These are baked bell peppers filled with seasoned ground turkey, a quick homemade salsa, and melted Mexican cheese — done in 45 minutes from a cold pan. Ground turkey is leaner than beef, and because it has a mild flavor, it picks up taco seasoning and salsa really well. If you want a filling weeknight dinner that doesn’t leave you with a pile of dishes, this is a solid choice.
Why this recipe works
Two things matter here. First, browning the turkey properly before it goes into the peppers. Ground poultry releases a lot of moisture — if you crowd the pan or stir too constantly, it steams instead of browns, and you lose flavor. Give it a few minutes undisturbed on medium-high heat before breaking it up. Second, the filling gets seasoned twice: taco seasoning goes into the turkey, and the remaining seasoning goes into the fresh tomato-jalapeño salsa cooked separately. That layering means every bite has seasoning in it, not just the meat. The peppers finish in the oven at 375°F, which softens them without turning them to mush, and the cheese on top sets into a light crust rather than a greasy puddle.
Smart swaps
- Ground turkey fat percentage: The recipe uses 96% lean. If you can only find 93% lean, that works fine — it just renders a little more fat into the pan, which you can tip out before adding seasoning.
- Taco seasoning: One standard packet is about 1 oz. Low-sodium versions vary by brand; taste the filling before stuffing the peppers and adjust salt if needed.
- Mexican cheese blend: Any shredded melting cheese works — Monterey Jack, cheddar, or a mix. Skip the pre-shredded bags if you have a block on hand; freshly shredded melts more evenly.
- Jalapeños: Seeding them keeps the heat moderate. Leave a few seeds in if you want more kick, or swap in a milder green chile if heat is a concern.
- Bell pepper color: Red peppers are sweeter and softer after baking. Green peppers hold their shape a little better and have a slightly bitter edge — both work.
Make-ahead notes
The cooked turkey filling keeps in the fridge for up to 3 days in a sealed container. You can stuff the raw peppers with cold filling and refrigerate them (covered) up to 24 hours before baking — just add 5 minutes to the oven time since everything starts cold. Fully baked stuffed peppers freeze well: wrap each one individually, freeze for up to 2 months, and reheat from frozen at 375°F for 25–30 minutes covered with foil, then uncover for the last 5 minutes. The salsa is best made fresh, but it keeps refrigerated for 2 days. Skip the garnish — not worth the extra dish.
If something goes sideways
- Turkey looks gray and wet, not browned: The pan wasn’t hot enough, or there was too much meat in the pan at once. Tip out any pooled liquid, turn the heat up to medium-high, and let the meat sit for 2 minutes without stirring. It will start to brown.
- Peppers are falling over in the dish: Trim a very thin slice off the bottom of each pepper to create a flat base. Don’t cut through to the cavity — just enough to stabilize them.
- Filling spills out during baking: The peppers were overfilled. Pack the filling firmly and leave about a quarter-inch of space at the top before adding cheese. Any overflow can be spooned back in partway through baking.
- Turkey is still pink inside after the stated cook time: Ground turkey must reach 165°F (74°C) internally — use an instant-read thermometer to check. Return the peppers to the oven in 5-minute increments until the filling hits that temperature. Do not serve it pink.
- Cheese burned before peppers are done: Cover the dish loosely with foil for the first 10 minutes of oven time, then remove it for the final 5–10 minutes to let the cheese melt and color without scorching.
Ground Turkey Stuffed Peppers
Equipment
Ingredients
1 pound ground turkey - 96% lean, about 450g
3 medium red pepper (red capsicum) - tops trimmed, seeds removed
1 cup tomatoes - fresh, chopped, about 180g
1-2 medium jalapeños - fresh, seeded
1 cup salsa - store-bought, mild, medium, or hot to taste, about 240ml
1 packet taco seasoning - low-sodium, approximately 1 oz / 28g- ½ cup Mexican blend cheese - shredded, reduced-fat, about 55g
- 1 can cooking spray - for greasing the skillet
Instructions
- Gather all ingredients and preheat the oven to 375°F / 190°C (170°C fan-forced).
- Spray a large non-stick skillet with cooking spray and add the ground turkey. Cook on medium-high heat for 5-7 minutes. Let the turkey sit undisturbed for the first 2-3 minutes to develop browning, then break it up and stir until no pink remains.1 pound ground turkey, 1 can cooking spray
- Add approximately ¾ of the taco seasoning packet to the browned turkey. Choose your preferred spice level (mild, medium, or hot). Stir in ½ cup (120ml) of salsa and sauté for 2-3 minutes until well combined. Add a few drops of water if the mixture looks dry.1 packet taco seasoning, 1 cup salsa
- While the turkey browns, halve the bell peppers lengthwise and remove the seeds and membranes. You can use any colour.3 medium red pepper (red capsicum)
- Place the stuffed peppers into a 9×13 inch (23x33cm) oven-safe dish. Scoop the turkey filling evenly into each pepper half, then top each with 2-3 tablespoons of shredded Mexican cheese. Bake at 375°F / 190°C (170°C fan-forced) for 15-20 minutes, or until the cheese is golden brown and the internal temperature reaches 165°F / 74°C.3 medium red pepper (red capsicum), ½ cup Mexican blend cheese
- While the peppers bake, prepare the fresh salsa. Add the chopped tomatoes and seeded jalapeños to a medium skillet over medium-high heat. Sprinkle in the remaining taco seasoning and sauté for about 5 minutes. Stir in the remaining ½ cup (120ml) of salsa and cook for 2 more minutes until heated through.1 cup tomatoes, 1-2 medium jalapeños, 1 packet taco seasoning, 1 cup salsa
- Transfer the stuffed peppers to plates and spoon the warm tomato-jalapeño salsa alongside or over the top. Serve immediately.
Notes
Nutrition
FAQ
Do I need to pre-cook the bell peppers before stuffing them?
No — the oven does the work. Fifteen to twenty minutes at 375°F is enough to soften the peppers while the filling heats through. If you prefer very soft peppers, add 5 extra minutes; if you like them with more bite, check at the 15-minute mark.
How do I know when the ground turkey is fully cooked?
The safe internal temperature for ground turkey is 165°F (74°C) — check with an instant-read thermometer pushed into the center of the filling inside the pepper. Visually, fully cooked ground turkey is uniformly pale with no pink remaining, but the thermometer is the reliable test.
Can I use a jar of store-bought salsa instead of making the fresh tomato-jalapeño version?
Yes, and the recipe already calls for jarred salsa in the turkey filling. The fresh tomato-jalapeño mixture is a separate quick-cooked side sauce — you can substitute an equal amount of jarred salsa there too if you want to keep things simple.
My peppers are different sizes — does that change the cooking time?
Slightly. Smaller peppers will be done closer to 15 minutes; larger ones may need the full 20 or a few minutes beyond. Check that the cheese is melted and the pepper walls have softened before pulling them from the oven, and verify the filling temperature with a thermometer.
If you liked this one
- Spicy Beef Stuffed Peppers
- Layered Beef Enchilada Casserole
- Hearty Beef Cauliflower Bake
- Savory Stuffed Onion Dolma
