Description
This Ground Turkey Stuffed Peppers recipe features colorful bell peppers filled with a flavorful, healthy mixture of ground turkey, cauliflower rice, mushrooms, and cheese. It’s a hearty low-carb dinner that’s ready in only 30 minutes, perfect for a quick yet nutritious meal.
Ingredients
Scale
Vegetables
- 3 peppers (assorted colours, 330g, seeds and stalks removed)
- 1 small onion (60g, finely chopped)
- 2 garlic cloves (minced)
- 1 cup cauliflower rice (120g, frozen)
- 1 cup mushrooms (80g, chopped)
- 2 tbsp fresh parsley (finely chopped)
Meat and Dairy
- 14 oz ground turkey (400g, 7% fat)
- 1 1/4 cup grated cheddar (120g)
Other Ingredients
- 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 tops off the bell peppers and remove the seeds and membranes. Set them aside for stuffing.
- Sauté the aromatics: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes.
- Cook the ground turkey: Add the ground turkey to the skillet and cook, breaking it up with a spatula, until browned and cooked through, approximately 6-8 minutes.
- Add vegetables and seasonings: Stir in the chopped mushrooms and cauliflower rice, cooking for another 3-4 minutes until vegetables soften. Mix in the tomato puree, dried Italian herbs, salt, and pepper. Cook for 2 more minutes to blend flavors.
- Fill the peppers: Remove the skillet from heat and stir in half of the grated cheddar and the chopped parsley. Spoon the turkey mixture evenly into the prepared bell peppers.
- Bake the stuffed peppers: Place the stuffed peppers in a baking dish. Sprinkle the remaining grated cheddar on top of each stuffed pepper. Cover loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is melted and golden.
- Serve: Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with extra fresh parsley if desired.
Notes
- You can substitute ground chicken or lean beef for turkey if preferred.
- Cauliflower rice can be swapped for cooked quinoa or rice for a different texture.
- For a spicier version, add chili flakes or chopped jalapeños.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- This dish is naturally low in carbs and a great option for those watching carbohydrate intake.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 246 kcal
- Sugar: 3.3 g
- Sodium: 400 mg
- Fat: 16.5 g
- Saturated Fat: 5.8 g
- Unsaturated Fat: 10.7 g
- Trans Fat: 0 g
- Carbohydrates: 6.2 g
- Fiber: 1.8 g
- Protein: 18.9 g
- Cholesterol: 70 mg
