Looking for an Italian stuffed pepper recipe with a fresh twist? These Ground Turkey and Barley Stuffed Peppers skip the rice (yep, no rice) and deliver a savory, smoky, and slightly sweet punch, packed with bold Italian spices and nutty, wholesome barley.
Growing up, I wasn’t exactly cheering when stuffed peppers showed up on the dinner table. The classic combo of rice and ground beef just didn’t do it for me. But oh, how times have changed! Turns out, stuffed peppers can be so much more exciting than I ever imagined.
For this version, I use ground Italian turkey sausage, which brings flavor without weighing you down. Of course, use whatever sausage you like—spicy, mild, or somewhere in between—and crank up the heat with red pepper flakes or a splash of hot sauce if that’s your vibe.
Best Ground Turkey Stuffed Peppers Tip
One thing I was never sold on was the whole "blanching the peppers" step that most recipes call for. Why just soften when you can also infuse flavor? I decided to char the peppers instead. Slicing them through the stem make them easier to stuff, plus they look so stylish. A quick trip under the broiler gave the peppers a sweet, caramelized depth that blanching could never deliver. As for the filling, it’s anything but basic. The savory sausage blends so nicely with nutty barley, sautéed veggies, and just the right amount of marinara. Then, we top it all off with Parmesan.
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Ingredients you'll need
Let’s talk ingredients! This recipe brings together simple, wholesome components that transform into something spectacular. Here’s a closer look at some key ingredients you’ll need and the role each one plays:
- Chicken bouillon (like Better Than Bouillon): Just a teaspoon of this flavor-packed concentrate is all you need to give the barley a rich, savory base.
- Pearl barley (or red bulgur): This nutty, hearty grain is the unsung hero of stuffed peppers. It adds chew and substance without the blandness of plain old rice.
- Sweet Italian-style turkey sausage: With the casings removed, this lean protein brings bold, herbaceous flavor while keeping things light. Feel free to use any sausage you want such as plant-based, pork Italian sausage or even chorizo
- Garlic – use the fresh stuff please!
- Italian seasoning: A blend of classic Mediterranean herbs that amps up the flavor profile in seconds.
- White mushrooms: These add a meaty, earthy flavor that complements the sausage and veggies perfectly.
- Spinach leaves: Roughly chopped, they melt into the filling for a pop of green and a boost of nutrients.
- Marinara sauce: Grab a jar of store-bought marinara sauce to streamline this dish. A splash of this vibrant, tangy tomato sauce ties all the ingredients together with a saucy, slightly sweet finish.
- Parmesan cheese: Grated and sprinkled on top, it adds a nutty, salty crown to these stuffed beauties.
- Red bell peppers: Halved and roasted, they’re the colorful, sturdy vessels for all that delicious filling. Or make a bouquet of colors and swap in orange and yellow peppers.
See recipe card for quantities.
P.S. Did you notice this is a ground turkey stuffed peppers recipe without rice?
How to make Italian Ground Turkey and Barley Stuffed Peppers
Let’s get this ground turkey stuffed pepper party started! From tender barley to perfectly charred peppers, each step is a breeze—and with a little sass and a lot of flavor, you’re about to create something seriously delicious. Let’s dive in!
Step 1 | Barley Basics: Simmering the Flavor Foundation
Grab a pot and get 1 ½ cups water and the chicken bouillon bubbling away. Once it’s boiling, toss in ½ cup of barley, pop on the lid, and turn the heat down to a simmer. Let it cook for about 55 minutes, or until the barley’s tender but not falling apart. Drain any extra liquid, keep it warm, and set it aside.
Step 2 | Pepper Prep: Char it Like You Mean It!
Set your oven rack about 6 inches from the broiler—close enough for some good charring action! Turn on the broiler and line a baking sheet with foil or a silicone non stick mat. This makes for easy cleanup. Using paring knife or scissors, halve bell peppers lengthwise through stem. Using paring knife, remove seed pod at base of stem, leaving stem intact.
Toss bell peppers and garlic with 1 tablespoon oil on prepared sheet, then sprinkle with ½ teaspoon salt and pepper. Arrange bell peppers cut side down.
Broil until bell peppers and garlic are spotty brown, 4 to 7 minutes. Take them out, let them cool, and preheat your oven to 400°F.
Step 3 | Making Stuffing: Sausage, Spice, and Everything Nice
Heat a splash (½ teaspoon) of olive oil in a sauté pan over medium-high heat. Crumble your ground turkey sausage, using the back of a wooden spoon and cook until it’s starting to brown but still has some pink bits.
Now throw in the diced onion, the remaining minced garlic, a dash of Italian seasoning, and a good grind of black pepper. Stir it for a couple of minutes until the onion is soft and the sausage is fully cooked. Scoop this mixture out and keep it in a bowl.
Step 4 | Veggie Time: Sauté, Stir, and Wilt
In the same pan (why wash another one?), add the mushrooms. Cook them until they sweat out all their liquid—don’t rush them; they’re doing their thing. Toss in a handful of fresh spinach and stir until it’s just wilted and still bright green.
Mix this veggie goodness with the sausage you set aside earlier. Stir in the marinara sauce, the barley, and half the cheese (save the rest for later).
Step 5 | Stuff & Bake
Flip those roasted pepper halves cut side up on the baking sheet and spoon the sausage-barley filling into each one. Pack it in nice and snug, even give it a little mound on top. Slide the tray into your 400°F oven and bake for 25 minutes.
A Pro Tip:
At the 15-minute mark, sprinkle the remaining cheese over the peppers. Press it gently to make sure it stays put. Keep baking until the peppers are heated throughout. Let the peppers cool for about 15 minutes. Serve them with a little extra marinara on the side for dipping, drizzling, or just plain indulging.
What is Pearl Barley?
Pearl barley is a hearty, nutty grain that’s been polished to remove its outer hull, making it quicker to cook and easier to chew than its hulled counterpart. It has a satisfyingly chewy texture and a slightly toasty, earthy flavor that adds depth to any dish.
In this stuffing, pearl barley shines as the perfect alternative to rice, bringing a rustic, nutty vibe that pairs beautifully with the bold Italian sausage and savory marinara sauce. Its hearty texture holds up well during cooking, ensuring each bite is as satisfying as the last. Plus, it’s packed with fiber and nutrients, so you get a wholesome boost with all that deliciousness.
Who knew a little grain could make such a big impact?
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Yes, you can freeze stuffed peppers! Freezing stuffed peppers is a convenient way to enjoy them later, making this recipe perfect for meal prep or busy nights! To freeze them, follow these steps:
Prepare the peppers: Fully cook the stuffed peppers according to the recipe, then let them cool completely.
Wrap for freezing: Individually wrap each pepper tightly in plastic wrap or foil to prevent freezer burn. For added protection, place the wrapped peppers in an airtight freezer-safe container or a resealable freezer bag.
Label and freeze: Write the date on the container or bag so you can keep track of freshness. Stuffed peppers can be frozen for up to 3 months.
To reheat: Remove the wrapping and either bake in a preheated oven at 350°F (175°C) until heated through (about 25–30 minutes) or microwave on medium power until fully warmed. If reheating from frozen, you may need to add a few extra minutes.
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Pairing
These are my favorite dishes to serve with Italian Ground Turkey and Barley Stuffed Peppers:
Ground Turkey and Barley Stuffed Peppers Recipe
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Ingredients
- 1 teaspoon chicken bouillon base, like Better Than Bouillon
- 1 ½ cups water
- ½ cup pearl barley or red bulgur
- 1 tablespoons + ½ teaspoon olive oil, divided
- ¼ lb sweet Italian-style turkey sausage, casing removed
- ½ medium yellow onion, diced
- 2 garlic cloves, minced, divided
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
- 4 oz white mushrooms sliced
- 2.5 oz baby spinach leaves, roughly chopped
- 1 cup store bought marinara sauce
- 1 oz grated Parmesan cheese grated
- 2 red bell peppers, halved lengthwise
Instructions
Cook the Barley
- In a medium pot, bring 1 ½ cups water and chicken bouillon to a boil. Add barley, cover, and reduce heat to a simmer. Cook for 55 minutes or until tender. Drain any excess liquid and set aside.
Prepare the Peppers
- Preheat the broiler with the rack about 6 inches from the heat source. Line a baking sheet with foil. Halve the peppers lengthwise through the stem and remove the seed pods, keeping the stems intact. Toss with 1 tablespoon olive oil, ½ tsp salt, and pepper. Place peppers cut side down on the prepared sheet and broil for 4–7 minutes, until slightly charred. Let cool and turn cut side up.
Cook the Sausage Mixture
- Heat ½ teaspoon olive oil in a pan over medium-high heat. Cook turkey sausage, crumbling with a spoon, until browned with some pink bits remaining. Add diced onion, 1 minced garlic clove, Italian seasoning, and black pepper. Cook until the onion is soft and sausage is fully cooked. Remove mixture and set aside.
- In the same pan, cook mushrooms until they release and reabsorb their liquid. Add spinach and cook until wilted but still bright green. Combine the cooked veggies with the sausage mixture. Stir in marinara sauce, cooked barley, and half the Parmesan cheese.
Stuff and Bake
- Preheat the oven to 400°F. Fill pepper halves with the sausage-barley mixture, packing it in firmly. Place on the baking sheet and bake for 25 minutes. At the 15-minute mark, sprinkle remaining Parmesan over the peppers and press gently. Bake until heated through. Let the peppers cool for 10–15 minutes before serving. Pair with extra marinara for dipping or drizzling.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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