Stuffed Peppers

I absolutely love this recipe! It’s so easy to make and yields a lot of leftovers, so you can enjoy it for lunch (or even dinner) the next day.


  • 4 medium sized green or red peppers (up to your preference)
  • 1 lb ground turkey (can also sub ground beef)
  • 1/2 cup diced onion
  • 1/2 cup shredded mozz
  • 3/4 cup black beans
  • 1 tbsp tomato paste
  • 2 cups cooked brown rice (I usually make a big batch of rice on Sunday for the week ahead. You’ll want this already cooked and ready for this recipe, or feel free to omit!).


  • 2 tbsp olive oil + more for drizzling
  • 1 tsp salt
  • 1/4 tsp cayenne (can omit if you don’t like spice)
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder

Kitchen Tools

  • Baking sheet or dish (I prefer dish because it keeps the peppers from falling over)
  • Large skillet
  • Tin foil


  • Preheat your oven to 350 degrees
  • Prep the peppers:
    • Cut the top off the peppers and scoop out the inside pulp. Discard (or feed the top to your pup, like I do).
    • Cut the bottom of the pepper to level it out so it can stand up on its own. Don’t worry if you make a hole in the bottom of the pepper.
    • Line your baking sheet or dish with tin foil
    • Arrange the peppers in your baking dish
    • Drizzle with olive oil & a pinch of salt
  • While the peppers are baking, start on the filling:
    • In your skillet, heat 2 tbsp of olive oil over medium heat
    • Add the onion & sautee until it softens (4-5 min)
    • Move the onion to the side of the skillet (off of the heat) and add the ground turkey
    • Break up the turkey with your spatula and cook through, stirring continuously (I like to break up the turkey into crumbles, but you can always do bigger pieces)
    • Once the turkey is cooked, add the tomato paste. Stir to combine.
    • Add the brown rice & black beans. Stir to combine.
    • Add the mozz, stir to combine and turn off the heat
    • Add the salt, cayenne, garlic powder & paprika
  • Stuff the peppers:
    • Remove the peppers from the oven & stuff with the turkey mixture
    • Top with mozz
    • Bake for 15 minutes

Enjoy hot or let cool & cover to serve the next day!


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