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Keto Turkey Stuffed Peppers

Simple and easy stuffed pepper with ground turkey, cauliflower rice, herbs, marinara sauce and topped with cheese, then baked to perfection.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4
Calories: 435 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 bell peppers
  • kosher salt and pepper to taste
  • 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 pitted black olives roughly chopped
  • 15 oz marinara sauce one can
  • 1 cup mozzarella cheese shredded
  • 1 tbsp minced cilantro

Instructions

    Cup of Yum
  1. Preheat the oven to 350F and line a medium sheet pan with parchment paper.
  2. 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.
  3. Roast in the preheated oven for 10-12 minutes.
  4. 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.
  5. Preheat the remaining tablespoon of oil in a medium pan. Add the chopped veggies and sautee for 3-4 minutes over medium heat.
  6. Stir in the ground turkey, smoked paprika, and cook until the meat is no longer pink around 5-6 minutes.
  7. Add the cauliflower rice, olives, crushed tomatoes and stir well to combine. Cook for 5 minutes, then season to your taste.
  8. Fill the pepper slices with the turkey mixture and sprinkle with mozzarella cheese.
  9. Bake for 10-15 minutes, or until cheese is melted.
  10. Garnish with minced cilantro and serve while hot.

Notes

  • Serving size: one whole pepper or two halves 
  • Turkey: if you prefer using another protein you can, use ground beef or ground chicken 
  • Use any bell pepper of choice, color doesn't matter.
  • You may use frozen carrots
  • Make your own cauliflower rice or get them frozen to save time.
  • Use either cheddar or mozzarella 
  • Store leftovers in a sealed container in the fridge for up to 4 days 

Nutrition Information

Calories 435kcal (22%) Carbohydrates 26g (9%) Protein 38g (76%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 84mg (28%) Sodium 1934mg (81%) Potassium 1295mg (37%) Fiber 8g (32%) Sugar 16g (32%) Vitamin A 8413IU (168%) Vitamin C 184mg (204%) Calcium 223mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 435

% 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.