Add about 1/2 cup cooked rice per pound of meat.
- Make-ahead: The filling can be made a day ahead and stored in the fridge. Stuff the peppers just before baking. You may need to add 5 minutes to the bake time if the filling is cold.
- Freezing: These stuffed bell peppers freeze well. Let them cool completely, wrap individually, and freeze for up to 3 months. Reheat covered in the oven at 350°F until warmed through.
- Equipment: A deep 9×13 baking dish or a smaller 8×8 (depending on pepper size) works best. The peppers need support to stay upright as they bake.
- Leftovers: Store leftover peppers in an airtight container in the fridge for up to 4 days. They reheat well in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 75 mg