Home Healthy Eating White Bean, Spinach & Turkey Stuffed Peppers

White Bean, Spinach & Turkey Stuffed Peppers

White Bean, Spinach & Turkey Stuffed Peppers


Buckle up children as a result of we’re throwing all of it the best way again to 2016. Earlier than Tony and I have been even married! I nearly forgot about this unimaginable dinner recipe till I stumbled upon it a couple of weeks again and after some easy tweaks, I’m satisfied you’ll wish to make this one ASAP

These white bean, spinach and turkey stuffed peppers are stuffed with Italian taste, garlicky tomato basil sauce, floor turkey, creamy white beans, tender orzo, and a lot extra. OH, and so they’re topped with melty mozzarella cheese. What’s to not love?

First, check out what life appeared 7 years in the past:

“Somedays I want I might reside in my kitchen, leaving the writing, modifying, images and all the opposite issues behind. My pleased place is recipe creation; becoming flavors and elements collectively like a puzzle. It’s my favourite half about my job. And in addition you all. Seeing all of the recipes you make of mine makes me terribly pleased. I’m in awe that I get to create this life for myself, which retains me impressed and feeling inventive each day. You’re making this lady’s dream come true.”

turkey stuffed bell peppers in a pot

Every little thing you’ll have to make turkey stuffed peppers

We’re packing every pepper with scrumptious, savory elements and loads of protein for the right dinner. Right here’s what you’ll have to make them:

  • Orzo: everybody’s favourite tender little pasta!
  • Produce: you’ll want bell peppers (in fact), spinach, onion, garlic, and contemporary basil. Be happy to make use of any shade of bell pepper that you simply like.
  • Tomato sauce: use your favourite chunky tomato sauce like marinara.
  • Seasonings: you’ll want Italian seasoning, dried oregano, salt, pepper, and crushed pink pepper flakes.
  • Floor turkey: these stuffed peppers get a lot of protein and taste from lean floor turkey. See under for extra protein choices!
  • White beans: we’re additionally including a can of nice northern beans for added protein and fiber. I really like how tender they’re in every chunk of those stuffed peppers.
  • Cheese: you’ll additionally want parmesan cheese and shredded mozzarella to prime these beauties.

Easy ingredient swaps

There are a couple of straightforward methods to essentially make these floor turkey stuffed peppers your personal! Right here’s what I can recommend:

  • For the orzo: you may as well use quinoa or brown rice, which can preserve the stuffed peppers gluten free. Frozen brown rice works very properly (you’ll want 1 cup cooked!)
  • For the bottom turkey: be at liberty to make use of floor rooster, shredded rooster, and even floor turkey sausage as an alternative of standard floor turkey. To maintain this recipe vegetarian, merely swap the turkey for an additional can of white beans.
  • For the white beans: I used nice northern beans on this recipe, however you can additionally use chickpeas, navy beans, or cannellini beans.

Make them forward of time

You’ll be able to really make these turkey stuffed bell peppers 1-2 days forward of time! Comply with the directions as much as baking them in step 6, then merely preserve them within the fridge till you’re able to bake them.

ground turkey stuffed peppers in a pot with a forkful taken out

Storing & freezing suggestions

  • To retailer & reheat: place any leftover stuffed peppers in an hermetic glass container and retailer within the fridge for as much as 4-5 days. Reheat within the microwave in 30-second intervals till heated by.
  • To freeze & reheat: place leftover stuffed peppers in an hermetic glass container, or wrap peppers individually in plastic wrap and tinfoil, and freeze for as much as 3 months. To reheat, let the peppers thaw within the fridge earlier than baking them at 350 levels F for 45-50 minutes.

Extra recipes utilizing floor turkey

Get all of my floor turkey recipes right here, and extra dinner concepts right here!

I hope you’re keen on these turkey stuffed bell peppers! For those who make them remember to depart a remark under to let me understand how you favored them or tag #ambitiouskitchen on Instagram so I can see your creation! xo!

White Bean, Spinach & Turkey Stuffed Bell Peppers with Burrata

stuffed peppers in a cast iron pot

Prep Time 10 minutes

Cook dinner Time 1 hour

Whole Time 1 hour 10 minutes

Serves6 peppers

Scrumptious Italian-style turkey stuffed bell peppers with spinach, white beans, orzo, tomato basil sauce, and melty mozzarella cheese. These protein-packed floor turkey stuffed peppers are straightforward to make for the right weeknight dinner!


  • ½ cup raw orzo
  • For the sauce:
  • 6 cloves garlic, roughly chopped
  • ½ cup contemporary basil leaves
  • 1 ¾ cups chunky tomato sauce (akin to marinara), divided
  • 1 tablespoon italian seasoning
  • 1 tablespoon dried oregano
  • For the turkey:
  • 1 tablespoon additional virgin olive oil
  • 1 medium yellow onion, diced
  • 1 pound floor turkey (or floor turkey sausage for much more taste!)
  • 1 teaspoon kosher salt
  • Freshly floor black pepper, to style
  • For the mix-ins:
  • 1 (15 oz) can nice northern beans
  • 3 cups contemporary spinach, roughly chopped
  • 4 ounces Parmesan cheese (1/2 cup)
  • For the peppers:
  • 6 medium to massive inexperienced or pink bell peppers
  • 1 heaping cup shredded mozzarella, divided
  • To garnish:
  • Contemporary julienned basil
  • Pink pepper flakes


  • Preheat oven to 350 levels F.

  • Carry a big pot of generously salted water to a boil. Add orzo and cook dinner in accordance with instructions on the package deal. Then drain and put aside.

  • In a blender or meals processor, add 1 1/2 cups tomato sauce (reserving 1/4 cup for later), garlic cloves, basil, Italian seasoning and oregano. Mix on excessive 1-2 minutes till clean. Put aside.

  • Warmth olive oil in a big skillet over medium-high warmth. Add onions and turkey breaking apart the meat as you stir. Season with salt and pepper and saute, stirring often till turkey is cooked and now not pink, 6 to eight minutes.

  • Stir in tomato sauce from the blender till turkey is well-coated. Stir within the beans, cooked orzo and spinach and simmer uncovered on medium low warmth for 10 minutes; stirring each jiffy (the spinach will break down as you cook dinner it). Style and add extra salt and pepper, as essential.

  • Take away from warmth and stir in 1/2 cup of parmesan cheese.

  • Whereas the turkey and sauce are cooking you’ll be able to put together the peppers: Minimize off the tops of the peppers and take away the ribs and seeds. Rinse out additional seeds and place every pepper subsequent to one another in a greased 2 quart baking dish. Alternatively you’ll be able to lower the peppers in half lengthwise and place them skin-side down in a greased 9×13 inch baking dish. Completely high-quality if they’re touching.

  • Divide combination between every pepper. Add an additional spoonful of reserved tomato sauce on prime every pepper. Sprinkle the tops with mozzarella.

  • Coat a big piece of foil with nonstick cooking spray and place spray-side down on the baking dish and canopy tightly. This prevents the cheese from sticking to the foil. Bake peppers for 35 minutes till fork tender. Take away foil, then place again in oven and cook dinner for 10 extra minutes or till cheese is barely golden brown. Makes 6 entire peppers, or 12 pepper halves.

  • Prime peppers with contemporary julienned basil and pink pepper flakes, if desired. Further parm on prime is yum, too!

Recipe Notes

Be happy to make use of quinoa or brown rice as an alternative of orzo. If it is simpler, you should buy pre cooked frozen brown rice (you will want 1 cup cooked).
Peppers may be prepped forward and baked later, simply observe directions as much as baking them in step 6. Preserve them within the fridge till you are able to bake them.
Peppers are freezer pleasant; simply bake them, cool and freeze for a later meal.


Serving: 1pepperEnergy: 484calCarbohydrates: 37.3gProtein: 33.1gFats: 23.3gSaturated Fats: 8.9gFiber: 9.1gSugar: 9.6g

This submit was initially revealed on April eleventh, 2016, and up to date & republished on October 2nd, 2023.

Recipe by: Monique Volz // Pictures by: Sarah Fennel



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