Photo by Andrew Davis

Photo by Andrew Davis

If you’re not sure what to make for dinner tonight, this stuffed peppers recipe might be exactly what you’re looking for.

It’s one of my favorite dishes, mostly because it’s both delicious and easy to make. And by “easy to make”, I really mean it’s very forgiving. Even for a novice chef, stuffed peppers are pretty hard to mess up. Which was great when I was first learning how to cook. 

For this stuffed peppers recipe, you can really stuff in any veggies you’d like (or have leftover from last night’s dinner).

I happen to love mushrooms because of the flavor they give to this dish. If you’re not a mushroom fan, my other suggestions – which I have previously tried and liked – are chopped carrots, jalapeños, butternut squash, celery, or black beans. Feel free to experiment a little bit here, you might find a combination you never expected to like.

Another substitute you may be interested in, depending on what you have on hand, would be ground beef instead of turkey. Turkey is a leaner choice, which is why I went for it in this recipe. I also prefer they flavor of turkey over beef, but to each his or her own.

As far as the marinara sauce goes, you could use marinara sauce from a jar.


I guess…

If you want to.

Or, if you’re a fan of my last recipe Easy Marinara Sauce, you might have enough left over to use in this stuffed peppers recipe! How convenient, right?

But seriously, using the home-made stuff will give you a really good flavor. I balanced the spices perfectly between these two recipes and highly recommend using this marinara sauce recipe. You could use the sauce from a jar, and I’m sure it will taste great. But, home-made will bring your stuffed peppers to the next level.

Did I mention you can freeze these bad boys? That’s right. I froze a whole batch of these guys (because I’m the only – ahem – normal one in my household that recognizes how delicious peppers actually are). I saved them for lunches to bring to work. You can also pull one right out of the freezer and pop it straight into the microwave. It’s convenience at its best.

Now, without further adieu, I give you my stuffed peppers recipe!


Stuffed Peppers

Peppers stuffed with turkey, vegetables and cheese are sure to become a staple in your household. Feel free to kick up the spice level by adding a few dashes of hot sauce to the filling before cooking, or add ground beef instead of ground turkey. They also freeze well and can be made ahead of time.
5 from 1 vote
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Course: Dinner
Cuisine: American
Author: Jacqui
Yield: 6 servings


  • 6 large bell peppers, any color
  • 2 tbsp olive oil, extra virgin
  • 1 medium vidalia onion, chopped
  • 1 1/2 lb ground turkey
  • 8 stalks green onions, chopped
  • 8 oz white mushrooms, sliced
  • 2 cups shredded cheese, Mexican style
  • 2 cups marinara sauce, gluten free
  • 1 cup instant white rice, uncooked
  • 1 tsp cumin
  • 1 tsp kosher salt
  • 1 tsp pepper
  • cooking spray, to grease baking dish
  • 1/2 bunch cilantro, fresh, chopped, for garnish


  • baking dish


  • Preheat oven to 375°F.
  • Cut in a circle around the top of each bell pepper, pulling the top off and discarding the tops and seeds. Remove any seeds left from inside peppers. Place peppers standing up in a large greased baking dish and set aside.
  • In a large skillet heat olive oil. Add onions and sauté over medium heat until onions are soft, about 5 minutes. Add ground turkey and mix with onions until turkey is almost cooked through, about 5-10 minutes.
  • Once done, transfer turkey to large mixing bowl. Add all other ingredients and mix together well (green onions, rice, mushrooms, marinara sauce, shredded cheese, cumin, salt and pepper).
  • Stuff each bell pepper with filling evenly, about a cup each. Once filled, bake peppers in oven for 40-45 minutes, or until peppers are soft and a fork goes through easily.
  • Garnish with chopped fresh cilantro and serve.


Click on the time in the instructions to start a timer!


Calories: 438kcal (22%)Carbohydrates: 34g (11%)Protein: 41g (82%)Fat: 16g (25%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 92mg (31%)Sodium: 1125mg (49%)Potassium: 1227mg (35%)Fiber: 6g (25%)Sugar: 15g (17%)Vitamin A: 5980IU (120%)Vitamin C: 222mg (269%)Calcium: 246mg (25%)Iron: 4mg (22%)
Did you make this recipe?Share it on Instagram @Jacqui_DishingDelish and tag #dishingdelish!

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