Healthy Italian Stuffed Peppers with Ground Turkey

Name: Healthy Italian Stuffed Peppers with Ground Turkey
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 2 cups kale; 3 bell peppers; 1 medium zucchini; 1 medium onion; ½ teaspoon crushed red pepper; 1 clove garlic; 1 teaspoon dried basil; 1 teaspoon dried oregano or marjoram; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 egg; ½ cup old fashioned oats; ½ cup part skim mozzarella cheese; 1¼ pounds lean ground turkey breast; ⅓ cup chicken stock from rotisserie chicken; 3 cups marinara sauce; 1 cup mozzarella for serving; Parmesan cheese for serving

User Reviews

4.7

36 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
6
Calories
305 kcal
Course
Main Course
Cuisine
American

Healthy Italian Stuffed Peppers with Ground Turkey

Andrew Underwood

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The savory turkey stuffing in these peppers is really moist and flavorful. Top with your favorite marinara sauce or try the recipe on this site.

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Ingredients

Servings

1 tablespoon olive oil
2 cups kale tough stems removed, finely chopped
3 bell peppers sliced vertically through the stem, seeds and ribs removed
1 medium zucchini grated on large holes of a box grater
1 medium onion finely diced
½ teaspoon crushed red pepper
1 clove garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano or marjoram
1 teaspoon kosher salt
½ teaspoon black pepper
1 egg
½ cup old fashioned oats
½ cup part skim mozzarella cheese grated, plus additional for serving
1¼ pounds lean ground turkey breast
⅓ cup chicken stock from rotisserie chicken or low-sodium canned broth
3 cups marinara sauce for serving
1 cup mozzarella for serving optional
Parmesan cheese for serving grated, optional

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Instructions

Preheat oven to 375 degrees.
In a large skillet, heat the olive oil over medium heat. Add the zucchini and onion and cook until tender, about 5-6 minutes, stirring occasionally. Add the crushed red pepper, garlic, basil, oregano, salt and pepper and cook for one minute more. Add the finely chopped kale, toss well and cover for 1-2 minutes or until the kale is wilted to still vibrant in color. Set aside.
In a large bowl, combine the oatmeal, egg, onion mixture, turkey and shredded cheese. Mix with your hands. Add the chicken broth and mix again so that the broth is incorporated into the meat mixture.
Line a large, rimmed baking sheet with parchment paper or aluminum foil. Place bell peppers, cut side up onto the baking sheet. Liberally fill peppers with turkey stuffing, making sure to tuck the stuffing into the crevices of the pepper. There should be enough stuffing to mound it atop the peppers. Wet your hands with water and even out the turkey mixture with your fingers -- the water prevents your hands from sticking to the turkey mixture.
Place the stuffed peppers into the oven and roast the peppers for 30-35 minutes, until the turkey is cooked through.
Serve peppers with marinara sauce and additional mozzarella and/or parmesan cheese or for a bubbly baked "casserole" pepper -- spread ⅓ cup marinara sauce in the bottom of a baking dish. Place the peppers in the dish and spoon marinara on top of each pepper. Top with a sprinkle of mozzarella and parmesan cheese and heat under the broiler for 3-5 minutes until lightly browned and bubbly. Serve.

Notes

You could use a spatula or spoon to mix this, but I find that my hands are the best tools for mixing raw meat into other ingredients.

Nutrition Information

Show Details

Calories 305kcal (15%) Carbohydrates 21g (7%) Protein 34g (68%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 68mg (23%) Sodium 1389mg (58%) Potassium 1092mg (31%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 4920IU (98%) Vitamin C 119.5mg (133%) Calcium 284mg (28%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 305 kcal

% Daily Value*

Calories	305kcal	15%
Carbohydrates	21g	7%
Protein	34g	68%
Fat	10g	15%
Saturated Fat	3g	15%
Cholesterol	68mg	23%
Sodium	1389mg	58%
Potassium	1092mg	23%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	4920IU	98%
Vitamin C	119.5mg	133%
Calcium	284mg	28%
Iron	3.2mg	18%