Ground Turkey Stuffed Peppers
My ground turkey stuffed peppers recipe is a hearty and healthy dinner that is ready in only 30 minutes. Think oven roasted bell peppers filled with a tasty mixture of turkey, vegetables and cheese. Naturally low in carbs!
Servings: 6 stuffed peppers, 3 servings
Calories: 246kcal
Equipment
- 10x7 inch casserole dish
Ingredients
- 3 peppers assorted colours (330g seeds and stalks removed)
- 2 tablespoon olive oil
- 1 small onion 60g, finely chopped
- 14 oz ground turkey 400g, 7% fat
- 2 garlic cloves minced
- 1 cup cauliflower rice 120g, I used frozen
- 1 cup mushrooms chopped (80g)
- 3 tablespoon tomato puree
- 1 tablespoon dried Italian herbs
- ½ teaspoon salt or more to taste
- ½ teaspoon pepper
- 1 ¼ cup grated cheddar 120g
- 2 tablespoon fresh parsley finely chopped
Instructions
Pre-roast Peppers
- Heat the oven to 190C electric or 375F.
- Halve the peppers lengthways, then remove the seeds and core. Rub the peppers with a drizzle of olive oil and season with salt and pepper. Place into a casserole dish and roast in the oven for 15 minutes to soften.
Make The Filling
- In a frying pan, heat 1 tablespoon of olive oil over a medium heat. Add the onion and saute for 2 - 3 minutes, then add the garlic for 1 minute.
- Add the ground turkey meat and cook until no longer pink, about 4 - 5 minutes.
- Add the cauliflower rice, chopped mushrooms, tomato puree, Italian herbs, salt and pepper and cook for a further 5-6 minutes until the moisture absorbs and the meat turns golden brown. Stir through ¼ cup cheese and 2 tablespoons of chopped parsley.
Assemble And Bake
- Remove the peppers from the oven and fill them with the turkey filling. Top with the remaining shredded cheese and return to the oven for 10-15 minutes until the cheese melts and starts to turn golden.
Notes
4.4g net carbs per pepper half. Makes 6 stuffed peppers.
2 turkey stuffed pepper halves are a main meal. This means the recipe makes 3 full servings at 8.8g net carbs each.
I used ground turkey leg meat because it has more flavor. It also works with breast meat, which is leaner.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 246kcal | Total Carbohydrates: 6.2g | Protein: 18.9g | Fat: 16.5g | Saturated Fat: 5.8g | Fiber: 1.8g | Sugar: 3.3g
