Maine dish · Photography

Stuffed peppers with turkey breast

Stuffed peppers with turkey breast

Stuffed peppers are an easy main dish that looks great and tastes even better. Stuffed peppers are (for the ones that never tried) any variety of bell peppers that has been hollowed and filled with a stuffing. You can have vegetarian stuffed peppers also. My mom made meat and vegetarian stuffed peppers.

I love stuffed peppers. Usually, my mom makes it with a mix of pork and veal, but I wanted to try something lighter.


  • 10 – 12 bell peppers – any color
  • 700 g ground turkey breast
  • 1-2 onions – I used red because are more sweet
  • ½ glass rice
  • Parsley
  • Cilantro
  • 1 handful of baby spinach
  • Homemade tomato juice – 500 ml
  • Pepper
  • Salt


As I said before, I want to make an easier and healthier stuffed peppers recipe. Prepare the bell peppers by cutting the tops of and removing the seeds and the ribs. Wash them and set aside.

Cut the parsley, cilantro, onion and spinach. In a bowl mix rice, turkey, salt, pepper, parsley, spinach, onions and cilantro.   Stuff 75% of each pepper and place it into a large pot. Pour the tomato juice on top of the peppers. Add water if needed.

Cook several hours until peppers are tender and rice is completely cooked.

You can serve the peppers with the tomato sauce or add some heavy cream or yogurt. I love them with heavy cream and fresh homemade bread.


Stuffed peppers with turkey breast




28 thoughts on “Stuffed peppers with turkey breast

  1. I love stuffed mushrooms! I use small dice mushrooms that I sauté until browned and dry and mix it with the ground turkey for a meatier texture and more umami. I have not thought of making them in quite a while. Thanks for the inspiration!

  2. I think I would prefer the Pork & Veal, I am not a fan of turkey. The good think is, the supermarket I shop at has Pork & Veal mince already made up.
    Serving them with sour cream might also be an option I will try.

  3. Quite an inspirational creation, Gabi. Colorful and, no doubt, delicious too.

    If you don’t mind a little heat, you might do what our neighbors in Mexico do and stuff poblano peppers.

  4. Are you sure about several hours? I half-cook the rice beforehand and mix with ground beef/turkey/whatever and the greens, and the final cooking time is hardly an hour!

  5. …since we did get a beast to be roasted new years eve, and since there will be about 3 kilos of leftovers, even after handing out sandwiches to basically anyone in town, and since I’m a bell pepper lover (who from a southern italic tradition isn’t,) I’ll make a version (separate cooked, then gratin in the oven-grill. Thanks.

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