Go Back

Ground Turkey Bacon Ranch Stuffed Peppers - A Comforting, Weeknight-Friendly Dinner

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color), tops removed and seeds discarded
  • 1 pound ground turkey (93% lean works well)
  • 4 slices bacon, chopped
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil (if needed)
  • 1 packet ranch seasoning mix (about 1 ounce), or 2–3 tablespoons homemade
  • 1 cup cooked rice or cauliflower rice
  • 1/2 cup plain Greek yogurt or 4 ounces light cream cheese, softened
  • 1/2 cup low-sodium chicken broth
  • 1 cup shredded cheddar or Monterey Jack cheese, divided
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 2 green onions, thinly sliced (for garnish)
  • Fresh parsley or dill, chopped (optional garnish)

Method
 

  1. Prep the peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers, remove seeds and membranes, and trim the bottoms slightly if needed so they stand upright. Place them in a baking dish, cut side up.
  2. Par-bake the peppers: Add 1/4 cup water to the dish, cover tightly with foil, and bake for 12–15 minutes to soften. Drain any liquid and set aside. This step helps ensure the peppers get tender.
  3. Crisp the bacon: In a large skillet over medium heat, cook chopped bacon until crisp. Remove with a slotted spoon and set aside on a paper towel–lined plate. Leave about 1 tablespoon bacon fat in the skillet. If the pan is dry, add olive oil.
  4. Sauté aromatics: Add the diced onion to the skillet and cook until translucent, 3–4 minutes. Stir in the garlic and cook 30 seconds, until fragrant.
  5. Brown the turkey: Add ground turkey, breaking it up with a spoon. Season with a pinch of salt and pepper. Cook until no longer pink, 5–7 minutes.
  6. Season and simmer: Sprinkle in the ranch seasoning and smoked paprika. Stir to coat. Pour in the chicken broth and let it simmer 2–3 minutes to concentrate flavors.
  7. Make it creamy: Reduce heat to low. Stir in Greek yogurt (or light cream cheese) until smooth and creamy. Fold in cooked rice and half the shredded cheese. Taste and adjust salt and pepper.
  8. Add bacon: Fold most of the bacon into the filling, reserving a little for topping.
  9. Stuff and top: Spoon the turkey mixture into each pepper, packing it in. Top with the remaining cheese and the reserved bacon.
  10. Bake: Return the stuffed peppers to the oven and bake, uncovered, for 15–20 minutes, until the cheese is melted and the peppers are tender.
  11. Garnish and serve: Let rest 5 minutes. Top with sliced green onions and herbs. Serve warm.