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side view of turkey stuffed bell peppers with salad on white dish

Turkey Stuffed Peppers

These tender and savory Italian-style turkey stuffed peppers are full of fennel-seasoned ground turkey and flavored with pizza sauce, and cheese - all nestled into a soft and delicious bell pepper to round up all that goodness. Perfect one dish meal and so easy to make-ahead or freeze for future nights when you just don't feel like cooking. Make extra now and have them for later.
Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 422kcal
Author Marie


  • casserole dish or other large baking pan (I used ~11x15 inch)
  • aluminum foil


  • 6 bell peppers (mixed colors) washed, cored and seeded, and cut in half
  • 1 large sweet onion diced
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 3 to 4 cups frozen or fresh mushrooms chopped
  • 1 pound ground turkey up to 1.5 pounds (or use italian style turkey sausage, NOT breakfast sausage)
  • 1 can tomato paste 6 ounces
  • 1 jar pizza sauce 15 ounces or 1.5 to 2 cups
  • 1 cup shredded mozarella
  • 1 tbsp dried oregano
  • 2 tsp fennel smashed
  • ¼ tsp red pepper flake
  • ¼ cup balsamic vinegar (or red wine)
  • 2 cups brown or white rice (or cauliflower rice) cooked
  • 6 slices provolone cheese cut in half
  • basil chopped (for topping)
  • 2 cups water
  • ¼ cup white wine optional


  • Par cook the peppers (microwave for 6 minutes in a dish with ½ inch or so of water on bottom). Cover the dish with plastic wrap before microwaving.
  • Preheat oven to 375 degrees and position rack to center of oven.
  • If you don't have cooked rice on hand, prepare enough to make 2 cups of cooked rice and set aside.
  • On stove top, using a large pot, saute chopped onion in a few tablespoons of olive oil over medium high heat until translucent and then add mushroom.
  • Continue cooking onions and mushrooms until the water from mushrooms has mostly burned off.
  • Add ground turkey and continue cooking over medium high heat until the meat is mostly browned.
  • Add pizza sauce, herbs/seasonings (oregano, fennel, salt, pepper, and red pepper) and tomato paste, cooked rice, vinegar, and combine well. Continue cooking over medium heat until all ingredients are warmed through (2 to 3 minutes).
  • Add mozzarella cheese and stir until cheese has incorporated and melted.
  • Remove from heat and set aside to cool slightly.
  • Place peppers in a large baking dish and stuff with the filling. I used a 11 x 15 dish - you can bake in two batches if you only have a smaller pan.
  • Slowly pour about 1 to 2 cups of water in bottom of pan and add ¼ cup of wine (wine is optional). Be careful not to pour water on top of peppers only between them. Use only enough liquid to cover the bottom of the pan (the purpose is to create a moisture for peppers to continue softening.)
  • Cover loosely with aluminum foil and bake for about 30 to 40 minutes at 375F. About 10 minutes before finishing, uncover, top with provolone slices and basil and bake until cheese is melted.


One serving is 2 halves (1 whole pepper)
To freeze, arrange in a freezer safe, airtight container with peppers in a single layer or separated using a sheet of waxed paper between layers. Freeze for up to 3 months.
Consider individually wrapping peppers for smaller servings.
To reheat after freezing, keep the peppers covered in aluminum foil and reheat at 375 degrees until warmed through (about 60 to 90 minutes). I like to insert a butter knife in middle of pepper to gauge the temperature. If the knife comes out cold, keep baking.)
Cooked peppers should last about 3 to 5 days in the refrigerator. You may microwave to reheat leftovers.


Calories: 422kcal | Carbohydrates: 36g | Protein: 34g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1936mg | Potassium: 1463mg | Fiber: 7g | Sugar: 19g | Vitamin A: 5004IU | Vitamin C: 170mg | Calcium: 312mg | Iron: 4mg