Description
This Ground Turkey Stuffed Peppers recipe is a flavorful and healthy dish featuring oven-roasted bell peppers filled with a savory mixture of ground turkey, vegetables, and melted cheddar cheese. Perfect for a low-carb, hearty dinner ready in just 30 minutes.
Ingredients
Scale
Peppers
- 3 peppers (assorted colours, 330g seeds and stalks removed)
Filling
- 2 tbsp olive oil
- 1 small onion (60g, finely chopped)
- 14 oz ground turkey (400g, 7% fat)
- 2 garlic cloves (minced)
- 1 cup cauliflower rice (120g, frozen)
- 1 cup mushrooms (chopped, 80g)
- 3 tbsp tomato puree
- 1 tbsp dried Italian herbs
- 1/2 tsp salt (or more to taste)
- 1/2 tsp pepper
Topping
- 1 1/4 cup grated cheddar (120g)
- 2 tbsp fresh parsley (finely chopped)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for roasting the stuffed peppers.
- Prepare peppers: Cut the peppers in half lengthwise and remove the seeds and stalks. Lightly brush the outsides with olive oil to help roasting.
- Sauté aromatics: In a large skillet, heat 2 tbsp olive oil over medium heat. Add finely chopped onion and minced garlic and cook until softened and fragrant, about 3-4 minutes.
- Cook turkey: Add ground turkey to the skillet with the onions and garlic, breaking it up with a spoon. Cook until browned and no longer pink, approximately 5-7 minutes.
- Add vegetables and seasoning: Stir in the 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 peppers: Spoon the turkey mixture evenly into the pepper halves, pressing lightly to fill.
- Top with cheese: Sprinkle the grated cheddar cheese evenly over the stuffed peppers.
- Bake: Arrange the stuffed peppers on a baking tray and roast in the preheated oven for 20-25 minutes, or until peppers are tender and cheese is melted and golden.
- Garnish and serve: Remove from oven, sprinkle with finely chopped fresh parsley, and serve warm.
Notes
- For a dairy-free option, substitute cheddar with a vegan cheese alternative.
- You can use fresh cauliflower rice if preferred instead of frozen.
- Feel free to swap ground turkey with ground chicken or lean beef for variation.
- Adjust salt and pepper to taste depending on dietary needs.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 246 kcal
- Sugar: 3.3 g
- Sodium: 300 mg
- Fat: 16.5 g
- Saturated Fat: 5.8 g
- Unsaturated Fat: 10.0 g
- Trans Fat: 0 g
- Carbohydrates: 6.2 g
- Fiber: 1.8 g
- Protein: 18.9 g
- Cholesterol: 60 mg
