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Buffalo Ground Turkey Stuffed Peppers - Spicy, Satisfying, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bell peppers (4–6 large, any color)
  • Ground turkey (1–1.25 pounds, 93% lean recommended)
  • Buffalo sauce (1/3–1/2 cup, adjust to heat preference)
  • Yellow onion (1 small, diced)
  • Garlic (2–3 cloves, minced)
  • Cooked rice or cauliflower rice (1 to 1.5 cups; leftover rice works great)
  • Carrots and celery (1/2 cup each, finely diced)
  • Low-sodium chicken broth (1/3 cup)
  • Ranch or blue cheese dressing (2–3 tablespoons for the filling, plus more for drizzle)
  • Shredded cheese (1 cup; Monterey Jack, mozzarella, or a blend)
  • Olive oil (1–2 tablespoons)
  • Smoked paprika (1 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Salt and black pepper (to taste)
  • Green onions (2, thinly sliced, for garnish)
  • Optional add-ins: crumbled blue cheese, chopped cilantro, a squeeze of lemon

Method
 

  1. Prep the peppers. Heat the oven to 375°F (190°C). Slice the tops off the peppers, remove seeds and membranes, and trim the bottoms slightly if they wobble. Place them cut-side up in a baking dish.
  2. Par-bake (optional but helpful). Brush or spray peppers with a little olive oil, season with salt, and bake for 10 minutes. This softens them so they bake evenly later.
  3. Sauté the aromatics. Warm 1 tablespoon olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  4. Brown the turkey. Add ground turkey, breaking it up with a spatula. Season with smoked paprika, onion powder, salt, and pepper. Cook until no longer pink and lightly browned, about 6–8 minutes.
  5. Add sauce and moisture. Pour in buffalo sauce and chicken broth. Stir to coat the turkey. Simmer 2–3 minutes to thicken slightly.
  6. Stir in grains and creaminess. Fold in cooked rice or cauliflower rice. Turn off heat and mix in 2 tablespoons ranch or blue cheese dressing. Taste and adjust salt, pepper, and buffalo sauce as needed. The filling should be saucy but not soupy.
  7. Stuff the peppers. Spoon the mixture into each pepper, mounding it a bit. Top with shredded cheese.
  8. Bake. Add a splash of water to the baking dish (about 1/4 cup) to help steam. Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–12 minutes until peppers are tender and cheese is bubbly.
  9. Finish and serve. Let cool 5 minutes. Drizzle with more buffalo sauce and a little ranch or sprinkle with crumbled blue cheese. Garnish with sliced green onions. Serve warm.