Buckle up kids because we’re throwing it all the way back to 2016. Before Tony and I were even married! I almost forgot about this incredible dinner recipe until I stumbled upon it a few weeks back and after some simple tweaks, I’m convinced you’ll want to make this one ASAP
These white bean, spinach and turkey stuffed peppers are full of Italian flavor, garlicky tomato basil sauce, ground turkey, creamy white beans, tender orzo, and so much more. OH, and they’re topped with melty mozzarella cheese. What’s not to love?
First, take a look at what life looked 7 years ago:
“Somedays I wish I could live in my kitchen, leaving the writing, editing, photography and all the other things behind. My happy place is recipe creation; fitting flavors and ingredients together like a puzzle. It’s my favorite part about my job. And also you all. Seeing all the recipes you make of mine makes me extraordinarily happy. I’m in awe that I get to create this life for myself, which keeps me inspired and feeling creative on a daily basis. You’re making this girl’s dream come true.”
Everything you’ll need to make turkey stuffed peppers
We’re packing each pepper with delicious, savory ingredients and plenty of protein for the perfect dinner. Here’s what you’ll need to make them:
- Orzo: everyone’s favorite tender little pasta!
- Produce: you’ll need bell peppers (of course), spinach, onion, garlic, and fresh basil. Feel free to use any color of bell pepper that you like.
- Tomato sauce: use your favorite chunky tomato sauce like marinara.
- Seasonings: you’ll need Italian seasoning, dried oregano, salt, pepper, and crushed red pepper flakes.
- Ground turkey: these stuffed peppers get lots of protein and flavor from lean ground turkey. See below for more protein options!
- White beans: we’re also adding a can of great northern beans for additional protein and fiber. I love how tender they are in each bite of these stuffed peppers.
- Cheese: you’ll also need parmesan cheese and shredded mozzarella to top these beauties.
Simple ingredient swaps
There are a few easy ways to really make these ground turkey stuffed peppers your own! Here’s what I can suggest:
- For the orzo: you can also use quinoa or brown rice, which will keep the stuffed peppers gluten free. Frozen brown rice works very well (you’ll need 1 cup cooked!)
- For the ground turkey: feel free to use ground chicken, shredded chicken, or even ground turkey sausage instead of regular ground turkey. To keep this recipe vegetarian, simply swap the turkey for an extra can of white beans.
- For the white beans: I used great northern beans in this recipe, but you could also use chickpeas, navy beans, or cannellini beans.
Make them ahead of time
You can actually make these turkey stuffed bell peppers 1-2 days ahead of time! Follow the instructions up to baking them in step 6, then simply keep them in the fridge until you’re ready to bake them.
Storing & freezing tips
- To store & reheat: place any leftover stuffed peppers in an airtight glass container and store in the fridge for up to 4-5 days. Reheat in the microwave in 30-second intervals until heated through.
- To freeze & reheat: place leftover stuffed peppers in an airtight glass container, or wrap peppers individually in plastic wrap and tinfoil, and freeze for up to 3 months. To reheat, let the peppers thaw in the refrigerator before baking them at 350 degrees F for 45-50 minutes.
More recipes using ground turkey
I hope you love these turkey stuffed bell peppers! If you make them be sure to leave a comment below to let me know how you liked them or tag #ambitiouskitchen on Instagram so I can see your creation! xo!
White Bean, Spinach & Turkey Stuffed Bell Peppers with Burrata
Delicious Italian-style turkey stuffed bell peppers with spinach, white beans, orzo, tomato basil sauce, and melty mozzarella cheese. These protein-packed ground turkey stuffed peppers are easy to make for the perfect weeknight dinner!
- ½ cup uncooked orzo
- For the sauce:
- 6 cloves garlic, roughly chopped
- ½ cup fresh basil leaves
- 1 ¾ cups chunky tomato sauce (such as marinara), divided
- 1 tablespoon italian seasoning
- 1 tablespoon dried oregano
- For the turkey:
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 1 pound ground turkey (or ground turkey sausage for even more flavor!)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- For the mix-ins:
- 1 (15 oz) can great northern beans
- 3 cups fresh spinach, roughly chopped
- 4 ounces Parmesan cheese (1/2 cup)
- For the peppers:
- 6 medium to large green or red bell peppers
- 1 heaping cup shredded mozzarella, divided
- To garnish:
- Fresh julienned basil
- Red pepper flakes
Preheat oven to 350 degrees F.
Bring a large pot of generously salted water to a boil. Add orzo and cook according to directions on the package. Then drain and set aside.
In a blender or food processor, add 1 1/2 cups tomato sauce (reserving 1/4 cup for later), garlic cloves, basil, Italian seasoning and oregano. Blend on high 1-2 minutes until smooth. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add onions and turkey breaking up the meat as you stir. Season with salt and pepper and saute, stirring occasionally until turkey is cooked and no longer pink, 6 to 8 minutes.
Stir in tomato sauce from the blender until turkey is well-coated. Stir in the beans, cooked orzo and spinach and simmer uncovered on medium low heat for 10 minutes; stirring every few minutes (the spinach will break down as you cook it). Taste and add additional salt and pepper, as necessary.
Remove from heat and stir in 1/2 cup of parmesan cheese.
While the turkey and sauce are cooking you can prepare the peppers: Cut off the tops of the peppers and remove the ribs and seeds. Rinse out extra seeds and place each pepper next to each other in a greased 2 quart baking dish. Alternatively you can cut the peppers in half lengthwise and place them skin-side down in a greased 9×13 inch baking dish. Totally fine if they are touching.
Divide mixture between each pepper. Add an extra spoonful of reserved tomato sauce on top each pepper. Sprinkle the tops with mozzarella.
Coat a large piece of foil with nonstick cooking spray and place spray-side down on the baking dish and cover tightly. This prevents the cheese from sticking to the foil. Bake peppers for 35 minutes until fork tender. Remove foil, then place back in oven and cook for 10 more minutes or until cheese is slightly golden brown. Makes 6 whole peppers, or 12 pepper halves.
Top peppers with fresh julienned basil and red pepper flakes, if desired. Extra parm on top is yum, too!
Peppers can be prepped ahead and baked later, just follow instructions up to baking them in step 6. Keep them in the fridge until you’re ready to bake them.
Peppers are freezer friendly; just bake them, cool and freeze for a later meal.
Serving: 1pepperCalories: 484calCarbohydrates: 37.3gProtein: 33.1gFat: 23.3gSaturated Fat: 8.9gFiber: 9.1gSugar: 9.6g
This post was originally published on April 11th, 2016, and updated & republished on October 2nd, 2023.
Recipe by: Monique Volz // Photography by: Sarah Fennel