They say necessity is the mother of invention, and tonight proved that to be true once again! I had ground turkey with a quickly approaching “eat or freeze by” date, but I made fajitas a couple nights ago so I wasn’t about to do tacos. I thought maybe Beef Stroganoff would be good but I didn’t have mushrooms, and then thought I could do Shepard’s Pie but I didn’t have any corn or potatoes. Upon staring at the contents of my fridge, I was reminded that I had bought the club pack of bell peppers on a whim during my shopping trip on Monday, so had 3 bell peppers on hand. That’s when I decided: stuffed peppers!

I had never made stuffed peppers before tonight—heck, I had never even eaten stuffed peppers!—so I’m still clueless as to what traditionally goes in them. I totally made this up as I went along, but lucky for me (and my husband!) my spontaneity birthed one of the tastiest healthy meals we’ve had in a while!

Stuffed Pepper Stroganoff

Prep Time: 20 minutes |Total Time: 50 minutes | Serves: 4

Pre-heat oven to 375


  • 4 bell peppers (red, yellow, orange or green — color doesn’t matter)
  • 2 T extra virgin olive oil
  • 1/2 sweet onion, minced
  • 3-4 cloves garlic, minced
  • 1 lb ground turkey
  • Salt & pepper, to taste
  • 1 cup beef broth
  • 2 shakes of crushed red pepper (optional)
  • 3/4 cup shredded cheddar
  • 1/4 cup plain, full-fat plain yogurt
  • 4 T plain, full-fat plain yogurt

Served on:

  • Trader Joe’s Basmati Rice Medley (cooked according to package) 


  1. In a cast iron skillet on medium heat, add 2T extra virgin olive oil and toss in minced onions and garlic
  2. Once onions are translucent, add ground turkey. Salt & pepper, to taste. Cook until meat is no longer pink.
  3. Add 2 shakes of crushed red pepper, if desired.
  4. Add beef broth, lower heat slightly. Stir occasionally. Once meat begins to absorb the beef broth, add 1/4 cup Greek yogurt.
  5. Let simmer until the majority of the broth has been absorbed.
  6. Meanwhile, cut the tops off the 4 bell peppers and remove seeds and white core. Place standing up in 8×8 pyrex dish (I used the tops as leverage to keep the peppers standing straight but otherwise they’re unnecessary).
  7. Inside the bottom of each pepper “cup”, add a pinch of shredded cheddar and 1 T of Greek yogurt (I believe this is what helped keep the meat moist)
  8. Fill each “cup” with the meat mixture. Top with remaining cheddar cheese.
  9. Bake in pre-heated oven for 30 minutes.
  10. Plate one stuffed pepper on a bed of rice
  11. Enjoy!

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