Go Back

Healthy Turkey & Spinach Stuffed Peppers - A Simple, Satisfying Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color), tops sliced off and seeds removed
  • 1 pound lean ground turkey (93% lean works well)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup cooked brown rice or quinoa
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 2 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and squeezed dry)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup low-sodium chicken broth or water
  • 1/2 to 3/4 cup shredded mozzarella or part-skim Monterey Jack (optional)
  • 2 tablespoons grated Parmesan (optional)
  • Fresh parsley or basil, chopped, for garnish (optional)

Method
 

  1. Prep the peppers: Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers and scoop out seeds and membranes. If they wobble, shave a thin slice off the bottom to help them stand upright.
  2. Soften the peppers (optional but recommended): Place peppers in a baking dish, add 1/4 cup water to the bottom, cover with foil, and bake for 10 minutes. This gives them a head start so they’re tender by the end.
  3. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  4. Cook the turkey: Add the ground turkey, breaking it up with a spoon. Season with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes if using. Cook until browned and no longer pink, about 5–7 minutes.
  5. Add tomatoes and spinach: Stir in the drained diced tomatoes. Fold in the chopped spinach and cook until wilted, about 2 minutes (or until any excess moisture cooks off if using frozen spinach).
  6. Stir in the grain: Add the cooked brown rice or quinoa. Taste and adjust seasoning with more salt or pepper as needed. The mixture should be savory and well-seasoned.
  7. Fill the peppers: Drain any water from the baking dish. Spoon the turkey mixture into the peppers, packing it in gently. Leave a little room at the top if you plan to add cheese.
  8. Add moisture for baking: Pour the chicken broth or water into the bottom of the baking dish to help steam the peppers and keep them tender.
  9. Bake: Cover the dish with foil and bake for 20 minutes. Uncover, sprinkle mozzarella and Parmesan on top if using, and bake another 8–10 minutes until the cheese melts and the peppers are fork-tender.
  10. Finish and serve: Let the peppers rest for 5 minutes. Garnish with chopped parsley or basil. Serve warm.