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Easy Stuffed Bell Peppers with Ground Turkey and Salsa Verde

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A quick and easy recipe featuring bell peppers stuffed with a flavorful mixture of ground turkey, salsa verde, and cheese, perfect for busy weeknights and family meals.

Ingredients

Scale
  • 4 large bell peppers (any color, red or yellow preferred for sweetness)
  • 1 pound (450g) lean ground turkey (93% lean recommended)
  • 1 cup (240ml) fresh or jarred salsa verde (e.g., Herdez)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped cilantro (optional)
  • 1/2 cup (90g) cooked rice or quinoa (optional for low-carb skip)
  • 1/2 cup (50g) shredded Monterey Jack or mozzarella cheese
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Juice from half a lime

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers by cutting off the tops and removing seeds and membranes. Trim bottoms slightly if needed to stand upright. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 3 minutes until softened.
  4. Add minced garlic and cook for 30 seconds until fragrant, avoiding burning.
  5. Add ground turkey, breaking it up with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Season with ground cumin, salt, and pepper.
  6. Pour in salsa verde and stir to combine. Let simmer for about 3 minutes to meld flavors.
  7. Remove from heat and stir in cooked rice or quinoa, chopped cilantro, and lime juice. Adjust seasoning to taste.
  8. Stuff each bell pepper with the turkey mixture, packing lightly but not overflowing.
  9. Sprinkle shredded cheese evenly over each stuffed pepper.
  10. Arrange peppers upright in a baking dish and add about 1/4 cup (60ml) water to the bottom to help steam.
  11. Bake uncovered for 25-30 minutes until peppers are tender and cheese is melted and bubbly.
  12. Let cool for 5 minutes before serving.

Notes

If peppers brown too quickly, cover loosely with foil for the last 10 minutes of baking. Quick-cooking rice or quinoa can be used if not pre-cooked, but reduce quantity slightly. Use a serrated or sharp chef’s knife for easier pepper prep. Leftovers can be refrigerated for up to 3 days or frozen; reheat covered in oven or microwave.

Nutrition

Keywords: stuffed bell peppers, ground turkey, salsa verde, easy dinner, healthy recipe, weeknight meal, Mexican, gluten-free

Find it online: https://cheerycrisp.com/easy-stuffed-bell-peppers-with-ground-turkey-and-salsa-verde-recipe-guide/