In my other post I mentioned Brandon was eating a left over stuffed pepper. Well here is how we made them. They are a lot different than normal stuffed bell peppers, but SO delicious!!!

First you want to brown your ground turkey. You can use beef, but turkey is a leaner meat, so we opted for that. Dice up a small onion and thrown that in there too along with some spices and parsley (that’s the green chunks, it was frozen).

These are the spices we used in the ground turkey mixture.

Brandon and I used red bell peppers because they are our favorites, but you can use any color…but isn’t this pepper beautiful?!

While the turkey is browning, cut the tops off the peppers and remove the seeds. You can cut up the tops to add to the mixture later on if you’d like, we did.

After the turkey is browned, remove it from the skillet and then you’ll start to make your country gravy. Melt your butter, add some flour and milk, salt and pepper and stir til it’s thick. I couldn’t take pictures as I was doing this, it was a quick process…but this is the finished gravy.

Once the gravy thickens, add the turkey back in. Then add the tomato, the tops of the peppers if you chose to chop them and add them, and some cheese.

We also chose to add a jalapeno for some bite. We put that in right at the end so it wouldn’t be too hot.

When your stuffing is hot, you stuff them into your peppers. The recipe told us it made 2 peppers, but it lied, there was plenty for 3 peppers!

Close up of the gorgeous pepper! I feel awful because I forgot to take a picture when it was done…I was too hungry and excited for the pepper. They bake for about 25 minutes, and then we sprinkled a little more cheese on top and put them back in for about 2-3 minutes so the cheese gets melty. These are by far my favorite stuffed peppers I’ve ever had! This weekend was actually the 2nd time we’ve made them because Brandon asked for them again 🙂 Hope you enjoy them!!!


  • 2 large green peppers, tops and seeds removed
  • 1/2 pound ground turkey
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter or margarine
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup milk
  • 1/2 cup chopped tomato
  • 4 tablespoons shredded Cheddar cheese, divided
  1. In a skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain and set aside. In the same skillet, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return turkey mixture to skillet. Stir in tomato and 2 tablespoons cheese; heat through. Spoon into peppers; sprinkle with the remaining cheese. Place in a greased 1-qt. baking dish. Cover and bake at 350 degrees F for 25-30 minutes or until peppers are tender and filling is hot

As a bonus, I’m including a picture of a cool pepper my friend grew. He’s got a huge garden with a lot of different kinds of peppers, and I was lucky enough to get a bunch of them! This beauty is a Merlot pepper, named because of the deep purple color, same as a merlot wine.

But when you cut this guy open it looks EXACTLY like a green pepper, also when you cook them the purple goes away and it turns green…pretty neat!