Ground Turkey Stuffed Peppers
These light and healthy Ground Turkey Stuffed Peppers always make for an easy, protein-packed dinner! They’re stuffed with an aromatic turkey filling, topped with marinara and cheese, and are naturally keto and low carb.
Servings: 6 peppers
Calories: 192kcal
Ingredients
- 3 bell peppers sliced and seeds removed
- 1 tablespoon olive oil
- ½ cup onion diced
- 4 oz. mushrooms finely chopped
- 2 garlic cloves minced
- 1 lb. ground turkey
- pinch salt
- 1 teaspoon Italian seasoning
- ½ teaspoon oregano
- ½ teaspoon basil
- 14 oz. diced tomatoes with their juices
- 6 tablespoon marinara sauce
- 6 tablespoon shredded mozzarella cheese
- fresh basil for garnish chopped
Instructions
- Preheat oven to 400°. Heat oil in a large skillet over medium heat, then add the onion and mushrooms and sauté for 2-3 minutes. Then, add the garlic and sauté 1 minute.
- Add the turkey, salt, Italian seasoning, oregano, and basil, using a wooden spoon to break it up. Cook until the turkey is no longer pink, then pour in the diced tomatoes and stir to combine; set aside and allow mixture to cool for a few minutes.
- Slice the bell peppers in half and remove the seeds, then place them face up in a casserole dish.
- Divide the turkey mixture amongst the peppers, stuffing them as full as you can without them spilling over. Top each pepper with 1 tablespoon of marinara sauce and 1 tablespoon of cheese.
- Cover the dish with foil, then bake the peppers for 20 minutes. Remove the foil and continue baking for 5 more minutes. Top with fresh basil and enjoy!
Notes
*Calories are per ½ stuffed pepper and are an estimation.
Nutrition
Serving: 1g | Calories: 192kcal | Carbohydrates: 10g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 213mg | Potassium: 619mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2133IU | Vitamin C: 85mg | Calcium: 117mg | Iron: 2mg