Turkey and Cabbage Stuffed Peppers

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Carmel Market (Shuk HaCarmel)

📍 Where this dish comes from: Tel Aviv, Israel · Carmel Market (Shuk HaCarmel)
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Turkey and Cabbage Stuffed Peppers, plated and ready to serve

Stuffed vegetables show up across Ashkenazi cooking in a lot of forms, and this version leans on bell peppers as the vessel, filled with a well-seasoned turkey and cabbage mixture and baked until the peppers soften and the filling is cooked through.

What You’ll Need

Ingredients for Turkey and Cabbage Stuffed Peppers

Turkey and Cabbage Stuffed Peppers

Bell peppers stuffed with seasoned ground turkey and cabbage, baked in a light tomato sauce.
Print Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: Jewish
Servings: 6 servings
Calories: 310kcal

Ingredients

  • 6 bell peppers tops removed and seeded
  • 1 tbsp olive oil
  • 2 cups shredded cabbage
  • 1 1/2 lbs ground turkey
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1 can (14 oz) crushed tomatoes divided
  • Salt and black pepper to taste

Instructions

  • Preheat oven to 375°F (190°C).
  • Heat olive oil in a skillet over medium heat. Add cabbage and cook 5–6 minutes, until softened. Remove and set aside.
  • In the same skillet, cook ground turkey, onion, and garlic, breaking up the turkey, about 7–8 minutes, until browned.
  • Stir in cooked cabbage and half the crushed tomatoes. Season with salt and pepper.
  • Stuff the mixture into the hollowed bell peppers and arrange in a baking dish.
  • Pour remaining crushed tomatoes over and around the peppers.
  • Cover with foil and bake 35–40 minutes, until the peppers are tender.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 24g | Fat: 17g | Fiber: 3g
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Cooking Turkey and Cabbage Stuffed Peppers in the kitchen

Health Benefits

  • Ground turkey provides lean protein with less saturated fat than a beef-based filling.
  • Bell peppers contribute vitamin C and fiber while also serving as the dish’s serving vessel.
  • A naturally portion-controlled main course that’s easy to make ahead and reheat.

Pairs Well With

  • Roasted Root Vegetables with Za’atar
  • Cucumber and Radish Salad, Dill Vinaigrette
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