Please try these delicious & nutritious turkey stuffed peppers! They are filled with ground turkey and brown rice, seasoned with cumin & spices and topped with cheese.

Make them keto friendly by omitting rice from recipe. I also topped with smashed avocado just before serving.
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5 from 2 votes


These delicious & nutritious turkey stuffed peppers are filled with ground turkey and brown rice, seasoned with cumin & spices and topped with cheese!
Prep Time30 mins
Cook Time45 mins
Course: Main Course, Side Dish, Snack
Cuisine: American
Keyword: calorie-wise, cooking light, lean meal, light recipe, quick healthy meal, stuffed pepper
Servings: 6 servings
Calories: 220kcal


  • 1 lb lean ground turkey
  • 1 garlic minced
  • 1/4 onion minced
  • 1 tbsp fresh cilantro or parsley chopped
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 cup spinach (optional) fresh
  • 3 large sweet red bell peppers washed
  • 1 cup reduced sodium chicken broth divided
  • .25 cup tomato sauce
  • 1.5 cups brown rice cooked
  • Olive oil spray
  • 6 tbsp part skim shredded cheddar cheese
  • 1-2 fresh limes


  • Cook brown rice (1.25 cups water to 1 cup rice), bring rice, water and dash of salt to a boil. Stir and cover. Reduce heat to low for a slow simmer for 30 minutes. Remove from heat and let stand (covered) for 10 minutes.
  • Heat oven to 400°F.
  • Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
  • Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 20 to 25 minutes, stirring often, until meat is completely cooked through. (Optional to stir in spinach and allow to wilt, aprx 4 minutes.)
  • Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
  • Combine cooked rice and meat together.
  • Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
  • Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
  • Carefully remove the foil and let stand 5 minutes.
  • Squeeze fresh lime over dish and serve.


Nutritional Information
Serving: half pepper
Calories: 221kcal
Carbohydrates: 19g
Protein: 18g
Fat: 3g
Cholesterol: 61mg
Sodium: 248mg
Fiber: 3g
Sugar: 1g
Make keto friendly:
- omit rice
- top with smashed avocado before serving