Description
Ground Turkey Stuffed Peppers is a hearty and healthy dinner featuring oven-roasted bell peppers filled with a flavorful mixture of ground turkey, vegetables, and cheese. This low-carb recipe is perfect for a quick and nutritious meal, ready in just 30 minutes.
Ingredients
Scale
Vegetables
- 3 peppers (assorted colours, 330g seeds and stalks removed)
- 1 small onion (60g, finely chopped)
- 1 cup cauliflower rice (120g, frozen)
- 1 cup mushrooms (80g, chopped)
- 2 garlic cloves (minced)
- 2 tbsp fresh parsley (finely chopped)
Meat and Dairy
- 14 oz ground turkey (400g, 7% fat)
- 1 1/4 cup grated cheddar (120g)
Pantry Items
- 2 tbsp olive oil
- 3 tbsp tomato puree
- 1 tbsp dried Italian herbs
- 1/2 tsp salt (or more to taste)
- 1/2 tsp pepper
Instructions
- Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the peppers in half lengthwise and remove seeds and stalks. Set aside.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sauté for about 3-4 minutes until soft and fragrant.
- Cook Ground Turkey: Add ground turkey to the skillet and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Add Vegetables and Seasonings: Stir in cauliflower rice, chopped mushrooms, tomato puree, dried Italian herbs, salt, and pepper. Cook for another 5 minutes until vegetables are tender and mixture is well combined.
- Stuff the Peppers: Fill each pepper half with the turkey and vegetable mixture, distributing evenly.
- Add Cheese: Sprinkle grated cheddar cheese on top of each stuffed pepper.
- Bake the Peppers: Place stuffed peppers on a baking tray and bake in the preheated oven for 20 minutes or until peppers are tender and cheese is melted and slightly golden.
- Garnish and Serve: Remove from oven, sprinkle with fresh chopped parsley, and serve hot.
Notes
- This recipe is naturally low in carbohydrates and high in protein, making it great for low-carb or diabetic-friendly diets.
- You can substitute ground turkey with ground chicken or lean beef if preferred.
- Frozen cauliflower rice can be used to save preparation time.
- Add chili flakes or hot sauce to the filling for a spicy kick.
- Use different colored bell peppers for an attractive presentation.
- The recipe yields 6 stuffed pepper halves, which serve 3 people with 2 halves per serving.
Nutrition
- Serving Size: 1 serving
- Calories: 246 kcal
- Sugar: 3.3 g
- Sodium: 350 mg
- Fat: 16.5 g
- Saturated Fat: 5.8 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 6.2 g
- Fiber: 1.8 g
- Protein: 18.9 g
- Cholesterol: 65 mg
