Turkey, Wild Rice and Cranberry Stuffed Peppers

These turkey, wild rice and cranberry stuffed peppers are a fun thanksgiving-inspired main dish for the holiday or any night of the week! With lean turkey, dried cranberries and pecans. Gluten free with a dairy free option.

A baking dish filled with several Ground Turkey Stuffed Peppers.

We’re about to get all Thanksgiving up in here!

Can you tell I’m excited?? I mean, it’s only like the ultimate foodie holiday. And I’m pumped.

I have all my fall decorations out, the trees are a changin’ colors and I even started planning my menu.

Yes, I am hosting again this year and yes, I could not be more excited. 

So. Thanksgiving central. With the exception of one lone post before the holiday, everything coming your way is alllll about ideas for turkey day. And a few leftover ideas as well. Bonus.

And today we are starting with an alternative to making a big ol’ turkey.

Maybe it’s just you and the husband. Or you don’t feel like cooking an entire bird. Or maybe you want to get in the Thanksgiving mood before the big day. I have you covered. With these babies.

Thanksgiving stuffed peppers!

A glass bowl with the filling for Wild Rice Stuffed Peppers.

About These Thanksgiving Stuffed Peppers

Which is maybe what I should have titled them because really, they taste like Thanksgiving. Even more so if you serve them with stuffing or mashed potatoes. Yes yes.

I mean, just look at that glorious filling. You have some shallots, some turkey, some wild rice, some cranberries, even some pecans.

You’ll cook the ground turkey in a skillet and then add in some broth, apple cider vinegar and brown sugar. Give it a nice little boost of flavor.

It then gets mixed with all those other components I mentioned above and gets loaded into some colorful peppers, like so:

A baking dish filled with unbaked Turkey and Rice Stuffed Peppers.

We’ll top them with just a tiny bit of cheese and then off they go to bake in the oven.

If you make the rice ahead of time (and just store it in the fridge), these go even faster.

And. They also freeze well.

We had a bunch leftover from when I was recipe testing and let me tell you, I was not disappointed when I found them stashed in the freezer after we got back from New Jersey last week.

A white plate with a Thanksgiving Stuffed Pepper and side of mashed potatoes.

Additional Turkey Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Turkey, Wild Rice and Cranberry Stuffed Peppers | cookiemonstercooking.com

Turkey, Wild Rice and Cranberry Stuffed Peppers

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

These turkey, wild rice and cranberry stuffed peppers are a fun thanksgiving-inspired main dish for the holiday or any night of the week! With lean turkey, dried cranberries and pecans. Gluten free with a dairy free option.


  • 6 medium / medium-large bell peppers
  • 1 tablespoon olive oil
  • 2 medium shallots, chopped
  • 1 pound ground lean turkey
  • 1 ¼ cups low sodium chicken or veggie broth, divided
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons brown sugar
  • 1 ½ cups cooked wild rice (I use a wild rice blend)
  • ½ cup dried cranberries
  • ½ cup raw pecans, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • ¾ cup shredded regular or dairy free mozzarella cheese
  • fresh chopped parsley, for garnish


  1. Preheat the oven to 350ºF.
  2. Cut the tops off the peppers and remove the seeds / ribs. Set the peppers cut side up in a baking dish. Set aside.
  3. Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the shallots and cook for about 2 minutes, until softened. Add in the turkey and cook for about 5 to 7 minutes until cooked through, breaking it up with a wooden spoon as it cooks. Add in ½ cup of the broth, the vinegar and brown sugar. Mix to combine and cook for about 10 minutes, until the liquid evaporates.
  4. Transfer the turkey mixture to a large bowl. Add in the rice, cranberries, pecans, salt, pepper, rosemary and thyme. Mix to combine. Taste and add additional salt and/or pepper if needed.
  5. Fill the peppers evenly with this mixture and then sprinkle the tops with the cheese. Pour the remaining ¾ cup broth into the bottom of the baking dish, then cover with aluminum foil.
  6. Bake for about 45 to 50 minutes, until the peppers have softened. Remove the foil and bake for an additional 5 minutes. Garnish with the fresh parsley.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 93mgSodium: 410mgCarbohydrates: 33gFiber: 4gSugar: 16gProtein: 30g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.