Turkey-stuffed peppers recipe

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Ground turkey lightens up this already wholesome dish, which would be equally delicious with lean ground beef. The recipe calls for using fresh peppers on serving day, but you can absolutely fill and freeze the peppers on prep day if you have room in your freezer.

  • Yield: 6 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 6 Hours


  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 teaspoon minced garlic
  • 1 pound lean ground turkey
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 cup whole-kernel corn
  • 1 cup brown rice, cooked
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 cup shredded Mexican-blend cheese
Serving Day
  • 6 large bell peppers, any color
How to Make It
  1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2–3 minutes until fragrant. Add the ground turkey and cook, stirring and breaking it up, until browned. Let cool, then combine the mixture with the remaining prep day ingredients in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the turkey mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze.
  2. Serving Day
  3. Allow the turkey mixture to thaw overnight in the refrigerator. On serving day, slice the tops off the peppers and remove their cores and seeds. Fill each pepper with a serving of the turkey mixture, place them in the slow cooker, cover it, and cook on low for about 6 hours.

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