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Stuffed Red Peppers

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Healthier version Stuffed Red Peppers – made with a combination of lean ground turkey and sausage, onion, cheese, and Italian spices

Stuffed Red Peppers - Life, Love, and Good Food

Stuffed Red Peppers

It all started last weekend when I spied bushels and bushels of beautiful red bell peppers at the farmer’s market in Nashville and learned that they were selling for just 50 cents each!

Normally, at the supermarket these babies are more like $2 a piece. Since these were such a bargain and since I really adore red bell peppers…well, let’s just say that I came home with a sackful!

A close up of many bushels of red bell peppers
Nashville Farmer’s Market, Rosa Parks Blvd.

Aren’t they beautiful? Driving back to Knoxville, I started planning what to do with my peppers when I remembered that my sister-in-law had given me a nifty baking ban especially for cooking stuffed peppers, so problem solved!

This Stuffed Red Peppers recipe is really easy to put together and can be ready in 35-45 minutes start to finish, plus the non-stick pan made for an easy clean-up as well!

A pan of stuffed red bell peppers

Not only easy and tasty, this dish is healthy. The filling is a combination of lean ground turkey and sausage (or you may leave out the sausage for less calories) with onion, cheese, and Italian spices and was adapted from one that I found on the Dashing Dish blog. Enjoy!

Stuffed Red Peppers - Life, Love, and Good Food

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Yield: 6 servings

Stuffed Red Peppers

Stuffed Red Peppers - Life, Love, and Good Food

Healthier version Stuffed Red Peppers - made with a combination of lean ground turkey and sausage, onion, cheese, and Italian spices

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 - 1/2 pounds lean ground turkey
  • 1/4 pound lean ground sausage, mild or spicy
  • 6 medium red bell peppers, or 3 large
  • 1 - 1/2 cups spaghetti sauce
  • 2 teaspoons Italian seasoning
  • 3/4 teaspoon garlic powder, or 1 garlic clove, pressed
  • 1/2 sweet onion, diced
  • salt and pepper to taste
  • 3 tablespoons grated parmesan cheese
  • 1/2 - 3/4 cup shredded Italian blend cheese

Instructions

  1. Pre-heat oven to 450 degrees. Coat stuffed veggie pan with non-stick cooking spray. Wash red peppers, and cut off top 1/4 of pepper. Save or freeze pieces for another use. If you don't have a stuffed veggie pan, line a baking sheet with foil (coat with non-stick cooking spray) and instead remove the stems from the peppers and cut in half length-wise. Either way, remove the seeds and place peppers on the pan.
  2. Cook ground turkey, sausage, and onion in a large non-stick pan over medium-high heat. When the meat is almost cooked through, add the sauce and seasonings to the pan. Stir and continue to cook until the turkey is completely cooked (when it is no longer pink). Add the parmesan cheese.
  3. Add about 1/2 cup of meat mixture to each pepper. Sprinkle tops evenly with the shredded cheese.
  4. Bake for 20-30 minutes, or until cheese is melted, and lightly golden brown.

Notes

Recipe adapted from Dashing Dish.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 237Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 61mgSodium: 441mgCarbohydrates: 13gFiber: 2gSugar: 8gProtein: 17g

Did you make this recipe?

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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Pentecost Celebration Ideas

Sunday 7th of May 2017

[…] Stuffed Red Peppers […]

Leigh Kenney

Thursday 7th of April 2016

Looks yummy. What do you serve them with? Green vegetables?

sheilathigpen

Thursday 7th of April 2016

Leigh, I serve mine with a side salad and a green vegetable. These would also be tasty with a rice pilaf.

Regina | Smarter Spoonfuls

Thursday 4th of September 2014

My garden was overflowing so I too made Stuffed Bell Peppers recently. These look yummy,

sheilathigpen

Thursday 4th of September 2014

Thank you, Regina! Was your recipe similar?

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