Save These Cajun Turkey Stuffed Sweet Peppers have become my go-to when I want something both vibrant and wholesome for dinner. Mini sweet peppers get stuffed with deliciously seasoned ground turkey, brown rice, and a medley of veggies, then baked till juicy and just the right amount of tender. Every bite is packed with zesty flavor and a gentle heat. It is a fresh twist on the comforting classic that I started making for weeknight meals and now crave year-round.
I remember the first time I served these at a family cookout — everyone loved the Cajun twist and the gorgeous colors. Now it is always requested at gatherings when I want healthy comfort food that feels special.
Ingredients
- Mini sweet peppers: Choose firm peppers with smooth skin and vibrant color for the best sweetness and crunch
- Lean ground turkey: Opt for ground turkey breast for a lighter option or a turkey blend for richer flavor
- Brown rice: Cooked and cooled rice adds wholesome texture and a nutty base to soak up the spices go for short or long grain
- Red onion: Finely chop to release sweetness and aroma which pairs perfectly with the Cajun spices
- Garlic: Fresh garlic gives bold savory notes that are essential for depth
- Celery: Adds crunch and a classic Southern flavor to the filling finely dice for even cooking
- Diced tomatoes: Choose good-quality canned tomatoes or ripe fresh ones for extra juiciness
- Cajun seasoning: Pick a store-bought blend or mix your own for robust spicy flavor check for salt content to avoid over-seasoning
- Smoked paprika: Seek out Spanish smoked paprika for a subtle smoky background
- Cayenne pepper: Optional for extra heat always start light and adjust to taste
- Salt: Use kosher or sea salt for cleaner seasoning and better texture
- Black pepper: Freshly ground pepper brings brightness and balances the spice
- Olive oil: Go for extra-virgin olive oil for richer flavor and better sautéing
- Fresh parsley: Stir in chopped parsley for herby freshness plus save some for garnish
- Shredded cheese: Optional topping like cheddar or Monterey Jack adds creaminess choose pre-shredded or shred your own for best melt
Instructions
- Preheat and Prep:
- Preheat your oven to 375 degrees Fahrenheit. Prepare a baking sheet with parchment paper or lightly grease a baking dish to keep the peppers from sticking and to make cleanup easier
- Prepare the Peppers:
- Slice the mini sweet peppers in half lengthwise and remove all seeds and membranes with a small spoon or your fingers. Place them cut side up on the prepared baking sheet so they are ready for filling
- Sauté the Aromatics:
- In a large skillet heat olive oil over medium heat. Add finely chopped onion celery and minced garlic. Sauté gently for three to four minutes until the vegetables are softened and the onion is translucent. Stir frequently and avoid browning to keep the flavors mellow
- Cook the Turkey:
- Add ground turkey to the skillet. Break up any clumps with a spoon and cook for five to six minutes until all the meat changes from pink to lightly browned. This step builds the savory base and gives the filling its satisfying texture
- Spice and Simmer:
- Once the turkey is cooked add diced tomatoes Cajun seasoning smoked paprika cayenne if you like it spicy salt and black pepper. Stir everything well and let it simmer for another two minutes so the spices bloom and the flavors meld
- Add Rice and Herbs:
- Take the skillet off the heat. Stir in the cooked brown rice and chopped fresh parsley. Mix thoroughly so the rice is evenly coated with the seasoned turkey mixture and the herbs get distributed throughout
- Fill and Top the Peppers:
- Using a spoon pack each pepper half generously with the turkey mixture so they are slightly heaping. If you want a cheesy topping add a pinch of shredded cheese to each one for extra richness
- Bake to Perfection:
- Transfer the stuffed peppers to the oven and bake for twenty to twenty-five minutes. They are ready when the peppers are just fork-tender and the cheese if used is melted and golden brown
- Garnish and Serve:
- Sprinkle extra parsley over the hot peppers for a pop of color and freshness. Serve at once while they are steamy and aromatic
Save One of my favorite parts is the way the sweetness of the peppers balances all the spicy smoky Cajun flavors. My kitchen always smells amazing when these are in the oven and my family loves topping theirs with extra parsley sometimes fighting over the crispiest bits
Storage Tips
Once baked let the peppers cool to room temperature before transferring to an airtight container. They will keep well in the refrigerator for up to four days. For longer storage freeze the stuffed peppers on a tray until solid then pack in freezer-safe containers or bags. Reheat gently in the oven so the peppers stay tender
Ingredient Substitutions
You can play with the filling based on what you have. If you do not have mini sweet peppers use regular bell peppers or even halved poblano peppers for extra kick. Swap ground turkey for ground chicken beef or even plant-based crumbles. For a vegetarian spin black beans lentils or a mix of grains work beautifully
Serving Suggestions
Serve these stuffed peppers as a main course with a light green salad or crunchy coleslaw. They are also fantastic chopped up for meal prep bowls the next day maybe with a little avocado or salsa. For a bigger meal offer some cornbread or roasted sweet potatoes on the side
Save With these tips you will have a colorful, zesty dinner ready for any night of the week. Enjoy sharing and customizing this crowd-pleaser – it only gets better each time you make it!
Recipe FAQ
- → Can I use regular bell peppers instead of mini sweet peppers?
Yes, large bell peppers can be substituted for mini sweet peppers. Simply halve and seed them before filling.
- → How do I make the dish dairy-free?
Omit shredded cheese from the topping and ensure your seasoning is dairy-free. The dish remains flavorful and satisfying.
- → What sides pair well with these stuffed peppers?
Fresh green salads, coleslaw, or roasted vegetables complement the flavors and complete the meal perfectly.
- → Is it possible to prepare the filling in advance?
Yes, you can prepare the filling up to a day ahead and store it in the refrigerator. Fill and bake the peppers just before serving.
- → Can the ground turkey be replaced with another protein?
Absolutely. Ground chicken, beef, or even black beans or lentils make great alternatives for different flavor and dietary needs.
- → How spicy is the dish?
The heat level can be adjusted. Skip cayenne for a milder version or add more for extra spice. Cajun seasoning varies in heat as well.