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Italian stuffed bell peppers with ground turkey

4 servings


  • Stuffed bell peppers
  • 4 red bell peppers, 5-6 oz. each
  • 2 tbsp olive oil
  • 110 g yellow onions, finely chopped
  • 3 garlic cloves, finely chopped
  • pinch of salt
  • 450 g ground turkey or ground beef
  • ¾ tsp salt
  • ¼ tsp ground black pepper
  • 1 tbsp dried basil
  • 200 g crushed tomatoes
  • 75 g baby spinach
  • 200 g fresh mozzarella cheese preferably buffalo, sliced
  • olive oil, for greasing
  • For serving
  • 175 ml sour cream
  • 2 tbsp fresh parsley, chopped (optional)
  • 75 g leafy greens
  1. Preheat the oven to 400 F (200 C). Grease a baking dish, that will fit the number of bell peppers being prepared, with olive oil.
  2. Cut off the tops of the peppers and discard the stems, membranes, and seeds. Place the peppers in the baking dish, cut side up. If they are tipping, make a very thin slice across the bottom of the pepper(s), to level.
  3. Heat the olive oil in a large frying pan, over medium heat. Sauté the onions for about 5 minutes or until soft, and then add the garlic and a pinch of salt. Stir together for another minute.
  4. Add the ground turkey, salt, black pepper, and basil to the pan, stirring together for about 7-10 minutes, or until the turkey is cooked through. Reduce the heat to medium-low, and mix in the crushed tomatoes and spinach. Cover, and simmer for 10 minutes, and then remove from heat.
  5. Stuff the bell peppers with the turkey mix, leaving about 1/4″ (1/2 cm) space at the top to place the mozzarella cheese. Bake on the middle rack for 25-30 minutes, or until the cheese is melted and golden.

For serving, sprinkle with fresh parsley, a dollop of sour cream, and leafy greens on the side.

Squeeze some lemon juice over top to serve and sprinkle a little sea salt for that extra touch.