Turkey Stuffed Peppers

I make stuffed peppers out of poblano peppers – they are larger and have a thinner texture than bell peppers, making them easier to work with for this recipe.  They also have a slightly spicier kick to them than the mild flavor of the bell pepper.  (Of course, if you can’t find poblano peppers or like more mild flavors, a bell pepper would work fine too.)

I’ve also experimented with 96/4 lean ground beef, bison meat, and ground chicken, but have found that ground turkey makes the best filling for my taste.  All other options should work well as substitutes though.

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes


  • 1 lb ground turkey breast
  • 2 cloves garlic
  • 1/2 T sea salt
  • 1/2 T pepper
  • 1 tsp dry ground mustard
  • 1 tsp paprika
  • 1/4 tsp cumin
  • 1/2 small yellow onion
  • 2 stalks celery
  • 1/4 red bell pepper
  • 1 c shredded cabbage
  • 1/3 c sliced leeks
  • 5 mushrooms
  • 1/2 medium zucchini
  • 4 poblano peppers

For Pico de Gallo (optional)

  • 2 1/4 in slices of red or white onion
  • 1 roma tomato
  • 1 tomatillo
  • 1/2 jalapeno
  • cilantro
  • 1 avocado


(1) Use a chopper to cut onion, celery, red bell pepper, mushrooms, and zucchini into small cubes.  Mix with cabbage and leeks.


(2)  Brown the meat and spices, about 10 minutes.


(3) While the meat is browning, clean the poblano peppers* by removing the seeds and veins.  Cook them on medium to high heat until they start to blister on all sides, about 5-10 minutes per side.  (You can also place them in the oven at 350 degrees, turning once, to cook the peppers, but it takes less time when they are cooked on the stovetop.)

*not necessary to remove the veins if you like spicy peppers, but my mom and sister are wimps when it comes to heat. 🙂


(4) While the peppers are blistering, add the vegetables to the meat and cook for another10-15 minutes, until the vegetables start to soften.


(5) While the vegetables are cooking, make the Pico de Gallo by chopping and combining the onion, tomato, tomatillo, jalapeno, and cilantro.  Slice the avocado into quarters and then into smaller cubes.


(6) Optional: remove the outer skin from the poblano peppers.  After they have blistered, the skin should easily peel off.  To serve, add a quarter of the meat and vegetable mixture into the pepper, then top with pico de gallo, avocado, and (optional) grated cheese.  I also like adding a bit of hot sauce or cayenne pepper to mine for extra kick.


One thought on “Turkey Stuffed Peppers

  1. Pingback: Recipe: Philly Cheesesteak Stuffed Bell Peppers | Homemade Laughs

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