Ground Turkey Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
423 kcal
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Course
Main Course
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Cuisine
Italian
Ground Turkey Stuffed Peppers
Description
The peppers are halved and seeded, seasoned lightly with salt and pepper, then baked cut-side down to soften. Meanwhile, onions and ground turkey are cooked and seasoned before adding drained lentils and marinara sauce. Parmesan cheese is stirred into the filling to add umami and richness. The turkey and lentil mixture is spooned back into the pepper halves, topped with shredded mozzarella, and baked until the cheese melts and peppers are tender but intact.
This meal combines a tender filling with a baked pepper vessel adding sweetness and slight crispness around the edges. The inclusion of lentils adds fiber and bulk without using rice, making it a nutritious swap. It can be served as a satisfying lunch or dinner option, with cheese adding creaminess and depth.
Using canned lentils shortens preparation time, but cooked or vacuum-sealed lentils work as well. The Parmesan cheese is optional, helpful for a lasagna-like flavor. Cheese can be omitted or substituted with dairy-free options for dietary needs. The nutrition reference is approximate, assuming use of all cheese and serving eight halves.
Ingredients
- 4 bell pepper any color
- sea salt fine
- black pepper fine
- 1 tablespoon olive oil
- 1 small yellow onion , chopped
- 1 pound ground turkey
- 1 (15 oz.) can brown lentils drained and rinsed (see notes, cooked
- 1 ½ cups marinara sauce
- ⅓ cup Parmesan Cheese optional, grated
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 375ºF. Cut the bell peppers in half lengthwise, directly through the stem, then use a spoon to remove the seeds and white pith. Sprinkle the inside of each pepper with salt and pepper, then arrange them cut-side down in a 9-by-13-inch baking pan. Place them in the oven to cook for 15 minutes.
- While the peppers are cooking, add the olive oil to a large skillet over medium-high heat. Add the yellow onion and stir until it starts to soften about 5 minutes. Then add in the ground turkey and season it with a ½ teaspoon of fine sea salt. Use a spatula to break up the turkey into smaller pieces, and cook until it's no longer pink, which should take about 8 more minutes.
- When the turkey is cooked, add in the drained and rinsed lentils, another ¼ teaspoon of salt, and the marinara sauce. Stir well to make sure everything is evenly coated. Remove from the heat and stir in the parmesan cheese, if desired. (This makes it taste more like lasagna!)
- Remove the pan of bell pepper halves from the oven and use an oven mitt or tongs to carefully flip them over so they are cut-side-up. Divide the turkey filling among all of the pepper halves, then top with shredded mozzarella cheese. Return to the oven to bake until the cheese has melted and looks lightly golden on top, about 25 more minutes.
- When the timer goes off, remove the pan from the oven and let the peppers rest for 5 minutes. Then serve warm with chopped parsley or basil on top as a garnish. Leftover peppers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for 15 to 20 minutes at 350ºF or until the center is warm again.
Notes
- Nutrition info is for 2 stuffed pepper halves, assuming 8 halves total and all cheese used.
- Canned lentils offer convenience but cooked or vacuum-sealed lentils are a fine alternative.
- Lentils used here replace brown rice for higher fiber and protein.
- If dairy-free, omit cheese or substitute with a vegan cheese alternative.
- Adding Parmesan to the filling enhances flavor, giving a lasagna-like taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 45g | 90% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 92mg | 31% |
| Sodium | 822mg | 34% |
| Potassium | 1195mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 4420IU | 88% |
| Vitamin C | 161mg | 179% |
| Calcium | 258mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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