Ground Turkey Stuffed Peppers
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 stuffed peppers, 3 servings
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Calories
246 kcal
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Course
Main Course
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Cuisine
British
Ground Turkey Stuffed Peppers
Description
Ground Turkey Stuffed Peppers start with halving and seeding a variety of colored bell peppers, which are rubbed with olive oil, seasoned, and roasted briefly to soften. Meanwhile, a filling is prepared by sautéing finely chopped onion and garlic with ground turkey until the meat is fully cooked and browned. Cauliflower rice and chopped mushrooms are cooked with tomato puree and Italian herb blend, absorbing moisture and developing rich flavor. Salt and pepper season the filling to taste. A portion of grated cheddar cheese and chopped fresh parsley are stirred in for creaminess and herbaceousness. Each pre-roasted pepper half is filled with this turkey mixture, then topped with the remaining cheese and baked again until the cheese melts and begins to brown. The result is a wholesome dish with tender peppers and a flavorful, moist filling that blends vegetables, lean meat, and cheese into a balanced meal. It is suitable for a low-carb or protein-focused diet and can be served as a main course.
The recipe yields six pepper halves, and two halves constitute one serving. Using ground turkey leg meat adds moisture and flavor, but turkey breast can be substituted for a leaner option. Leftovers store well in the refrigerator for up to three days or freeze for up to three months.
Ingredients
- 3 pepper assorted colours (330g seeds and stalks removed
- 2 tablespoon olive oil
- 1 onion 60g, finely chopped, small
- 14 oz ground turkey 400g, 7% fat
- 2 garlic minced, cloves
- 1 cup cauliflower rice 120g, I used frozen
- 1 cup mushrooms chopped (80g)
- 3 tablespoon tomato puree
- 1 tablespoon italian herb blend dried
- ½ teaspoon salt or more to taste
- ½ teaspoon black pepper
- 1 ¼ cup cheddar cheese 120g, grated
- 2 tablespoon parsley finely chopped, fresh
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
- Each pepper half contains approximately 4g net carbs; two halves make a meal serving with about 8.8g net carbs.
- Ground turkey leg meat is preferred for flavor, but leaner breast meat can be used.
- Store leftovers refrigerated up to 3 days or freeze for up to 3 months for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6stuffed peppers, 3 servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Total Carbohydrates | 6.2g | 2% |
| Protein | 18.9g | 38% |
| Fat | 16.5g | 25% |
| Saturated Fat | 5.8g | 29% |
| Fiber | 1.8g | 7% |
| Sugar | 3.3g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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