These Farro and Ground Turkey Stuffed Peppers are hearty, healthy, and flavorful. Made with lean protein from ground turkey, nutty ancient grain farro, and melted cheese.
If you’ve been around here for a while, you know how much I love cooking with ground turkey. In fact, one of our most popular recipes is this Ground Turkey Butternut Squash Skillet. It’s quick, wholesome, and a perfect example of how lean protein and seasonal veggies can come together in a simple one-pan dinner.
These Farro & Ground Turkey Stuffed Peppers are a natural extension of that same idea. Instead of squash, I’m pairing ground turkey with chewy farro and sweet bell peppers for a meal that’s hearty, balanced, and just as family-friendly.
Both recipes prove that ground turkey doesn’t have to be boring. It can be flavorful, colorful, and incredibly satisfying when you let it shine alongside good-for-you ingredients.
✨ Bonus: it’s one of those meals that’s happy to stretch over leftovers, make-ahead prep, or a cozy weeknight dinner!
Why you’ll love this combination of farro and ground turkey
- Nutty texture & flavor – Farro adds a chewy, satisfying bite that’s more interesting and hearty than plain rice.
- Lean & filling – Ground turkey is lighter than beef but still savory and comforting when well seasoned.
- Vegetable-forward – Bell peppers become edible “bowls,” helping you sneak in more veg.
- Flexible & forgiving – You can swap in grains (quinoa, rice) chickpeas or beans if that’s easier for you.
- Leftover magic – These reheat beautifully and are just as good the next day.
- Individually portioned – Each sweet pepper can be a serving, depending on your hunger level.
Ingredient notes and substitutions
- Ground turkey – lean ground turkey, our star ingredient. Substitute for ground chicken or beef.
- Farro – nutty ancient grain, farro is an excellent source of fiber which supports healthy digestion. I have been making a point to add farro to my diet as you can see in this Farro Arugula Salad with Pear and Farro Bowl. Quinoa and brown rice are a good alternative for substitution
- Sweet Bell Pepper – holds the filling like a bowl and maintain its shape well. Plus it adds more veggie count to the meal. Use any color you like, a combination of colors might be fun.
- Tomato and onion – adds flavor to the turkey while sautéing along with spices
- Spices – we used paprika, Italian seasoning and garlic powder along with salt and pepper. Feel free to add more of what you like. The spices are used to season the turkey.
- Chicken broth – or veggie broth. Just a splash into the turkey and farro to keep it moist while baking.
- Cheese – use shredded mozzarella cheese or any kind you like, cheddar, pepper jack, provolone.
Make ahead tips
Stuffed peppers are one of those meals that actually get better the next day. Here are the directions on how to prepare stuffed peppers ahead of time:
- Assemble Now, Bake Later: Prepare the filling, stuff the peppers, and place them in your baking dish. Cover tightly with foil or plastic wrap and refrigerate for up to 24 hours. When ready, bake as directed, adding an extra 5–10 minutes since they’ll be starting cold.
- Prep the Filling in Advance: Cook the farro and turkey mixture up to 2 days ahead, then store it in the fridge. When you’re ready, stuff the peppers and bake.
- Freeze Unbaked Peppers: Stuff the peppers, skip the baking step, and freeze them uncooked (individually wrapped in foil). When you’re ready to enjoy, bake straight from frozen, just increase the bake time by about 15–20 minutes.
This way, you can enjoy homemade stuffed peppers on even your busiest nights or in anticipation to a dinner party, with hardly any extra effort!
Storage and reheating directions
Refrigerator: Store cooled stuffed peppers in an airtight container for up to 4 days. My rule of thump is never reheat twice, only what you need.
Freezer: Wrap each pepper half tightly in foil, then place in a freezer bag or container. Freeze for up to 3 months.
Oven: Place peppers in a baking dish, cover with foil, and bake at 350°F for 20 minutes or so (from fridge) or about 35-40 minutes (from frozen). Add a splash of broth or sauce to the dish if they seem a little dry.
Microwave: Heat one pepper at a time on a microwave-safe plate for 2–3 minutes (from fridge) or in 1-minute intervals until warmed through.
Air Fryer (quick option): Heat at 350°F for 6–8 minutes, which keeps the peppers firm and the cheese melty.
More turkey and farro inspired recipes?
Turkey Stuffed Peppers Recipe
Equipment
Ingredients
- 1 lb ground turkey
- 2 cups farro cooked
- 4 lg sweet bell peppers cut in half
- 1 lg tomato diced
- 1/2 onion diced
- 1 cup shredded cheese
- 1 tbsp olive oil
- 1/2 cup chicken broth
- fresh cilantro to taste
Spices and Seasonings
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt and pepper each
Instructions
- Preheat your oven to 350 °F. Cut each bell pepper in half (lengthwise) and remove seeds and membranes. Place them cut-side-up in the baking dish.
- In a skillet over medium heat, add a bit of olive oil. Sauté onion until translucent. Add ground turkey, breaking it up with a spatula. Add diced tomato along with its juices and season the turkey with paprika, Italian seasoning, garlic powder, salt and pepper. Cook until browned and cooked through.
- Meanwhile cook the farro according to the package instructions. Drain and set aside.
- Add turkey, farro, shredded cheese and chicken broth to the skillet (or a bowl) and stir until all components are well combined. The filling should be moist but not soupy, just moist enough to bind.
- Spoon the turkey-farro mixture into each pepper half, pressing slightly to compact. Fill them generously. Sprinkle extra shredded cheese on top
- Cover the dish with foil and bake 30 minutes until peppers are tender. Then remove foil and bake another 10–15 minutes to melt and lightly brown the cheese. If needed broil for 2-3 minutes to get that nice browned top.
- Top with cilantro or green onions, or a dollop of sour cream. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
