Unbelievably Delicious Keto Turkey Stuffed Peppers That Boost Your Health!

These Keto Turkey Stuffed Peppers are a protein-rich, flavorful, and easy-to-make meal that's perfect for a healthy and satisfying dinner. This recipe uses simple, clean ingredients and is easily customizable to your liking. Whether you're following a low-carb diet or just looking for a delicious and nutritious meal, these stuffed peppers are sure to become a family favorite.

Why You'll Love This Recipe

Healthy and Low in Carbs: The ingredients used are clean, healthy, low in carbs, and keto-friendly.
Easy and Simple: This recipe is easy to put together, making it perfect for busy weeknights.
Customizable: Easily customizable with whatever protein or veggies you decide to use.
Meal Prep Friendly: These stuffed peppers can be made ahead of time and are perfect for meal prepping.
Freezer-Friendly: Stuffed peppers are perfectly ok to be frozen ahead of time. A great make-ahead meal.

Ingredients You'll Need

Here's a list of ingredients needed to make these easy turkey stuffed peppers:

Bell Peppers: Any color bell pepper will work, but red, orange, and yellow peppers are sweeter than green peppers. Green peppers contain the lowest amount of carbs.
Ground Turkey: Use 99% lean ground turkey or an 80/20 or 93/7 white/dark meat blend. If you don’t like turkey, you may use ground beef.
Cauliflower Rice: Used instead of regular rice to lower the carb content and add additional fiber. You can make your own riced fresh cauliflower from scratch.
Sweet Onion: Any onion you have on hand works.
Carrots: Use fresh carrots or any other veggies of choice.
Garlic Cloves: Fresh garlic works best, but if you must improvise, use 1 tbsp of garlic powder.
Seasonings: Salt & pepper, smoked paprika - you may use your favorite seasoning. Italian seasoning, oregano, and basil.
Oil: Olive oil is used, but any other oil will work.
Olives
Crushed Tomatoes or Diced Tomatoes or Tomato Sauce or Tomato Puree
Cheese: Shredded mozzarella or cheddar cheese, for topping.
Marinara Sauce: Adding a bit to the stuffing makes it moister.

Step-by-Step Instructions

1. Prep the Peppers:

Preheat the oven to 350°F (175°C) and line a medium sheet pan with parchment paper.
Slice the bell peppers in half lengthwise 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. If you prefer the peppers to be soft and less crunchy, pre-cook before stuffing them.

Alternatively, to soften the peppers:

Bring a large pot of water to a boil.
Carefully drop the pepper halves into the water and cook for 3-5 minutes (the peppers should be tender but still retain their shape).
Use tongs to remove the peppers to a plate and repeat with the remaining pepper halves.
Set aside.

2. Prepare the Turkey Filling:

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 sauté for 3-4 minutes over medium heat.
Stir in the ground turkey, smoked paprika, Italian seasoning, oregano, and basil 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.
Stir through ¼ cup cheese and 2 tablespoons of chopped parsley.

3. Assemble and Bake:

Remove the peppers from the oven and fill them with the turkey filling. Stuff each pepper as full as you can but not so much that the turkey is spilling out.
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, or until the tops are nicely browned and the cheese is bubbly.

Tips and Variations

Don't overstuff: Stuff each pepper as full as you can without them spilling over.
Keep peppers upright: Choose an oven-proof dish that fits the peppers snugly.
Pre-cook peppers (Optional): If you like the peppers golden brown, but with a little crunch and texture. If you prefer the peppers to be soft and less crunchy, pre-cook before stuffing them.
Add heat: If you like a little spice, add a pinch of red pepper flakes to the turkey filling.
Change the meat: Swap the turkey with beef, ground chicken or ground pork.
Add vegetables: Carrots, zucchini, spinach, eggplant, leek, kale… chop and saute them with or instead of the mushrooms. Take care to fry until all liquid evaporates from watery vegetables.
Swap the cheese: Gouda, Edam, Monterey Jack or mozzarella work instead of cheddar.
Make it dairy-free: Simply swap the cheddar for a dairy-free cheese of your choice.
Add marinara sauce: Add the tomato sauce directly into the casserole dish, around the peppers. This way, you don't make the filling soggy.

Serving Suggestions

Pair the peppers with a crunchy green salad or keto coleslaw.
Serve with a side of green beans.
For a heartier meal, serve with low carb mashed potatoes.

Make Ahead and Storage Instructions

Make ahead: Get a head start by assembling the stuffed peppers in the casserole dish up to 24 hours in advance.
Refrigerator: After baking, let the peppers cool before transferring them to an airtight container and storing in the fridge for up to 3 days.
Freezer: The (unbaked) stuffed peppers also freeze well for up to 3 months. Wrap the cooled stuffed bell peppers in plastic wrap, place in a sealed container and freeze. Keep them in the casserole dish covered with foil to prevent freezer burn.
Microwave: Warming 1 pepper in the microwave on high takes around 1 minute. Heating multiple peppers at the same time takes longer.
Oven: From chilled, heat at 190C / 375F for 10-15 minutes. From frozen, heat for 30-35 minutes. Cover with aluminium foil so the peppers don't dry out.