Keto Turkey Stuffed Peppers
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Calories
435 kcal
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Course
Main Course
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Cuisine
American
Keto Turkey Stuffed Peppers
Description
Keto Turkey Stuffed Peppers start by roasting halved bell peppers seasoned with salt, pepper, and olive oil. A filling is prepared by chopping onion, carrot, and garlic finely then sautéing with ground turkey and smoked paprika. Cauliflower rice, chopped black olives, and canned marinara sauce are added to the filling and cooked briefly to combine flavors. The mixture is spooned into the roasted pepper halves and topped with shredded mozzarella cheese before baking again to melt the cheese and finish the dish.
The recipe employs roasting to soften the peppers and then uses sautéed meat and vegetables with tomato sauce for a hearty mix. Mozzarella adds a creamy, melted element on top. Cilantro is minced and can be added for fresh flavor contrast.
Serving size is one whole pepper or two halves. The recipe notes flexibility in protein choice—ground beef or chicken can substitute turkey. Bell pepper color does not affect the recipe, and frozen carrots or homemade cauliflower rice can be used to save prep time. Leftovers keep refrigerated up to 4 days.
Ingredients
- 4 bell pepper
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 2 Tbsp olive oil divided
- 1 small sweet onion quartered
- 1 large carrot cut into 1-inch slices
- 2 garlic cloves
- 1 lb ground turkey
- 1 tbsp smoked paprika
- 1 cup cauliflower rice fresh or frozen, and thawed
- 1 cup black olives roughly chopped, pitted
- 15 oz marinara sauce one can
- 1 cup mozzarella cheese shredded
- 1 tbsp cilantro minced
Instructions
- Preheat the oven to 350F and line a medium sheet pan with parchment paper.
- Slice the peppers on half lengthways through the stem and remove the seeds. Lay the pepper halves on the prepared pan, cut side up. Season with salt, pepper, and drizzle 1 tablespoon of oil. Rub with your clean hands to season the peppers all over.
- Roast in the preheated oven for 10-12 minutes.
- Meanwhile, in a small food processor or a chopper place the onion, carrot, and garlic. Pulse a few times to chop the veggies into small pieces.
- Preheat the remaining tablespoon of oil in a medium pan. Add the chopped veggies and sautee for 3-4 minutes over medium heat.
- Stir in the ground turkey, smoked paprika, and cook until the meat is no longer pink around 5-6 minutes.
- Add the cauliflower rice, olives, crushed tomatoes and stir well to combine. Cook for 5 minutes, then season to your taste.
- Fill the pepper slices with the turkey mixture and sprinkle with mozzarella cheese.
- Bake for 10-15 minutes, or until cheese is melted.
- Garnish with minced cilantro and serve while hot.
Notes
- Serving size is one whole pepper or two halves per person.
- You can swap ground turkey for ground beef or chicken according to preference.
- Any color bell pepper works; color choice is flexible.
- Frozen carrots can be used instead of fresh for convenience.
- Use either shredded mozzarella or cheddar cheese as preferred.
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 38g | 76% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 1934mg | 81% |
| Potassium | 1295mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
| Vitamin A | 8413IU | 168% |
| Vitamin C | 184mg | 204% |
| Calcium | 223mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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