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Turkey-stuffed green bell pepper half served over chunky stewed tomato sauce with a golden Parmesan topping and chopped parsley.

Turkey Stuffed Peppers

Bell peppers hold a savory ground-turkey and herb filling above a bed of seasoned tomatoes. They bake until tender, with Parmesan on top and plenty of tomato-rich juices to spoon onto each plate.

By Betty Lou Gardner1 hr 30 minUpdated 2026-08-25

These Stuffed Peppers are hearty, satisfying, and full of comforting flavor with tender bell peppers filled with a savory turkey and herb stuffing, then baked over seasoned tomatoes and finished with Parmesan cheese! The combination of soft peppers, rich filling, and bubbling tomato sauce makes this a classic family supper that's both wholesome and deeply satisfying.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I set the peppers snugly in the baking dish so they don't tip over. The tomatoes underneath are just as important as the filling. I save a little Parmesan for the last few minutes. The corners of the pan always have the best spoonfuls.

How to Make Stuffed Peppers

◆
Eight green bell pepper halves on a wooden cutting board with their seeds and membranes removed.
01

Prepare the Peppers

Heat the oven, prepare the baking dish, and halve and seed the peppers.

Raw turkey and fresh-bread-crumb filling being mixed in a large bowl, with milk, eggs, onion, garlic, and dried basil nearby.
02

Mix the Filling

Combine the eggs, milk, salt, and basil, then gently mix in the turkey, fresh bread crumbs, onion, and garlic.

Eight green bell pepper halves filled with raw turkey mixture and arranged over stewed tomatoes in a 13x9-inch glass baking dish.
03

Fill and Arrange

Spread the stewed tomatoes in the dish, divide the filling among the pepper halves, and arrange them snugly over the tomatoes.

A 13x9-inch glass baking dish of turkey-stuffed peppers tightly covered with aluminum foil on the center oven rack.
04

Cover and Bake

Cover tightly with foil and bake until the peppers are tender and the turkey filling reaches 165°F.

Eight baked turkey-stuffed green pepper halves over stewed tomatoes with a lightly golden Parmesan topping.
05

Top with Parmesan

Uncover, sprinkle with Parmesan, and bake until lightly golden.

06

Rest and Serve

Let the peppers rest briefly, garnish with parsley, and serve with the tomato sauce from the pan.

Turkey-stuffed green bell pepper half served over chunky stewed tomato sauce with a golden Parmesan topping and chopped parsley.

Turkey Stuffed Peppers

Bell peppers hold a savory ground-turkey and herb filling above a bed of seasoned tomatoes. They bake until tender, with Parmesan on top and plenty of tomato-rich juices to spoon onto each plate.

By Betty Lou Gardner

Prep20 minCook1 hr 5 minTotal1 hr 30 minDifficultyEasy
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Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Garnish

Instructions

  1. nonstick cooking spray, 4 green bell peppers
  2. 3 eggs, ½ cup skim milk, ¾ teaspoon fine salt, 1½ teaspoons dried basil, 20 oz ground turkey breast, 2 cups fresh bread crumbs, ½ cup onion, 2 garlic cloves
  3. 8 bell pepper halves
  4. 1 can Italian-style stewed tomatoes
  6. ¼ cup Parmesan
  7. fresh parsley

Nutrition (Approximate Per Serving)

Yield

8 stuffed pepper halves — Serving size: 1 stuffed pepper half

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
230
Carbohydrates
16 g
Protein
20 g
Fat
9.5 g
Saturated Fat
3 g
Cholesterol
130 mg
Sodium
470 mg
Fiber
2 g
Total Sugars
3.5 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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