Turkey-Stuffed Peppers with Bulgur
Colorful bell peppers packed with a savory, herb-flecked filling of lean ground turkey, nutty bulgur, and tender vegetables. Everything bakes together under a light blanket of melted cheese until the peppers turn perfectly soft and sweet. A wholesome, satisfying dinner that comes together in about an hour.
For 4 servings
- prep · ~5 min
Preheat the oven and prep the peppers.
1.Preheat the oven to 375°F (190°C).2.Slice the tops off the bell peppers and remove the seeds and membranes.3.Arrange the hollowed peppers upright in a baking dish.TIPIf peppers don't stand upright, slice a tiny bit off the bottom to create a flat base — just don't cut through. - saute · ~10 min
Cook the turkey and aromatics.
1.Heat olive oil in a large skillet over medium heat.2.Add chopped onion and cook until softened, about 4 minutes.3.Add minced garlic and cook until fragrant, about 30 seconds.4.Add ground turkey and cook, breaking it up with a spoon, until no longer pink, about 5-6 minutes. - saute · ~3 min
Add tomatoes and seasonings.
1.Stir in diced tomatoes, salt, black pepper, paprika, and cumin powder.2.Cook for 2-3 minutes until tomatoes start to soften.3.Remove the skillet from heat. - mix · ~5 min
Mix in bulgur, water, and parsley.
1.Add bulgur and water to the skillet and stir well to combine.2.Fold in the chopped parsley.3.Let the mixture sit for 5 minutes so the bulgur absorbs some liquid.TIPThe bulgur will continue to absorb moisture and cook fully in the oven — don't worry if it looks soupy at this stage. - assemble · ~3 min
Stuff the peppers.
1.Spoon the turkey-bulgur filling generously into each hollowed pepper.2.Pack the filling down gently with the back of the spoon.3.Top each pepper with a sprinkle of shredded mozzarella. - bake · ~35 min
Bake until peppers are tender.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 5 minutes, until the cheese is bubbly and lightly golden.
TIPFor extra browning on the cheese, switch the broiler on for the last 1-2 minutes — watch closely so it doesn't burn. - rest · ~5 min
Rest for 5 minutes before serving.
Let the stuffed peppers cool in the dish for 5 minutes to set. Garnish with extra fresh parsley.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fine or medium bulgur so it softens fully during the brief stovetop soak and bake.
- 2Sauté the turkey until any pink is gone and it just starts to brown for deeper flavor.
- 3Let the filling rest for the full 5 minutes; bulgur needs that time to start hydrating.
- 4If your peppers wobble in the dish, trim a thin slice from the bottom to create a flat base.
- 5For a richer top, swap mozzarella for provolone or a mix of cheddar and Monterey Jack.
- 6Make ahead: stuff peppers up to 1 day in advance, cover, and refrigerate. Add 10 minutes to baking time.
- 7Leftover stuffed peppers keep well in the fridge for 3 days; reheat covered in a 350°F oven.
Adapt it for your goals.
High-protein / lower-carb
Replace bulgur with an equal amount of cooked quinoa or riced cauliflower to reduce carbs while boosting protein — great for meal prep or low-carb eaters.
vegetarianVegetarian
Swap ground turkey with a 400g can of black beans (rinsed, drained, mashed slightly) or 1½ cups cooked lentils for a hearty, fiber-rich meatless version.
Mediterranean twistMediterranean twist
Add ¼ cup crumbled feta, ¼ cup chopped Kalamata olives, and 1 tsp dried oregano to the filling for a tangy, Greek-inspired flavor profile.
Why this is on our healthy list.
Lean Protein Power
Ground turkey provides high-quality, low-fat protein that supports muscle repair and keeps you full without excess saturated fat.
Rich in Fiber
Bulgur wheat is a whole grain packed with dietary fiber, promoting healthy digestion and steady energy release.
Packed with Vitamin C
Bell peppers are one of the richest vegetable sources of vitamin C, which supports immune function and collagen production.
Naturally Low Calorie
This dish delivers a satisfying, balanced meal with relatively few calories per serving, thanks to lean meat and whole grains.
Frequently asked questions
Absolutely. Swap in equal amounts of lean ground beef (90/10), ground chicken, or even pork. Adjust cooking time only if using a fattier meat — drain excess grease after browning.
