Ground turkey stuffed peppers are a fast and easy meal packed with flavor.

Tender bell peppers are stuffed with seasoned ground turkey and a tomato cauliflower rice filling with lots of melty mozzarella on top!

Make ground turkey stuffed peppers with simple ingredients for a delicious low-carb meal everyone will love.

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Ingredients and Variations

Stuffed ground turkey peppers are a flavorful and hearty entree that can be on the table in less than 30 minutes!

Bell Peppers – Choose any color of bell peppers that are firm and fresh for this recipe. Red, yellow, and orange peppers are slightly sweeter than green peppers.

Turkey – This recipe can be made with ground turkey, chicken, or beef. For extra juicy meat, add ground pork to the turkey.

Sauce – Look for pasta (or pizza) sauces and tomato paste brands that are low or no-sugar blends. Buy or make your own sugar and preservative-free Italian seasoning blend. Or try something completely different with this chicken pasta sauce recipe.

Cheese – Mozzarella, Monterey Jack, parmesan, or any blend of shredded cheese is perfect in this recipe!

Variations – Switch out cauliflower rice for homemade zoodles. Load up on keto veggies, extra cauliflower rice, and pasta sauce for meat-free, vegetarian stuffed peppers!

seasoning , turkey , garlic , peppers , pasta sauce , cauliflower rice , cheese , onion , tomato paste with labels to make Ground Turkey Stuffed Peppers

How to Make Stuffed Peppers with Ground Turkey

  1. Prepare bell peppers (as per the recipe below).
  2. Cook ground turkey, onion, and garlic. Stir in cauliflower rice.
  3. Add 2 cups of pasta sauce, tomato paste, and Italian seasonings to the pot and simmer until thickened.
  4. Spread remaining sauce in a casserole dish, add peppers, and fill them with tomato mixture.
  5. Cover and bake 20 minutes under foil. Then baste each pepper with sauce and top with cheese and bake uncovered, until the cheese is brown and bubbly.

Recipe Tips

  • Use a spoon and a knife to deseed the peppers. For remaining seeds give the peppers a little tap into a bowl or against the sink.
  • Alternatives to pre-cooking bell peppers are to parboil them for 4-5 minutes or place them in the air fryer at 400°F for 5 minutes to soften before stuffing.
  • If necessary, keep stuffed peppers upright with crumpled-up balls of aluminum foil between them.
Ground Turkey Stuffed Peppers with cheese

Serving and Storing Stuffed Peppers

Ground turkey stuffed peppers are a full meal deal so they only need a simple side like a crispy cucumber feta salad.

Keep leftover stuffed ground turkey peppers in the refrigerator in an airtight container for up to 4 days. They make the perfect meal prep entree for the week!

Freeze portions wrapped in plastic wrap and a zippered bag for up to two months. Thaw in the refrigerator.

To reheat bake, covered with foil, in a 350°F oven until heated through or in a saucepan with a little water on the bottom on medium-low.

Low Carb Ground Turkey Recipes

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Ground Turkey Stuffed Peppers

Ground turkey stuffed peppers are a tasty and cheesy all in one meal!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Holly

Ingredients  

  • 3 to 4 medium bell peppers red, yellow, or orange
  • 1 pound ground turkey or chicken
  • ½ cup diced onion
  • 3 cloves garlic minced
  • 2 cups cauliflower rice
  • 24 ounces tomato based pasta sauce divided
  • 2 tablespoons tomato paste
  • ¾ teaspoon Italian seasoning
  • ½ cup shredded mozzarella cheese

Instructions 

  • Preheat oven to 350° F.
  • Cut the peppers in half, top to bottom. Remove and discard the seeds/ membranes.
  • Microwave the peppers for 2-3 minutes, (or until just slightly softened).*
  • Heat a large skillet to medium-high heat. Add the turkey, onion, & garlic and cook until no pink remains.
  • Stir in the cauliflower rice and cook for 3 to 4 minutes more.
  • Add 2 cups of pasta sauce, tomato paste, and Italian seasoning. Simmer uncovered 5 to 7 minutes or until thickened.
  • Spread the remaining pasta sauce into the the bottom of a 3 quart baking dish. Dab the peppers dry, place them in the sauce, and divide the filling among the peppers.
  • Cover with aluminum foil and bake for 20 minutes. Remove foil, baste peppers with any sauce in the bottom. Add cheese to the top of each pepper, and bake for 10 to 15 minutes more, until cheese fully melts.

Notes

*Bell peppers can be boiled in a large pot of water for 4 to 5 minutes or until slightly tender. Remove and drain well.
Depending on the size of the peppers, you may need more or less filling for each one.
 
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Nutrition Information

Calories: 272kcal | Carbohydrates: 23g | Protein: 35g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 1044mg | Potassium: 1402mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3783IU | Vitamin C: 169mg | Calcium: 139mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner, Main Course
Cuisine American

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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