Turkey Spinach Stuffed Peppers – A Bright, Comforting Weeknight Dinner
Juicy bell peppers filled with savory ground turkey, tender rice, and garlicky spinach make a dinner that feels cozy yet light. Everything bakes together under a blanket of melted cheese, so you get those satisfying, bubbly edges without the heaviness. This recipe is easy enough for a weeknight but attractive enough for guests.
It’s also flexible—swap in the grains you have, use your favorite cheese, and adjust the seasonings to your taste. If you like meals that hit that balance of hearty and wholesome, this one belongs in your rotation.
Ingredients
Method
- Heat the oven: Preheat to 375°F (190°C). Lightly oil a baking dish that can hold the peppers upright.
- Prep the peppers: Slice off the tops, remove seeds and membranes, and trim the bottoms if needed so they stand. Brush the insides with a little olive oil and a pinch of salt.
- Soften the peppers (optional but recommended): Place the peppers cut-side up in the baking dish, cover with foil, and bake for 10–12 minutes to soften. Remove and set aside.
- Sauté aromatics: In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the diced onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Brown the turkey: Add ground turkey, breaking it up with a spoon. Season with salt, pepper, oregano, smoked paprika, cumin, and red pepper flakes if using. Cook 5–7 minutes until no pink remains.
- Add spinach: Stir in the spinach by handfuls. Cook until wilted (or fold in thawed, squeezed-dry frozen spinach). Taste and adjust salt and pepper.
- Mix in rice and sauce: Add the cooked rice and tomato sauce. Stir until combined and steamy. If it looks dry, add a splash more sauce or water. You want a moist, spoonable filling.
- Cheese it up: Stir in 1/2 cup of the shredded cheese to help bind the filling.
- Stuff the peppers: Spoon the filling into each pepper, gently pressing down and mounding the tops.
- Bake: Cover the dish with foil and bake 15 minutes. Remove foil, sprinkle the remaining cheese over the tops, and bake another 8–10 minutes until the cheese is melted and lightly golden.
- Finish and serve: Let the peppers rest 5 minutes. Add a squeeze of lemon and a sprinkle of chopped parsley or basil. Serve warm.
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What Makes This Recipe So Good
- Balanced flavors: Sweet bell peppers meet savory turkey, warm spices, and just enough cheese for richness.
- Weeknight-friendly: Simple steps, familiar ingredients, and minimal prep. Most of the work happens in one pan and a baking dish.
- Nutrient-packed: Lean protein, leafy greens, and colorful veggies offer a lot of goodness in a single serving.
- Customizable: Swap rice for quinoa or cauliflower rice, choose your cheese, and adjust heat with chili flakes.
- Leftover-friendly: Reheats well for next-day lunches or quick dinners.
Shopping List
- Bell peppers: 4 large, any color (red and yellow are sweetest)
- Ground turkey: 1 pound (93% lean works well)
- Spinach: 4 packed cups fresh baby spinach (or 10 ounces frozen, thawed and squeezed dry)
- Cooked rice: 1 1/2 cups (white, brown, or jasmine)
- Onion: 1 small, diced
- Garlic: 3 cloves, minced
- Tomato sauce: 1 cup (or crushed tomatoes)
- Cheese: 1 to 1 1/2 cups shredded mozzarella or Monterey Jack
- Olive oil: 2 tablespoons
- Spices: 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin
- Red pepper flakes: 1/4 teaspoon, optional
- Salt and black pepper: to taste
- Fresh herbs: Chopped parsley or basil for serving (optional)
- Lemon: 1/2, for a squeeze at the end (optional but brightens the flavors)
How to Make It
- Heat the oven: Preheat to 375°F (190°C).
Lightly oil a baking dish that can hold the peppers upright.
- Prep the peppers: Slice off the tops, remove seeds and membranes, and trim the bottoms if needed so they stand. Brush the insides with a little olive oil and a pinch of salt.
- Soften the peppers (optional but recommended): Place the peppers cut-side up in the baking dish, cover with foil, and bake for 10–12 minutes to soften. Remove and set aside.
- Sauté aromatics: In a large skillet over medium heat, warm 2 tablespoons olive oil.
Add the diced onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Brown the turkey: Add ground turkey, breaking it up with a spoon.
Season with salt, pepper, oregano, smoked paprika, cumin, and red pepper flakes if using. Cook 5–7 minutes until no pink remains.
- Add spinach: Stir in the spinach by handfuls. Cook until wilted (or fold in thawed, squeezed-dry frozen spinach).
Taste and adjust salt and pepper.
- Mix in rice and sauce: Add the cooked rice and tomato sauce. Stir until combined and steamy. If it looks dry, add a splash more sauce or water.
You want a moist, spoonable filling.
- Cheese it up: Stir in 1/2 cup of the shredded cheese to help bind the filling.
- Stuff the peppers: Spoon the filling into each pepper, gently pressing down and mounding the tops.
- Bake: Cover the dish with foil and bake 15 minutes. Remove foil, sprinkle the remaining cheese over the tops, and bake another 8–10 minutes until the cheese is melted and lightly golden.
- Finish and serve: Let the peppers rest 5 minutes. Add a squeeze of lemon and a sprinkle of chopped parsley or basil.
Serve warm.
Keeping It Fresh
- Fridge: Store cooled peppers in an airtight container for up to 4 days.
- Reheat: Warm in a 350°F (175°C) oven for 12–15 minutes or microwave in 60–90 second bursts until hot.
- Freeze: Wrap each cooled pepper tightly, then place in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge and reheat in the oven for best texture.
- Make-ahead: Assemble up to the point before baking, cover, and refrigerate up to 24 hours.
Add 5 minutes to the first bake time.
Why This is Good for You
- Lean protein: Ground turkey supports muscle repair without adding a lot of saturated fat.
- Leafy greens: Spinach provides iron, folate, and vitamin K, plus fiber for digestion.
- Colorful veggies: Bell peppers are rich in vitamin C and antioxidants that support immune health.
- Smart carbs: Using brown rice or a whole-grain option adds fiber for steady energy and fullness.
- Portion control built-in: Each pepper is a tidy, satisfying serving with a mix of protein, carbs, and veggies.
Pitfalls to Watch Out For
- Watery filling: If using frozen spinach, squeeze it very dry. Don’t add too much sauce—aim for moist, not soupy.
- Underseasoning: Taste the filling before stuffing. Add salt, pepper, or an extra pinch of spices as needed.
- Tough peppers: Pre-baking softens them.
Skip this step only if you like more bite.
- Dry rice: Day-old rice is great, but moisten the mixture with sauce or water so it bakes up tender.
- Overbaking: The goal is melty cheese and tender peppers, not mush. Keep an eye in the last few minutes.
Variations You Can Try
- Low-carb: Swap rice for cauliflower rice. Sauté it briefly before mixing so it doesn’t release too much moisture.
- Mexican-inspired: Add chili powder, cumin, and a pinch of coriander.
Use pepper jack and fold in black beans and corn.
- Italian-style: Use basil, oregano, and a splash of balsamic. Top with mozzarella and a little grated Parmesan.
- Mediterranean: Swap rice for quinoa, add chopped olives and sun-dried tomatoes, and finish with crumbled feta.
- Dairy-free: Skip cheese or use a dairy-free melt. Add a tablespoon of nutritional yeast to the filling for savory depth.
- Extra veg: Sauté diced zucchini or mushrooms with the onion to boost volume and nutrition.
FAQ
Can I use ground chicken instead of turkey?
Yes.
Ground chicken works well and cooks the same way. Choose a blend with a little fat (not 100% breast) to keep it juicy.
Do I have to cook the rice first?
Pre-cooked rice makes the process faster and more reliable. If you want to use uncooked rice, par-cook it first or simmer the filling with extra liquid until the rice is nearly tender before stuffing.
What’s the best cheese for topping?
Mozzarella melts beautifully and tastes mild.
Monterey Jack, provolone, or a mix with a little Parmesan adds extra flavor. Use what you enjoy.
How do I keep the peppers from tipping over?
Trim a thin slice off the bottom to create a flat base, being careful not to cut a hole. Nestling them tightly in the baking dish also helps them stay upright.
Can I make these spicy?
Absolutely.
Add extra red pepper flakes, a minced jalapeño to the onion mix, or use pepper jack cheese for heat.
Final Thoughts
Turkey Spinach Stuffed Peppers deliver big comfort with simple, everyday ingredients. They’re satisfying, colorful, and surprisingly flexible, whether you’re cooking for two or feeding a crowd. Once you try them, you’ll find new ways to tweak the filling and make it your own.
Keep a batch in the fridge, and dinner is handled—even on your busiest nights.
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