Ground Turkey Stuffed Peppers make for a delicious and quick week-night meal.
Loaded with lean protein and a variety of sautéed veggies, paired with your favorite tomato sauce and smothered in cheese – hearty and delicious! Paleo, Keto, Low-carb friendly this is a great addition to your healthy rotation.
There are endless ways to make stuffed peppers. This recipe keeps the peppers whole and uses a simple sauté of onions, garlic and peppers. You can add whatever veggies you want, it’s a great way to use up anything extra in the fridge. I enjoy using Rao’s marinara sauce as a base for this dish but feel free to use whichever jarred sauce you prefer. Rao’s is a great low-carb option and taste’s amazing.
Prepping this dish is simple.
I don’t blanch the peppers, I simply place them in a small casserole dish and fill about 1 inch of water at the bottom. This helps blanch the peppers while they cook and gets them tender and soft. Brown your ground turkey, add your veggies, garlic and any additional seasonings such as crushed red pepper or Italian seasoning.
Mix the tomato sauce and simmer on low for a minute so everything incorporates. Spoon your ground turkey mixture into the peppers, give a sprinkle of parmesan/mozzarella cheese and bake uncovered for 30 minutes, simple!
Plate with a side salad or cauliflower rice and you have a quick and delicious dinner. Makes for great leftovers so you can plan to get a yummy lunch out of it as well.
Ground turkey stuffed peppers make for a delicious and quick week-night meal. Loaded with lean protein and a variety of sautéed veggies, paired with your favorite tomato sauce and smothered in cheese - hearty and delicious! Paleo, Keto, Low-carb friendly this is a great addition to your healthy rotation.
- 4 medium green, red, yellow or orange peppers
- 1-1/4 pounds lean ground turkey
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 pepper tops, chopped
- 3 garlic cloves, chopped
- 1 teaspoon italian seasoning
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Roa's marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- grated parmesan cheese to sprinkle
Preheat oven to 350º. Cut tops off peppers (save for meat filling) remove seeds and place peppers in a baking dish. Fill the bottom of the baking dish with 1 inch of water.
In a large skillet, heat oil over medium-high heat. Cook and crumble turkey. Strain turkey and set aside. Add additional 1 tablespoon of oil and sauté onions, garlic and peppers. Add Italian seasoning and crushed red pepper. Add ground turkey back into mixture and season with salt and pepper.
Add tomato sauce and mix until incorporated. Spoon mixture into peppers and top with a sprinkle of parmesan and mozzarella cheese. Bake, uncovered, until heated through and peppers are tender, 25-30 minutes.
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