Ground Turkey Couscous Stuffed Peppers

Name: Ground Turkey Couscous Stuffed Peppers
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 whole large bell peppers, any color, stem end removed, seeds and white ribs removed; 1 lb (450 g) ground turkey; 1 medium (150 g) medium yellow or white onion, diced into ¼-inch pieces; 2 cloves (6 g) garlic cloves, minced; 2 tablespoon (30 ml) olive oil; 1 cup (175 g) dry couscous; 1½ cup (355 ml) chicken or vegetable broth; 15 oz (425 g) tomato sauce, canned; 1 cup (120 g) sharp cheddar cheese, shredded, shredded; salt; black pepper, freshly ground; 2 tablespoon (8 g) fresh parsley, chopped (optional)

From the MyKitchenBank Kitchen

Bell peppers filled with seasoned ground turkey, fluffy couscous, and topped with melted cheddar cheese. A nutritious, satisfying one-dish meal where the peppers become tender and slightly caramelized while the filling stays moist and flavorful. Perfect for weeknight dinners.

Prep: 10 min
Cook: 35 min
Wait: 5 min
Total: 50 min
Makes: 4 stuffed peppers

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Steps

Before you start

Preheat oven to 375°F (190°C)
Wash bell peppers and gather all ingredients
Have a 9×13 inch baking dish ready

1
Prepare the peppers
- Cut the stem end off each bell pepper at an angle to create an opening.
- Using a sharp knife or small spoon, carefully remove all seeds and white ribs from inside, working from the top opening.
- Rinse the pepper cavities gently and pat dry with paper towels.
- Stand the peppers upright in your baking dish, arranging them so they fit snugly with some space between them.
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Ready when: Peppers are hollowed out and standing upright in the baking dish
Tip: Cutting a thin slice from the bottom of each pepper (flat side) helps them stand stable and upright
2
Brown turkey and aromatics
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Once the oil shimmers, add 1 lb ground turkey, breaking it into small pieces with a wooden spoon or spatula.
- Cook for 4–5 minutes, stirring occasionally, until the turkey loses its pink color.
- Add the minced garlic and diced onion, stirring frequently, and cook for another 3–4 minutes until the onion softens and turns translucent.
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Ready when: Turkey is no longer pink; onion is softened and translucent
Tip: Break the turkey into small, even pieces as it cooks so it heats through evenly and doesn't form large lumps
3
Prepare couscous
- In a medium saucepan, bring 1.5 cups chicken broth to a boil over high heat.
- Once boiling, add 1 cup dry couscous and stir well for 1 minute.
- Remove from heat immediately, cover the pan with a lid or aluminum foil, and let sit undisturbed for 5 minutes.
- The couscous will absorb all the liquid and become light and fluffy.
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Tip: Do not stir the couscous while it's resting—it will turn clumpy. Fluff it with a fork after 5 minutes
4
Mix the filling
- Remove the couscous from heat and fluff gently with a fork, breaking up any clumps.
- In a large bowl, combine the cooked turkey mixture (along with any pan juices), the fluffy couscous, the entire 15 oz (425g) can of tomato sauce, ¾ cup (90g) of the shredded cheddar cheese, and a generous pinch each of salt and freshly ground black pepper.
- Stir until everything is evenly distributed.
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Ready when: Filling is uniform in color and consistency, no dry streaks
5
Stuff and arrange peppers
- Divide the filling mixture equally among the four hollowed peppers, mounding it slightly as you fill each one from the top.
- Use an ice cream scoop or ¼-cup measuring cup to distribute the filling evenly.
- The filling should come up to the rim of each pepper but not overflow.
- The filled peppers should sit upright in the baking dish.
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Ready when: All four peppers are filled and standing upright in the dish
Tip: Using a scoop or measuring cup ensures even portions and quick work
6
Bake peppers coveredOven 375°F / 190°C
- Confirm your oven is preheated to 375°F (190°C).
- Cover the baking dish tightly with aluminum foil.
- Place in the preheated oven and bake for 20 minutes.
- The peppers should begin to soften and the filling should heat through completely.
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Ready when: Peppers are starting to wrinkle and soften; filling is hot throughout
7
Top with cheese and finishOven 375°F / 190°C
- Carefully remove the foil from the baking dish (watch for escaping steam).
- Sprinkle the remaining ¼ cup (30g) shredded cheddar cheese evenly over the top of each stuffed pepper.
- Return to the oven, uncovered, and bake for another 5 minutes at 375°F (190°C) until the cheese melts and becomes slightly bubbly at the edges.
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Ready when: Cheese is melted and lightly bubbly; peppers are tender when pierced with a fork
Tip: If the cheese is browning too quickly or darkening, loosely tent with foil for the last 2 minutes
8
Rest and serve
- Remove the baking dish from the oven and let the stuffed peppers rest for 2–3 minutes.
- This allows the filling to set slightly and the peppers to cool just enough to handle safely.
- If desired, garnish with fresh chopped parsley.
- Serve warm.

Good to know

Tips

Choose bell peppers of similar size so they finish cooking at the same time. Smaller peppers may cook faster by 3–5 minutes.
For extra depth of flavor, add 1 teaspoon ground cumin or smoked paprika to the turkey mixture, or stir fresh cilantro into the filling.
To make this vegetarian, omit the ground turkey and add 1 cup diced mushrooms, finely chopped zucchini, or extra bell pepper; the dish will be lighter but still satisfying.
This dish tastes even better the next day as flavors meld together, making it ideal for meal prep.

Make ahead

You can prepare and stuff the peppers up to 4 hours ahead. Cover with plastic wrap and refrigerate. Bake directly from the refrigerator, adding 5–10 minutes to the covered baking time. You may also freeze stuffed peppers after assembly (wrap individually in plastic wrap and then foil); thaw overnight in the refrigerator before baking, or add 10–15 minutes to baking time from frozen.

Storage & reheating

Cooked stuffed peppers store well: keep in an airtight container at room temperature up to 2 hours, in the refrigerator for 3–4 days, or in the freezer for 2–3 months (best if frozen before baking). Reheat gently in a 350°F (175°C) oven, covered with foil, for 15–20 minutes until warmed through. Individual peppers can be reheated on 50% microwave power for 2–3 minutes.

Substitutions

ground turkey → Ground beef (85/15 blend), ground lamb, or ground chicken. Use the same weight. All will produce a hearty, flavorful filling. Beef will be richer; lamb more aromatic; chicken lighter.
sharp cheddar cheese, shredded → Monterey Jack, mozzarella, pepper jack, or Gruyère cheese. Choose shredded varieties for even melting. Pepper jack adds heat; Gruyère adds nuttiness.
dry couscous → Quinoa, brown rice, farro, or millet. Use the same volume (1 cup dry). Quinoa and brown rice take longer to absorb liquid—use the same volume of liquid but let sit or simmer covered for 15 minutes instead of 5.
tomato sauce, canned → Marinara sauce, salsa, or pasta sauce. Use the same amount (15 oz / 425g). Salsa adds brightness and spice; marinara brings Italian aromatics.