Turkey-Stuffed Bell Peppers

Campbell's Turkey-Stuffed Bell Peppers Recipe

Here's a great dish that you can make ahead and refrigerate until ready to bake. Colorful bell peppers stuffed with a savory turkey filling are great for lunch or dinner, or whenever you're in the mood for delicious!

At a glance


20 min.


1 hr.



Servings: 1 stuffed pepper each

Bake: 40 min.

Made With

  • Prego® Marinara Italian Sauce

    Prego® Marinara Italian Sauce

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What You'll Need

4 red bell peppers
2 tablespoons vegetable oil
1 medium onion, diced (about 3/4 cup)
1 tablespoon minced garlic
1 pound ground turkey
1 cup Prego® Marinara Italian Sauce
3/4 cup shredded Cheddar cheese, Monterey Jack or Swiss cheese
1/4 teaspoon ground black pepper

How to Make It

  • 1

    Heat the oven to 375ºF.  Cut the tops off the peppers and reserve.  Remove and discard the core and seeds.  Place the peppers, cut-side up, into a 3-quart shallow baking dish.

  • 2

    Heat the oil in a 10-inch skillet over medium-high heat.  Add the turkey and cook until browned, stirring often to separate meat.  Add the onion and garlic and cook until tender.  Stir in the sauce, cheese and black pepper.  Spoon the turkey mixture into the peppers.  Top with the reserved pepper tops, if desired.

  • 3

    Bake for 40 minutes or until the peppers are tender.

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  • Ingredient Note: Cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish. This recipe works with red, green or orange bell peppers.
  • Easy Substitution: You can substitute 2 cups cubed cooked chicken for the ground turkey.  Cook the onion and garlic in the skillet as directed above in Step 2.  Stir in the cooked chicken, sauce, cheese and black pepper and stir to combine.

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