Healthy Stuffed Peppers
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Bell peppers filled with lean ground turkey, brown rice, and vegetables in a savory tomato sauce, baked under a little cheese. A wholesome, high-protein twist on the classic.
By Mia HartwellUpdated October 5, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A wholesome, high-protein twist on stuffed peppers
- 32g of protein and 6g of fiber per serving
- Lean turkey and fiber-rich brown rice
- Make-ahead and freezer-friendly
Healthy Stuffed Peppers
1 hr totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 380kcal
- Protein
- 32g
- Carbs
- 34g
- Fat
- 14g
- Fiber
- 6g
- Sugar
- 8g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the halved peppers cut-side up in a baking dish.
- 2
Heat the oil in a skillet and cook the ground turkey until browned and at 165°F (74°C), about 7 minutes. Add the onion and cook 3 minutes, then the garlic for 1 minute.
- 3
Stir in the brown rice, diced tomatoes, tomato paste, and Italian seasoning. Season to taste.
- 4
Spoon the filling into the pepper halves.
- 5
Cover with foil and bake 25 minutes, then uncover, top with mozzarella, and bake 10 minutes more until the peppers are tender and the cheese is melted.
- 6
Rest 5 minutes, garnish with parsley, and serve.
Pro Tips for the Best Results
- Halving the peppers lengthwise makes them easier to stuff and faster to cook.
- Brown rice adds fiber and a nutty flavor; use leftover rice to save time.
- Cover with foil first so the peppers steam tender, then uncover to melt the cheese.
- Use 93% lean turkey so the filling is lean but still moist.
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How to Cook Healthy Stuffed Peppers
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Cook the filling first
Brown the turkey to a safe 165°F (74°C) and combine it with brown rice, tomatoes, and seasoning into a fully cooked, flavorful filling. Since the bake mainly softens the peppers, the filling should taste great before it goes in.
Steam tender, then melt cheese
Baking the peppers covered with foil traps steam that softens them to tender-but-not-mushy. Uncovering at the end melts the cheese on top. This two-stage bake gives you tender peppers and a golden, cheesy finish.
Rest and serve
Let the peppers rest a few minutes so the filling sets and holds together. A scatter of fresh parsley adds color and freshness against the savory filling.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat covered. Stuffed peppers freeze well for up to 3 months.
Serving Suggestions
This healthy stuffed peppers pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use ground chicken or beef?+
Yes — cook chicken or turkey to 165°F (74°C) and beef to 160°F (71°C).
Do I need to pre-cook the peppers?+
No — baking them covered with foil steams them tender. Blanch 3 minutes first if you like them very soft.
Can I make them ahead?+
Yes — stuff the peppers and refrigerate up to a day, then bake when ready.
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